Chef Marc Thivet.Today's practical was all about chef Marc Thivet's chicken of yesterday - chop it up in the 8 correct pieces, brown it and whack it in the oven on top of the carcass/wing pieces. And make a jus/sauce.
A bit of a very much basic cuisine dish...
On the side there were little pancakes that took a lot of work to make - flour/salt/sugar/yeast/eggwhites/yolks? and potatoes! oh yeah - potatoes... and did I already mention the melted butter that went into it?
To cut a long story short - it was chicken with a mustard sauce, cheese on top, with little pancakes on the side. And at the moment I just can't find a way of loosing weight!!
I mean, I have taste it every day!
In class.
The 2nd lesson of today was a demo, again by chef T.
A bit of background on Marc Thivet - enthousiastic chef, allways ready with 'a petite histoire' about produce, regions in France and places where he used to work (Michelin * stuff). Nice man, but sometimes with a planning in demo's that's a bit of a challenge - but in the end he delivers.
And he calls his assistents in the demonstrations 'mon petit' or 'ma petite'.... yeah, yeah! And he sometimes shouts a bit, no reason, but that's OK, I think. We always answer with : 'Oui Chef ! '
After the practicals last year he always shouted ' bon travail ! ' - good work! thank you chef.
The results of chef Thivet's demo:
Red Mullet with a tapenade of whatever in green stuff.
starter: Terrine containing langoustines and sweatbreadPoached pears with cookies for dessert.
Very nice!
Very nice!
Tomorrow it's our turn to make the fish dish. Red mullet with a lot of stuff around it. Sorry, can't remember the details at the moment.
Well chef, same to you - 'bon travail' !
Sj
