Tuna starter, white sausage, Mark Thivet and cake for dessert

Today was chef Thivet-day. He was there for our demo and for the practical. Only two sessions today - easy! The bonus however, is that we have to make sausages in the practical too - we skipped that one last week because there were no sausage-casings available. Unfortunately, I left my sausage-recipe at home; ^%$# !!

Chef T in action.

Karine was doing the translation today, she´s from the reception and she did a very good job. And if you´ve ever seen ´Allo Allo´, yes, she fits right in.

So, today's program was:
starter - galette feuilletee au thon marine, vinaigrette vierge au basilic
mains -  estouffade de boeuf provencale
dessert - tulipe et son emulsion au citron de menton

oh,la,la. c´est bien! we had to make the starter in practical. And yes, it´s another bloody puff pastry recipe. I hate the stuff. So, in practical I burnt it..... s..t happens.
Actually, the dish was very nice and I would definitely make it at home.
On top of that, we had to produce a ´boudain blanc au pommes´. Interesting to see  how we help each other out... some sausages changed plates so quickly during plating because of the time pressure at the end of the practical and nobody noticed. I think the chef judged the same sausage at least 3 times.... But hey, we all plated up differently and the sausage was good! So we are worth all the points from this session.

main course, very undercooked meat. Not good. sorry chef.

A very nice starter / I´ll make it again.

cookies

white sausage....

and sausage in my container, it´s part of Petri´s dinner.

In return he gave me a huge dessert (tart) that he made in his pastry practical. I had a slice downstairs in the ´wintergarden´and the rest went to Damien who eats virtually anything he can get his hands on.

Tomorrow, there will be no blogging. We are going out for our class dinner together with the ´chocolate guys´. It´s at a Michelin restaurant near Trocadero. Don´t know the name at the moment. See you all again soon!

Sjoerd