I love our regional Friday lunches!! This is why (Don’t forget to watch the video clips!):
Can you imagine having this meal on a Friday lunch? It was hard to function afterwards! Anyway it was all made so well and Presented beautifully. Now if you’re interested, the rest of the post will focus on the process of making this lunch including demo videos.
Dish #1: Tourteaux , avocado cream,mango-grapefruit salad. ( Shane, Ihsuan and Adrian)
Dish #2: Bar baked in salt, Duex of apple and potato, Black trumpet mushrooms, Cider cream sauce (Barbara and Zeynel)
Dish #3: Sole filled with Champignon and Ginger, Mussels cream with Bigorneaux, Jerusalem artichokes cream and Sâtèd Cantharelles. (Ericka, Claire and me)
Boning the fish without removing the filets. How to do it you ask? Good question, it’s complicated.
Dish #4: Duck breast, Potatoes and sweet potatoes Gratin, Red wine and calvados sauce, Duck leg rolled with Cèpes (Daniel, Alissa and Olive)
Birds are usually sold whole and not “prepared” like they do back in Israel. So how to deal with that? Simply follow the next video:
Dish #5: Normandes Apple Tart, Calvados ice-cream (Rob and Andreea)
I had to ask the Chef when the Lunch was over if Normandie is known for their mushrooms because we had so many kinds in all the dishes we made. The answer is no. It’s just the season so better use then now before they’re all gone.