Menu regional meal this time was about Picardie region. Unfortunately we hadn’t had any classes about the region so my knowledge of the subject is limited to whatever we had this lunch. I was on the dessert station this time with Alissa. I think it was a good day to do the desserts because we had 4 desserts in sort of a dessert tasting dish.
Goyeres et Minis Flamiches – Leek tart and puff pastry filled with Maroilles cheese.
Crème de Chou-Fleur Aux Moules de Bouchot – Cauliflower cream with mussels green breaded
Parmentier de Kippers – Potatoes puree with herring fish
Noix de Coquilles Saint Jacques, Tartare d’Algues – Scallops, seaweed tartar, filled Brussels sprout
Carbonnade de Boeuf à la Flamande – Beef cooked in beer, Endives with granny smith caramelized flowers and fries
Assiette Tout Café, Sorbet à la Bière Crick Cerise – A plate of coffee desserts: Parfait, Espuma and creme brule, all coffee flavored, Cherry beer sorbet.