Our week of hard studies finished with an amazing day of regional cuisine of the Provence region. I must admit I was a bit doubtful the previous day that I will enjoy it as much as I did but it was exceptional. We all were assigned to one of 5 groups, each responsible for the making of one course in our 5 course Provence meal. I was a bit upset because Our group was the biggest with 4 members, cooking together a first course only. it was just too many people for that task. I was concerned each one of us will not have much to do and that exactly what happened but I was still very happy this whole day, everything went well and the lunch was good. Actually the best part for me was the plating and helping other groups with that. Everything came out very beautiful.
For starters I will show the pictures of the lunch itself without nonsense, after that the whole details and pictures of the process, through my eyes. This time every group had a different dish to make so I concentrated more in our dish. Like I said, it was not a stressed day so I could see what everyone else is up to.
Filet de Rougets a la creme d’olive
Daube a la Provencale:
Nougat Glace, Tuiles, Sorbet de Framboise:
I was a bit tipsy from all the wine while cleaning and then found out I will be the next week’s Sous chef. Behold!