This week’s Regional meal I felt was a bit too easy. I may blame it on the Alsacein region food but I’m really not sure this was it. I had to make something that’s called “Tart Flambée” which is another name for a thin crust pizza dough topped with créme fraiche, onions and bacon. I was doing this dish as an amuse bouche which is also weird, I guess this dish is more like a midnight snack than an appetizer in restaurants. I also had to prepare it with a partner although it was enough for one person to make. The second dish was foie gras which was also too easy for the amount of people placed in this group. The fish course and the dessert also finished their cooking very early, only the meat group had a decent amount of work for their dish. I felt this day that we are maybe too many people in class for some of the activities, and wished we could have come to school like always on 8Am instead earlier at 7:30AM. Good thing is that we had some wine to relax.
So Alsace which is a region boarding Germany, has been lost and “re-gained” to France several times during wars, a fact that made this area very unique cuisine wise. What’s also interesting about Alsace it’s its unique climate. The mountain ridge stops the rain clouds from passing from the Lorraine side to Alsace side of it, what makes these mountains perfect to grow vineyards. Interesting story we learned in our history class is about the Baeckeoffe dish. In the past, Monday was laundry day so ladies of Alsace took pretty much everything they had left (meat, potatoes, onions and wine) and put it in a ceramic pot, on the way to the laundry gave the pot to the baker who baked it in his oven, when they came back they had this dish ready to be served for dinner. This is the meaning of the name of the dish – baker’s oven. Now that we are smarter, back to our lunch preparations..
Tarte Flambée (flammekueche). Thin crusted bread tart with créme fraiche, onions and bacon – Zeynel, Me.
Foie Gras de Canard Poêle, aux Fruits de Saison, Kouglof. Duck liver, glazed fruits and a traditional milk bread – Claire, Daniel, Ihsuan.
Sandre en Choucroute à L’ancienne, Beurre Blanc. Pike with fermented cabbage, white wine and butter sauce – Barbara, Alissa, Olive
Civet de Chevreuil. Venison stew and seared, steamed vegetables, cépes mushrooms – Rob, Shane, Andreea.
Fondant au Chocolat, Croquant au Grue, Sorbet au Fromage Blanc. Chocolate fondant, Coco bean caramel and white soft cheese sorbet – Adrian and Ericka.