I love our regional Friday lunches!! This is why (Don’t forget to watch the video clips!):

Wine #1, the white Sancerre. Not a Normandie wine but close enough

First course: Tourteaux meat (big crab) ,avocado cream and mango-grapefruit salad. It was great, I couldn't stop eating it until it was all done, and I meant to eat just a little bit. Mango (hmm!), crab (hmm!), avocado (hmm!) can't be bad!

Fish course: Bar (Sea bass) baked in salt, Duex of apple and potato, Black trumpet mushrooms, Cider cream sauce! That was an amazing dish, cooked perfectly and we were all very impressed!

The second wine, another white: Rully

Second Fish course (!!): Sole filled with champignon and Girolles mushrooms, ginger, mussels cream with Bigorneaux (sea snails), Jerusalem artichokes cream and Sรขtรจd Cantharelles (another kind of mushroom)

Wine #3: Red, Chinon to go with the duck

Duck breast, Potatoes and sweet potatoes Gratin, Red wine and calvados sauce, Duck leg rolled with Cรจpes (another kind of mushroom!!). I wasn't that hungry that point but it was pretty good. Gratin melting in the mouth.

Normandes Apple Tart, Calvados ice-cream. Nothing like fresh tart out of the oven to finish this kind of meal. The ice-cream was pretty good!

Had a cider to accompany the dessert

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)

Yes, if you wonder, they came alive

Taking out the meat. The group hated this job obviously, it's not easy.

All the meat that was pulled out

Not to forget the "Coral", Crab's brain, has it's own interesting texture and flavor.

Plating in glasses

Avocado cream on top

Dish #2: Bar baked in salt, Duex of apple and potato, Black trumpet mushrooms, Cider cream sauce (Barbara and Zeynel)

Barbara bragging her fish, for a good reason, it's top quality wild bass marked with a quality sticker. Did you ever see that size of a sea bass? Not cultivated!

Frying the perfect potato cubes

After frying

The green apples also cut to small cubes

Covering the fish with grey salt and egg whites

There's no tray big enough for this monster

The proud mom and baby

Fish came out of the oven

Removing the skin and dividing to portions

Plating: first black mushrooms then apples deaux

Fish and sauce. I had a little part in this dish as well, the lime zest sprinkled on top was made by me for the restaurant service and had been forgotten ๐Ÿ™‚ used here as a garnish!

From the other side of the kitchen

She cut her finger but it was totally worth it!!

Great job with this fish!

Dish #3: Sole filled with Champignon and Ginger, Mussels cream with Bigorneaux, Jerusalem artichokes cream and Sรขtรจd Cantharelles. (Ericka, Claire and me)

All kinds of mushrooms! It's the season!

Jerusalem Artichokes and ginger

Today were about to make a whole different thing from the sole fish

After scaling the sole, this is my hand

Boning the fish without removing the filets. How to do it you ask? Good question, it’s complicated.

The fish is empty like an envelope

Sweating the mushrooms in butter

Cooking the mules ร  la Mariner

After pulling every single mule out of his shell

Filling the sole

Generous amount

Cooked in the oven with white wine and fish stock

For 7 minutes only! Came out like this

Chef helping Claire with the Artichoke cream

Whisking the mule sauce

Almost forgot about these sails. Then being yelled at: "not snails!! it's Bigorneaux!!!!"

Cooked for 20 minutes and then had to pull out of its shell one by one with a toothpick!! Good thing we had some help, it took forever but Adrian found a nice method

My board after the de-shelling

Cutting the fish to portions

Plating time!!

Claire with the sauce

Gave Barbara the camera. Good job Barbara ๐Ÿ™‚

Plated and looks amazing!

I liked this dish, the sole was better this way then the roll but still can't find it that attractive

I would de-shell you any time

Adrian, after three dishes, still clearing the plates! Mom would be proud

Dish #4: Duck breast, Potatoes and sweet potatoes Gratin, Red wine and calvados sauce, Duck leg rolled with Cรจpes (Daniel, Alissa and Olive)


Birds areย usually sold whole and not “prepared” like they do back in Israel. So how to deal with that? Simply follow the next video:

After all the insides removed in one piece, the liver and heart used for the sauce.

Searing the duck breasts to brown

Good color! Now they go bake in the oven

The thighs rolled with Cรฉpes and seared inside a foil!

Gratin with parmesan on top

The rest of the cรฉpes pan fried



Awesomely presented

Even the chef taking pics of his plates ๐Ÿ™‚

ย Dish #5:ย Normandes Apple Tart, Calvados ice-cream (Rob and Andreea)

Flambed apples with calvados

Drying apple skins to form an apple powder

Almond cream, yamm



"You can make only two tarts if you want.." - "No, no, four tarts will be fine"


Sugar, OMG that looks amazing!

Andreea and her babies

The dessert served, lucky us!


Eating, drinking, happy times!

Shane saying grace

Group effort!

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.

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8 Responses to Menu Regional Normandie: “You make sure it’s nicely tasty”

  1. Nachman says:

    now I need to run to get a sole to practice on… a duck too…

  2. Elisheva says:

    Hi Mashav!
    Rina will be in Paris from 19-25 October. You wrote in one of your posts that there are some meals that outsiders can participate in, if I’m not mistaken? What would she have to do ? I told her to contact you aslo for tips on where to eat while in Paris… She will be visiting alot of her family there, but she also likes goooood food… so any tips are welcome!
    Thanks for the help!
    Gmar Hatima Tova & cook a good Arucha Mafseket ๐Ÿ™‚

    • Mashav says:

      Unfortunately we don’t have any restaurant service this week. Should buy plane tickets after first reserving a table!!!
      I posted basically every single thing I have been eating in Paris so she can just use this blog to get recommendations but if she needs more details or more suggestions like places I never been to but want to go, she can contact me by email.

  3. Ema Irit says:

    ืœื ื”ื‘ื ืชื™ ืืช ื”ืงื˜ืข, ื”ื™ื” ื›ืœ ื›ืš ื—ืฉื•ื‘ ืœื”ื•ืฆื™ื ืืช ื›ืœ ื”ืคื ื™ืžื™ื™ื ื‘ื™ื—ื“ , ื—ืฉื‘ืชื™ ืฉื—ืฉื•ื‘ ืœืฉืžื•ืจ ืขืœ ื”ื‘ืจื•ื•ื– ืฉืœื ืืžืžืžื” ื—ืชื›ืชื ืืช ื”ื‘ืจื•ื– ืœื—ืœืงื™ื ืื– ื”ื™ื” ืืคืฉืจ ืœื—ืชื•ืš ื•ืื– ืœื”ื•ืฆื™ื ืืช ื”ืคื ื™ืžื™ื™ื ,ืœืืืืืืืืืืืืืืื?????????????

    • Mashav says:

      There are two reasons, one is that we’re learning in this school so sometimes we do things we don’t actually need to do for this recipe just for the practice. The other reason is that we used the two breasts together, and if you don’t clear the insides in a clean way, there could still be pieces of lungs in the back of the breasts. Like you sometimes have leftovers of insides on your chicken, that’s not the end of the world but not for high end restaurants.

  4. Sharin says:

    Thats one of the best meals you have posted here!
    The Tourteaux meat was my favorite, looks so tasty I could have eaten so much of those..
    The sole fish looks so tempting as well.
    But the duck! How could you have touched that? I prefer not to see or touch the animal that was my food.

    • Mashav says:

      Shrin it’s the other way around. First it’s the animal and then it’s food. So there’s no problem. Anyway, I was in the fish group so I didn’t prepare the duck, just seen the demo.

  5. […] ready I divided it by 4 and put two parts in the freezer. The First two tarts were classics: “Tarte Normande” and “Tarte au […]

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