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.
We had Bourgogne wines this meal. There's no Bourgogne region meal, this is why.
Goyeres et Minis Flamiches
Wines are opened to breath
Crème de Chou-Fleur Aux Moules de Bouchot
Parmentier de Kippers
Noix de Coquilles Saint Jacques, Tartare d'Algues
Time for the red wine for the meat dish
Carbonnade de Boeuf à la Flamande
Assiette Tout Café, Sorbet à la Bière Crick Cerise
Me in the kitchen
Goyeres et Minis Flamiches – Leek tart and puff pastry filled with Maroilles cheese.
Tart base
Gruyere
Leek softly sateed
Arranged in the tarts
Out of the oven
The mini puffs before baking
After baking and head off
Cheese filling
Plating
...
I like leek tart
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Crème de Chou-Fleur Aux Moules de Bouchot – Cauliflower cream with mussels green breaded
Bread crumbs with herbs = green bread crumbs
Mussels a la marinier
Breaded like a shnitzel
The cauliflower boiling in milk and cream
Mixed and strained
Plating
<3
Some olive oil and salt added last moment
Presented
Mussels taste completely different that way
Was really good smooth and yummy. With some fresh bread even better.
Parmentier de Kippers – Potatoes puree with herring fish
Smoked herring open
Smoked herring, closed
After roasting the potatoes in the oven they are grained into the pot
A lot (!) of butter is cut to cubes
Same amount of potato and butter, this is the big secret of this puree
Butter-green-bread crumbs
Waiting for their time to re-heat in the salamander
Plating
Adding sauce of fish carcasses and cream
Cool!
Inside look. For me the green on top was not very tasty but the sauce was very good and the potato so rich
Noix de Coquilles Saint Jacques, Tartare d’Algues – Scallops, seaweed tartar, filled Brussels sprout
The seaweed is thinly chopped
Rob demonstrating
Pickles for the tartar
Everything's ready for the seasoning of the tartar
Brussels sprouts are separated from leafs
Filled with something and rolled in a film, then steamed
Searing the scallops
And another scallop is kept raw
Plating
...
Side view
I rather eat the scallop seared then raw, this is what I learned
Carbonnade de Boeuf à la Flamande – Beef cooked in beer, Endives with granny smith caramelized flowers and fries
Meat is cooking for a long time in brown beer
Spice bread cubes are added
That's a weird way to season
Straining the sauce
Cutting the potatoes for the fries
Making the apple-endive flowers
There's apple in-between every leaf of endive
Pan roasted with some sugar and butter
After cooked it opens up pretty
Ihsuan is very concentrating when seasoning the endives
Frying the potatoes
Plating
A tower of fries
Rustic kind of beauty
Fries X O X
The meat was very soft after the long cooking. Liked the sauce very much
My favorite, the endive with granny smith. Like a candy
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.
For the sorbet, we started by measuring liquid glucose which was a big mistake. The sticyest thing on earth and we had to use the powder one
After heating to 40 degrees, then 100, now chilling back to 20.
Adding the cherry beer
A vanilla bean is soaked there the whole night
After the machine work, ready to use.
Making the espuma which is actually whipped cream coffee flavored
Adding kahlua and concentrated coffee syrup
The cream is ready for the siphon - like a soda
In the meantime, the parfait is made from yolks, cooked as a sabayone with sugar syrup, then beaten and chilled in the kenwood
Whipped cream is folded in
Put in molds
To the freezer
Creme brule is made differently this time. Instant coffee, powder coffee and concentrated coffee are added to the boiling milk
Cooked ten minutes with the coffee
Cream added, it's strained and divided to small cups
Chilled when cooked
What wasn't cooked enough was sent back
When it's cold, brown sugar sprinkled on top
Harder to brule because the whole thing is brown
Me with the siphon ready to spray some coffee whipped cream
Chef helping us plate the parfait which wasn't cold enough from freezing
Coffee something topped with another coffee something
Plating!
Making sorbet cannelle
It was good, very rich
The creme brule was so strong it was like drinking espresso, good if you like it
The parfait with the espuma
I ate all my espresso
Ericka enjoying our delicious dessert
The happy class eating lunch together once again
Beutiful desserts
אז נחמן אמנם כתב על המנות אחרונות אבל בסופו של דבר הכין בסופ”ש את המרק כרובית דומה לאיך שאתם עשיתם אבל בלי….שמנת בלי… הסקלופס … עדיין זה היה מדהים אז כפי שאת רואה את מעוררת השראהבזה שאת משתפת אותנו במעלליך הקולינריים.
Looks amazing!