This pass week focus was our forth restaurant service. This time I was a team player but not a group leader which made my job a lot easier, I found it very enjoyable and laid back but less challenging. We were doing the fish dish again and got to handle dorade (sea bream) once again. Another interesting new concept this time was cooking a pasta-“risotto” a la minute, meaning, cooking it freshly with every order. took about 20 minutes to cook every time so we had to start a little while after the order came in and it was not simple to handle 4 pots cooking different phases of the risotto. The first night I was frying the fish, which was also good for me because as the group leader last two restaurant services and the first one which we did the cold amuse bouche, I didn’t get a chance to be in the real fish/meat preparation station. The second day of service we had to switch to the 4th floor restaurant with an unfamiliar kitchen but it was nice to have a change. We were waiting for 40 lunch covers but a reservation for ten got cancelled last minute. I guess in an actual real restaurant this sort of thing is a real waste of money and time.
Amuse bouche Anglo A: Millefeuille de foie gras au pain d’épices, vinaigre balsamique – Foie gras, spice bread, reduction of balsamic vinegar.
Amuse bouche Anglo B – Rabbit pâté on a toast with mustard ice-cream
Entree Anglo A: Préssée de volaille au chou vert, salsifis cuit au jus – Pressed chicken with green cabbage, salsify cooked in juice
Entree Anglo B: Marbré de canard et foie gras aux artichauts – Duck, potatoes, artichokes and foie gras terrine.
Fish Anglo A: Demi-dorade piquée aux olives, risotto de coquillettes – Half a sea bream stung with olives, risotto of pasta shells
Fish Anglo B: Deconstructed Paella
Meat Anglo A: Canon d’agneau rôti et sa croutes d’agrumes, gnocchi de pomme de terre, dattes au citron – Canon of lamb and citrus crusts, potato gnocchi, lemon dates
Meat Anglo B: Jarret de porc farci de joue de cochon, lentilles verts du Puy – Knuckle of pork stuffed with pig’s cheek, green lentils