Due to the fact that first of November is a vacation day in France, and the day after we had restaurant service, we had to work double on this Wednesday to make all the prep on time. These three days Wednesday-Friday started very early and were exhausting but now that I had some rest I can write about it. This service I was the “chef de partie” of the meat station. Wasn’t the hardest station that service because the fish dish this time had 26 different elements and was defiantly more complected but we were all girls station, had to deal with all the stocks and I had a hard time managing it. Chef had very high expectations from me after last restaurant service when I also been the “chef de partie” and this is why he put me in charge again but it was harder, I’m not sure I lived to the expectation and it was a crappy feeling. We didn’t have to send as much plates as we thought because people preferred the other group’s dish. I don’t blame them, our dish was pretty straight forward and simple. Didn’t even look that good on the plate to my opinion and it’s another thing that made me feel not so satisfied with the outcome. Anyway, this is the results and then the details of the making of some of the dishes.
The menu with explanatory pictures:
Coquille saint jacques snackées, condiment café-réglisse, fleur de bourache – Scallop snack with black condiment and a purple flower.
Cocktail de chair de tourteau émulsion de crustacés, guacamole et crème de tacos – Crab meat salad with guacamole
Feuillantine de boudin noir façon pastilla, purée de citron – Campignon tart with blood sausage and cider, granny smith slice and a “brick” pastry.
Tarte fine de saint-jacques, beurre blanc à la vanille – Raw scallops tart with a vanilla-butter sauce.
Filet de rouget juste poêlé légumes d’automne, jus de persil – Red mullet filet with parsley juice, fish cream sauce and autumn vegetables
Filet de Daurade, gratin de courgettes, sauce vierge – Fillet of Sea Bream, zucchini gratin, sauce vierge. I have no idea what is this vierge.
Echine de porc panée, dés de petits légumes au poivre vert, pomme de terre grillée – Pork shoulder sous-vide for 14 hours then breaded and fried, vegetable ratatouille, grilled potatoes, pork juice reduction.
Selle d’agneau farcie, cannelloni de légumes, espuma de chèvre – Saddle of lamb filled with spinach, cannelloni of vegetables and goat cheese foam-sauce liquid thing.
After two services were over, our group stayed in the kitchen for another 3 hours to prep for the next day regional meal lunch (next post). So we were kinda dead that evening, legs are soaring from standing so much time and just tiered, thinking about the next day’s 7:30AM in the kitchen. This is when Alissa flirted with a french guy from another class and got herself a whole black forest cake! We had to wait until we finish cleaning our kitchen for the second time this day to feast on this wonderful treat. It was also Barbara’s birthday so double celebration!!
VERY NICE FOOD AND PLATING!
The second presentation of the Raw scallops tart.. Actually of all the dishes.
How does the Japanese artichoke taste? Is it like the Jerusalem ones?
And a silly question: I saw this guy in a suite and it made me think, who are the waiters in your restaurant?
I agree with Shlomo – WOW!
ההגשה מדהימה ובטח הכל נורא טעים ושוב בכל מנה מושקעים כל כך הרבה שעות, מוצרים ועבודה שזה פשוט מדהים ואז אוכלים בדקות ספורות
Hello there again! I am getting really excited about starting in Feb.
By the way, how do you make the “emulsion de crustacés” to be so bubbly like mousse and stay on top so long without loosing its bubbles? Did you use a texturizer like lechitin? Thank you!
yes, lectine was used as far as I know (wasn’t my group though)
good luck in Feb. 🙂
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