Culinary School - Q7 Week 5 European

Menu: Ratatouille, Soupe de Legumes aux Petite Coquillages, Le Blanc de Poisson Belle Mouginoise, Filet de Porc Farci Lyonnaise, Salade de Poire, Mousse au Chocolat

Summary: This was a hard week in the kitchens. It seemed like every team struggled with timing and the food. I know my team did. It was just a very disappointing week for me.

Food: Ratatouille and Filet de Porc Farci Lyonnaise – Our Pork was a tad overcooked. The Potatoes we served with it were very salty. I thought the Ratatouille needed more seasoning. It was just kind of blah.

Soupe de legumes aux Petite Coquillages – I didn’t get to taste this soup because of the shellfish but Chef said the scallops were perfectly cooked and the flavor of the broth was very good but that the clams and mussels were not cleaned properly. They were a little sandy and chewy.

Le Blanc de Poisson Belle Mouginoise – Chef said the fish needed to be trimmed up a little more and be handled with a little more finesse. The vegetable were nice. Chef said they had a nice bite.

Salade de Poire – This was a nice light salad. Chef said the vinaigrette was very nice and the whole dish was nicely seasoned but that we need to tighten up the knife cuts.

Mousse au Chocolat – This was perhaps, our biggest failure of the day. The flavor was good but the texture was completely off. I think the problem is that the chocolate started to seize before the whipped cream was added to it. I was so disappointed at my team’s epic failure of this classic French dessert. This is such an easy dish to make and being advanced students we should not be making stupid mistakes like this.