Menu: French Onion Soup, Veal Kidneys, Lamb Stew, Stuffed Swiss Chard, Watercress Salad with Endive and Cucumber, Crepes stuffed with Lemon Soufflé
Summary: Things went much better in the kitchens this week. A lot of people were absent so we only had 2 teams. We presented all the food from both teams together.
Food: French onion soup is my most favorite type of soup. Ours was delicious. We did two different presentations of this. The first was the classical presentation with the toasted crouton and covered with cheese then melted under the salamander. The second presentation was the way it was described in our books. Placing the bread with shredded cheese in the bottom of the bowl and then pouring the soup over it. I prefer the classical presentation. Chef said the soup was good but could have used a touch more salt and perhaps a hit of chopped parsley as a garnish.