Menu: Braised Endive with Almond Cream, Consommé Brunoise, Tomato Clamart, Warm Oysters with Zucchini, Potatoes Parmentier, Chicken Sauté Marengo, Butter Lettuce Salad, Crème Brule
Summary: This week is our last week in France. The food seems pretty straight forward. We are making Crème Brulé. This is one of my favorite desserts to make. I make it at home all the time because it is so easy and delicious!
Food: Braised Endive with Almond Cream – Our endive was a little undercooked. But we had a great flavor on the sauce. It was smooth and creamy.
Warm Oysters with Zucchini – The zucchini looked pretty. It was sliced very thinly. The broth needed more seasoning and we need to pay more attention to making sure each serving has the same number of slices of zucchini..
Butter lettuce Salad – this was a simple salad of butter lettuce with apple cider vinegar and sugar as a dressing. I forgot to take a picture of this dish, but Chef Prime said it was nicely balanced.
Crème Brule – Chef Morgan commented that the custard was spot on. When a spoonful was taken out it should hold its shape and not run to fill the spot. It tasted delicious!