Culinary School - Q7 Week 7 European

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.

Consommé Brunoise – My teammate forgot to Brulé the onion and all of our Brunoise was used in the raft. It was kind of bland and needed way more seasoning.

Tomato Clamart – I thought these stuffed tomatoes were tasty although Chef Morgan said that she thought the peas were overcooked and that the dish needed salt, which I don’t understand at all since I finished the dish with a flourish of salt. She also thought I had cut too much off the tops of the tomatoes.

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..

Chicken Sauté Marengo – We needed more seasoning on the skin of the chicken and to plate with more precision. We served this with the Potatoes Parmentier. These should be cooked in smaller batches to achieve the golden color and the parsley should be added at the end.

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!