Il pleut ! practice for exam, trying to relax a bit and shopping for moulds.

Yes, it rains in Paris. Again. And how nice it is that it’s a lot cooler now.

The last few days were really nice, but hot. Too hot. You can only imagine what it will be like in the kitchens during the summer. Hot, extremely hot!

Yesterday evening I tried two things again: The asparagus soup, that  was sort of OK, but I’m still not too happy about it, and I did de-shell peas again (therapy or the perfect internship-job) and made the perfect puree. Eat that ! I also went shopping for small Inox ring moulds at Mora, Bovida, Dehillerin and Simon, but nothing/rien/nada/niks/pas du tout. They didn’t have anything close to what I was looking for. So I will go to the school today to see what they’ve got left in the basement... I do need these moulds to present my puree ‘tower’ at the exam. And LCB admin gave me a nice letter of recommendation, signed by the cuisine chefs; That was really nice of them.

And... yesterday it was our last demo! Chef Terrien was in charge and before he started cooking, he wished us all good luck for the exam and the future. At the end of every semester, there’s champagne served at the last demo.

Well, something with bubbles in a plastic cup, but it was nice. Funny thing is, when there’s champagne, suddenly a lot of chefs ‘just pop up’ out of nowhere to join us. We saw Terrien, Clerque, Poupard, Caals, Lebouc, but we ‘missed’ mr.Ego from pastry....

Starter.

Yesterday’s menu:  a shot glass of goat cheese and oven roasted veggies, for mains, chef made veal loin in a salt crust (Intermediate cuisine style...) with a vegetable spaghetti and souffleed spuds (nice!)

And for dessert we had pears cooked in caramel and carambar ice cream.

dessert.

The program for today and tomorrow: write down the whole menu in detail how it is prepared - IN FRENCH ! That's going to be a challenge... And I also have to make a drwawing of the plate I'm going to deliver at the exam, in colour... it's not over yet!

Sj