Demo #2; frog legs, lamb and fruit dessert - nice!

I liked today's demo; Chef Terrien again. A few more people in class today compared to yesterday... and everybody was sort of on time! Even...

So, for a starter, chef made us frog legs with a garlic puree and a green (herb) jus, for mains we had lamb chops 'mantenon' (don't ask ! I don't know.) with purple potato crisps and green beans wrapped in bacon. And for dessert: fruit minestrone with a tomato cappucino.
It was interesting when somebody from class called chef a 'nice looking rabbit' in a discussion.... chef didn't respond or just didn't get it! Some people...

The starter, the little legs, was quite good, except for the garlic puree, that was a bit too much for me; There's not much meat at all on a frog, so you can actually only use the thighs of kermit. But chef also served it's shins.... From the rest (bones) you make 'just a sauce or jus'.

The small pieces in the green herb-sauce are actually the frog shins..... sad isn't it?

But a very nice presentation.

dead frog bits on garlic puree...

Then our main course; Lamb is always served PINK. Especially in France, and how right they are. This was a great dish, with great taste. Chef made a super jus from the meat trimmings, some veggie's, mushroom leftovers and herb stalks. And truffles!
The purple bits are dried purple potato crisps. really tasty! First you boil these spuds, push it through a drum sieve, add butter (oh yeah!) and make a very very thin layer on a 'sylpat' (or baking parchment) - don't forget the salt and put it in ze oven and let them dry out. Nice! (Click on picture for details)

Le dessert;

Chef made crystallized basil leaves on top.

Le dessert was OK I think. I didn't eat it. Must have been good, but I have to watch my 'super body'....
At least it was healthy; loads of pineapple, strawberry (in season, not!), orange, kiwi and mango. A bit of gelatine was used to make the layer of tomato foam on top of the fruit a bit firmer.
But.............. after demo I ate 3 nice pieces of lamb (chops). Thank you chef!

Tomorrow morning at 8.30 we have our lamb practical. Probably quite a bit of work, but I'm looking forward to it. And on Wednesday Jayne comes over to Paris ! Yippee!!!

A demain, Sjoerd