The menu of Superior Cuisine - March/June 2010

I've had a few requests to publish the list of the menus that the chefs made in Superior Cuisine this semester - so here we go; If you see anything interesting you'd like to make at home, and you want some background info (the recipe - my interpretation...) just send me an Email. (click on the picture for a larger image. The images are not of the best quality, sorry about that, but it's good enough to get an idea of what we did in Superior Cuisine.)

The weekend practicing a bit and 'le menu en Francais' !

It’s been a weekend of practicing a few garnishes. Making a puree, stuffed confit tomatoes and something with lettuce. I decided not to buy any fish because I know what to do with it anyway. So I bought HUGE steaks instead, yes, more than one! Nice.

The biggest struggle of this weekend was to write down the menu in French. In French ? Yes!!! Are they mad at LCB? I don’t know why we should do this, but it’s totally useless. I mean, all the lessons are translated into English, and all the chefs do understand some English. Maybe it’s ‘history’ because the superior class wasn’t always translated or maybe it’s because of the ‘old’ judges – they probably don’t speak English.... Anyway, it caused me some trouble, and Jayne helped me out big time!

Thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you, thank you !

I also have to make a drawing of my final dish, so I went to the Monoprix supermarket to buy some pencils. That a job for this evening!

My menu for tomorrow’s final: Filet de turbot ‘artistique’ aux diamants avec une garniture de tomate confite remplie de ratatouille, une purée de pommes de terre et des petits pois, laitue farcie avec du poivron rouge et mini calamars farcis avec des bâtons de poivron rouge. Le plat sera accompagné avec un beurre blanc ‘herbes et Noilly Prat’.

Doesn’t that sound nice ?

On top of all this we have to make a soup, to be served in 4 shot glasses. I’ll be making an asparagus soup with a cheese foam on top and a dried thin slice of ventreche (pancetta).

I’ll be in class tomorrow from 13.20 – 17.20 hrs.

A demain, Sjoerd