Today, we had one practical, rabbit legs stuffed with minced veal, herbs and breadcrumbs. Chop, chop, chop, cut, trim, cut some more, remove some bones and push the forcemeat inside. And finally, my favourite – NOT - wrap the leg in caul fat.... (pigs stomach). Put in the oven and plate nicely. Served with endive and some slices of polenta. It wasn’t that bad actually.
We only used the legs this time ! (The rabbit's legs that is....)Not everybody showed up in this practical today. The hours before, some us had a class in sugar pulling. They were very tired, had dirty clothes and just didn’t feel like showing up for just a rabbit’s-leg.
Tomorrow we have 2 demos in a row, no 28 and 29. The corresponding practical is next Tuesday, which is actually our ‘atelier’, or workshop, for the exam. In this double practical we can practice our final dishes that we want to prepare in the grand final. So, that means that today we had our LAST normal practical session. The rest is related to the final! Was did it all go quickly in the end!
Paris is nice these days; Lots of sunshine, 20+degC, everybody is smiling, people dress nicely (ha,ha). And lots of beautiful flowers in the parks. In the coming days I will not see much of all this – I will be practicing the final dish a few times at home. I’ll be going to the market this weekend and next week to buy some turbot and vegetables in order to practice.
For me, exam day is the Monday 31st May. My session starts at 13.20 hrs and finishes at exactly 17.20 hrs. We’ll be with only 5 or 6 in the kitchen, which is nice. Normally it’s 10 people... More about the final later, including my menu and maybe the recipes as well...
Off to bed now, tomorrow class starts at 8.15 hrs...
A demain! Sjoerd
