Lesson 18, our second atelier (workshop).

I was looking forward to this workshop. This is the second workshop we had and I was not as nervous as I was for the first one.
This time we have to use sea bream, veal tenderloin, sweetbreads, caul fat, artichoke, spinach, beetroot, cauliflower, pearl onions and asparagus. On top of that, there is a wide selection of vegetables, oil, wine, herbs and spices available.


I'm not that keen on the sweetbreads, I think they're tasteless 'waste' food, but at least I know what to do with the stuff. (soak, membrane off etc - pan fry/deep fry)
Some background on sweetbreads: It's a long-time foodie favorite, many, many people still have not tried them, or even know what they are. To be honest I can’t say I blame them with a name like sweetbreads. I mean, they are neither sweet, nor are they anything resembling bread.

So what are they? Well, as eloquently as I can put it, sweetbreads are the thymus glands of young veal, pork and lamb. That’s right, today we’ll be learning about eating thymus glands! Yuk! Here’s what they look like:

Now we can get these thymus glands from two places, the first is just below the throat of the animal, and the other is near the heart, which are generally more prized and more expensive as many consider them to have a better flavour. Enough about this stuff...

I decided to make a (raw) sea bream carpaccio on top of cold asparagus, a drizzle of (fish) sauce around it and a mixed herb salad and a vinaigrette for a starter.

For mains I did a grenadin. (That's a nice veal steak.) Use the trimmings for the jus, make a pepper crust for the veal, a cauliflower flan, 'packages' of spinach/lemon zest, fried sweetbreads (clarified butter, espelette pepper) and some cooked pearl onions. Easy on the pepper for the crust; It can be very overpowering! I think I did OK with this whole dish. Little chef, la petite, thought it was OK. Not super, not bad.


Not surprisingly, we all make something completely different again. These workshops are a great way to practice for the final exam. Here is an impression of the results. (I have more pictures available for those who want to see more.)

La petite chef - not bad at all.

The mini chef;

She's good, has a good pallet, she's only little - even with her chefs hat on - she's nice and she gives super feedback during the practicals. And she's the only female chef at Le Cordon Bleu in Paris and certainly the youngest. She speaks French with us and sometimes a little bit of English. We call her a guest chef.

'La Petite' doesn't give demos, that's only for the Cordon Bleu staff. She's Korean and has done the Grand Diplome, did some other culinary stuff in Paris and worked for chef Robuchon (2* Michelin) - so she must be really good...

Yes, I do like her in the practicals; Especially the feedback she gives us. She sometimes stares at a plate for a minute or so, then wipes it completely clean and starts plating herself in a different way - just to give you some ideas. Wonderful ! I still write 'she', because nobody knows her name... even after all these months...

Making fun of Ms.'sweet sweet' David...

(pictures from Will's blog - check it out! )