Chef Eric took us for the demo again today and cooked a first course of scallops cooked with vanilla, and a beetroot and apple emulsion.
Then pigeon breast in cabbage, stuffed pigeon legs and wild mushrooms.
The pigeon breasts and legs were removed from the carcass and the bones used to make the sauce. The thigh meat was used to make a stuffing with diced chicken liver, foie gras, truffle, ham and shredded cabbage. This stuffing was used to fill the thigh skin and the leg poached and then browned. The breasts were layered with foie gras and some stuffing and then wrapped in cabbage leaves and caul fat, pan fried and roasted.
Today we had 2 demos from chef John, both using seafood and veal, with a practical in between where we did a lot of mise en place for the dinner we were giving the following day.
In the first demo chef John prepared a couple of dishes. The first was Roasted scallops with cauliflower pureé and cumin foam.
Then he made veal loin with vegetable spaghetti and soufflé potatoes.
In the 2nd demo he made a mixed dish of seafood with seared tuna, fresh oysters, herb crusted poached salmon, monkfish cooked in blackening spices, steamed clams, tuna tartare, and salmon and monkfish ceviche and presented it on 3 different plates.
Lastly he made fillet of veal with spring vegetables.
Chef Gilles took us for the demo on dishes from the region of Ile de France, which is the region that surrounds and includes Paris.
He cooked 2 dishes, the 1st of which was Parisian style scallops. Slices of scallop in a mushroom and scallop sauce were baked in a scallop shell, bordered with duchesse potato and topped with breadcrumbs and Gruyere cheese.
The 2nd dish was poached egg on a tartlet of mushroom duxelle and topped with hollandaise sauce.
We made both dishes in the practical and I’m pleased to say they looked just like the chef’s dishes and tasted pretty good. I had a good lunch!
Lastly we had a lecture from chef Graeme on sweet soufflés.
He cooked a pudding soufflé, which had a roux base and was flavoured with lemon and lemon sauce and raspberries.
Next was an orange soufflé with orange caramel sauce and chocolate sauce.
Lastly some crepes were filled with soufflé mix and baked in a gratin dish.