I can believe I did it again. Forgot the camera. If a picture says a thousand words then this will be a very short post. I lectured today on two other mother sauces: Velouté and Tomato. The students in groups of two made velouté that eventually went to GM for their two tone soup of tomato and cauliflower. GM presented it in a ying yang pattern in fraternity with Tibet. OMMMMMM
Hot line deboned a whole bunch of chickens and pan fried the breast for the main course. It was served with a sauce Robert (or Sauce Bob) and accompanied with deep fried beer battered mushrooms and an eggplant tian.
The big star of this meal was a Louis Jadot Puligny Montrachet which went very well with the chicken.
For dessert we had a sublime just gelled Crème Brulée.
I will add pictures to this post later.
Filed under: Cook Street |