Classical French Cuisine Class

My favorite dishes from Classical French Cuisine Class with Chef Atifa P.

Bisque de Crevettes

Bisque is a creamy, smooth and seasoned French soup made from crustaceans broth. It is also a cream-based soup that uses rice as thickener-agent

Oeufs En Cocotte ‘Florentine’

The casserole eggs are a recipe for eggs presented in ramekin , a native of France. The eggs are cracked into individual ramekins, and cook them in a water bath and are usually served in the dish in which they were baked. Florentine is a name given to this dish because it contains Spinach. Mornay sauce was used as a base for this recipe. A Mornay sauce is a béchamel sauce with shredded or grated Gruyère cheese added.

Croquettes D’Asperges

Croquette is a small breadcrumbed fried food roll containing, usually as main ingredients. In this case, it was used velouté sauce, fine diced asparagus, mushrooms and ham.

Chicken Cordon Bleu, Watercress & Cucumber Salad

A popular way to prepare chicken cordon bleu is to butterfly cut or cut a pocket on a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese such as Swiss. The chicken breast is coated in breadcrumbs and then pan-fried.

Mousse De Saumon for Paupiettes de Sole

Salmon Mousseline was made using robocop to process salmon, egg white, heavy cream and seasoning. The Mousseline is spread over the Sole fillets.

Carré de Porc Rôti

Pork Loin ready to roast with aromatics for Carré de Porc Rôti Au Jus Lié French dish.

Tartare de Filet de Boeuf

Steak tartare is a meat dish made from raw ground (minced) beef. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste

Jarret De Chevreuil En Salmis

Sweetbread is a culinary name for the thymus or pancreas, typically from calf (ris de veau) and lamb (ris d'agneau). The texture is extremely smooth, tender and moist, and the flavor is quite mild and creamy. The outside crisps up easily, and they play nicely with both rich and more acidic sauces.