MATHEUS DE FARIA

MATHEUS DE FARIA

Culinary & Food Service Management
LaSalle College Vancouver

French Cuisine

French cuisine consists of the cooking traditions and practices from France. French cuisine developed throughout the centuries influenced by the many surrounding cultures.

A chicken filled wit

Chicken Cordon Bleau

A chicken filled with ham and cheese which then gets breaded and deep fried. Served with a cucumber salad.

A seared pork chop s

Seared Pork Chop

A seared pork chop served with vegetable and mashed potatoes.

Marinated chicken in

Coq au vin

Marinated chicken in red wine, which then gets seared and braised with bacon, mushrooms and vegetables. A caramelized carrot and parsley as garnish.

Chopped raw filet mi

Steak Tartare

Chopped raw filet mignon seasoned with pickles, worcestershire sauce, onions and olive oil. Served with crusty bread, horseradish and a raw egg yolk. Garnished with microherbs and olive oil.

Sole fillets which g

Sole Filets paupiettes a la mousse de Saumon

Sole fillets which get filled with salmon mousse, rolled and poached. Served with sauteed vegetables and a butter sauce.

The salmon got blend

Salmon Mousse

The salmon got blended into a smooth paste with heavy cream and egg whites.

Seared trout made wi

Pan-fried Trout with Roasted Almonds.

Seared trout made with an almond and cherry tomatoes sauce served with sauteed vegetables.

Sole fillet getting

Sole Fillet

Sole fillet getting filled with the salmon mousse and then rolled into a roulade.

Cleaning and frenchi

Cleaning of meats

Cleaning and frenching of a Pork chop and a lamb rack.

A chicken filled wit
A seared pork chop s
Marinated chicken in
Chopped raw filet mi
Sole fillets which g
The salmon got blend
Seared trout made wi
Sole fillet getting
Cleaning and frenchi