This class has allowed me to take a deep dive into french cuisine and to learn about the different kinds of cooking techniques used in the production of these items.
Also called Lettuce Hearts "Mimosa" a bed of romaine lettuce garnished with slices cherry tomatoes and topped with a bacon vinaigrette.
A "royale" is an egg custard garnish that is laid in the bowl of where the soup is being poured into
Baked Eggs, Spinach, Mornay sauce that is finished in a salamander to toast breadcrumbs and cheese at the top of this dish. Can be served along with a side of croutons
Can also be called Green Bean Bundles. Green beans are rolled with prosciutto, bundled and tied with chive
Chicken marinated in red wine, this stew involves many flavours and components in the dish. Going from carrots, pearl onions, shallots, garlic and bacon.
Trout quickly pan-fried and served with a almond, tomato, lemon juice and parsley sauce to top the fish and accompanied with salad and a grilled lemon
Sole that is poached in a flavouring liquid and served with a sauce and bundled julienned vegetables
A lamb rack served with bone cleaned, accompanied with whipped potatoes and Demi-glace
Roasted pork loin served with a variety of vegetables and veal glaze
A French style beef stew that involves beef being marinated in red wine and served along with salted pork, carrots, mushrooms, and pearl onions
Or called steak tartare, this dish contains raw beef and is served along with capers, caper berries, cornichons, parsley, shallots, dijon mustard, sherry vinegar, an egg yolk and crouton
These frog legs are marinated in milk and sautéed in oil, then served with tomatoes, carrots, black olives, basil, and anchovies
These calfs sweet breads are braised in a flavouring liquid that is later turned into a sauce. This is served along with a nice variety of vegetables such as onions, carrots, green peas, turnips, pearl onions and lettuce
Caramel and apples covered with puff pastry and baked in the oven then flipped and served with garnished berries.