sahib sohal

sahib sohal

Culinary & Food Service Management
LaSalle College Vancouver

Classical French Cuisine

French cuisine developed throughout the centuries influenced by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western coastlines of the Atlantic. French cuisine is the heart of all culinary development, And Taking this class helped understand the traditional cooking methods and the proper use of herbs, wine and other miseducating en place.

Blanched green beans

Haricots Verts Au Beurre

Blanched green beans, wrapped with prosciutto and chives, pan seared before service

Stew where chicken i

Coq Au Vin

Stew where chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions

Chicken breast stuff

Cordon Bleu

Chicken breast stuffed with prosciutto and cheese, breaded, pan seared and finished off in the oven

Sole Filet spread wi

Paupiettes De Sole A’La Mousse De Saumon with Julienne De Legumes

Sole Filet spread with salmon mousseline (slice salmon, eggs, heavy cream and mascarpone) with cream tomato butter sauce. Garnish it with fresh herbs and side with well-seasoned julienne De legumes

A well-seasoned lamb

Piece D’ Agneau (Provencale)

A well-seasoned lamb brushed with Dijon mustard with sautéed garlic and roasted breadcrumbs on top and served with a red wine demi-glace. A side of roasted baby carrots and whipped mashed potatoes.

Tartare De Filet/Ste

Tartare De Filet De Boeuf

Tartare De Filet/Steak tartare a meat dish made from minced raw beef mixed it with capers, parsley, shallots, dijon mustard, horseradish. It is served with confie egg-yolks , pickled shallots and sliced crouton wafers

Culinary & Food Service Management/LaSalle College Vancouver/Tartare De Filet De Boeuf

Tartare De Filet De Boeuf

A beef stew braised

Boeuf Bourguignon

A beef stew braised in red wine and beef stock flavoured with carrots, onions, garlic and bouquet garni and with pearl onions, mushroom and bacon. served with a side of baby potatoes and parsley sauce

Eggs baked en cocott

Oeufs En Cocotte ‘Florentine’

Eggs baked en cocotte with spinach and Mornay sauce.this a creamy baked egg dish with sautéed spinach and mornay sauce. This dish is good pair with garlic toasted croutons

upside down apple pi

Tarte Des Demoiselles Tatin (Upside-Down Apple Tart)

upside down apple pie made with caramel sauce and served with ice cream or whipped cream.

are light and puffy

Chocolate souffle

are light and puffy cakes made with egg yolks, beaten egg whites, sugar and chocolate, served with sauce anglaise and dusted with icing sugar