Classical French Cuisine Portfolio

The following dishes were my favourite to make and were made by myself in the Classical French Cuisine class at Lasalle college Vancouver.

Upside-down caramelized apple tart with a light creme fraiche finish.

Frenched rack of lamb crusted in garlic croutons served with sweet carrots, whipped potatoes and demi glace.

Traditional french braised beef stew with hearty mireproix served with parsley potatoes and croutons.

French broiled potato dish with gruyere cheese and topped with chives.

French braised quail stew with whipped potatoes.

Baked runny egg with creamy mornay sauce and satueed spinach topped with parmesan cheese and panko.

Classical French dessert served with creme anglaise (vanilla sauce).

Mixed berry flambe with rich mascarpone cheese.