Jennifer Anne Wee Eng
Cuisine et restauration
LaSalle College Vancouver
FRENCH CUISINE
In 1907, Escoffier wrote, “...The nutritive and taste values of dishes will be increased. We will make them lighter and more easily digestible.”
Tarte Des Demoiselles Tatin (Upside-Down Apple Tart)
Caramelized apple tart, fresh berries, and mascapone
Sole fillets with salmon mousseline
Poached rolled Sole FIllets filled with Salmon mousseline
Brisque De Crevettes
Traditional French creamy prawn soup,leeks, clam nectar, tomato, shallots, garlic, brandy and white wine Bisque has a smooth velvet texture and a chowder is thick and chunky. Key points : To develop a flavourful soup, caramelizing the ingredients until brown, this will create the base flavour of the soup.
Salmon Mousseline
Mousseline is a cold mousse, emulsified with cold cream and cold meat Key points : Equipment and ingredients must be at temperature and 9
Pan-Fried Rock Fish
Seared rockfish, Juliene legumes, Almond beurre noisette sauce with cherry tomatoes. Beurre Noisette is known as browning butter Browning butter, cooking it pass the melted stage and clarification stage. Once the brown butter is achieved it will have a nutty aroma
RIS DE VEAU BRAISES - BRAISED CALFS SWEETBREADS
Braised Calfs in a bed of blanc green peas, pearl onions, tourne turnips, baby carrots, Chiffonade butterhead lettuce, and beurre parsley sauce.
POMMES DE TERRE SAVOYARDE
Layered potatoes slices, Gruyere Cheese, Parmesan Cheese, and gratinated. Key point: to this dish is the slices of the potatoes, if the potatoes are thick it won’t pile around each other nicely. Gratinated means to create a crispy, golden-brown finish
POMMES DE TERRE SAVOYARDE
Layered potatoes slices, Gruyere Cheese, Parmesan Cheese, and gratinated. Key point: to this dish is the slices of the potatoes, if the potatoes are thick it won’t pile around each other nicely. Gratinated means to create a crispy, golden-brown finish
POMMES DE TERRE SAVOYARDE
Layered potatoes slices, Gruyere Cheese, Parmesan Cheese, and gratinated. Key point: to this dish is the slices of the potatoes, if the potatoes are thick it won’t pile around each other nicely. Gratinated means to create a crispy, golden-brown finish
Chicken Cordon Blue
A traditionally flat or butterflied chicken stuffed with prosciutto and gruyere swiss breaded with panko. Cordon blue is a French term for the blue ribbon
COQ AU VIN
Braised Chicken fryers, baby carrots, mushrooms, pearl onions, and mash potatoes. Coq au vin is literally rooster in wine traditionally in burgundy, similar to boeuf bourguignon.
OEUFS EN COCOTTE FLORENTINE WITH TRUFFLE CROUTONS
Baked spinach, eggs in mornay sauce with parmesan cheese. Served with truffle croutons
OEUFS EN COCOTTE FLORENTINE WITH TRUFFLE CROUTONS
Baked spinach, eggs in mornay sauce with parmesan cheese. Served with truffle croutons