Classical French

Beautiful dish and work experience in the Classical French class

Piece D'agneau "Provencale"

A lamp crack dish breading outside by bread crumbs and medium-rare cooked. Serving with whipped potatoes and baby carrots.

Steak tartare

A cold raw grounded beef tenderloin served with horseradish sauce and another brunoise pickle

Roasted Pork Loin

A couple of pork loin racks has been roasted around medium well, that is combined with mirepoix, Roma tomato, white wine, and brown stock sauce .

Chicken Cordon Bleu & watercress and cucumber salad

A butterfly chicken breast layers by sliced ham and cheese. It usually comes with cucumber salad and a simple vinaigrette.

Oeufs En Cocotte "Florentine"

A final exam classical French was an incredible appetizer, which is eggs baked en cocotte with Spinach and Mornay sauce.