Classical French Cuisine

Throughout this class we learned about all the techniques and recipes from the French cuisine

Bisque is a smooth,

Shrimp Bisque

Bisque is a smooth, creamy, highly seasoned soup made crustaceans. The key to have that deep seafood flavor is by caramelizing the ingredients in order to develop a good base for the soup

It is a baked egg di

Oeufs En Cocotte "Florentine"

It is a baked egg dish with spinach and mornay sauce. "En cocotte" means the way it is cooked by placing it in a ramekin and baked in a water bath; "florentine" means any dish that features spinach

It is a chicken stew

Coq Au Vin

It is a chicken stew cooked in red wine and for long period of time. Searing the chicken pieces and vegetables well is the base of this dish

A rack of lamb crust

Piece D' Agneau "Provencale"

A rack of lamb crusted with herb breadcrumbs where the lamb is "frenched" which means the process of cutting away fat and meat from the bone end of a rib.

It is a pan fried fi

Fillet de Truite Poelee aux Amandes

It is a pan fried fish fillet topped with toasted almonds and brown butter sauce

A mousseline is a fi

Salmon Mousseline

A mousseline is a fish puree that has been bind together with eggs, cream and seasoning. To make this make sure all ingredients and equipment used is cold in order to emulsify the mixture.It can be used as a stuffing then cook it by poaching or steaming.

It is a minced or fi

Steak Tartare

It is a minced or finely chopped raw beef mixed with various ingredients and commonly served with a raw egg and dijon mustard. In this case the egg yolk was confit which means it was slowly cook in fat (olive oil) that was heated up to 149F

It is beef braised d

Beouf Bourguignon

It is beef braised dish with red wine, a variety of vegetables and cooked for a long period of time until the beef is tender

It is an upside down

Tarte Des Demoiselles Tatin

It is an upside down apple tart

To "flambe" is a fre

Flambe Berries

To "flambe" is a french word which means flame and it refers to adding liquor to the food and lighting it on fire. By cooking the alcohol in the liquor it will give a nice flavor to the dish and only the taste of the liquor will remain

Bisque is a smooth,
It is a baked egg di
It is a chicken stew
A rack of lamb crust
It is a pan fried fi
A mousseline is a fi
It is a minced or fi
It is beef braised d
It is an upside down
To "flambe" is a fre