These are some of my highlights from my Classical French cuisine class at Lasalle college Vancouver.
A traditional French dish, chicken braised with red wine, mirepoix, mushrooms, and pearl onions. this dish is paired with baby carrots and whipped potatoes.
A breaded chicken that is stuffed with ham and gruyere cheese, then pan seared and paired along with tossed watercress salad.
A dish in which sauteed spinach, mornay sauce, and freshly cracked egg are baked in ramekins, and paired with baked baguette.
A roasted lamb rack topped with a herb crumb crust, paired with whipped potatoes and baby carrots.
A traditional French stew that features braised beef chuck with red wine, beef stock, lardons, and pearl onions.
An upside down tart in which caramel sauce and apple wedges are combined and baked, topped with a mint leaf and powdered sugar.
A poached Sole fish fillet stuffed with salmon mousse filling, with a creamy tomato sauce.
Braised calf sweetbreads with a mirepoix & green pea bed, paired with glazed baby carrot and watercress.
A oven roasted pork loin, cooked with mirepoix and white wine sauce reduction.