SUMON GRILLE, BEURRE EMULSIONNE A LA CIBOULETTE
CARRE DE PORC ROTI AUX HERBES
POMMES BYRONS
PROFITEROLES GLACEES SAUCE CHOCOLAT CREME CHANTILLY
I'm posting after my long walk to find my house. I had a nice dinner with all the girls and the students attending the Le Cordon Bleu. As expected in French the dinner did not start on time but only 1 hr later. (NOT SURPRISED at all) I'll post later what we had for dinner. Our chef for the demonstration is the chef that we usually have for practical so it was nice to have the same recipes, because sometimes different chefs want you to make the dish in a different way or with added seasoning or without seasoning. Although I mentioned in my previous post that I had a favorite dish which was the pouched egg in the puff Pastry.. This demonstration was my favorite one, we got to learn how to cook the salmon, to make ice cream and to create a delightful pork dish with creamy mash potatoes. #1 favorite DEMONSTRATION :)
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