It was back to Le Cordon Bleu today for a late afternoon lecture/demonstration featuring:
* Canneloni de langoustines royales, fumet mousseux - "Cannelloni" (actually made from parallel strands of spaghetti - what a hoot!) stuffed with large langoustine tails, forcemeat and truffles, served with a fennel/onion/shallot/herb froth and cockles. Sweet, salty, tender, earthy, with just enough acidity to lighten things up.
* Caneton mi-sauvage en deux services, flan aux cèpes et endives - Pan-roasted duck breast with legs/thighs braised in veal stock and red wine; mushroom "flan" (actually almost a soufflé) baked in individual Belgian endive-lined molds; split pea puree. Deep and intense with interesting accents of herbal & improbably airy fluffy cèpes.
* Moelleux orange et citron servi tiède, sauce mandarine - Individual warm orange cakes with "imprisoned" lemon filling that oozes out when you cut into the cake (this employed a very clever technique that I'm just going to have to try when I get home) and tangerine sauce. Clean, concentrated and oh so tasty!
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| During class |
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Students swarming to take photos
of the finished dishes |
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| The stove and workbench |
I really am hooked on this place. I always come away having learned something useful and new and fun, and it's always amusing to observe the students and Chefs. And every trip I find one or two more cool doo-dads in their gift shop!
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