Le Cordon Bleu - Instruction #20

Béarnaise sauce. Made by emulsion. Whisking egg yolks over a water bath - bain-marie. Precision. Temperature specific. Recollections of Hollandaise.

Remembering practical #14 and my struggles with Hollandaise sauce. Naturally this has me a bit on edge – my practical has yet to come. This will be a good assessment. To see if I am actually learning anything at LCB. Assuming Hollandaise taught me something, I should be able to handle Béarnaise sans problème. Stay tuned…

Instruction #20 – Business Dinner

• Flemish leek pie
• Grilled tournedos with Béarnaise sauce, potatoes Pont-Neuf
• Frozen coffee parfait with caramel and cognac sauce

Traditionally Béarnaise is served with grilled meat and potatoes. Today we prepared beef tenderloin. And potatoes, Pont-Neuf.

The story - not that interesting of one – is simple. Pont-Neuf is the oldest bridge in Paris – ironic because translated it is new bridge. Back in the day, there were men on the bridge that would serve fried potatoes. Voilà. The history of potatoes, Pont-Neuf.

Keeping up with appearances, the Béarnaise was served in turned artichokes.

Making dough similar to that of Quiche Lorrain, we prepared the Flemish leek pie. Slowly sautéed leeks and Maroilles cheese filled the center. Drizzled with an egg/cream mixture. And topped with more dough. Baked until golden brown. Delicious.

Maroilles cheese comes from northern France. This cow’s milk cheese has a very pungent aroma and a creamy – slightly salty – taste. When asked if we could substitute the Maroilles, Chef Stril replied, “Yes, but it wouldn’t be called Flemish leek pie.” Ahh, the strict French…

Don't forget dessert!