Le Cordon Bleu - Instruction #24

He blamed it on his hang-over. I think it was the intimidation of a guest chef in the room.

A French chef about ready to be sent to Le Cordon Bleu – Seoul, Korea, is observing for two weeks.

Chef Lesourd prepared – well, supposed to – pork medallions with potatoes Dauphine. Trout flan with a port wine sauce. And sabayon, fresh fruit, and vanilla ice cream.

Potatoes Dauphine are mashed potatoes mixed with choux – same dough used for éclairs – and deep fried. Chef messed up the quantities of the choux resulting in a disaster in the deep-fryer. The dough was too runny. Unable to fry together. So we scratched it.

Only issue with scratching the potatoes from today’s demonstration and tasting is that we need to make them in today’s practical. We got the gist – I think. At least enough to get started.

The mustard, pickle sauce served with the pork was too mustard-y. Chef’s glared eyes perhaps misjudged the quantity needed. Whoops!

Otherwise. The trout flan was very good. And the dessert. I suspect. Was good as well. For fresh fruit we used oranges, grapefruit, and kiwis.

My practical is this afternoon followed by my wine exam. And final class of the Wine Essentials course. The second level of wine, Wines of France, will pick up two weeks after Intermediate commences.

Instruction #24

• Trout flan, Port wine sauce
• Pork medallions in charcutière sauce, potatoes Dauphine
• Fresh fruit gratin with sabayon