Le Cordon Bleu - Instruction #1; Practical #1

We jumped right into it. 8:30 a.m. instruction followed by a 12:30 p.m. practical.

Unceremoniously Chef Tivet began the first recipe. Gascon-style crisp, flaky pastry tart with apples.

When making a complete meal we usually start with dessert. Not out of eagerness, but out of necessity. Invariably there is an ice cream that needs to freeze. A dough that needs to rest. Or a crisp, flaky pastry tart that needs to slowly bake.

Dessert consisted of phyllo-dough (store bought) layered with julienned apples. Drizzled with an orange juice, cane sugar, Armagnac, Grand Marnier sauce. As eluded, slowly baked for an hour in a 140 degree Celsius oven.

Finding its origin in the Basque region of France, dessert was served hot sans a la mode (but a good idea, no?). All recipes shared origin today. In fact, this is the organization of Intermediate. Working our way through France. Region. By region.

Tucked between France and Spain. Surrounded by sea and mountains. The cuisine of Basque country (le pays basque) is heavily influenced by seafood, local livestock, and peppers. Shrimp, calamari, and mackerel leading the former flavors. Lamb, pork, chicken and wood pigeon are common mediety ingredients. The later refers to bell peppers – grown along with rice and corn. Always paired with Irouléguy – the only Basque wine.

The Basque country is limited on fruit and cheese production. Black cherries and an Italian ewe’s milk-style cheese are the only items produced in this region. Today’s menu represents some of the traditional dishes.

Our next Basque recipe was poulet sauté basquaise. Sautéed chicken in the style of the region-of-the-day. Garnished with red and yellow peppers, onions, tomatoes, and garlic. The chicken morsels – four segments from a whole bird – wrapped in cured ham laid on top. Passed with saffron pilaf. All finished with a jus made from the carcass and vegetable trimmings.

Salmon and watercress salad finished our day. A mixture of finely sliced lettuce, watercress, hard boiled egg, smoked salmon, chorizo, and poached salmon. Bonded with olive oil. Tossed with a vinaigrette - mustard, sherry vinegar, olive oil, salt, pepper, and watercress. For presentation the mixture was wrapped in smoked salmon and topped with arugula.

This meal – from start to finish – was fantastic. Some of the dishes that came through Basic (i.e. poor-man’s soup, hot fish terrine, and beurre blanc) were less than tasty. Or at least something that would never be replicated. Today was different. Each one of these dishes I would proudly produce for any guest. Is this a change with Intermediate?

Instruction #1 – Basque Country

• Salmon and watercress salad
• Basque-style chicken sauté
• Gascon-style crisp, flaky pastry tart with apples

One of my favorite chefs, Chef Poupard, oversaw today’s practical. I am still in group C, but surrounded by new people. Some friends. Some colleagues. Some new faces all together. We seemed to have worked well this afternoon, so I don’t foresee any major issues. In all, we represented Brazil, China, South Korea, America, and Dubai. Swearing along in each of our respected languages. It sounded like the United Nations during a fire-drill.

Sauce was good, but needed more reduction. Rice and chicken perfect. Vegetables could have stood a little more cooking. All in all, not bad of a day

Schedule. The best part of today. I finally have my schedule for the next three months. So all my friends and family that have been asking me about what’s coming, I now know.

This is the biggest issue LCB has. They keep us on edge. Communicating nothing. Making planning trips and visitors very difficult. And as a neurotic planner by nature, it’s been a struggle.