Le Cordon Bleu - Atelier #2 Thoughts

Moving right along. Instruction #15 marked our half way point through Superior Cuisine. Signaling that the end of Le Cordon Bleu. All together. Is near. Next Saturday also brings us to Atelier #2.

Similar to Atelier #1 we need to produce an entrée and main dish. While respecting certain requirements. Make a fumet and cold sauce for the entrée. Crust or pastry to enrobe the main dish. One vegetable flan and two simple garnishes. And a small vegetable brunoise.

The must use ingredients are

• Gilt-head sea bream
• Veal tenderloin
• Veal sweetbreads
• Caul fat
• Brittany artichoke
• Large spinach leaves
• Beetroot
• Cauliflower
• New pearl spring onions
• White asparagus

Menu ideas have been floating around in my head for the past week. I plan on confirming my plan on my two days off. But. If you have any ideas send them my way.