Le Cordon Bleu - Instruction #19; Practical #19

Back from vacation. Chef Tivet conducted lesson #19.

Instruction #19 - Côte d'Azur

• Puff pastry galette with marinated sea bass, virgin vinaigrette with basil
• Braised beef with olives
• Tulip cookie with lemon emulsion

I left ninety degree weather in New York to return to a forty-something degree Paris. So. This lesson came at a good time. Côte d'Azur, French Riviera, helped me think warm thoughts.

In the south of France. Bordering the Mediterranean Sea. Anchovies, tuna, sardines, red mullet, and sea bass are harvested by the plenty. Paired with Provençal flavors. Lemon, olive oil, black olives, garlic, and herbs.

The dishes from this area tend to be fresher. Cleaner. Lighter. This was a well anticipated menu. The end results met expectations.

We were instructed to only cut basil with a stainless-steal blade – and never use a food processor – to prevent coloration. Additionally. Basil should only be added to a dish at the end.

While some rolled puff pastry rested in the fridge, we prepared the garnish. Olive oil infused with basil stems – most flavor of herbs comes from the stems, not the leaves – garlic, lemon, Tabasco, salt, and pepper. Garlic can be too strong, and sometimes bitter, so a quick blanch in boiling water. Once all the ingredients were mashed together. We marinated escalopes – thin slices – of sea bass. Sprinkled with salt.

The acidity of the lemon juice. And the chloride of salt. Cooks the fish. Ceviche –style.

Passed along the fish was a confit of tomatoes, onions, garlic, and green bell pepper – seasoned with basil. Additionally. Some black olives that were slightly poached in olive oil. Were too, flavored with basil.

For the main entrée. Think. Boeuf Bourguignon. With oranges. Braised meat flavored with orange; juice, peel, and segments. Côte d'Azur flavors are found in the tomato confit. Garlic. Basil. Olives.

Equally as abundant as oranges. Lemons from the area made up the dessert. Tulip cookies – named for their shape – paired with lemon curd. Or emulsion, as the recipe states. For those that like lemon tarts, this is the dessert for you.

Practical went well. Chef Cotte was too busy baking something of his own. That he hardly noticed what was going on. Overall assessment was equally as involved. A quick taste and smile. Few words. I tend to take this as a good sign. Although it’s probably not.