Le Cordon Bleu - Instruction #27; Practical #27

The presentation for the main course was fascinating. And quite different.

Paired with a Provence-style tart. Of roasted zucchini, tomatoes, and eggplant. The butter sauce passed with the salt crusted sea bass wasn’t my favorite. Infused with star anise, the flavor was too buttery.

Instruction #27

• Fantasy of smoked and fresh salmon
• Sea bass in a salt curst, vegetable tart with Provence flavors
• Chestnut cake, caramel ice cream and caramel sauce

Thyme, rosemary, and summer savory perfumed the kitchen while our tarts baked. And our fish en croûte took shape.

I am not really sure the meaning of the entrée name. Fantasy sounds too mysterious. Like a surprise. Nonetheless it was delicious. Steamed fresh salmon paired with smoked salmon mixed with chive, lime juice, butter, and fromage blanc. Served along side a tropical salad of mango, kiwi, tomatoes, and avocados.

The individual little chestnut cakes each had a whole chestnut – marinated in syrup – in the center. A little nut-surprise. Most of the class was anticipating the ice cream. Unfortunately the caramel got a little too burnt. Leaving an overcooked bitter taste. The caramel sauce with Armagnac did hit the spot though.

Practical went well as Chef Poupard monitored our group. Cracking jokes here and there about each of us. He’s funny and enjoyable to be around. But he has high standards and usually makes us nervous.

Chef was not too impressed with the three bones that I left him in the fish. But the butter sauce was to his liking – I think I put too much Pastis though. The tart and fish were perfectly cooked and quite delicious. I was sure to eat the tart the next morning for breakfast.

This was lesson #27. Time is winding down with only three more demonstrations. I was told today that our written exam grades should be posted by tomorrow morning. Anxiety-stricken!