Le Cordon Bleu - Ateliers #1; Practical #13

The Superior final exam is very different than previous Basic and Intermediate. For those that have followed me from the beginning know that the first two term exams were specific dishes. Meals that we had previously made. One of ten pulled from a hat for us to replicate. Not so much in Superior.

The Superior exam comes from our brain. A chance to pull together everything we’ve learned and present our original recipes.

We have two ateliers – workshops – in preparation for this. Given a list of ingredients. Some items with asterisks – those we must use. And a few general requirements.

Instruction and practical #13 constitutes our first atelier. We have six (6!) hours to complete two servings of an entrée and main dish. We are encouraged to finish in four hours as that is the limitation of the final exam.

General requirements are; a forcemeat stuffing, cold sauce for the entrée, jus for the main course, two simple side dishes, and one composed – more than two items.

The must use ingredients are

• Squab
• Salmon
• Jumbo shrimp
• Fingerling potatoes
• Red bell pepper
• Peas
• Small pearl onions
• Cultivated mushrooms

Other ingredients for use are items like veal and fish stock. Dairy products galore. White, red, and port wine. Flour, salt, sugar, potato starch, and spices. Fresh herbs, random vegetables, and chicken breast.

I have been thinking. And rethinking. My menu for over a week. Constantly coming up with new ideas. I finally settled. Created my recipes. And drew out my timeline (thank you Operations Management degree!). I think I’m ready.

Entrée
Salmon and Shrimp duo with chilled, summer pea puree
· Salmon stuffed with salmon/shrimp mousse
· Pan-seared jumbo shrimp
· Dill savory cookie
· Chilled spring onion and pea sauce
· Red pepper brunoise, herb salad garnish

Main Dish
Squab two ways with polenta and vegetable stands
· Pan-seared squab breasts
· Slow braised pulled squab legs
· Spiced honey jus
· Parmesan polenta stand
· Vegetable stand of eggplant, zucchini, and tomatoes
· Glazed pearl onions
· Madeira sautéed button mushrooms
· Potato straws

I write this post as I head to the atelier. A thorough report back will be my next move. Wish me luck. And stay tuned.