Le Cordon Bleu - Instruction #10

One third through Superior Cuisine already. Lesson #10 was presented by Chef Poupard first thing Saturday morning.

Instruction #10

• Fresh artichoke salad, ricotta gnocchi, lemon peel and dandelion leaves
• Lamb shank slowly cooked with spices, roll-cut salsify and potato gnocchi with herbs
• Pineapple and vanilla brochettes with gingerbread, coconut sauce with saffron

I’ve said it before. But. This may have been the best menu at Le Cordon Bleu.

Gnocchi made of ricotta, yolk, flour, and parmesan were gently poached. And served cold with cooked artichokes, pearl onions, and dandelion leaves. All tossed with lemon vinaigrette. Garnished with oven dried tomatoes.

The star of the day was the main course. Fork-tender lamb slow braised in honey and balsamic liquid. Flavored with Szechuan pepper, coriander and cumin seeds, cinnamon sticks, star anise, and cloves. The aroma was enough to make your mouth water.

Deliciously served with potato gnocchi. Colored – and flavored – with leek, parsley, tarragon, and spinach chlorophyll. Baked potatoes mixed with flour and egg yolks gave these gnocchi substance and form.

Salsify – white, root vegetable – stewed in water, lemon juice, and milk. Nicely finished off the plate.

Dessert was not only presented beautifully. It tasted equally so. Gingerbread and coconut flavors permeated the entire plate. Including caramel, pineapple sauce finished with Malibu and coconut milk.

Stay tuned for Monday’s practical.