Le Cordon Bleu - Final Exam Market Basket

The last great unknown. Has been revealed.

The market basket – ingredient list – for our final exam was distributed on Friday. Eliminating mystery not just of itself. But of Le Cordon Bleu.

There are no more surprises, questions, or first experiences that will come with my time at school. Everything has been exposed or experienced before. It is all common.

The chefs have complained about the previous Superior class. How they weren’t quite up to LCB standards. Lacking creativity and luster. When the list was distributed. Chef Terrien said that we have the capability of being the best graduating class. Because of that. They gave us some challenging, new, and interesting ingredients.

We must make four, identical, vegetarian amuse bouches – small tastes – served in shot glasses. And four, identical, main course plates with one stuffed vegetable, one simple garnish, and one composed. The shot glass may be hot or cold, whereas the main must be served hot with a jus or sauce.

Obligatory Items
1 free-range guinea fowl
100 g duck foie gras
300 g haricots verts
½ bunch pearl (spring) onions
300 g fresh Paimpol white beans in their pods
4 fresh figs
50 g arugula

Other Items Available
Pancetta
Chicken breast
Red bell pepper
Cantaloupe
Zucchini
Olivette tomatoes
Mushrooms
Parsley
Cilantro
Basil
Ginger
Potatoes (waxy type)
Lemon
Lime
Agar agar and gelatin
Phyllo dough and brik pastry
Chicken stock
And a variety of pantry items like vinegars, eggs, milk, wine, spices, etc…

In a week and a half we will have a practice round for the final exam. Similar to atelier #1 and #2, but with only five hours. This will give us a chance to test, practice, and iron out any kinks. It is also an opportunity to get some feedback from the chef. Then a week later. The final exam. Sure there are practicals and instructions still to be seen. But. At this point they are almost non-existent. Focus is clearly on the final exam, in hopes of graduating.