Le Cordon Bleu - Instruction #26; Practical #26

We may never see Chef Poupard again. At least in demo. With only four more instructions time is limited.

In a jolly and ready to get ‘em mood, Chef controlled the stove. His eagerness slowly waned as things began to unravel. Ok, unravel is a bit strong – he just burnt the dried orange decoration for dessert.

Instruction #26

• Oysters and oyster leaves in a frothy Jerusalem artichoke broth
• Double veal chop cooked in a cocotte, demi-glace jus, spring vegetables
• Warm soft orange and lemon cake, tangerine sauce

Froth is made from lecithin – a group of phospholipids most commonly extracted from soy beans. The powered lecithin used in most restaurants needs to be added to cold liquid. And brought to 70 degrees. Then emulsified, or whipped. Adding anything containing soy – oil or milk – will also work.

Oysters quickly poached in their jus. Presented with whipped artichokes. Made for a nasty gag. Oysters – in my opinion – should never be heated. Cooked. Or warmed. A simple raw bivalve mollusk with some horseradish and ponzu granita is all you need.

There may have been more vegetables on today’s main plate than any other dish at Le Cordon Bleu. Blanched snow peas. Stewed baby carrots and new pearl onions. Sautéed chanterelle mushrooms. And finally, fava beans.

Garlic flan and well reduced veal jus finished off the dish.

I highly dislike beef – almost detest. Veal, however, is one of my favorite proteins. In line with duck and lamb. This was a great dish all around. Practical is another issue.

Most of our class completely lost steam by practical time. We had just finished our written exam and a lengthy demonstration. The two hour wait from test to cooking drained all enthusiasm. My work today was fair. Everything cooked, seasoned and presented well. But. Without finesse, as the chefs say.

Lauren is still moaning about today’s dessert. As a student of both cuisine and pâtisserie, she made a bold statement.

This was the best cake I have eaten at Le Cordon Bleu.

Do you hear that? Small lemon nuggets made of melted white chocolate, cream, and lemon juice oozed out of fluffy orange-flavored cake. If you need the recipe let me know and I’ll send you to a wonderful place.