Friday, 1 May 2009

Keep the passion (but without the fruit!)

We kicked off this week with our 2nd cuisine session, again with chef Antoine and the focus was on creating another buffet using whatever ingredients we had to hand. Whilst the buffet wasn't as extensive as last time, it still looked pretty impressive and it also meant a break from lunch in the cafeteria, yum! :)

I was in charge of one of the soups in the little shot glasses made with cauliflower......and passion fruit? The other soup was sweet potato......and passion fruit. Neither myself or my fellow classmate were convinced of the addition of the passion fruit but chef reassured us that it would taste good.....we're still not convinced!

Other goodies on the menu were:
  • Scallop ceviche
  • Stuffed courgette flowers
  • Sesame coated veal with ratatouille
  • Chicken terrine
  • Oven dried courgette and sweet potato chips (with passion fruit glaze)
  • Spicy filo triangles
  • Lentil salad
Special mention had to go the perfectly cooked seared scallops, fantastically simple and delicious. The simplest things are sometimes the most fiendish to get right as there is nowhere to hide if it goes wrong......easily the highlight of the morning for me.....good job, jeune homme! :)

I don't think we have any more classes left with chef Antoine which is a shame but don't worry chef.....we promise to keep the passion!! :) 

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