Lesson 2:
Cold dressings, poaching techniques & choux pastry. We also learned how to fillet poultry
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| Mischa showing how to poach an egg |
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| Trimming a duck breast |
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| making choux pastry |
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| brandade of salted cod with croutons |
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| oeuf meurette aux cepes |
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| Salad of sweetbread with poached quail |
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| Macaron with confit of fennel and white chocolate sorbet (©chef Michael Rispe) |
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| beautiful golden choux! |
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| best part of the day, pouring chocolate |
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| profiteroles aux chocolat |
We also had for starters:
- Wild oysters with leek and champagne sabayon
- Crudite with aioli
- Chinese crepes with confit of duck
But we learned from the first class that it takes too much time to cook then eat, so we started eating starters while working on other dishes. It's too bad I didn't take photos of the duck, it was beautiful and so yummy. Pat made the recipe influenced by Peking duck. We used magret breasts, so there was no need to blow up a whole duck. I love duck and was very hungry, I only realised that I forgot to take photos after I'd finished eating, so sorry to those who prepared this amazing duck and waited to see the photos...
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