* Muscat de Beaumes de Venise + Soleil Indien (pineapple/cream) = good combo
* Pineau des Charentes + Equateur (coffee dacquoise with creme brûlée) = wine tastes more alcoholic with dessert
* Gérard Bertrand Banyuls + San Marco (chocolate/pistachio) = good combo, maybe better with plain dark chocolate
* Champagne Pommery + pâte de fruit (fruit jellies) = all the sugar kills the champagne :(
The rest of the week was covered in chocolate, save a few hours of cuisine and restaurant service. Because of the long weekend, however, some of my classmates extended their breaks and missed Monday. I have to admit that with just 6 of us in class (normally 10), it was amazing. We didn't have to necessarily work in partners, things were so much more decontracté (relaxed), and it just felt like I could breathe and take it easy.
We started that Monday afternoon making the mise en place for an anise/cinnamon ganache, then continued onto a praline milk chocolate & pâte de fruit number, rolled balls for the palet or and truffes au whisky, and finished with a colorful molded one with apples and caramel inside.
chicken thigh with spring veggies
chicken breast with peas and mushrooms and a delicious cream sauce
Lunch service on Thursday comprised of prepping two different desserts (a pineapple carpaccio and a feuilleté fruits with ice cream and fresh berries) and boxing our chocolates.
Carpaccio d'ananas (pineapple) with lime sorbet and topped with my cigarettes (making even just the garnish to top off the dessert is time consuming!)
and just a close-up of my cigarettes ;)
Friday was Boulangerie class where we got to make specialty breads! It was by far my favorite boulangerie class, as we all got to make individual recipes and try them all. Although the room was a humid 26°C, and we were sweating to no end, it was a great class. We had plenty of time to complete our recipes and it was fun to do something different for a change. While some people brought in their own recipes, I went into class with the vision of making a bread with cheese... I flipped through some of Chef's books and once I saw Khachapuri, a cheesy bread from Georgia (the country), I knew I had to make it. Chef had an abundance of ingredients to choose from, but I kept mine simple with an emmental/cantal cheese blend, dotted with sundried tomatoes and minced garlic.... oh SO yummy, fresh out of the oven!
and some of the other specialities:
a glimpse back home... bagels!
a variety of fig/apricot, walnut/raisin, and sun-dried tomato... and maybe a batch of roquefort mixed in the basket as well...