Last week I had the opportunity to be the chef’s assistant for the upper-level cuisine student’s final demonstration class. I helped to pipe cream, bake macarons, fill jars, deep-fry and garnish these cocktail appetizers for their class.
Of course these aren’t actually the final plated dishes. I took these photos after the finished dishes were eaten. The squid ink-brushed macarons, for example, were served in scallop shells as they are filled with a salted cod brandade.
Terrines are apparently a very, very big deal. This dish is garnished with orange and lemon zest, pea shoots and basil. I find that the Cumberland sauce tastes terrible on its own but makes some sort of sense when tasted with the duck terrine. It’s mostly Port wine, anyway.
These are dishes from what is apparently called “DOM-TOM”: Départment et Territoire D’Outre Mer, or in other words, Departments and Territories overseas from France. This includes areas such as French Guiana, French Polynesia, and Bora Bora.
Coconut and passion fruit cream dessert, which closely resembles panna cotta.
I learned that gumbo salad is a cold salad featuring okra. I have also learned that the french word for “okra” is “ocra”, which is a close call away from “orca”. To be clear: this is not a killer whale salad.