Red snapper filets with crispy potato scales

This dish was a lot of fun to make. After scaling my snapper, I lined the filet with potatoes to recreate the scales Paul Bocuse-style. It couldn’t get any more traditionally ’70s or French once I plated it with a turned mushroom and white wine and butter sauce.

Filets de Vivaneau et écailles de pommes de terre, avec une sauce beurre blanc
Red snapper filet with potato scales, turned mushrooms, vermouth butter sauce and a mushroom dariole.

April 19th, 2017


Boeuf bourguignon

This is a modern version of the classical French braised beef dish from Burgundy. All the traditional garnishes are there: potatoes, bacon and onions, but there is also a foie gras dariole and parsley crouton circles.

Boeuf bourguignon avec lardons, royale de champignons et foie gras, glacer à brun des petits oignons, les croutons et pommes de terre cuire à l’anglaise
Burgundy-style braised beef chucks with glazed pearl onions, boiled potatoes, smoked bacon and cooked mushroom-duck liver mousse
I got pretty excited about this dish.

April 19th, 2017

Rockefeller and apple jelly oysters

This was an experimentation with plating more than anything. To be honest, the first three ways I had plated these two types of oyster preparations were rather uninspired. When I was clearing them from the plate though, I accidentally made my most artistic plating of an appetizer yet.

Huitres en gelée et Rockefller
Four separate oysters with apple, fennel and cucumber spiral garnishes
Oyster assortment pinwheel
A single Rockefeller-style oyster over a bed of colourful seaweed, coarse salt and apple slices

The very last style of plating is by far my favourite.

April 19th, 2017

Lamb: 3 ways

In this class I prepared lamb three ways: roasted lamb saddle, bone-in rack and sautéed kidney accompanied by eggplant caviar and a roasted red pepper coulis

Agneau en trois façons, caviar d’aubergine, coulis de poivrons rouges
Lamb saddle, rack and kidney in three ways, eggplant puree and red pepper coulis

Roast duck breast with celeriac puree and baby vegetables

It’s my first week back at cooking seriously again, and I’m embracing the freedom I have now. This semester I am allowed to make up my own plating style, bring my own plates in for presentation and get extra creative.

Canard rôti aux clous de girofle et miel
Roast duck breast with cloves and honey

My sauce definitely could have been smoother, as you can see in the picture above, but I was otherwise very happy with this dish!

April 19th, 2017

Hor d’oeurves

My plating partner and I put together this huge buffet of hors d’oeuvres along with the rest of our class, who created the same dishes but with their own style of plating.

This is us with our final product!

My plating partner and I standing with our final product!
All six of our dishes in a row
Quail cromesquis over a fine parsnip mousseline with parsnip chips and chive garnishes
Grilled black tiger prawn skewers with sweet chili sauce


Smoked salmon roses over thin blinis with horseradish mascarpone, caper and dill garnishing
Foie gras sliders with homestyle burger buns, wine wine jelly and red pepper relish
Smoked chicken wing ‘lollipops’
Deep-fried blue cheese gougères
My intermediate class photo! Group C, Spring 2017

Needless to say, my intermediate semester of learning cuisine ended strong. I went on a lovely 10-day trip home to Vancouver immediately after taking my exam, and came back to Ottawa just two weeks ago for my first day of the superior level semester.

April 19th, 2017