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.
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.
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.
The very last style of plating is by far my favourite.
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.
My sauce definitely could have been smoother, as you can see in the picture above, but I was otherwise very happy with this dish!
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!
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.