May 27th, 2017
Pan-roasted guinea fowl ballotine with mac & cheese
Minute-panfry lobster
We also made a borstch-style consommé in this class, but it wasn’t exactly photo-worthy.
May 27th, 2017
Truffle cream parfait with asparagus and iced pea velouté
The asparagus collapsed before I could photograph my dish with the parfait perfectly upright, but at least it fell in a cool domino-effect look.
The “iced pea soup” on this plate is just the green spiral decorations. I know, if I ordered a soup at a restaurant and my soup was entirely just those two lines, I’d be pretty thrown off.
May 27th, 2017
Stuffed sole fish fillet with mushroom and watercress coulis
The sabayon needed to be caramelized under the salamander, but due to how high above my head the equipment was, I wasn’t able to get it as I would have liked. In other words, that’s why there’s holes in the colouration.
I know, the plating for this dish was dreadfully uninspired. Mushroom quenelles again, Amanda? Pfft.
May 27th, 2017
Quail and veal sweetbread pastry, shitake mushrooms and Indian pepper-flavoured jus
This is a pithivier. It was garnished with mushroom duxelle quenelles, glazed pear slices and peeled grapes.
May 27th, 2017
Deconstructed space lobster lasagna
This is an open-faced lobster lasagna with asparagus and a warm lobster-oil vinaigrette, asparagus puree, and squid ink pasta dough.
I didn’t like my à la minute plating from school, so I plated it in various different ways once I brought it home for lunch.
Despite not getting the plating right the first time, I was particularly happy with this dish because it was inspired by a tattoo idea that I’ve always liked but will never get: a sea creature in an astronaut’s helmet in space.
May 27th, 2017
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.
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.
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.
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
Once in a bleu moon 