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

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

Foie gras and marinated duck leg

This dish is from Périgord.

Foie gras chaud aux raisins

Yes, duck’s liver isn’t exactly a pretty thing to look at. But with clever plating and some shiny peeled grapes, one can almost forget about the whole force-feeding-a-duck-corn ordeal.

Though I really don’t like foie gras, I am really happy with this dish.

January 27th, 2017