The first type of gnocchi is how gnocchi is enjoyed in Paris.
Yep, it’s pretty obvious that this one collapsed in the centre once the steam escaped before I took the photo.
I was actually supposed to fill the bottom of the ramekin with bechamel sauce so that it wouldn’t be, you know, hollow on the inside. My bad.
My classmate who lived in Rome and attained a master’s degree in Italian cuisine claimed that this is not actually what gnocchi is like in Rome.
Needless to say, there was some argument as to whether or not this is gnocchi or just oven-baked polenta.
This last one is the gnocchi I am familiar with. Potato gnocchi with fresh sage, capers, parmesan and butter is hands-down undeniably delicious in my humble opinion.
March 5th, 2017
These dishes are from the Île de France.
This is a green pea soup with a really chunky garnish, because that’s how I like my soups, but I know it could be – and should be – much more elegant in plating. Oh well.
I had so much fun plating this dish though. This first example of plating is classic and simple, but I also prepared a scallop in its shell with a parmesan tuille shell lid.
The first way shows off the jewel though.
March 5th, 2017
Yesterday I had the pleasure of attending a prêt à thé (tea party) and tasting all of the delicious dishes that my housemate and his classmates prepared! It was absolutely superb.
The presentation and taste of each sample was even more overwhelming than the selection of tea. My personal favourites were the sweet club sandwich, the hazelnut-lime macaron and the finger framboise.
All of them were lick-the-plate delicious.
November 1st, 2016