This dish is from Aquitaine: Bordeaux.
It’s a traditional garlic velouté soup that the French tend to enjoy after a night of drinking, similar to French onion soup.
I also cooked this beef filet with red wine sauce, sautéed mushrooms and potatoes.
Here’s another angle for texture and height perspective:
These are the first dishes I’ve cooked all semester that I truly enjoyed and felt proud of cooking!
January 27th, 2017
So clear you can see the ugly reflection of the ceiling in it.
October 21st, 2016
This is a parmentier soup (made-from-potatoes) and features a garnish of sweated julienned celery, carrot and leek.
October 20th, 2016