The first week has gone by and I barely had time to write anything on this blog. Mostly because I was too tired but also because I've started "feeling the Intensive burden" (as people say around school). I'm doing the intensive program at LCB, so the classical program of 3 months is packed up in 5 weeks, and that way we have between 9h to 12h classes per day (on some lucky days, only 6 hours).
Here's some pictures of what we've been cooking.
|French onion soup & Grilled Salmon in bed of spinach and a chive butter sauce|
|Puff pastry filled with leek fondant, poached egg and sauce Albufera & Omelette aux Champignons|
|Canelloni aux Épinards and Poached Chicken with Riz au Graz and Sauce Supréme|
|The stock for the consommé is cooking on the left and on the right you have Roasted Chicken served with its Jus and a turned artichoke with Jardiniére de Legumes|
And here are some of the dishes plated by me. I always seem to manage to forget taking pictures of what I cook in practicals, unlike Alla in our practicals that does a whole photo reportage on our cooking in practicals. :)
|Pissaladiére (on the left), Quiche Lorraine (center) and Consommé with a Brunoise de Légumes|
On other subjects, let me give you an idea about our group. The Basic Cuisine Intensive group is made of people from Canada, US, Singapore, Taiwan, Turkey, Russia, United Kingdom, Indonesia, China, France, Spain, Greece and Portugal (me, of course - although there's a girl from Portugal doing pastry). Throughout the rest of the school you have as many nationalities as you can imagine, which makes the school a very interesting place to be and meet new people. Throw into that the fact that the ages range from 18 to 50 and you've got a pretty eclectic mix. In practical classes, we're divided into three groups of ten and I was really lucky to end up in a nice group. I instantly bonded with Alex (USA), Erdem (Turkey) and Diane (Singapore). We usually hang around together and help each other out during practicals.
This last weekend my friend Gonçalo was visiting and we went around to do some sightseeing and mostly... eat. We ended at this really nice place on Saturday, that Alex suggested. Since he suggested it, he got to trail along. The place is called Les Galopins, it's in Bastille and they serve this amazing shoulder of lamb with potato chips and mustard. I died and went to heaven. It was delicious.
|Alex is ready to dig in the lamb shoulder|
|Paupiettes de veau bourgeoises|
P.S: Injuries so far have been only some cuts and some burns, but that's part of the job.