Summer in Paris

Bonjour tout le monde! Yes, I am still alive and well in Paris! I have been non-stop since graduating from Le Cordon Bleu in June. I started working at the school as an assistant to the Chefs in June and have been crazy since then! I apologize for my long absence and promise to post about graduation and my new assistant job at Le Cordon Bleu. But for now, I thought I would share some photos of my most recent visitors in Paris. My cousins Paige and Callie Gordon came to visit for 5 days this past week. Although it was a quick trip, we managed to shove lots into their trip to Paris. 

We had the most beautiful time together and had plenty of laughs along the way. Callie and Paige were some of the most amazing guests because they are basically sisters to me. The three of us were like the 3 Musketeers in Paris! We had dinner reservations every night at some of my favorite spots and also a few new places that Callie and Paige found. We wined and dined like Parisians do which was a blast! 

Here are some pictures from our wonderful time together in Paris! 

 

 

I hope you all enjoy the pictures! Paris is so beautiful right now. The weather is just like weather in Los Angeles and I could not be happier! I hope everyone is enjoying the end of their summer! I love and miss you all! 

With love from Paris, 

Britt xoxo

“Spring Break”

After our Intermediate exams, we had our own little Spring Break from Le Cordon Bleu. 

The Spring Break came just at the right time because one of my best friends from home came during her Spring Break. Maddie is one of my very best friends from Oklahoma City. We never went to school together but we have had strong bonds for the past 5-6 years. Maddie arrived the morning after our exams and stayed for the 10 days we had off from school. 

After Maddie arrived that Friday morning, we packed our bags and headed to the train station. One of my best friends in Paris is Natalie. She attends Le Cordon Bleu with me and is from Perth, Australia. Her husband Dave, quickly became one of my good friends as well. Natalie and Dave were at the train station waiting for us to head off to Aix-en-Provence. 

We arrived in the early afternoon and the sun was beating down on our faces. It is no secret that I am in love with Paris, but it felt really nice to be out in the countryside for a few days. We hopped in a taxi and went straight to our hotel. Natalie has this love of scouting out amazing hotels in each of her destinations, so I let her go at it. Natalie booked the four of us at one of the most beautiful hotels I have ever been to in my life. Words can not describe how stunning and breathtaking the entire hotel was. (Here is a link to show you how amazing it was- http://www.villagallici.com/en/hotel ) 

Once we were taken to our rooms, there was an immediate knock at the door. It was a handsome gent who presented a tray with beautiful flowers, two glasses of champagne, beautiful pastries, and a letter welcoming us to Villa Gallicci. Of course he set this tray on one of our two terraces, and therefore the moment couldn’t be any more perfect. Maddie and I sat on the terrace overlooking the rolling hills with blooming trees and drank our glasses of champagne. 

We spent many hours each day out on the hotel terrace having Champagne, Rose wine, and lots of amazing food. I could go on and on for hours about the details of each day, but I prefer to show through pictures….So here we go! 

 

Entry to Villa Gallici 

 

First glasses of Rose Wine on the hotel terrace

 

Rose Wine in the signature Villa Gallici wine glasses 

 

Dave & Nat on our first evening in Aix-en-Provence 

 

Menu at the amazing restaurant in the hotel 

 

Creamy Asparagus Soup

 

Chilled Lobster from Brittany, France 

 

Lamb Chops fireside at dinner 

 

A modern take on an Apple Tart 

 

Our “Princess” bed 

 

Our favorite spot on the hotel terrace 

 

Chocolat Chaud {Hot Chocolat}

 

Maddie & I enjoying Hot Chocolate on one of our hotel room terraces 

 

Aix-en-Provence Saturday Market 

 

Amazing lunch in town 

 

The Waiter de-boning my Sole tableside 

 

Nat & Dave taking in the sites 

 

Me wishing I could take all these flowers back to the hotel room 

 

Table setting for lunch at the hotel 

 

Nat & I celebrating for St. Patricks day 

 

 

One of our many new found friends from the Irish Pub in town 

 

 

 

 

Start of Superior

Superior Cuisine has begun! I honestly never thought I would make it here. I remember right before our Basic exams thinking how am I ever going to make it to Superior?

I wanted to post a few dish pictures from the 1st three lessons of Superior before I get behind!

On Saturday morning, 3 of my best friends from college arrived in Paris! I grew up doing Twist and Shout with Jenny Bell for as long as I can remember! Jenny and I were not only Kappas together at OU, but we lived together in the 7-girl room at the Kappa house for a year!

 

 

Mackenzi is a longtime friend that I have grown up with! We we were on “Bats-N-Boys” T-Ball team at age 5 and we also went to high school together! Mackenzi was also a Kappa with me at OU and was one of my best friends in my pledge class!

Paige is from Enid but quickly became one of my best friends in the Kappa house and in my pledge class!  

Needless to say, I have lots of memories with all 3 of these girls! 

 

{Greeting the girls with Champagne upon their arrival to my apartment}

Saturday we went out to lunch at one of my favorite spots in the Marais (my area). That evening, we went to one of my favorite restaurants that Natalie has taken me to several times. They have “wine flights” where you can have 3-4 glasses of reds, whites, or champagnes at a time but they are half glasses so you can enjoy several varieties. The experience is a blast because with each glass, you have a sommelier who explains the origin and taste notes of each glass. We also enjoy amazing cheese plates, Charcuterie plates and Foie Gras with baguettes of course! It was so fun having the 3 girls meet Natalie and Dave! 

 

{Lunch at La Favorite, one of my favorite Cafe’s near my apartment}

{Paige and I on the patio at La Favorite}

 

{Jenny, Mackenzi, & Paige before dinner}

{Jenny, Me, & Paige} 

 

{The girls and I enjoying dinner and wine at O Chateau}

 

{Wine Flights}

 

{Charcuterie Plates}

 

{Cheese Plates}

Sunday, we hit the city with a mission. We had breakfast at Paul on Champs Elysees and enjoyed Chocolate Croissants and Quiches for breakfast. We then ventured down the street to the Arc de Triomph and took many pictures. It was a beautiful sunny day which we have not seen in a few weeks. I think my Oklahoma girls brought the sun because ever since they have arrived, the sun has been beating down on Paris! 

 

{Paige & I enjoying pastries at PAUL for breakfast}

 

{Arc de Triomph} 

After the Arc de Triomph, we waited in line at Laduree for almost an hour to taste the most famous and delectable Macarons in Paris or the world for that matter. It was well worth it!  The girls and I were dying over the beautifully painted ceilings, apron and bow tie wearing girls packaging our delicacies and the beautiful pastries filling the room! 

 

{Macaroons for miles at Laduree}

 

{More delectable creations at Laduree}

 

{The girls and I outside Laduree}

After Laduree, we made our way to the Eiffel Tower. I made sure we stopped at the Metro stop that leads you to the high hill that overlooks the Eiffel Tower from above. We turned the corner and all of a sudden the Eiffel Tower was engulfing everyone’s entire view…The girls literally gasped! It was such a great moment! We took several photos at the top of the hill and made our way down to the Eiffel Tower grounds! 

 

{The beautiful view we saw once turning the corner off the Metro}

 

{Paige and I}

 

{The girls and I}

After the Eiffel Tower, we settled in on the terrace of a Parisian cafe that had amazing views of the Eiffel Tower peeking out from behind an apartment building. We enjoyed our Laduree macarons and glasses of Champagne! It was such a great day! 

 

{The girls and I enjoying Champagne & Laduree macarons on a patio by the Eiffel Tower}

 

{Champagne & Macarons}

 

{Mackenzi & I taking in the views}

That night, we went to Cafe Marly which is in the middle of the courtyard of the Louvre. At night, the Pyramid in the centre of the Louvre is all lit up and stunning. Making matters even more wonderful, the Eiffel Tower is seen on the horizon and you see it Sparkle every 30 minutes! Not a bad view! We had a lovely dinner and shared many laughs! So happy to have these girls here! 

 

{Paige, Mackenzi & Jenny}

 

{Paige, Mackenzi & I}

 

{The Louvre after dark}

The girls left yesterday to visit London for four days and will be back in Paris on Saturday for their last night in town! I am so happy the girls were able to come visit my home in Paris! It is so fun that they now can appreciate my everyday life and views that I enjoy daily in Paris! 

Hope everyone is having a wonderful week! Love and miss you all! 

WIth Love from Paris, 

Britt xoxo

Auvergne

On Friday, we began the Auvergne region of France! Here are the facts- 

1. Capital- Clermond-Ferrand 

2. Gastronomy- The Auvergne, including the picturesque Velay region, is farming country with a simple, heary & copious cuisine generally considered to be more fortifying than refined. Live stock is the main industry in this region of volcanic springs. 

3. Regional Products- Carp, Pike, Eeel, Perch, Trout, Salmon & Char Lakefish

4. Livestock- Pork, Beef from Salers, Sheep

5. Game- Partridge and Hare 

6. Farming- Cabbage, Potatoes, Green Lentils from Puy and Mushrooms (Boletus or Cep/Porcini, Fairy Rings, Golden Chanterelles, Morels). 

7. Fruit- Apricots, Peaches, Apples, Pears, and Cherries, Walnuts and Chestnuts 

8. Cheese- Cantal, Saint-Nectaire, Savaron, Bleu, Gaperon, Murol, Fourme d’Ambert 

9. Traditional Dishes- Potee (meat & vegetable stew), Omelettes Brayaude, Aligots (mashed potatoes mixed with fresh Cantal cheese), Meat Pies, Truffade (type of potato pancake with cheese, bacon & garlic), Gigot Brayaude. 

10. Traditional Desserts- Fouace du Cantal, Crisp Petits Fours of Mauriac, Murat pastry horns, Pompe aux Pommes, Blueberry Tart 

Here are the 3 dishes from inspired by this region- 

 

{ Pigs’ Trotters glazed with Foie Gras on Toast, Curly Endive Salad with a Meat Jus Vinaigrette} 

 

 

{ Braised Cabbage stuffed with Veal, Pork Shoulder & wrapped in Bacon }

 

 

{ Strawberry Soup with freshly ground White Pepper, Macerated Stawberries with Mint } 

 

This dessert was one of the most amazing tastings I have ever had yet it was so simple! 

 

 

Champagne

On Tuesday, we began the region of Champagne. Here are the usual facts- 

1. Capital- Reims 

2. Gastronomy of Champagne- The region is peppered with cities whose names evoke age-old traditions of gastronomy. Local dishes are often dominated by the regions star product, Champagne. Local cuisine is country-style and unpretentious, with pork and its by-products ever present. 

3. Regional Products of Champagne- The “Crayeuse”, chalk based soil separates the vineyards in the west from the damp climate in the east, where dairies have developed. Large Pork farms product different charcuterie items and the forest provides animals for hunting. The true culinary specialities of the region are staunchly rustic. 

4. Fish of Champagne- Pike, Freshwater Bream, Carp, Eel, Crayfish, and Snails 

5. Livestock of Champagne- Pork for Charcuterie 

6. Farming of Champagne- Beets, Honey 

7. Cheese of Champagne- Brie, Cendre de Champagne, Chaource, Brillat-Savarin, and Langres 

8. Wine of Champagne- Pinot Noir, Pinot Meunier and Chardonnay 

9. Traditional Dishes of Champagne- Meat Pates, Chitterling Sausage grilled with fried Onions, Dandelion Salad with Lardons, Champagne-style stuffed Pike, “Sainte-Menehould” Pig’s Trotters, “Potee Champenoise” (a rustic vegetable stew) 

10. Traditional Desserts of Champagne- Pink Ladyfinger Biscuits, “Tantimolles” (look exactly like a Crepe) 

This region was quite exciting in Demo because the Chef was popping many bottles of Champagne that would be incorporated into the 3 dishes. Also, this particular Demo was even more exciting because my friend Stacy who used to do Twist & Shout with me was visiting Paris with her dad. She came to sit in on our class Demo and was given the recipes that we were taught, and excitingly watched for 3 hours and then got to take part in the tasting of all the dishes! It was so exciting having a friend from Oklahoma who was able to meet all of my best friends at school and see what my daily life is like! 

 

For the Starter course, the Chef prepared a Leek and Chaource Cheese Tart with a Dandelion salad and toasted Hazelnuts 

This was amazing and reminded me very much of nights at home with my Mom and Dad. We always love making Quiches and switching up the ingredients for the filling each time and this dish was much like a Quiche but had a Flan filling! 

For the Main course, the Chef prepared Sole Fillets and Whiting Mousseline Paupiettes with a Champagne Beurre Blanc sauce, and Oyster Mushroom Flan

 

 

This dish was basically a fillet of Sole that was stuffed with Whiting Mousseline. Whiting Mousseline is a mixture of Whiting fillets (a type of fish) that are blended with butter, cream, eggs, and chives. It is spread onto each Sole fillet and the Sole is then rolled up and braised in the oven in a made-from-scratch fish stock. The Champagne Beurre Blanc was indulgent and sophisticated! 

For the Dessert course, the Chef prepared Champagne Sorbet, Golden Raisin and Currants, Madeleines flavored with Orange Zest 

 

 

Don’t you worry because they served a glass of Champagne on the side in the case the Champagne Sorbet was not enough for one’s liking! 

Below is my Practical dish from this morning- the Sole Fillet & Whiting Mousseline Paupiettes with Champagne Beurre Blanc & Oyster Mushroom Flan 

 

 

This morning after class, I went to a beautiful lunch with my girlfriends from school! We did a lot of walking around because it was so sunny in Paris this afternoon. I will say goodbye with a picture from our wonderful afternoon! 

 

 

With Love from Paris, 

Britt xoxo

Berry

On Saturday, we started the Berry region of France. Below are the culinary facts pertaining to this region- 

1. Capital- Bourges 

2. Gastronomy of Berry- Cuisine “a la Berrichonne” is typified by the tasty, sometimes rustic, simplicity of its slow-cooked dishes. 

3. Regional Products of Berry- The style of cuisine in Berry reflects the image of the region, simply yet flavorful using local products to the fullest. 

4. Fish of Berry- Carp, Eel, Trout, Minnow Fish, Freshwater Catfish

5. Livestock of Berry- Pork, Veal, Sheep, Fowl 

6. Farming of Berry- Grey Beans from Bourges, Wild Mushrooms (Golden Chanterelles, Ceps, Cocherelles), Chestnuts, Cabbage, Onions, and Lentils

7. Fruit & Nuts of Berry- Cherries, Pears, Walnuts, Hazelnuts 

8. Cheese of Berry- Goat Cheese: Valencay, Pouligny St Pierre, crottin de Chavignol, Selles sur cher. Cream Cheese mixed with double cream and seasoned with Salt, Pepper, Chives & Shallots. 

9. Wine of Berry- Sauvignon and Pinot Noir 

10. Traditional Dishes of Berry- Easter Pate, Potee Berrichonne, Chicken in Red Wine sauce, Rooster in Sancerre Wine, Veal Head, Stuffed Rabbit and Hare. 

11. Traditional Desserts of Berry- Pear & Almond Pie, Black Cherry Flan, Pear Meringue Tarts, Berry style Apples, “Lichouneries”(biscuits from St Amand Morond). 

On Saturday’s Demo, the Chef prepared three dishes inspired by the Berry region- 

For the Starter course, the Chef prepared Easter Pate wrapped in Pastry Crust 

 

This dish reminded me a lot of the taste of Chicken Pot pie but with an added spicy sausage flavor. It was very delicious! You can also see the hard-boiled Quail Eggs in the middle which is very traditional for this presentation. 

For the Main course, the Chef prepared Chicken braised in Red Wine with an Onion Compote & Bacon Lardon Croutons 

 

 

This dish is unreal in so many ways- slowly braised Chicken in Red Wine, stewed Onions that basically become a Jam and Croutons that are browned in a pan with sauteed pieces of Bacon. No explanation needed! 

For the Dessert course, the Chef prepared a Pear and Walnut Pie with a reduced Honey/Cream sauce 

 

 

This dish was composed in a very modern manner that the Chef created himself. In the glass dishes, you have the Pears which were sauteed in butter and stewed with Honey and Cream. Atop the Pears mix is the reduced Honey/Cream sauce. The little hats on top of the dishes are a Almond Shortbread. Once again, I was in heaven! 

I hope everyone is having a wonderful start to their week! I am loving school more and more each day and am so thankful for my time at Le Cordon Bleu and in Paris! Love and miss you all! 

With Love from Paris, 

Britt xoxo

Student Dinner

Thursday evening, we had the Le Cordon Bleu Intermediate student dinner. We all met at the bottom of the Eiffel Tower to make our way up the lift to the 58 Tour Eiffel restaurant. It is one of the two restaurants on the Eiffel Tower! 

 

It was such a beautiful dinner with amazing views of Paris! It is also so much fun when we have events like this because everyone is dressed up in suits, dresses, heels, etc., which is slightly different from how we see each other every day in our school uniforms! 

 

Here are a few pictures from this memorable evening! 

 

Below is a picture below the Eiffel Tower before we head up the lift to the restaurant

Below is the appetizer from our three course dinner- Prawns with Avocado Mousse, Grapefruit & Tomato Salad, & Sesame Vinaigrette 

 

 

Below is our Main Course- Lamb with a Leek Gratin and a Jus

 

Below is our Dessert

 

Now are some group pictures from dinner and after dinner 

 

 

 

 

 

 

 

A Look Inside

Lately, my friends and I have been doing our best to take some pictures at school and in our Practicals. Although we normally do not have a split second to pause and take a picture during practicals, we have made it a goal to start capturing more images of our time at Le Cordon Bleu. 

Here are a few photos that we have taken thus far. 

Directly below are several pictures I took on Saturday in the Winter Garden. The Winter Garden is a big open area filled with tables and chairs where all of the students hang out in between classes or before and after school. 

There was a long table set up that morning with an array of platings- Terrines, Pate’s, platter to make Tomato, Mozzarella, Basil salad with Basil dressing, a stunning fruit platter, sliced Baguette, Cheese platter, Charcuterie plate, and much more. Often, I will walk in to the Winter Garden and see a set up like this and open to all the students. I must say, it is quite fun going to school where cuisine and pastries are the focal point and everyone appreciates high quality ingredients! 

 

Below are a few action shots from our Practicals

 

Above, I am in the middle of straining a sauce during one of our recent practicals. 

 

Above is Natalie and I in action at our stove tops in the Practical kitchen. In the Practical kitchens, each student had 4 burners and an area to the side of the burners to place tools for sauces and cooking meat. Above the burners is shelving to place ingredients that will soon be thrown into a saute pan or pot, to place sauces or side dishes already cooked that you want to keep warm, and to place your recipes and instructions with a magnet. Below the burners, each student has their own ovens. Also, there is a massive island down the middle of the room with a Marble top. This is where each student has an area where you have your chopping boards, ingredients to prep, etc. Inside the island, there are doors that open to fridges where each student can place prepped Poultry, Meat, Fish, or anything else that needs to stay chilled. Each time we go into a practical, we have our designated stove top that we claimed at the beginning of Basic and Intermediate sessions. It is fun because you always choose a designated stove top next to your best friends! 

 

Above is Chef Stril and I.Chef Stril was the head Chef of Basic Cuisine and happens to be one of my favorite Chefs! We were lucky the other day to have him as our instructor in our Intermediate Cuisine Practical!

He is in the middle of doing a “tasting” of my Practical dish. The Chefs always start out by making sure that your plate is hot to touch and that there is not one smudge or fingerprint on the white plate. Next the Chef checks the doneness of the protein whether its Poultry, Fish, Meat or Game. Next, they will taste the vegtables or grains and make sure they are cooked to the right texture and seasoned correctly. Lastly, the Chef judges your sauce. Its not only about the taste and seasoning of the sauce, its also about the texture, consistency and over all evenness. The Chef will then give you a run down of every aspect of the plate and dish. 

I hope you enjoyed a look inside my schooling at Le Cordon Bleu! 

With Love from Paris, 

Britt xoxo

Bordelais

On Friday afternoon, we began learning about the Bordelais region of France.

 

As usual, here are the interesting facts concerning the region of France known as Bordelais-

 

1. Capital of Bordelais- Bordeaux

 

2. Gastronomy of Bordelais- Famous for its wines, the Bordelais region of France has culinary traditions that can surprise visitors. Wine is the base of the preparations referred to as “a la Bordelaise”. Traditional ingredients include fresh water Crayfish, Lamprey, Entrecote Rib Steak, and Cep (Porcini) mushrooms. Typical dishes often include elements like Wine, Shallots (used to flavor many dishes, like Garlic is in Provence) and Beef Marrow.

 

3. Regional Products of Bordelais- Mullet, Sardines, Mussels, Tuna, and Oysters

 

4. River Products of Bordelais- Shad, Baby Eel (Pibales)

 

5. Livestock of Bordelais- Pauillac Lamb, Bazas beef, Veal

 

6. Game of Bordelais- Wood Pigeon (Ring Dove), Woodcock, Thrush, Blackbird, Ortolan

 

7. Farming of Bordelias- Ceps (Porcini) Mushrooms, Shallots, Sorrel (leafy herb that resembles Spinach), Walnuts

 

8. Wine of Bordelais- The wines of Bordeaux are recognized world wide. The combination of the grape varieties- Cabernet Sauvignon, Cabernet Franc and Merlot, Malbec and Petit Verdot are characteristic of the Red Bordeaux wines. For the White Bordeaux wines, you have Semillon, Sauvignon, and Muscadelle.

 

The wine growing area includes those of Médoc (North, on the left bank of the rivers Garrone & Gironde), Graves, the Libournais, and to the East, the Blayais and the Bourgeais. “L’Entredeux-mers” between the rivers Dordogne and Garonne produces mainly the White wine of the same name. Also, it produces the everyday “Bordeaux” and “Bordeaux Superieur” Red and White wines.

 

9. Traditional Dishes of Bordelais- Soups such as “Tourin” and “Chadeau”, Oysters with Crepinettes (flat sausages), Mussels à la Bordelaise, Lamprey à la Bordelaise, Ceps (Porcini) Mushrooms à la Bordelaise, Snails a la Cauderan, Roast Leg of Lamb, Lamb Gibelotte, and Veal à la Fanchette.

 

10. Traditional Desserts of Bordelais- Couronne Bordelaise, Niniches, Fanchonnettes

 

Michelin Starred Restaurants of Bordelais-

 

Le Chapon Fin*

Le Pavillon des Boulevards*

Hostellerie de Plaisance**

Jean-Marie Amat*

Chateau Cordeillan Bages**

Le St-James**

Claude Darroze*

 

In Friday afternoons Demonstration, we were taught three new dishes that pertain to the region of Bordelais.

 

For the Starter course, the Chef prepared Oysters from Arcachon with Tender Leeks

 

The Chef chopped the Leeks into a fine Julienne cut. He then sweated them over a low heat with butter, water, salt and sugar until the liquids evaporated. He later creamed the softened Leeks in a bit of cream. He made a classic White wine sauce made with a Bordeaux white. Reducing white wine with shallots and the natural Oyster juices made the sauce. Once reduced, he added freshly whipped cream and a knob of butter to emulsify the sauce. He placed the Oysters back into their shells, topped them with the creamed Leeks, finely chopped Chipolata sausage, and a few “oyster-leaves”. Below is my tasting of the Oysters in Demo! 

 

For the Main course, the Chef prepared Bordeaux-Style Duck Breast, Fondant Potatoes, Pan-fried Cep Mushrooms with Bacon, and a Bordelaise Sauce

 

We simply scored the Duck fat that covered the top of the breast and seared it on high heat in a pan. Once both sides were seared, we placed it into the oven with duck fat, thyme, bay leaf, and whole garlic clove to finish cooking through. We peeled potatoes and carved them into a “fondant” shape. This somewhat resembles the shape of bar soap. The bottom of the potato is completely flat while the rest is carved into a beautiful and smooth dome shape. These were browned in a pan with butter on each side, then covered in chicken stock and baked through in the oven. Lastly, we sautéed whole Cep (porcini) mushrooms with the Bacon lardoons until they were a Hazelnut brown color. Reducing Red Bordeaux wine down with Shallots, Thyme, and Bay Leaf made the Bordelaise sauce. Once reduced, we added Veal Stock, crushed Peppercorns and a knob of butter. This dish was so delectable!

 

For the Dessert course, the Chef prepared Bordeaux “Canneles”

 

He basically made the batter from Whole milk, Sugar, Butter and a whole Vanilla Bean (pod), and Flour. Later, he added Eggs and Egg Yolks just before assembly. The flexible “Cannele” molds were buttered and then he added a small splash of “Negrita” dark Rum before finally pouring in the batter. Once baked, they were beautifully shaped with a crunchy outside and airy inside.

 

Finally, you have my Bordeaux-Style Duck Breast with Fondant Potatoes, Pan-fried Cep Mushrooms with Bacon and Bordelaise sauce that we made in Practical

 

Following Friday’s dishes, we continued to learn about the Bordelais region of France in Saturday’s Demo and Practical.

For the Starter dish, the Chef prepared an Upside-Down Tomato and Fennel Tart with a Balsamic Reduction

The Chef prepared Puff Pastry from scratch, placed it on a baking tray, cut out rounded tarts, and placed another baking tray atop the tarts while they baked in the oven. The Chef made two different Confits- a Tomato/Onion Confit and a Fennel/Celery Confit. A Confit is made by cooking vegetables or fruit slowly in a saute pan with butter or oil and their natural juices at a very low heat until it becomes a jamlike consistency. Once the Tarts were baked, they were spread with the Onion/Tomato Confit, Topped with the Fennel/Celery confit, and then topped with Oven-Dried Tomato Petals. He Reduced Balsamic Vinegar by half until it became a syrupy sauce. 

For the Main course, the Chef prepared Lobster “A l’americaine”, Rice with Raisins and a Lobster Sauce.

I

Words can not express how excited I was to be making Lobster. Two summers ago, while Interning at Son of a Gun in West Hollywood, I dealt with Lobsters on a daily basis. Every day, a truck would deliver about 15-20 live and fresh lobsters. Once delivered, it was my job to kill, cook, and remove the meat from all of the lobsters so that the meat could be utilized to prepare the Lobster salad that was the center of their Lobster Rolls they are so famous for!  In other words, I have no fear of killing or cooking lobsters. Every single student in the Demo room gasped when they realized we would have to kill live lobsters while I sat there in a very calm state, just looking forward to our practical class. For the Lobsters, we first cooked the Claws and Tail in a saute pan with butter and oil. We browned the shells till they turned pink and the meat inside was slightly cooked. Those were set aside and we browned the other shells and head and added Cognac to de-glaze the pan. After, we added Wine and Fish stock plus vegetables such as Onion, Shallots, Tomatoes, Tarragon, and Garlic. All of this was simmered and made into a luscious Lobster stock and then reduced to make a Lobster sauce. The meat was removed from the shells and placed back into the sauce to finish cooking through. Also, the rice with the golden raisins seemed strange to me but it was actually a perfect pairing with the natural sweetness of the Lobster meat. 

For the Dessert course, the Chef prepared a Chocolate Souffle with Orange Ice Cream

No explanation needed. A souffle made the classic way but tasted more like a very high end brownie full of air pockets that just added to its light texture. The ice cream added a bright note and Orange always pairs perfectly with Chocolate! 

Below, you have a few pictures from my Practical where we made the Lobster “A l’americaine”, Rice with Raisins and Lobster Sauce

My beautiful Lobster before I had to kill him 

 

Above is Natalie about to kill her first Lobster, so I had to document her state before!

 

There you have it, all of the dishes from the Bordelais region of France. Tomorrow, we begin probably one of the busiest weeks yet. I am looking forward to starting a new region and a new set of amazing dishes! Everyday at Le Cordon Bleu is a dream. I wake up every morning ecstatic about what the day and my classes are to bring. It is so refreshing that for the first time in my life, I am so excited to go to school and be in class for three hours at a time. I am truly blessed and could not be happier about school and my wonderful life and friends in Paris. 

I hope that everyone is having a wonderful Sunday afternoon! I am staying up tonight to watch the Thunder vs Lakers game since I can not attend any of the games at home! Thunder UP! 

Love and miss you all! 

With Love from Paris, 

Britt xoxo