Photos > September 24 (11)
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Caramelized Apricots
This restaurant dessert consists of caramelzied apricots, crispy praline, vanilla ice cream and a phyllo decoration. The sauce is apricot caramel.
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Pan Fried Brill
This fish is pan fried and served atop a garnish of peppers, squid, tomatoes and olives. The sauce is a reduced fish fumet with saffron.
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Lamb From Hell
Despite all the problems I had with this dish, it still came out looking okay. The lamb and vegetable garnish is wrapped in bread dough and baked. It's served with artichoke puree and a lamb reduction.
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Burgundy Style Tuna
Thick tuna steaks are wrapped with bacon and lightly seared so they're rare in the middle. They're served with a garnish of bacon, mushrooms, pearl onions, carrots and potatoes. The sauce is a red wine reduction that had veal stock in it.
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Snail
The snail body and the leaf are made from marzipan while the shell is white and dark chocolate.
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Frog
We had a whole class on making marzipan animals. It's a little like working with Playdough. Here my sweet little frog rests on a leaf holding a flower. I wanted to give her a cute polka dot sundress and some nify sunglasses, but the chef wouldn't let me. I settled for painting her toenails instead.
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Matignon Veal
Veal is sliced, garnished with vegetables and wrapped in cabbage leaves. The tomatoes are stuffed with fresh cheese and herbs.
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Superior Dinner
We got all dressed up for our superior class dinner at a three star restaurant.
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Chefs
Posing with Chef Bruno and Chef Terrien at our class dinner.
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Smile
Lani and Ashley hang out with Chef Bruno.
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Our Dinner
This is the main course for dinner - duck a l'orange. It was quite well done and beautifully presented.