Cuisine Week 2

I have a break on (most) Wednesdays this term.  Take the opportunity to upload more regularly. 

Dessert:  Baked bananas in its skin, with red fruits sauce and banana sorbert.

Starter:  Foie gras flan with morel sauce and herb salad.

Main:  Hake fish wrapped in parma ham and grilled baby eggplants, side of olives and fava beans with turned carrots/celeriac root/zucchini, sauce fresh tomato and olive oil with herbs.  You will see 2 platings here, the one with a more yellow background (landscape) is the chef's demo, the (portrait) one with dots of sauce is my dish served to the chef.  

Continuation:  We looked at a creamy pumpkin soup with truffles and smoked duck breasts; main:  pot-au-feu of monkfish in a herb butter sauce.  The photo with the snowpeas radiating outwards on a dish is chef's, mine was a centralised plating with 2 'discs' of chopped herbs at opposite corners.  Dessert:  Liquorice flavoured panna cotta with some crunchy sugar studded choux allumettes! 

Regional cuisine: Touraine, Cote d'Azur

From the delights of Touraine region, we debond a rabbit, rolled over forcemeat of hind legs, and stuffed with mushrooms and prunes, served with goat cheese stuffed baked potatoes.  

From the delights of Cote d'Azur, we made beef provencale stew with handmade raviolis with tomato fillings. 

Last but not least:  Tian d'Agneau, lamb medallions balanced on a trio layers of tomato concassées,  mushrooms, and spinach sautéed in beurre noisette, served with its peppermint flavoured jus.  

The other starters we had raw tuna on puff pastry, warm salad with lightly smoked pikeperch (a kind of fish), marinated filets of fresh sardine with tomato and basil.