First Lesson in LCB Paris

Some of you may have waited for this post with bated breath. Well, it's here, I officially had the first day at the LCB school in Paris.

To start off, we have 4 days of "International Influences".

Day One

1) Guinea Fowl "Ban Ban Ti" (poached and cold cut) with Sesame and Green Papaya

2) Tangy Jumbo Shrimp and Crunchy Seasonal Vegetable Soup (sorta like a French version of Tom Yum - er, I like Thai version better! Sorry!)

3) Sea Bream Fillet with Black Spices, Wok Fried Vegetables, Creamy sauce with Spicy Chorizo

(er, this is really a mix of everything... am not too fond of it)

4) Bitter Cocoa and Matcha Green Tea Cappuccino and Crisp

Ok, back in LCB Bangkok, Chef usually demo 1 starter, 1 main (which we do for our practical class) and 1 dessert. Here, in the same frame of time, Chef did 2 starters, a main and a dessert. Fair. And for our practical class...... it is compulsory to do 2 dishes, and the 3rd one when we have time!! 3 dishes in 2.5hrs!!! My hands, pots, tools were all over the place!! You're seriously juggling!!

I seriously lack practice after my last class in Superior, and what a way to start!!

In the end, Chef liked my Tangy Shrimp soup very much (hey, I've been drinking Tom Yam like water in BKK!), the cold cut Guinea Fowl was very good too, but for my Fish, I forgot to strain the sauce, so it had some bits of chorizo in it, and it had to reduce a bit more.

Ok, first steps, baby steps!!

Countdown for last Cuisine entries

Yes, it's all coming to an end soon, and this is my last week for Cuisine lessons. Next week are all exams, both Pastry (Sugar work and your own cake creation), and Cuisine (mise en place as well as the actual exam), not to mention written exams for both. On top of it, I was chosen to give a speech for the graduation. So I have to prepare a draft for chef. Busy busy busy.

I will update this entry with more dishes along the week.

Starters:

1) Tatin of endives with goat cheese, sweet sour jus

2) Crispy tart with tomato, langoustines and pistou

3) Taboule with fresh shrimp and vanilla oil

Main:

1) Beef Wellington with turned vegetables. Bouquetier-style means to fan out the turned vegetables in ordered alternatives for presentation. The beef is roasted, brought down to colder temperature, stuffed with foie gras mousse in the centre, wrapped in mushroom and crepe, and again in puff pastry, and baked till crispy. Note: the beef should still be à point, and not overcooked! Served with truffle sauce.

Over several dishes in Superior, they want to test how you can perceive the doneness of your food, when it is covered, in crust, in cabbage, etc. It's simple to roast or to pan-fry and know when to take them out. But when you have to cook the crust and yet not overcook (or undercook) your meat, is a different challenge!

This was what I served to Mel, Kev, Soogee and Kenneth who were visiting from SG.

2) Noisettes of venison with "grand veneur" sauce

3) Red mullet fillets with crispy potato scales

Desserts:

1) Figs roasted in rosemary, cinnamon mascarpone. You can also see some edible crystallised rose petals and borage flowers.

2) Caramelised coconut cake with roasted mini bananas

3) Soft macaroon, candied fennel ice cream, wild berry coulis. The flame-like toppings are fennel chips. Fennel sliced thinly and dried in oven to a crisp.