It's been a very busy week in the kitchen @Ferrandi. The regional cuisine "Bordeaux" is on the teaching plan, and it's a demanding set menu. Many recipes require technical skills, and preparation beforehand is a must. Great learning experience, so thanks to my chef for the challenge. Looking now forward to the weekend and some rest :)
MEP's Pick of flavour: Razor clam tartar (yum)
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| Razor clam tartar |
Bordeaux set menu cooked and tasted:
- Amuse bouche: oeuf toque with foie gras cream and puff pastry stick with morel sauce
- Starter: razor clam as tartare and deep fried accompanied by aspargus wrapped in bacon and Greek yogurt dressing
- Fish dish: Pike in bordelaise sauce
- Meat dish: Baby lamb (younger than 60 days old), polenta espuma, chantarelles in veal jus
- Dessert: Canneles, raspberry chocolate tarte and icecream
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| Œuf toqué (cracked egg) - puff pastry with morel cream |
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| Oeufs toques technique |
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| Razor clam (tartar and fried) |
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| Pike fish in bordelaise sauce and garnish |
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| Roasted baby lamb (leg, shoulder, saddle and carre), polenta espuma, chantarelles |
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| Caneles from Bordeaux, raspberry chocolate tart and ice-cream |
And this lovely menu was of course paired with some nice wine from the Bordeaux region :)
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| Aquitaine region with Bordeaux as its capital |
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| How razor clams look like :) |
Happy weekend,
Maison Emil Paris :)
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