3rd Lunch and Dinner service @Le Premier

A very exhausting week is behind me. It's been very hectic with long days in the kitchen, but the more restaurant training, the more we learn. Personally I learn the most from these live cooking sessions. Why? Because I get involved in the whole process, from recipe review, planning, preparation, technique application and pre-cooking, to final cooking as the client's order comes in.

Lunch service on Tuesday (April 8) and dinner service on Wednesday (April 9) with the following menu:

• Amuse bouche: Sweet onion tart, blood pudding filling, onion ice cream
• Starter: Marbre de foie gras, confit de canard aux artichauts, salade jeune pousses
• Fish: Seabass tartar, opaline Yuzu (citrus crystal candy), coconut sorbet
• Meat: Free range chicken, cooked sous-vide (low temperature), shallot puree, spring vegetables

I was assigned to the meat station where I learned about cooking meat at low temperature (sous-vide technique), then roast the meat with butter for colour and flavour just before serving.

Amuse bouche - finalised dish

Amuse bouche - caramelised onion tart

Starter - foie gras slices to be baked just before serving

Starer - dish in preparation

Fish dish - tartar full of freshness

Meat dish - chicken sous-vide and then pan roasted in butter

Meat dish - tender and juicy chicken meat

Meat dish - garnish with attention to details

Some of my friends came for tasting and they liked everything but praised the foie gras dish. For recipe, contact me.

Happy reading,
Maison Emil Paris :)