Exactly 1 school term ago, I embarked on my Superior Cuisine journey. Personally, I found Superior Class to be quite similar to Intermediate in terms of pace – however, there was clearly more emphasis on the plating and there is a slight shift to a more modern era in terms of dishes we prepared.
[LEFT] Duck Liver Parfait with Cumberland sauce, salad of curly endive and toasted brioche (by Me)
[RIGHT] Pan-Fried Fillet of Salmon with Potato Crust, Wilted Asian Greens and Wasabi Beurre Blanc (by Me)
[LEFT] Seafood and Saffron Risotto (by Chef Josef) – One of the best dishes of all time. Seafood, saffron, shellfish butter….what more should I say!
[RIGHT] Roast Veal Fillet Wrapped in Spinach and Prosciutto with Sage and Tomato Jus and Soft Polenta (by Chef Josef)
[LEFT] Pan-Fried Dory Fillets with Parsley and Fennel Coulis, Steamed Clams, Saffron Potatoes and Cauliflower Purée (by Me) – one of the more sophisticated dishes…love the colors involved in this dish.
[RIGHT] Double Chocolate Cake with Armagnac Creme Anglaise (by Chef Josef)
[LEFT] Coulibiac of Salmon (by Me) – my fish shaped coulibiac…totally unsophisticated but well, it’s cute
[RIGHT] A slice of my coulibiac presented in a more sophisticated manner with dill sauce and roe.
[LEFT] Civet of Hare (by Chef Ross) – A very labor intensive dish…imagine the amount of time and effort to clean out those rabbit ribs for the crown!
[RIGHT] Orange and Almond Cake with Orange Glaze and Citrus Sauce (by Me) – one of my least favorite cakes, ever. Well, it was made using Splenda (artificial sugar)….hence the reason.
[LEFT] Fillet Mignon with Red Wine Jus, Spinach Timbale, Potato Galette, Wild Mushrooms and Truffle Mayonnaise (by Me) – as much as I love anything truffle, the truffle mayo was simply out of place! The spinach timbale turned out to be one of our exam component in Superior Cuisine Practical Exam.
[RIGHT] Vanilla Panna Cotta with Berry Compote and Pistachio Biscotti (by Chef Josef) – This is the dessert chosen for our Practical Exam….an easy one I would say!
[LEFT] Veal Sweetbreads with Herb Salad and Caponata Dressing (by Chef Ross) – fancy meat is clearly not my cup of tea. But well, I will choose sweetbreads over brain, any day.
[RIGHT] Poussin with Herb Mousseline and Wilted Spinach (by Chef Ross)
And this marks the mid-term of my Superior Cuisine Class – highly enjoyable but also rather exhausting as I was balancing a 6-day school week together with Intermediate Pastry. Watch this space for more on Superior Cuisine, Intermediate Pastry as well as the all exciting Restaurant Services!