[LCB] Superior Cuisine Week 1 to 5

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] Crépinettes with Warm Kipfler Potato Salad (by Me)
[RIGHT] Lime Tart with Roasted Pineapple (by Me)


Gruyere and Caramelised Onion Tartlet with Rocket and Red Wine Vinaigrette (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] Prawn Mousseline in Tomato Broth (by Chef Ross)
[RIGHT] Pan Roast Pheasant with Pancetta, Braised Red Cabbage and Spaetzle (by Chef Ross)


[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] Game Consommé with Poached Breast of Pigeon and Solferino Garnish (by Chef Ross)
[RIGHT] Duck Confit with Beetroot and Apple Compote and Port Wine Duck Glaze (by Me) – Classic!


Berries in Orange Jelly (by Me) – My favorite dessert of all time! I very much enjoyed plating up this dessert but regretted not making a sauce which would have completed this dish, imho.


[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!

This entry was posted in Le Cordon Bleu Sydney - Australia. Bookmark the permalink.

1 Response to [LCB] Superior Cuisine Week 1 to 5

  1. Renna Halim says:

    Hi, thanks again for posting your superior journey on your blog. It helped me a lots for the ideas.
    hehehehe I will stay tuned on your blog for week 6 lessons until final exam, cannot wait. lol* ^^
    By the way, how was your final exam in superior? do they just gave all ingredients without recipes? or just the same with intermediate and basic? Thanks and I hope you all the best.

    Best Regard,
    Renna

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