[LCB] Superior Cuisine – Week 6 to 9

Now that I am nicely settled into my new home (yes, my third move this year!) and successfully battled the all-evil flu bug, it’s time to start blogging again!

Today, I shall reminisce about my final days in Superior Cuisine class – days of great challenge and fulfillment as we rushed about the kitchen whipping up beautiful dishes (but not forgetting some fun and fooling around :P).

[LEFT] BLUE SWIMMER CRAB CAPPUCCINO (by Me) – Both dishes today were made without first having a demonstration class. Nevertheless, we managed to produce the dishes just by reading the recipe…cool beans! The crab cappuccino is lovely to drink but not so lovely to prepare – I guess I will never be able to enjoy the process of removing meat from the skinny legs of the blue swimmer.
[RIGHT] CODDLED SALMON with PEA and MINT VELOUTE, and CRUSHED POTATOES – Interesting way of poaching the salmon in oil at very low heat for a long period of time – result is a rather bland tasting piece of meat, hmm….


[LEFT] SPINACH RAVIOLI with GOAT’S CURD and LEMON THYME DRESSING (by Me) – A very lovely and rather simple dish to prepare.
[RIGHT] BARRAMUNDI FILLET en PAPILOTTE with SPICED LENTILS (by Chef Ross)


[LEFT] QUAIL GALANTINE with FOIE GRAS and HAZELNUT FARCE, RED WINE JUS, POMMES PUREE and BRAISED CABBAGE (by Chef Josef) – sometimes I wonder why we go through all the trouble of deboning a quail and then using it as a wrap for a series of fillings that taste better on its own. Oh wells, classical french food….I guess.
[RIGHT] WARM APPLE CAKE WITH SAUCE ANGLAISE (by Me) – Too heavy for my liking.


[LEFT]SAUTEED LOBSTER with HERB BUTTER and SQUID INK PASTA (by Me) – Most A.W.E.S.O.M.E pasta ever, period.
[RIGHT] ROAST RUMP OF VENISON with MUSHROOM CRUST, PARSNIP and EGGPLANT TIMBALE, REDCURRANT and PORT JUS (by Me) – A rather sophisticated dish…..except that my venison was overly bleu and eggplant slices could be thinner. Look at the lardons we put through the venison – I found the process of larding quite fun 🙂


[LEFT] LOIN of LAMB with PINE NUT and RAISIN STUFFING, RATATOUILLE PROVENCALE and CHATEAU POTATOES (by Me)
[RIGHT] AMARETTO PARFAIT with MUSCATELS, PRUNES and TUILE (by Chef Josef)


SQUAB IN HALF-MOURNING, FRENCH-STYLE PEAS and POTATOES BRAISED in BUTTER (by Me) – what a way to name squab that has been stuffed with truffles underneath the skin. Traditionally, these squabs are then put underground to continue marinating. Taste wise, rather gamey – not my cup of tea.


[LEFT] BEEF WELLINGTON with PERIGORD SAUCE, MORELS and SEASONAL VEGETABLES (by Chef Josef) – to be frank, it has been more than 5 years since I heard and wanted this dish (I could not find any restaurants in Singapore serving this dish). At long last, I had a taste of this dish…..it was good, but nothing as spectacular as I imagined.
[RIGHT] CHOCOLATE SOUFFLE with CHOCOLATE SAUCE (by Chef Josef)


[LEFT] LIVE ROCK & PACIFIC OYSTERS, NATURAL with LEMON (by Me) – Very happy to finally learn how to shuck my own oysters. One day, I am going to drive down to Hawkesbury River and just shuck and eat and shuck and eat….to my heart’s content 😀
[RIGHT] TOULOUSE CASSOULET (by Me) – Within the pot of ‘gold’ lies a confit of duck leg and loads of home-made sausages, meat and beans. Very hearty but way to heavy for my liking.


[LEFT] MORTON BAY BUG MEAT and PARSLEY GNOCCHI (by Me) – yummy yummy bugs 🙂
[RIGHT] CHOCOLATE PAVE with FRANGELICO ANGLAISE (by Me) – An impressive dessert which I thought we would only find ourselves making in a pastry lesson.

Overall, superior cuisine was definitely one level up. Although time management was less of a struggle, we were taught to constantly challenge ourselves in terms of plating and perfecting each dish. To me, superior cuisine was very enjoyable as I have somewhat learnt to manage my time and work with the confidence I gained over the course of basic and intermediate. However, what I really LOVED LOVED LOVED about superior cuisine is our Restaurant Classes….which I will be blogging on shortly.

Till then, enjoy your week and eat well!

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

2 Responses to [LCB] Superior Cuisine – Week 6 to 9

  1. Anonymous says:

    What is restaurant classes?

    • P says:

      Hi,

      Restaurant classes is a series of 6 classes (once per week) integrated in our Superior Cuisine curriculum. During such classes, there will not be the usual demo and practical classes. Instead, we will be allocated a role in the kitchen (eg. Chef De Partie for Mains, Commis cook for dessert) and we will each play our role and produce dishes from a recipe book that is provided by school. Depending on the number of guests, we prepare a 3-course meal for a range of 20-35 guests for either lunch or dinner.

      I will be writing on restaurant classes real soon….so stay tuned for more illustration!

      Cheers,
      P

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s