Classical French Cuisine

This class is built on the French Brigade System, so each week you have a diffrent station, in which you serve dishes that are only done by that individual station. Classical cuisine is the foundation upon which all western cuisines are established. An understanding and appreciation of the classicla principles are necessary for the modern chef to present Escoffier's dishes with a contemporary style and to create the dishes of the future.

Kitchen Brigade - Saucier

- Velouté Sauce - Creme Anglaise & strawberries - Bacon Vinaigrette & Baby Romaine Lettuce - Sauce Choron & Pommes Souffle

Kitchen Brigade - Potager

- Bisque De Crevettes - Consomme Royal with Royale Garnish

Kitchen Brigade - Legumier

- Haricots Verts Au Beurre (Green Bean Bundle) - Pommes De Terre Savoyarde (Savoyard Potato) - Oeufs En Cocotte 'Florentine' with Garlic Croutons

Kitchen Brigade - Boucher

- Chicken Cordon Bleu with Watercress Salad + Dressing - Coq Au Vin with Whipped Potatoes & glazed Carrots

Kitchen Brigade - Poissonnier

- Paupiettes De Sole A'La Mousse De Saumon with Julienne De Legumes (Vegetables Julliene) - Filet De Truite Poelee' Aux Amandes (Pan-Fried Trout with Toasted Almonds and Cherry Tomatoes)

Salmon

Fillet the salmon and make it into a mousse.

Kitchen Brigade - Rotisseur

- piece D'Agneau 'Provencale' (Rack of Lamb) with Whipped Potatoes - Carre De Porc Roti Au Jus Lie (Roasted Pork Loin)

Kitchen Brigade - Boucher

- Steak Tartare - Beef Bourginonn

Kitchen Brigade - Rotisseur

- Ris De Veau Braises (Braised Calfs Sweetbreads) on Salad and Glazed Carrots - Cuisses De Grenouilles A La Provencale (Frog Legs) with croutons

Kitchen Brigade - Patissier

- Flambe Berries - Creme Anglaise - Tarte des Demoiselles tatin (Upside down Apple Tart)