CLASSICAL FRENCH CUISINE

A class that focus on french techniques and Escoffier's most popular dishes.This gives an understanding of the classical principles of the modern French cuisine and fundamentals of the art of cookery.

Week1

-Veloute Sauce: one of the 5 mother sauces from August Escoffier that only requires 3 ingredients: same amount of butter and flour, and chicken stock. -Creme Anglaise: A vanilla sauce that requires 4 ingredients: milk, egg yolks, sugar, and vanilla bean. This sauce was made over Bain Marie, and was accompanied with strawberries -Bacon Vinaigrette with mimosa: the dressing was made with bacon, onions, sherry wine vinegar, olive oil, and chicken stock. This is served on top of mimosa lettuce with some cherry tomatoes. -Sauce choron with chips potatoes: This sauce was also made over Bain Marie made with white wine, tarragon, vinegar, shallot, black peppercorns, and salt. The egg yolks were added after the sauce was reduced, and then whisk into butter and combined with tomato puree

Week 2

-Consomme Royale: A soup that was made with beef stock, mirepoix was added with ground beef, and mixed with shallot, egg whites, parsley, bay leaf and white wine, this soup requires to strain and garnish with a royale, which is an egg custard baked in water bath. The main ingredients for a royale are milk, egg, egg yolks, nutmeg and salt. -Bisque de Crevette: a thick and creamy soup made from prawn, lobster, shells, and mirepoix, and other ingredients. This soup also was strained and garnish with some sautee shrimps

Week 3

-Haricots verts au Beurre: Green bean bundles. These green beans were trimmed, boiled and shocked in ice water, and then warpped in prosciutto, and sauteed until they are cooked. - Saboyard Potatoes: This is a classical French dish that is like both a gratin, which is topped with cheese and buttered breadcrumbs (optional), and scalloped potatoes garnish with parsley. -Oeufs En Cocotte ''Florentine'': this dish consists in egg baked with spinah and mornay sauce. the layers go by a layer of sautee spinach, a layer of mornay sauce, egg, papikra, cayenne, and the cheeses.

Week 4

-Chicken Cordon Bleu: A dish of chicken wrapped around cheese, then breaded and pan-fried. For this recipe we did not butterfly the chicken, we made a hole in the chicken breast and placed the cheese stick and prosciutto. It was accompanied with watercress lettuce, baby carrots and vinaigrette dressing. -Coq Au Vin: French stew where chicken pieces were braised in red wine sauce with bacon, mushrooms, onions, and carrots. This was accompanied with mash potatoes.

Week 5

-Pan fried Trout with toasted almonds. A fish fillet that was fried and plated with cherry tomatoes with toasted almonds, to this, lemon juice, parsley, thyme, and the cherry tomatoes with the almonds were added to a pan and deglaze with the butter until reduced. -Paupiettes de sole a la mousse de saumon with zucchini julienne.The salmon mousseline was made by blending in a food processor, the salmon, heavy cream, and butter. This was spreaded into the sole fillet, rolled it and tied it, and brought it to boil into the fish bouillion.

Week 7

-Burgundy Beef Stew: This is French beef, stew braised in red wine,beef stock and typically flavored with carrots, onions, garlic,a bouquet garni, pearl onions, mushrooms, and bacon. This dish was accompanied with parsley potatoes in melted butter and saute baby carrots. -Steak tartare: A dish of raw ground minced beef mixed with onions, capers, pepper, and other seasonings, and served with a raw egg yolk on top.

Week 9

-Tarte Des Demoilles -Chocolate Souffle -Flambe Berries -Creme Anglaise

Week 10

Participation in the Chef Atifa's event

Week 11

Practical Final Exam Coq Au Vin Owuffs En Cocotte Tarte Des Demoilles