French Cuisine

Table side service for Bisque and Consommé

So on week 1 we did table side service for soups.

Chicken Cordon Bleu, Cream Sauce & Watercress Salad

Coq au vin

It is braised chicken in red wine and a lot of herbs.

Chef's Demo for Mousselines

Demo on how to Fillet Trout Fish

Pan Seared Trout with French Brown Butter sauce

Piece D’Agneau “Provencale” (Rack of Lamb)

Demo on how to French Rack Lamb

Carre De Porc Roti Au Jus Lie (Roasted Pork Loin)

Beef bourguignon

Beef chuks and bacon

Confit egg Yolk

Braised beef in red wine

Steak tartare

it is a ground raw beef steak

Sweet Breads with maple glazed carrots and veg sautéed salad

Tied Frog legs

Frog legs with some herbs and crutons

Flambe berries