Vendredi, Mai 1

Vendredi, Mai 1
Today is the first day that we are working in the kitchen at the University of Wine, so the menu will be interesting. I’ll post the menu quoted (cuz it’s in French) and explain what it is.

Amuse-”Declineison d’asperge”
Asparagus three ways, white asparagus cooked in milk with green onion, white asparagus puree with chives, white asparagus sautéed in butter

Entrée (second dish, usually veg)-”Mitonee de legumes du moment”
Braised carrot, squash blossom stuffed with green part of chard, sautéed green onion, sautéed fava beans, braised artichokes, sautéed pencil asparagus

Poisson (Fish)-”Petite bouille de roche et rouge barbet”
Seared red mullet, toast with rouille (spicy mustard/mayonnaise), rockfish bouille (not quite a real bouillebaise)

Viande (Meat)-”Bateau de pigeon, jambonnette de sa cuisse et blette au blat”
Seared squab breast, white chard and parmesan square, squab leg lollipop (the jambonnette), quenelle of liver/heart/shallots pan fried, pan sauce from squab bones

Dessert-”Harmonie de fraises du basilic”
Butterscotch cookie, basil citrus sorbet, macerated strawberries with citrus, glucose/starch/orange “crisp”, sugared basil

Pain (Bread)-”Anis, campagne, pain brioche”

I worked on the squab, which is surprisingly tasty. Really, you need to see the pictures, cuz words just don’t do these dished justice.
Oh, and by the way Chef Jean Michel, who is our chef here, is amazing. He makes up recipes just from walking around and looking at food quality, he plates on the fly, he’s bloody brilliant. He’s probably the most amazing chef I’ve ever seen. I love France.