I’m back with my usual update on what we have learned in culinary school.
For our third module, before going on a semestral break, our focus was French Regional Cuisine. We studied about the different regions of France, the best products and well-known dishes in each area. We learned the interplay of location, terrain and climate in the production of certain ingredients and make them superior in quality and quantity.
As for our cooking skills, we integrated everything we have learned since the start of course and continued to elevate these techniques through the various dishes we prepared.
Here’s a rundown of some of the recipes we did:
Bourride Setoise
Stuffed Crabs
Bœuf à la Ficelle
Potatoes and Cheese Pie
Fish Quenelles with Nantua Sauce
Egg à la Meurette
Quiche Lorraine
Pork Tenderloin Cooked in a Dough-Sealed Pot
Bœuf Bourguignon and Tagliatelle
Bouillabaisse
I love this blog. This post reminded me of home. The photography is stunning, as usual.
Oh you’re French! Cool! Thank you, Chris! Your kind words mean so much. 🙂