Day 11 Le Cordon Bleu Paris

The media was in the school today roaming around and recording. The camera man was quite courteous and respectful to the class and  le Chef as he moved around stealthily. Today was the infamous "Rabbit" day. The focus of the demo was Lapin A' La Moutarde accompanied with pommes Sautéed À Cru. 

The chef held up the rabbit  and made a few jokes like checking it's teeth to make sure it was not a cat, etc..We were then shown how to dress and filet the rabbit. Luckily the rabbit was already skinned and gutted, but the skinned head was still attached creating some consternation. Dressing the rabbit included chopping off the head which drew collective "gasps" and "eeeks" from some of the students. The chef systematically dismantled the rabbit into its components and then reconstructed them jigsaw-puzzle style on the counter to demonstrate the  small amount of waste. Alan, from Jackson Hole who has the talent for delivering his wit with a poker face, asked if we could use the skinned head as a plate garnish. The liver and kidney were set aside as well. Essentially the rabbit meat is floured and browned with shallots and garlic. Once browned, it is brushed with mustard, then returned to the pan for more browning. Next, it is Deglazed with white wine and then baked. The sauce is then made from the juices, reduced with cream ,then strained. Just prior to serving, more cream and mustard are added and warmed.


The potatoes were cut in slices and then sautéed in oil, drained, sautéed again in butter and garlic. finely chopped parsley was added and tossed prior to serving. It was delicious despite its simplicity.

To finish the dish, the liver and kidneys were skewered onto a sprig of rosemary and then sautéed in oil and butter. By the way, all of the high temperature sauté is done using peanut oil for its high temperature tolerance. I can't wait to make this dish in tomorrow's practical.


Next the Chef prepared a vegetable mixture "greek" style. I was not sure that I would like this mix but I was pleasantly surprised when I tasted the finished product. WOW! The vegetables were a mix of baby artichokes turned and peeled, celery batonnets, chopped tomatoes, currants, pearl onions, and baby carrots. The vegetables were cooked (minus the tomatoes) in olive oil and reduced. coriander, garlic and bouquet garni were added during the reduction. Deglazed with white wine and lemon juice. After reduction, tomatoes were added along with chopped cilantro and chervil. This was really tasty.

Vegetables A La Grecque

As a final treat, the chef prepared some simple custards. He created the custard base and then split it into 3 quantities and then flavored each differently. He made tea, caramel, , and vanilla flavored custard. Simple, yet elegant and tasty.

The 3 Custards

This was my favorite demo to date. The sauce making principles are beginning to sink in. I am learning more about the different liaisons and additions that literally open doors to hundreds of sauces. I look forward to exploring and experimenting with the sauces after LCB.


This was an easy day for us. My group was done for the day at noon!!! Yes. we'll pay for it tomorrow with a 9 hour day.