Meats Meats Meats!!! Any one who knows me knows that I love steak, stews, and almost anything with red meat. My attention was piqued all day, as were my senses, as we received 2 demos filled with classic French red meat dishes.
Our first demo delved into "Roasted Sirloin Fillet" served with puréed potatoes. It was a very simple yet flavorful dish using a center sirloin. The potatoes are nothing more than the typical mashed potatoes made the Le Cordon Bleu way (laboriously). The Chef also prepared a "Beef with Onions and Carrots". Additionally, we were shown how to marinade the meat for the famous "Boef Bourguignonne".
Following the demo, we broke for lunch followed by the practical. Our first task was to prepare the meat and marinade for the "Beef Burgundy" so that it could marinade overnight for our practical tomorrow where we will actually prepare the dish. Next came the "Roasted Sirloin Fillet and Potatoes". This was probably the simplest dish yet. The procedures and ingredients were small in number and the cooking time was short for the desired rare sirloin. We were all done in record time, leaving us with a nice long break before the next practical.
During any break, the only place to gather at school is the Jardin d'hiver or winter garden. A very flowery description for a few tables and chairs in a tile floored room. So, it was a nice time to relax and socialize with the mates. This is also a very strategic place to wait for the pastry students to come down from the kitchen with their sweets, tarts, pastries, cakes, chocolates, etc...There is a community table where students leave food that they do not want. We were eyeing this table very closely when suddenly 2 pastry students unloaded their cakes on the table. We pounced on it.
Wen Bo and Kelsey when the cake arrived
After a few too many bites
It was time for the 3rd session of the day. The Boef Bouguignonne demo. It was the classic method akin to the recipe found in Julia Child's Mastering Book. I had made this dish just a month before coming to Paris. The Chef stressed that a really good B.B. is cooked for at least 3 hours, placed in the fridge for about 2 days before it is eaten. I can attest to that remembering that mine improved day by day. Lots of tasks for this dish. The Chef also made a "Prime rib of beef with red wine sauce" served with "tomato provençale. This dish was excellent but HIGHLY unhealthy. We devoured it nonetheless. What you see in the picture below on top of the meat is poached bone marrow which was reduced in the red wine sauce topped with a glob of butter dipped in salt and chopped parsley! When placed on the hot meat, the marrow and butter slowly seep into the meat. It was a cholesterol injection. Wen Bo had by now overcome his cake eating guilt and dove right in for the prized portion of the prime rib...the chef's "manchonner" of the bone. It's difficult not to photograph Wen Bo because he is this lovable guy whose passion for food is so pure. He is truly a joy to watch. His laid back attitude and smiley face have quickly won over everyone in our group.
Prime Rib with Red wine sauce and tomato provencal
BB
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