It’s only been a week and a half since school started, but it feels like we never left. The transition between intermediate and superior has been almost seamless. Half of my practical group is different, but I think the slight change in dynamic has been for the better. We work together well and watch out for one other better than before. I feel more comfortable and at ease this term than I ever have before, which has allowed me to really enjoy and relish the little time I have left in school. I know this blissful calm is bound to change, as we will soon start to prepare for our final exam, which is to create a two course meal under three and a half hours. I haven’t yet started to feel the pressure in the kitchen, but outside of school the stress level has definitely started to build up. Not only is the exam less than two months away, but I’m nervous about my next stage (especially after my last experience!), what I want to do after, and where I can/want to go when I leave France. I feel myself getting lost in my thoughts and even being plagued by them through my dreams, but I’ve made a resolution to try and take things one day at a time. I can only do my best right now, which is how I can prepare for tomorrow, and then everything that comes after. It’s a big year ahead, and although I’m a little scared, I’m also extremely excited and curious to see how things unfold. I’m sure it won’t all be sunshine and roses, but I’m hoping that it’s at least a bit interesting.
Anyhow, back to school and what I’ve been cooking. Superior is definitely more fun and varied than intermediate. So far, we haven’t cooked with the same protein twice, which is quite different from last term.
Lesson 1: Effeuillée de Saint-Pierre aux Épices Rouges, Riz Sauvage aux Fruits Exotiques
John Dory fillet with red spices, and wild rice with tropical fruits. To be honest, I’m sick of eating French food, or rather, the French food I make at school, but this recipe I gobbled right up. I’m a sucker for anything mango and I love weird wholesome grains, so this dish was right up my alley. It was also a good “transition-back-into-the-kitchen-after-a-two-month-break” recipe, because it wasn’t too complicated, but still complicated enough with all the different garnishes.
Lesson 2: Côtes D’Agneau Poêlées Maintenon, Gratin de Blettes Et Chips de Pommes Vitelotte
Pan-fried lamb chops Maintenon style, with a swiss chard gratin, and purple potato crisps. When I had first signed up for basic cuisine, one of my friends who had already completed the whole diploma told me that it would only be worth it if I continued through superior because that’s when students are given higher end ingredients. She was right. At lesson two, we’re already dealing with truffles (even though they’re not fresh and the amount we’re given was less than what our measuring scales could detect!).
Lesson 3: Bar en Croûte Façon Coulibiac, Tomates Farcies
Sea bass in a coulibiac style crust, tomatoes stuffed with cheese. I like it when we make some kind of dough, because it gets me in touch with my pastry side. Something about kneading and rolling a cushiony round of glutenous carb makes me happier than dealing with fish scales flicking me in the face. However, I really need to practice filleting sea bass at home because I had a lot of trouble doing so during this practical.
Lesson 4: Caille Et Ris De Veau Aux Shiitakes et Choux De Bruzelles Glacés
Quail and veal sweetbreads with shiitake mushrooms and glazed Brussels sprouts. I thought the emotionally hardest protein to work with was the rabbit, but it’s actually this one. Doesn’t it look so peaceful and sound asleep on this little bed of onions?
Nope, this quail is dead. It’s more awful than the rabbit, because at least the rabbit is fully skinned. It’s also surprisingly easier, on the emotional level, to deal with a severed rabbit’s head than a feathery, beak-y bird’s. Touching the bird heads definitely made me scream a little.
But this is what came out of it. I actually think it looks quite cute and adorable. I love anything mini.
Lesson 5: Chartreuse De Homard Aux Agrumes Confits, Jus Mousseux
Lobster chartreuse with candied orange and lemon, and a frothy jus. Also another emotionally difficult one. Last time we cooked with live lobster we split it’s head open, this time we boiled it alive. It seems brutal and I can see why people turn vegetarian and vegan, but I still believe in eating meat/fish, as long as it’s done in a respectful way. It’s a touchy issue and not one that I’m totally fluent in, so I’ll just leave it at that.
The dish, however, turned out beautiful, which I think made this lobster’s death seem dignified.
Jillian@TheHumbleGourmet says
Those photos are absolutely gorgeous! I’ll have to make my way over to Paris before lunchtime 🙂
Jessica says
Jillian-Thanks so much!!
Michelle says
I like this little stuffed tomatoes!
Jessica says
Michelle- Those tomatoes were the easiest part!!
Julie says
they look absolutely amazing and delicious. can’t wait for the day i get to taste your food at Jessica’s grand restaurant. miss you!!
parisbreakfast says
Amazing process
You have courage.
Everything looks exquisite.
I’d eat it in a second and I’m not that keen on fancy food or meat.
Meagan says
The quail dish looks absolutely beautiful. I feel the same way about lobster. Is there a more humane way to cook the lobster besides boiling it alive or chopping it? It makes me cringe. :/
hungry dog says
I’m a little behind on your blog and I see you have been busy! This post is wonderful and, I think, a good example of why I like your blog so much–not only are your photographs beautiful, but you have a thoughtful approach to food and eating that I truly admire. I’ve so enjoyed following your journey through school and this next level seems full of promise!
Jessica says
Hungry Dog- You’ve been one of my most steadfast readers (a list tres tres small when you exclude family members) and for that I am so grateful!
Yii-Huei says
These photos are so gorgeous, I really admire your work. It takes so much hard work and skill to achieve results like these, you should be very proud of yourself!
Jessica says
Hi-Huei- Thanks so much for your thoughtful comment!