Jessica's Dinner Party

by jessica yoon

paris

L’Atelier de Joel Robuchon

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As soon as Intermediate was over, my mom came to visit me for a few days.  It was the perfect occasion to have my first taste of Joël Robuchon. Who better to share the moment with than another foodie and love of mine? The food was excellent, the atmosphere was sleek but casual, and by the end of the night we were both stuffed and smitten.  The genius of Chef Robuchon lies in his ability to express the decadent flavors of French food by means of simplicity.  He highlights only the best aspects of haute cuisine and comfort food.  The modern, sushi bar inspired interior allows for a new and different experience, but the quintessential French flavors evoke a sense of tradition and comfort.

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Intermediate Thus Far

Here’s a short photo summary of what’s been going on in school.  Enjoy!

Lesson 1: Gateaux: Streusel & Pavé aux Amandes

The streusal consists of a puff pastry base, fromage blanc and apricot filling, and a crumble top.   The pavé aux amandes is a gluten free cake made with just butter, sugar, eggs, and almond meal.

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Lesson 17 to 20 & Basic Pastry Exam

Basic Pastry classes have finished!  Now off to exams!  We will be tested on one of the following dishes:

Tarte aux Pommes
Saint-Honoré
Chausson aux Pommes & Palmiers
Dacquoise
Tarte Meringuée aux Poires Caramélisées
Moka
Brioche & Pain aux Raisins
Pithiviers & Sacristains
Buche Pistache-Chocolat
Gateau Basque

Along with the main dish, we are required to line a tart mold and pinch the edges. We will be given ingredient lists so I’m not too worried, but my main concern is time.  We have two and a half hours to complete our pastry and make a tart shell!  It sounds like a lot of time, but I know we will all be scrambling at the end.  The chef’s advise to use: work quickly in the beginning so we have enough time to spend on our presentation.  Looks are everything in patisserie.  No one wants to buy an ugly cake.

Here are photos from the last four lessons and three practicals.  Lesson 20 consisted only of a demo and tasting.

Lesson 17: Feuilltage: Pithiviers & Sacristains

The pithiviers is a pie-esque dish made with puff pastry.  The inside is filled with an almond cream that turns very crumbly and moist when baked. Sacristains are twists similar in taste to palmiers.  The difference lies in shape and the addition of chopped almonds and large grain, chouquette sugars. Sacristains are good to make with leftover, and scrap pieces of puff pastry.

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