I love my instructor chefs so far. I thought Chef Marc was amazing, loved how he didn't cut us any slack but REALLY cared about how well we progressed. The second week, we got Chef Bruno who is also amazing. Still no slack, I really need that. I know that in formal studies, I have a LOT of bad habits to unlearn, shortcuts I've taken to *approximate* recipes, but never got quite right. For instance, my brother and I have been struggling to perfect our consommé, but once I learned how to do it properly it was actually quite simple (more on cosommés later).
First week, here's what we have to memorize:
Poste de travail
Lavage/épulchage
Taillage
Émincer
Ciseler
Tronçonner
Parer
Tranche
Jardiniere
Macedoine
Julienne
Brunoise
Paysanne
Chiffonade
Concasser
Emondé
Hacher
a l'Ánglaise
a l'etuvée
Mise en place
CARTOUCHE
Tournage/tourner
Bouquetiere
Cocotte
Vapeur
Citateau
Fondante
Glacer (à blanc, à brun)
Rissoler
Danse un blanc
Beurre fondu
Fonds
- Fonds blancs (Fond de volaille blanc)
- Fonds Brun (Fond de veau brun, Marmite)
- Fumet (Fumet de poisson)
- Vegetable (Boullon de légumes)
Mirepoix, mirepoix blanc
Bouquet garni
Sachet
Oignon brulé
Maillard reaction
Sucs
Degraisser
Écumer
Dégorger
Déglacer
Fouler
Remouillage
Mother Sauces: Bechamel, Espagnole, Tomate, Hollandaise, Velouté
Roux
Slurry
Beurre Manie
Liaison
Singer
Purée
Demi Glace
Clace de viande
Monter au beurre
Tamponner
Ladons
Nappant
Temper
á sec
Emulsified sauces: Mayonnaise, Hollandaise, Béarnaise, Beurre blanc, Sabayon
Bain marie
Mignonette (NOT the vinegar sauce!)
Bisque
Potage (liés, clairs, taillés)
Purée
Crémes
Velouté (Dubarry, Choisy, Argenteuil, Agnés-Sorel)
Consommé (Célestine, aux profiteroles, aux diablontins, aux paillettes)
Feuilleteé
Soissonnais
Saint-Germain
Esaü
The recipes we've cooked are basically an excuse to demonstrate technique and build foundations:
Légumes a l'Ánglaise, a l'étuvée
Niçoise Ragoût
Roast beet & goat cheese timable with apple & vinaigrette
Garniture bouquetiére
Pommes Rissolées
Fond de veau brun
Fond de volaille blanc
Fumet de poisson
Marmite
Boillon de légumes
Sauce Espagnole, béchamel, velouté de volaille, vin blanc, châteaubriand aux champignons
Sauce hollandaise, béarnaise, mayonnaise, beurre blanc, sweet sabayon
Potage St-Germain aux croûtons
Potage cultivateur
Gratinée à l'oignon
Consommé printanier
I brought the French Onion Soup (Gratinée à lóignon) and Saint-Germain (aka "split pea soup") home, and donated it to the starving, struggling Tahoe league coaches.
For the most part, remembering my Français has been progressive and helpful. Compared to the other students, at least I know how to pronounce everything. For some reason though, I created a mental block against the term "cartouche" and for the life of me could NOT remember what the name was for the round piece of parchment with the hole in the center that we cut out for the légumes à l'étuvée. I asked so many times that Chef Bruno made me write it on my arm ;)
| We had to make ONE sweet dish, as an excuse to execute a sabayon (it's the base for Béarnaise and Hollandaise, among other hot emulsified sauces) by itself. We did add liquour, which is a plus, but it was a faux Grand Marnier with some cheap Marsala. We served it over émencer strawberries doused in the faux Grand Marnier. My partner sprinkled too much powdered sugar on top of the bruléed sabayon, but we got a pass from Chef Bruno anyway. |