Ok, those of you who know me, know I have a big sweet tooth! I closed out this three course meal with a Créme brûlée. Those of you in Chef Kern's classes should aspire to make it this heavenly!
The first part of the three course meal I had! This was chicken that was made into a spread, similar concept to Paté but much like canned tuna fish but better! Salty, but tasty!
French version of pizza: this was one very large slice of pizza from a pain de campagne (country French bread) which had a light tomato sauce with rosemary and thyme flavors, sliced onion ipod and potatoes (yes, potatoes on pizza, very tasty!) and some local cheese on top!
Ok, I have met my match. I do not like tartar (raw beef) the potato gratin was heavenly though! Possibly one of the best things I will ever eat...period!
Ok, Chef French at MCC, we need to try this! Once the baguette has been shaped and risen, they cut it in half, and flattened it lightly, then added cheese and smoked diced ham (speck, like a bacon but better!) then baked it! So delicious!
Baguettes I helped to produce that day! As soon as we took them out of the oven they were sold! And Phillipe knew almost everyone that came into his shop, and he made a point to know the people if he didn't previously, because it is a small village and not too many people come from outside places! We were in the region of Jura (Southeastern France)
In between drumming clinics and meetings, I got to spend the day with a well known baker of the area Phillipe Aminot. He loved my techniques and passion for baking and I may have a future opportunity to come study pastries in France! To all of you MCC Culinary students, pay attention to what our instructors are teaching us, because you never know when you will use these techniques and it may help you! Learn as much as you can, while you can and don't be afraid to ask questions!
Escargot (snails) much like the texture of a clam or a muscle, but with an earthy flavor like a mushroom. Very tasty!