I had a fun cooking lesson at Ateliers des Chefs today where we made a three-course meal consisting of some classic French dishes.
First up: a Potage Saint-Germain (split pea soup) with sautéed foie gras, croutons and chervil. Really rich but velvety and delightful. The foie gras and the pea soup made a perfect mélange.
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| Potage Saint-Germain with sautéed foie gras |
Next, Butter-basted roasted Saint Pierre (John Dory) with truffled Puy lentils. I love lentils but I would have preferred potatoes for this dish. The lentils were so assertive that they muddied the flavor of the fish a bit.
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| Butter-basted roasted Saint Pierre with Puy lentils |
Finally, a traditional Grand Marnier soufflé, which was not gorgeous but had a perfect smooth texture with only a hint of the famed liqueur.
Sushi dinner tonight, fortunately; no more fat.
Bobby Jay
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