Menu Tomato confit tart, champagne sauce
Shaved aspragus salad, hazelnuts, aged gouda
Gratineed mussels, saffron hollandaise
Squab sauté a la Marengo, basted quail egg, crayfish
Blanquette de veau, new potatoes, brussels sprouts
Coffee ice cream
Chefs Critiques
Last week, we did our best job of working together to get our dishes out promptly. I also thought that many of the dishes had some really good potential. The coffee ice cream with lemon meringue was spectacular, the salad was delicious and the parmesan creme brulee with balsamic glaze and strawberries was incredible (though the presentation needed work). As we discussed, there were things to improve upon.
Personal observations
This week was much of an improvement with the timing of the dishes and things coming together as a whole.. My dish was the coffee ice cream and to pair with it i made a lemon meringue with a hazelnut brittle because i felt the ice cream need something more. the texture of the ice cream was delicious and swayed more towards the texture of a custard. the meringue was light and airy and melted in your mouth. This dish as a whole ate well and nothing was overly sweet.
Shaved aspragus salad, hazelnuts, aged gouda
Gratineed mussels, saffron hollandaise
Squab sauté a la Marengo, basted quail egg, crayfish
Blanquette de veau, new potatoes, brussels sprouts
Coffee ice cream
Chefs Critiques
Last week, we did our best job of working together to get our dishes out promptly. I also thought that many of the dishes had some really good potential. The coffee ice cream with lemon meringue was spectacular, the salad was delicious and the parmesan creme brulee with balsamic glaze and strawberries was incredible (though the presentation needed work). As we discussed, there were things to improve upon.
Personal observations
This week was much of an improvement with the timing of the dishes and things coming together as a whole.. My dish was the coffee ice cream and to pair with it i made a lemon meringue with a hazelnut brittle because i felt the ice cream need something more. the texture of the ice cream was delicious and swayed more towards the texture of a custard. the meringue was light and airy and melted in your mouth. This dish as a whole ate well and nothing was overly sweet.