The first thing we did today was take our test. Another long test, this one covered savory sauces, dessert sauces and cookies. It's hard to image how long our actual final will be given each of the weekly tests are at least 7-8 pages long!
Our lecture was an overview of France, the geography, which is important to the types of food available to eat. Chef Pete covered the four "ades" of Provence: 1. Tapenade (olive spread). 2. Brandade (a spread made from salt cod). 3. Anchoiade (a spread made from anchovies). 4. Lemonade, made from lemons (I bet you were surprised by that one!) The Tapenade, Brandade and Anchoiade are meant to be eaten with toast.
French Menu construction was also covered. First realize what your body is being asked to do. Muscles are going to work, digestive processes are started-so you want to begin slowly and gently--get your juices going. A traditional French menu consists of the following elements:
1. Amuse ("to amuse the mouth")-It is something to entice, relax, comfort. It gives you a sense of anticipation. The Amuse is a single bite, two at most. There is also plenty of water at the table.
2. Entree-this is the beginning-usually a soup, savory souffle or mousseline.
3. Intermet-a palate cleanser to ready the mouth for the main course. This is usually something like a tart sorbet, greens with vinaigrette, fruit. This course has somewhat fallen out of fashion.
4. Plat Principal-the main protein in a menu. You are often drinking wine with every course. Sometimes in a fine dining establishment this can be a fish course followed by a meat course. Your body is doing most of it's digestive work during this course.
5. Salad-sweeps away the reachness. Typically it is gentle leaves with dressing, which cleans the palate. This course is generally not included in a fine dining establishment but is standard in any family setting.
6. Cheese and Fruit-cheese often has bacteria that aides in digestion. Many cheeses in France are unpasteurized. The cheese and fruit course may be served at the same time in a family setting.
7. Dessert-this will be a sweet that is in harmony with the rest of the meal.
8. Mignardises-these are a selection of miniature chocolates and pastries to furhter entice you.
9. Coffee can be considered a digestif and it helps keep you at the table. It is always served after the dessert has been cleared.
10. Other digestifs include: Marc, Grappa, Eau de Vie, Brandy and Cognac. They are usually consumed away from the table in a more comfortable setting.
Lunch started with a Tapenade and a Brandade. The entree was Sea Bass in Bric. We were joking that we were getting bricks for lunch, but in reality it is sea bass wrapped in a crepe-like pastry brushed with butter that can be cooked on top of the stove or in the oven. Dessert was a cheese platter and Petit Fours. A fine white wine and then Sauternes to drink for dessert with the cheese.
I must confess to cutting out of school early today in order to take a short trip to see Jordan so borrowed notes from Becklein! Hope everyone had a good weekend!
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