(Jean-Jacques Goldman- Bonne Idée)
Intermediate Lesson 20- Loire Valley
Before I start today, I'd like to tell you a joke from high school French:
Why do the French like Easter? Because it's a Bonne idée (Bunny day)! Hah... okay not that funny. But this explains the title track of today's entry. Yes we had rabbit again. And this time is much more complicated than my encounter in basic, which was also my exam dish.
Hop!
This time, in addition to cutting a rabbit into different pieces, we had to fillet out the meat from the bones, and then use the meat to wrap around the forcemeat that we created from its two front legs, its liver and a duxelle. We also threw some prunes in for kicks.
Sadly, I had to rush through the dish today because we had back-to-back demonstration and practical classes, and the demonstration class ran late. We finished our demo at 6:20pm, and I effectively had 10 minutes to change into practical uniform and prep the kitchen as assistant for 6:30pm class. I was therefore far behind most people today in class. This is compounded by the fact that the fillet work of the rabbit was so complex. At least I got it done. In rushing to complete the dish, I forgot that we were suppose to serve only one slice of the loin with a hind leg instead of the whole loin, so as you can see in my photo I have this chunky piece of meat next to my rabbit leg (whopse). At least my dish tasted good.
On the other hand, my garnish came out great. We had these baked potatoes from which we dug out the contents, mashed the potato and added scallion and cheese, and then filled it back to the potato skins. That I did very well.
I just wish that my cold can get better. The fact that I was late already gave me a lot of pressure, worse yet is I had to be careful to 1. not cough to much 2. cover my mouth when I do cough 3. go wash my hands every time I cough. I definitely lost a lot of time as a result.
Quote from this class:
Demo Chef Stril:(in French) ... and there's a lot of fish in the Loire River.
Translator looked dazed...
Chef Stril:(in French) ... and there's a lot of fish in the Loire River. *WAVES HIS HANDS vigorously
Translator: (in English) and there's a lot of fish in the Loire River. (In French) I was here Chef!
Chef Stril: (In French) well so am I! Wake up! *laughs
As we entered our practical classroom, it was very clear the previous class didn't clean the room thoroughly
Student 1: Ohh the room's a mess! Who was here before us?
Student 2: It was the basic kids.
Student 1: Those stupid basic students. What rookies!
Student 2: Now we have to clean their mess!
Guys... we were in basic less than a month ago ourselves....
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