Crayfish stuffed trout with wild rice and pea shoots.
Tuesday, August 10, 2010
Saturday, June 12, 2010
Advanced pastry and the restaurant
Here is an example of good collaboration between the Restaurant class (A La Carte) and the advanced pastry class.
The dessert is an interpretation of a recipe developed by Valrohna pastry chefs.
It consists of a chocolate cremeux, a vanilla flan, a caramel sauce flavored with oranges, a crunchy cookie made with rice krispies, and a scoop of ice cream (orange and tahitian vanilla)
Advanced pastry final
Over the past three weeks, advanced pastry students worked very hard on completing a wedding cake, they could choose among three types of cakes: French style known as croque en bouche or pièces montées, American style with fondant or butter cream finish and finally a European style mousse cake...
Here is a sample of their work...
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