Classes today from 8:30 AM to 6:30 PM. This is what I made!
And the actual thing:
To quote the chef “La décoration est bonne, la sauce est très très bonne, l’oeuf est parfaitement poché, les poireaux bien assaisonés, la feuilleté a été bien faite… très très bien, Monsieur.” 😀
Note: This was not the one I served the chef! I’m actually really mad at myself for not taking a photo of the original one that I plated up, where the egg was heated and the sauce+meat glaze were both still hot so the decorations looks a bit better. For this, I actually just re-plated a second puff pastry (after eating the first one and cleaning my plate) just the purposes of this picture. The glaze was hard and the sauce was solidifying and I was out of red pepper brunoise… so things don’t look quite as pretty 😦
Here’s the recipe! (Things get a little hairy)