Le Cordon Bleu Intermediate: Pintade Fermière poêlée Vallée D’auge/Pan-roasted guinea fowl with Calvados sauce

This class was focused on cuisine from Normandy, a region that is very well known for its apples (and therefore ciders and Calvados, an apple liqueur) and its dairy products (think Camembert).

This was overall a very good practical of me: the guinea fowl was perfectly cooked, and the sauce was incredible (I’m not even quite sure how or what I did, probably good caramelization of ingredients).  The only problem was the vegetable garnish (which was undercooked) and the fact that the sauce was too hot, meaning the sauce started bubbling on the plate.. oops.

Pintade Fermière poêlée vallé d'Auge

Pintade Fermière poêlée vallé d’Auge



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