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18 October, 2008

courgette, sardines, chickpeas, 40 cloves, choux

Paris International Cooking SchoolI am not attending any of Laurent's cooking classes this term, but I helped Laurent and his student prepared today's food for the Practical Hospitality Cooking Class. This is the advanced class, students are to prepare 10 different recipes in one afternoon.

Here are the photos. Sorry for not using a good background.

Roast Courgette with Green Salsa

Grilled Sardines

Laurent's La Péniche ‘Application’ Restaurant works in à la carte style, guests choose one from above for entrée. (to Don: entrée means first course or starter here in Australia and many countries except America) (to Don: Antony does not speak English.)

Then, choose one from the following two for main course.

This is Chicken with 40 cloves of Garlic (with Saffron & Peas Oven Baked Rice and Grilled Tomatoes). He did count the number of garlic. I am sure the live would had been easier had the name of the dish changed to Chicken with 5 cloves of Garlic, or even Chicken with 0 cloves of Garlic.
Chicken with 40 cloves of Garlic Saffron & Peas Oven Baked Rice and Grilled Tomatoes

Alternatively, the main course can be:
Chickpeas Omelette with Brava Style Potatoes and Grilled Mushrooms & Garlic Oil
Chickpeas Omelette with	 Brava Style Potatoes and	Grilled Mushrooms & Garlic Oil

Then one of the following two for dessert.
“Salambo” Choux and Orange & Almond Tartlet

The Brava Style Potatoes is mild spicy, hence I did not try any. Sardine is full of bones. (to Don: Antony does not speak English.)

This entry has Lightbox effect enabled. Click on the thumbnails for larger photos.

Posted by Antony on 18 October 2008 10:55 PM | coffee and food
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comments
Yes, I already know about how you think that you don't speak English. No need to keep reiterating or use bold text to prove your point.
Posted by Don_HH2K on 19 October 2008 2:36 AM.
Please never use that dreadful rag of a tablecloth ever again! The food looks bad enough without poor photographic presentation. All experts will tell you that photographing food to look apetising is an extremely difficult job. Made more difficult in your case by poor crockery and napery. Go back to your light box! BTW, the ingredients are less than exciting!
Posted by Rev. Dr. Wu Yi on 19 October 2008 12:34 PM.
Don,
I have to repeat it as you don't buy it.
Rev. Dr. Wu Yi,
Blame Laurent for not ironing the table cloth.
Posted by Antony Shen on 19 October 2008 12:39 PM.
No, I buy that you think that you don't speak English.
Posted by Don_HH2K on 20 October 2008 2:18 AM.
I don't believe in blame.
However, I will assign responsibility for taking the photograph on that rag to YOU!
Posted by Rev. Dr. Wu Yi on 21 October 2008 10:11 PM.
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