Busy Cooking

Well we are into our first cooking course of 2012 and our students are very busy indeed. Here is their schedule for this week: Monday Lunch Chicken stock making for the week Starter: Bruschetta on toasted bread Main: Salmon fish cakes on a garden salad with homemade Sauce Remoulade Cheese: Selection of French cheeses Dinner Starter: Artichoke in a citrus soup Main: Langoustine stuffed chicken leg with Sauce Tarragon Pommes Anna and roasted Jerusalem Artichokes Cheese: Selection of French cheeses Dessert: Panna Cotta with fresh fruits salad Tuesday Lunch Starter: Small tomato pizza Provençale Main: Turkey breast marinated in Soya, ginger and chili Served with rice and Ratatouille Cheese: Selection of French cheeses Dinner Starter: Grilled scallops with spinach and a Sauce Curry-Sauternes Main: Veal fillet with Sauce Basil, Crème Fraîche potatoes and rosemary roasted vegetables Cheese: Selection of French cheeses Dessert: Chocolate Fondant with Cinnamon ice cream Strawberry Coulis Wednesday Lunch Starter: Asparagus with poached egg and Hollandaise Sauce Main: Warm smoked fish on a salad with Horseradish Cream Cheese: Selection of French cheeses Dinner Starter: Grilled Langoustines with Garlic butter Main: “Frikadeller” Danish styled meat balls with Potato salad and Cucumber / Tomato salad Cheese: Selection of French cheeses Dessert: Caramelized strawberries served with A Poppy seed ice cream Thursday Lunch Visit to local food market where we will eat galette saucisse Dinner Starter: Mushroom Risotto Main: Pan fried Skate wing with lemon, capers, parsley & new potatoes Cheese: Selection of French cheeses Dessert: Poached Pear with a Sabayon sauce and fresh raspberries Friday Lunch Starter: Mussel soup with Saffron Main: Caesar Salad Cheese: Selection of French cheeses Dinner Starter: Lobster bisque Main: Boeuf en Croûte or Beef Wellington Cheese: Selection of French cheeses Dessert: Tiramisu