Demo

After the final exam, we showed up to the kitchen one last time to see a Michelin starred Chef give a demo.  He did four different recipes - a starter, a foie gras, a fish and a dessert.  It was nice to watch someone else do all the work for once!

First demo started with putting caviar into sea urchin shells.

He then added scallop tartare.

Next came an oyster (yes, oyster) ice cream.  Followed by the meat from the sea urchin (the orangish looking thing).

Tim for tasting!  It was really good.  A great balance of flavor and texture.

Second demo started with sauteeing foie gras.

The Chef checking his sauce for the foie gras plate.

The inner leaves of brussels sprouts were blanched and then quickly sauteed.

And the plate was put together.  Voila!

It was delicious.  I admit that over the past several months I have had so much foie gras that I don't even like to hear the name anymore.  However, this was different.  I gladly ate as much as possible and enjoyed it immensely.

Moving on to the next dish - he started with sauteed squid.

He marinated and cooked the fish inside squid ink which is why you see black ink around the fish. 

The sauteed squid looked almost like noodles.  So, that became the base of the dish.  The fish went on top of that and then more squid (the one with all the tentacles).

He then topped with the really small amount of espuma.  It was quite good, especially once you found the fish under the tent of cream.

Finally, he demoed a dessert - a nut cake made entirely out of walnuts, a caramel nut candy, and a vanilla and truffle ice cream.  LOVED the ice cream.  It looked like cookies and cream and tasted a bit like it too.

Afterwards, we headed out to the courtyard to take a picture of Anglo A and B with the Chef.  This wouldn't be our last encounter with this chef, though.  The very next week we would be eating at his Michelin starred restaurant outside Bordeaux.