Microsoft Word - French Cuisine 96 hour Course Recipe Book

RECIPE BOOK

Cuisine Française

Summer 2024

CERTIFICATE IN FRENCH CUISINE

CERTIFICATE IN FRENCH CUISINE

CERTIFICATE IN FRENCH CUISINE

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COURSE SYLLABUS Summer 2024 18 th July - 5 th August 2024

Course Title:

French (QF Level 2)

Course Number:

HT312345

Duration:

12 Lessons

Contact Hours: Self-Study Hours:

96 Hours 54 Hours 150 Hours

Minimum Total hours:

Credits:

15 Credit Hours

Instructor Name Office Location: Office Phone: Email Address:

Georges Ringeisen

ICI 307

3840-5652

g.ringeisen@vtc.edu,hk

Office Hours:

By Appointment

Course Description: Students are introduced to the main concepts around traditional northern and southern Italian cuisine and produce relevant dishes, including fresh pasta, pizza, polenta and risotto. Learners are also introduced to the food of relevant Mediterranean countries, including Turkey, Greece, Italy, France, Spain, Portugal, and North Africa. It explores their distinct flavour profile, ingredients, traditional dishes, and cooking methods. The main emphasis is on the correct combination and use of ethnic ingredients and spices and the authentic preparation and presentation of the plates. Proper use of tools, equipment, and Mise en Place is also emphasised.

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Course Outcomes: Upon completion of this course, the students will be able to:

- Distinguish between several distinctive French flavours. - Distinguish the main specificities of each regional cuisine - Recognize the main ingredient needed in a French Cuisine recipe - Compose a full French content Menu - Recognize the traditional French menu components

Timing:

18 th July – 2 nd of August

Evaluative Criteria:

1 Written Examination 1 Practical Examination

Attendance Policy:

The attendance requirement for this Certificate Module is 75%

Academic Integrity

Classroom Policies:

Students have to be in full uniform ( Clean and Ironed Chefs Jacket, Pants, Apron, Black Steel-toed shoes) Only registered students can attend academic sessions, laboratory classes, computer labs, and other academically supported areas. Disruptive behaviour, such as inappropriate and disruptive socialising during lectures, may result in dismissal from class. Personal items, such as handbags, newspapers, etc., must be stored in lockers and not brought into the food preparation areas.

Note:

The instructor reserves the right to contextualise and change the content and syllabus throughout the course.

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Hand Washing

 Be sure to wash hands with soap and warm water for at least 20 seconds.  Upon reporting to work.  After using a handkerchief, visiting the restroom, eating, using the phone, or smoking.  After handling raw food.  After touching or scratching body areas like mouth, nose, or hair.  After clearing, scraping, or washing dirty plates or utensils.  After removing trash and debris.  Use hand sanitiser after handling high-risk foods

Uniform and Jewelry

 No jewellers worn outside of uniform.  Watches not worn by students handling food.  Thermal jackets are worn only in fridges and freezers.  Wear clean uniforms and fresh aprons for each day on duty  Always keep the shoes clean and shining.  No nail polish or false fingernails. If not, why not? Because of Chemical food contamination

Harmful bacteria on unwashed hands

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Get Rid of Bad Habits

 Coughing or sneezing into food.  Scratching your head or fixing your hair.  Touching clothes or skin.  Wiping mouth or nose with your fingers.  Smoking, chewing gum, or eating in non-designated areas.  Failing to wash hands as needed.  Washing hands in sinks used to prepare foods.  Touching the food-contact surface of glassware and tableware with bare hands.  Tasting food with hands or with a spoon used for cooking.  Nibbling on food in a food preparation area.

Sneezing and coughing Disperses micro-fine Droplets of germs in the air that can spread viruses and infection

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This Programme has 12 Lessons, 8 hours per lesson, including 1 hour Lunch break, written and practical exams are at the end of the course (lesson 12)

Thursday 18 th July Introduction to the Course Lecture1: A bit of History 1.

Soupe à l’oignon gratinee

2. 3. 4.

Entrecôte 3 façons : Au poivre, béarnaise, beurre maitre d’hôtel

Pommes pont neuf Crème brulée pralinée

Friday 19th July Lecture 2: Region 1 to 3 1.

Crème aux champignons, mushroom cream soup Salmon fillet poached in an aromatic broth

2. 3. 4. 5. 6.

Beurre Blanc

Baby Vegetables Large madeleine Citrus fruit sherbet

Monday 22nd July Lecture 3: Region 4 to 5 1. Gougères 2. Coq au Vin 3.

Pommes purée

4. 5. 6.

Green bean bundle Burgundy style pear Liquorice Ice cream

Tuesday 23rd July Lecture 4: Region 6 to 7 1.

Escargots de Bourgogne

2. 3. 4.

Braised lamb shank with herb jus

Pommes Lyonnaise

Cherry clafoutis

Wednesday 24th July Lecture 5: Region 8 to 9 1.

Vichyssoise

2. 3. 4.

Ficelles Picarde, Pancake stuffed with endive and ham

Barbue Duglérée

Tarte Tatin

Thursday 25th July Lecture 6: Region 10 to 11 1.

Pan seared foie gras with fig compote

2. 3. 4.

Basque style hake Pommes persillées

Vanilla Mille-feuille with raspberries

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Friday 26th July Lecture 7: Region 11 to 12 1.

Lobster bisque

2. 3. 4. 5.

Duck breast à l’orange Savoy cabbage fondue

Potato château Chocolate mousse

Monday 29th July Lecture 8: Region 11 to 12 1.

Soupe au pistou Aïoli traditionnel Tourte aux blettes

2. 3.

Tuesday 30th July Lecture 9: The trends 1.

Salade lyonnaise

2. 3. 4.

Quenelles

Sauce Nantua

Tarte aux poires à la Bourdaloue, Pear tart

Wednesday 31st July Lesson 10: 1.

Quiche lorraine

2. 3. 4.

Blanquette de veau

Nouilles grand-mère, Gd Ma style Noodle

Choux à la crème

Thursday, 1st of August Lesson 11: 1.

Scallops Normande style

2. 3. 4.

Pork médaillions « vallee d’auge »

Duchesse potatoes Soufflé au Cointreau

Friday 2nd of August

EXAM DAY

1 hour written exam 4 hours practical exam

- -

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RECIPES LESSON 1

1. SOUPE A L’OIGNON GRATINEE 2. ENTRECOTE 3 FACONS : 3. BEURRE MAITRE D’HÔTEL

4. SAUCE BÉARNAISE 5. SAUCE AU POIVRE 6. POMMES PONT NEUF 7. CRÈME BRULEE PRALINEE

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RECIPE 1

SOUPE A L’OIGNON

2 Portions

Ingredients :

 

25

G

Unsalted butter Vegetable oil

5

Ml

 400

g

Onions Sea Salt

 

2 1

G G

Black Pepper, freshly ground

 200  500

Ml Ml Pc Ml

Dry white wine

Beef broth

  

1 5

Bouquet garni

Red port

50

G

Grated Gruyere cheese

 250

pc

Red wine Baguette



4

Slices

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PREPARATION METHOD

1. Melt half of the butter in a large pot over medium heat. Add oil and onions. Cook until soft, stirring occasionally, about 15 minutes. 2. Add salt and pepper, and continue to cook and stir until deep golden brown and caramelised, 35 - 45 minutes. 3. If onions are browning too quickly, reduce heat and remove them from heat. 4. Add wine, deglaze, raise the heat, and cook till almost au sec (evaporated and nearly dry) 8 - 10 minutes 5. Tie thyme and bay leaf into a bundle with butcher twine 6. Add broth and herb bundle to pot with onions. 7. Bring to a boil, reduce to a simmer and cook, uncovered, until broth is thick and flavorful, about 20 - 30 minutes 8. Heat broiler or salamander. 9. Toast both sides of slices until dry, NOT brown or burnt. 10. Ladle hot soup into each. Top each with the toast. Cover the bread and some of the soup with grated cheese. 11. Move to salamander and broil until cheese is melting and bubbly - 4 - 8 minutes 12. Serve carefully, very hot.

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RECIPE 6

ENTRECOTE

2 Portions

Ingredients :

      

450

g g g g g g g

Angus beef AA Ribeye Rock salt or Maldon salt

5

50 40

Unsalted Butter Vegetable oil

5 8 2

Fresh thyme

Garlic

Black pepper

Doneness of red meat and their inside temperature in °C

o Blue/Bleu, 47–49°C: Warm inside, very juicy, dark red, almost raw at heart, very soft when applying a finger. o Rare/Saignant, 51-53°C: Warm inside, very juicy, pink-red and bloody, soft when applying a finger o Medium Rare / Saignant, 55–57°C a point, It is hot inside, juicy, dark pink at the heart, and firmer when pressing the surface with a finger. o Medium / A point, 59–61° C: Hot inside, less juicy, pink colour at heart, blood dripping at the surface, firm when applying with finger o Medium well / A point, Bien cuit, 62-66°C: It is hot inside, not juicy, but not dry! Slightly pink colour at heart No more blood dripping at the surface; firm when pressing the surface with the finger

o Well Done / Bien cuit, 71–73° C: It is hot inside, pale pink to grey-brown at the heart, and appears dry. No more blood dripping at the surface or inside; it is firm when applying the finger.

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PREPARATION METHOD

1. Gather all utensils and ingredients. 2. Trim the beef and portion the Steaks to equal size 3. Eventually tied with butcher string 4. Seasoning with rock salt, no pepper yet (it may burn) 5. Heat a pan with oil 6. Sear both sides of the beef entrecote for 1-2mn 7. Remove the oil and add the butter 8. Add crushed garlic and thyme (eventually rosemary, too) 9. Finish the Entrecote to the requested doneness while always arousing with flavoured butter. 10. Seasoning to taste

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RECIPE 2

BEURRE MAITRE D’HOTEL

2 Portions

Ingredients:

    

80 20

g g

Pomade butter

Finely chopped parsley

5 2 1

ml

Lemon juice Fine sea salt

g g

White pepper - grounded

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PREPARATION METHOD

1. Allow butter to soften at room temperature, or work by hand or with an electric mixer with a paddle attachment till soft and white. 2. Add remaining ingredients and blend well. 3. Taste and adjust the seasoning with salt and pepper. 4. The compound butter is ready to use. It may be rolled into a log, piped into shapes, and chilled for later use. 5. Refrigerated for up to 7 days or frozen for three months.

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RECIPE 3

Bearnaise Sauce

2 Portions

Ingredients:

    

2

Pc Ml

Egg yolk

90

Clarified butter

8 5 5

G G G

Tarragon leaves, washed, dried and chopped Chervil leaves, washed, dried and chopped Parsley leaves, washed, dried and chopped

For the reduction

   

10 30

Ml Ml

Dry white wine

White wine vinegar (eventually tarragon vinegar)

3 2

G G

Crushed Black peppercorn

Dried tarragon

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PREPARATION METHOD

1. Gather all the ingredients and equipment. 2. Place all the ingredients for the reduction in a saucepan, boil, turn to a simmer, and reduce slowly to half the volume. 3. whisk the cooled reduction into the pasteurised egg yolks in a bowl. 4. whip the egg yolk mixture over a double boiler until the eggs start to ribbon and change colour. Then, remove from the heat. 5. Add the hot clarified butter to the egg mixture, whipping constantly. 6. Adjust the seasonings and fold in the fresh tarragon and parsley. Serve immediately or hold warm for a maximum of 20 minutes.

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RECIPE 4

GREEN PEPPER SAUCE

2 Portions

Ingredients:

     

60 10

ml ml

Brown veal stock (1/2 glace)

Cognac

3 8 5

g g g

Green peppercorn

Finely chopped shallots

Unsalted butter Whipping cream

10

ml

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PREPARATION METHOD

1. Chop the shallot very fine 2. Melt the butter in a saucepot 3. Add the green peppercorn 4. Flambe with the cognac 5. Immediately after, add the ½ glace 6. Reduce 1/3 7. Finish with a bit of cream 8. Season to taste

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RECIPE 5

POMMES PONT NEUF

2 Portions

Ingredients:

  

1.0

kg

Russet potatoes

3 3

Litre

Frying oil Fine salt

g

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PREPARATION METHOD

1. Scrub, peel and cut potatoes into desired shapes – potatoes should be cut in equal sizes for even cooking 2. Most commonly 12mm x 12mm x 8c 3. Hold potatoes in cold water until ready to cook to prevent discolouration 4. Boil water 5. Blanch potatoes in boiling water for 3-4mn 6. Refresh in ice water 7. Dry the potatoes thoroughly, making sure they are no longer wet 8. Heat oil to 135 – 149C 9. Add potatoes in small batches and blanch in oil until just tender but not browned—time varies according to the size of the cuts. 10. Drain well in a fryer basket or perforated pan 11. Transfer to pans lined with paper towels and dry thoroughly

12. Potatoes can be chilled or frozen 13. Just before service, heat oil to 191C

14. Finish frying potatoes, frying until golden brown and cooked through 15. Drain well in a fryer basket, perforated pan, and with a paper towel, changing often. Toss with salt

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RECIPE 7

CRÈME BRULEE PRALINEE

4 Portions

Ingredients :

     

150 350

ml ml pc

Full cream milk

Whipping cream (35%)

6

Egg yolks

75 40

g g g

Caster sugar Hazelnut paste

100

Cassonade Sugar (Light brown cane sugar)

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PREPARATION METHOD

1. Clarify the egg yolk 2. Heat the cream and milk

3. Incorporate the hazelnut paste into the mix of cream + milk 4. In a mixing bowl, blanch the egg yolk with the caster sugar 5. Purr the still-hot mix over the egg yolk and mix with a whisk 6. Strain through chinois etamine (fine conical strainer) 7. Fill ramequins or deep plates with the cream 8. Poach gently: indirect poaching in the oven (no steam) at 120C for 45mn (depending on the mould chosen) 9. 120C for 45mn (depending on the mould chosen) 10. Cool down 11. Once cold, spread the cassonade sugar on top of the cream and burn with a torch

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RECIPES LESSON 2

8. MUSHROOM CREAM SOUP 9. POACHED SALMON FILLET IN AROMATIC JUS

10. BEURRE BLANC 11. PETITS LEGUMES 12. RIZ PILAFF 13. MADELEINE 14. LEMON SHERBET

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RECIPE 8

MUSHROOM CREAM SOUP

4 Portions

Ingredients:

         

50 g 500 g 150 g 25 g 60 g 800 ml 300 g

Unsalted butter

Fresh button mushrooms

Onions chopped All-purpose flour

Garlic

Chicken stock Whipping cream Chopped parsley

10 g

2 g 1 g

Fine salt

White pepper - grounded

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PREPARATION METHOD

1. Melt butter in a large soup pot over medium-high heat. 2. Cook the mushrooms in butter with one pinch of salt until they release their juices; reduce the heat to low. 3. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, for about 15 minutes. 4. Set aside a few attractive mushroom slices for garnish later, if desired. 5. Mix onion into mushrooms and cook until onion is soft and translucent, about five more minutes. 6. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to the mushroom mixture; add garlic cloves. 7. Pour chicken stock and water into the mushroom mixture. Bring to a simmer and cook for 1 hour. Remove the thyme bundle. 8. Transfer soup to a blender in small batches and puree quickly until smooth and thick.

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RECIPE 9

POACHED SALMON WITH AN AROMATIC JUS

2 Portions

Ingredients for the poaching stock:

                    

250 g 240 ml 23 g 30 ml 1/2 pc 15 ml 15 ml 15 ml

Fresh wild salmon fillet, skin on

Water

All-purpose flour

Water

Dry vermouth

Fresh lemon juice Fresh orange juice

Sherry vinegar

3 g 1 g

Salt

Black peppercorn

10 g

Mustard

Ingredients for the Jus:

120 ml 30 ml 15 ml 2.5 ml 30 g 50 g 15 ml

Water

Orange juice Chicken stock Peanut sauce

Steamed new potatoes

Fresh chanterelles

Sherry vinegar

3 g 1 g

Salt

Black peppercorn

10 g

Pea shoots or sprouts for decoration

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PREPARATION METHOD

1. Steam potato until tender, peel, and set aside; cut into coins to serve warm up in butter and stock; season 2. Blanch baby carrot till just tender, set aside, halve, quarter, to serve warm up in butter and stock, season 3. When potato and carrot are cooked: 4. Heat water in a large skillet to boiling. 5. Dissolve flour in 30 ml cold water and season to taste with sea salt and coarse cracked black pepper. 6. Whisk the flour mixture into boiling water 7. Add vermouth, lemon and orange juice. 8. Boil till thickened, whisking, adjust seasoning with salt and pepper. 9. Reduce heat so that the mixture is no longer boiling. On a thermometer, it will read 180° F. 10. Vinaigrette: Whisk sherry vinegar and Dijon mustard in a small bowl, then add oil. Set it aside. 11. Generously season fish fillets with salt and pepper and place them in the poaching liquid with a few chanterelles. 12. Poach just until the fish is barely warm in the middle – a few minutes 13. Using a large spoon, scoop-poaching liquid over the fish as it cooks - basting. 14. While the fish poaches, toss coins of sliced, cooked potatoes in a line down the middle of the plate. 15. Place the fish fillet on the potato coins. 16. Spoon the Jus over the fish, add bits of chanterelle, quartered carrots, shaved radish, carrot tops, and pea shoots, and serve immediately.

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RECIPE 10

BEURRE BLANC

2 Portions

Ingredients:

       

35 g 30 ml 30 ml 35 g 170 g 1/2 pc

Shallot finely chopped White wine vinegar

Dry white wine Whipping cream

Ice cold unsalted butter cut into small cubes

Fresh lemon juice

3 g 1 g

Fine salt

Black peppercorn - crushed

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PREPARATION METHOD

1. Wash and trim all vegetables 2. Chop the shallot very fine 3. In a saucepan, heat a little butter and sweat the shallots 4. Deglaze with vinegar and add the white wine 5. Add the crushed black pepper 6. Reduce to 2/3 7. Purr the cream and bring to a boil 8. Then keep the pot out of the heat source 9. Incorporate the butter bit by bit, cube after cubes 10. Sometimes, go back to the heat source to make sure the butter will melt 11. Mount the sauce until smooth 12. Keep the sauce on a warm source (not hot). Careful it is straightforward to split

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RECIPE 11

BABY VEGETABLES

2 Portions

Ingredients:

         

35 g 30 g 30 g 30 g 30 g 50 g

Baby fennel

Baby leek

Baby navets Baby carrots

Shallot

Unsalted butter

3 g 1 g 3 g

Fine salt

White pepper Caster sugar

100 ml

Vegetable stock

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PREPARATION METHOD

13. Wash and trim all vegetables 14. Blanch them separately and cook in an Ice bath; set aside on a towel to dry 15. In a saucepan, heat the butter and add the shallots 16. Sautee until soft and add the vegetables 17. Add the stock and reduce, glace 18. Season to taste with salt, pepper and sugar 19. Garnish optimal with chervil

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RECIPE 12

RIZ PILLAFF

2 Portions

Ingredients:

     

60 g 30 g 120 g 200 ml

Finely chopped onions

Unsalted butter

Basmati long grain rice

Chicken stock Bouquet garni

1 pc

3 g

Fine salt

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PREPARATION METHOD

1. Chop the onions very fine 2. Sweat the onions in butter in a medium-large sauté pan 3. Prepare a paper cartouche

4. Add the rice to the sweated onions and keep stirring on medium heat 5. “Nacrer” the rice = giving the rice a translucid pearly aspect. This will allow to precook the starch and prevent the rice to stick 6. Heat the stock 7. Cover the rice with the hot stock 8. Add the bouquet garni

9. Bring the liquid to a boil and immediately 10. Cover the rice with the paper cartouche 11. Put in the hot oven and cook the rice for 20mn at 160 °C

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RECIPE 13

LARGE MADELEINES

5 Pieces

Ingredients:

        

100 g 85 g

Whole eggs Caster sugar Whole milk Natural Honey Flour type 45 Baking powder Unsalted butter

40 ml 20 g

130 g

6 g

130 g 1/2 pc 1/2 g

Lemon zest

Fine salt

Ingredients for the syrup (facultative)

  

250 g

Water

1 pc

Lemon for juice

75 ml

Limoncello

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PREPARATION METHOD

1. Put eggs and sugar in a mixer for 30 minutes and mix until ribbon forms and mix lighten 2. In a small saucepan, heat milk and honey to 60 °C

3.

Melt the butter at 60 °C

4.

Sieve flour and baking powder together

5.

Once the eggs are whipped with sugar, add milk and honey

6. gently fold in the flour, incorporate fully, and fold in zest completely. 7. DO NOT overmix or flatten. 8. Add warm melted butter and let the dough rest for 24 hours 9. Fill the mould with Madeleine batter and cook for 12 minutes at 160 °C till golden brown

The syrup: Boil the water and sugar, add Limoncello, soak the Madeleine in the warm syrup, and store it in the cooler.

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RECIPE 14

CITRUS SHERBET

10 Portions

Ingredients:

       

400 ml 130 g

Water

Caster sugar

80 g 30 g

Atomized Glucose

Milk powder (facultative)

4 g

Stabiliser

1 pc

Grapefruit juice Grapefruit zest

15 g

4 g

Lemon juice

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PREPARATION METHOD

1. Heat the water with the sugar, glucose and milk powder 2. Add the stabiliser, bring to the boil, then remove from fire, 3. Add citrus juices and zest 4. Chill to 5°C 5. Place in Pacojet beaker and freeze overnight 6. Blend in Pacojet, place in freezer 7. To serve, re-blend in Pacojet, preferably

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RECIPES LESSON 3

15.

GOUGÈRES

16.

COQ AU VIN

17.

POMMES PUREE

18.

GREEN BEAN BUNDLE

19.

BURGUNDY STYLE PEAR

20.

LIQUORICE ICE CREAM

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RECIPE 15

GOUG È RES

20 Pieces

Ingredients:

 235 ml

Water or milk

 

85 g 2 g

Unsalted butter cut into small cubes

Salt

 128 g  4-5 pc

Flour T45

Whole Egg (depending on the size)

  

TT

Nutmeg

1 pc

Whole Egg for egg wash Water (for egg wash)

15 ml

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PREPARATION METHOD

1. In a 3-quart stainless-steel saucepan, combine water (or milk), butter, and salt. 2. Set over high heat and cook until liquid comes to a rolling boil and butter fully melts. 3. Remove from heat and add the sifted flour all at once. 4. Using a wooden spoon or stiff silicone spatula, thoroughly mix in flour until no lumps remain 5. Chop all the herbs 6. Return the saucepan to medium-high heat and cook, stirring very frequently, until the dough registers 80°C on an instant-read thermometer; the dough is ready when it includes a thin starchy film forming all over the inside of the pan bottom and the dough pulling together into a cohesive mass. 7. Beat the eggs together to make them liquid 8. Transfer dough to a stand mixer fitted with the paddle attachment and beat at medium speed. 9. Purr small quantity of eggs into the dough continue adding bit by bit until the dough absorbs all the eggs 10. Purr the grated cheese 11. If you don’t use a dough mixer, use a large mixing bowl and a wooden spatula and proceed the same 12. Garnish a piping bag with a 1.25cm nozzle 13. Purr the dough into the bag 14. Adjust oven rack to middle position and preheat oven to 205°C. 15. Line a rimmed baking sheet with parchment paper (see note). If desired, pipe a dab of gougères batter under each of the parchment's four corners to secure it in place. 16. Pipe gougères batter onto parchment paper in 1.50 cm-inch mounds. You should have enough batter to pipe 20 gougères 17. Using a moistened finger or a fork, gently press down any pointy tips on the mounds to smooth them out. 18. Brush with egg wash 19. Sprinkle the top with a bit of grated cheese, and push it slightly down to allow stacking 20. Bake 20 to 25 minutes, until gougères are puffed, profoundly golden brown, and feel hollow when lifted, 21. Turn off the oven, keep the door open, and let stand for 30 minutes to dry and fully set the crust.

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RECIPE 16a

COQ AU VIN

4 Portions

Step 1: The Marinade

Ingredients:

1. Ingredients for the marinade:

 1200 pcs

White chicken leg 300 g/Pc

        

80 g 80 ml 80 g 20 g

Carrot Celery Onion Shallot

1 pc

Bouquet garni - medium-

1 g 2 g 1 g 1 g

Whole black pepper

Rock salt

Juniper berries

Cloves

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PREPARATION METHOD

1. Debone the chicken (if whole chicken) with large legs, trim and cut it into equal parts 2. Keep the chicken carcasses to make the brown chicken stock 3. Wash, Peel, Rinse and cut all vegetables in Mirepoix 4. Make a Bouquet Garni (Reach in thyme) 5. Wrap the spices in a small piece of cheesecloth, close it and crush slightly

6. Put all ingredients in a sous-vide bag, fill up with the red wine 7. Seal the bag and keep it in a cooler until the next lesson

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CERTIFICATE IN FRENCH CUISINE

RECIPE 16b

COQ AU VIN

4 Portions

Step 2 Cooking

Ingredients:

Brown Chicken Stock  300 g

Chicken carcasses (Bones only)

       

80 g 60 g 60 g

Carrot Celery Onion

1 Pc

Bouquet garni - medium-

25 g 50 ml 1 ml 30 ml

Tomato paste

Cognac

Brown, veal stock

Vegetable oil

Sauce 

50 g

All-purpose flour

 1300 ml

Brown chicken stock

  

2 g

Fine salt

0.5 g

Grounded white pepper

25 ml

Cognac

Garniture Bourgeoise  100 g

Baby carrot with leaf

         

40 g 40 g 60 g 5 g

Pearl onion

Smoked pork belly Button mushroom Curly English parsley

1 Slice

Giant bread loaf / 14 slices

2 g

Fine salt

0.5 g 10 g 20 g 20 ml

Grounded white pepper

Caster sugar

Unsalted butter, 227g

Vegetable oil

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CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

COQ AU VIN 1. Wash, Peel and Rinse the vegetables 2. Separate the meat from the vegetables = Decanting/Decanter, Drip the marinated chicken, Keep the marinade preciously 3. Dry the chicken thoroughly on an absorbing towel; reserve it in a cooler 4. Sieve the flour in a pan and heat the pan. With a wooden spatula, Torrefy the flour until it becomes uniformly brown. It will then emanate a typical smell; be careful not to let it burn; reserve. Prepare a Brown chicken stock with the Chicken carcasses: 5. Purr some oil (or duck fat) in a braiser pan and make it hot. Sear the chicken starting from the skin side. Colour all surfaces brown. Degrease 6. Sweat the vegetables. Put the chicken back in the Braisee pan. Sauter all ingredients together. Spread the torrefied flour over the ingredients / Singer, Sauter for a few minutes. Flambee with cognac, Deglaze with the marinade 7. Whetten with the Brown chicken stock. Complete with water if there is not enough liquid. The chicken should be entirely covered 8. Bring to ebullition point. Clean and skim the stew, and degrease with a spoon if necessary. Bring down the heat to soft-medium to bring to Simmer 9. Cook for one hour, 1/2 covered. DO NOT BOIL! 10. Once cooked, Separate the meat from the sauce = Decanting/decanter 11. Keep the meat warm in a warm water bath = Bain-Marie 12. Strain the sauce through a fine mesh conical strainer/chinois etamine 13. Reduce as much as necessary GARNITURE BOURGEOISE 14. Wash, Peel, Trim and Rinse the carrots and all vegetables, 15. Chop the parsley. Trim the bacon skin away and slice the lardons. You can put the skin into the Coq au Vin for more flavour. Cut lardons of +/- 3cm x1c 16. Brown glazes the pearl onion as per the Chef's description. The onions should be uniformly brown. Meanwhile, Blanch the baby carrot in boiling water and refresh it immediately in ice water 17. Glaze them colourless for 5mn with butter, sugar, salt and pepper. 18. Cut little heart shapes from the Bread loaf 19. In a pan with butter, Toast the little hearts golden. In another boiling pan, Sauter the lardons vigorously. Degrease and add the mushrooms 20. Sauter together and finish with cognac. FINISH AND PLATTING: 21. Place the chicken on a large, hot and clean, deep plate, 22. Cover with sauce/Napper 23. Spread the garnish on top of it, and place the carrot in a gentle manner 24. Spread parsley on top

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CERTIFICATE IN FRENCH CUISINE

RECIPE 17

PUREE DE POMMES DE TERRE

2 Portions

Ingredients:



200 g

Potatoes (Yukon gold, Rattes BF15)

 

60 ml 60 g

Milk

Unsalted butter

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CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Keep the skin of the potatoes, wash them and cook them in a pot. 2. Cover them with water (2 to 3 cm above). Season with salt (10g per litre) and cook for 25 minutes at a simmer. 3. Check the cooking with a knife: the blade should sink into the flesh without resistance. 4. Drain and peel the potatoes while they are still warm. Place them on a plate or use a fork to avoid burning yourself. 5. Grind the potatoes over a saucepan. Avoid blenders; they give the puree an elastic texture. 6. Collect the potato pulp and put it in a saucepan on the stove. 7. Meanwhile, take a saucepan and pour a drop of water at the bottom to prevent the milk from sticking. Then, pour 20 to 30 cl of milk into the saucepan. Bring everything to a boil. 8. At the same time, work the potato over low heat with a wooden spatula, gradually incorporating the cold butter cut into pieces. 9. Then, add the milk with a spoon to obtain the desired thickness. Start with a spatula and finish with a whisk. 10. the last step is passing the puree obtained through a sieve to get a smooth result.

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CERTIFICATE IN FRENCH CUISINE

RECIPE 18

GREEN BEANS BUNDLE

4 Portions

Ingredients:

    

750 ml

Green bean Sliced bacon Chicken stock Unsalted butter

4 Pc 1 Pc 1 Pc

80 g

Green bean

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CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Trim the green beans 2. Wash the beans 3. Blanch the beans in boiling water and refresh immediately after in ice water

4. Roll them in a thin slice of bacon. Equalize 5. Purr a little Chicken stock in a Sauter pan 6. Add butter 7. Seasoning (careful not to put too much salt) 8. Cover with Baking paper chiminea / cartouche 9. Cook the beans for 7mn

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RECIPE 19

BURGUNDY STYLE PEAR (Poire à la Dijonnaise)

4 Portions

Ingredients:

        

750 ml 4 Pc 1 Pc 1 Pc 80 g 1 Pc 1 Pc 1 Pc 45 ml

Red wine (or dessert white wine)

Pear – preferably conferences - (not too ripe)

Orange (zest and juice)

Cinnamon Pure honey

Clove Vanilla

Star anis

Crème de cassis

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CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. In a pot, put the wine, clove, star anis and cinnamon 2. Zest the orange and press its juice 3. Purr the zest and orange juice into the wine 4. Peel the pear (keep the stem, heat the wine 5. Open the vanilla and scratch the seeds out, put it into the wine 6. Add the honey to the hot wine

7. Once the wine is boiling, add the pear 8. Reduce the fire to avoid overcooking

9. Purr the crème de cassis in the pot 10. Cover and let cool down completely 11. The pears are better after 2-days marination 12. Present this dessert with a vanilla, liquorice or cinnamon ice cream

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CERTIFICATE IN FRENCH CUISINE

RECIPE 20

LIQUORICE ICE CREAM (Poire à la Dijonnaise)

4 Portions

Ingredients:

       

4 Pc

Egg Yolk

300 ml 200 ml 100 g

Full cream milk

Cream

Sugar

5 g

Corn starch Pure honey

80 g 20 g

Liquorice powder

1 Pc

Liquorice roll

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CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Pour the milk into a saucepan, add the liquorice roll cut into pieces and heat while stirring. 2. Strain through a sieve and keep warm. 3. whisk the egg yolks in a bowl with the sugar, starch and liquorice powder. 4. Gradually pour in the hot milk while whisking, then pour everything back into the saucepan and thicken over low heat until the preparation coats the spoon. The temperature should reach 82.5 5. Stir in the cream and mix well 6. Let cool and place in the refrigerator for at least 1 hour 7. Set in an ice cream maker for 30 minutes.

Remark : Alternatively, you can put it in the Paco Jet bowl, freeze overnight and Paco Jet it the next day

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CERTIFICATE IN FRENCH CUISINE

RECIPES LESSON 4

21.

ESCARGOTS DE BOURGOGNE

22.

BRAISED LAMB SHANK WITH HERBS & OLIVES

23.

GRATIN DAUPHINOIS

24.

CHERRY CLAFOUTIS

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CERTIFICATE IN FRENCH CUISINE

RECIPE 21

Escargots de bourgognes

1 Dozen

Ingredients :

            

12 Pc 30 g 10 ml 100 ml 20 ml

Large burgundy snail Shallot (finely chopped) White wine (chardonnay)

Chicken stock

Cognac

1. The snail butter

90 g 25 g 60 g 20 g

Butter (room temperature) Garlic (finely chopped) Curly parsley (finely chopped)

Chervil (finely chopped)

1/2 Pc

Lemon (juice)

10 g

Tarragon (finely chopped)

2 g 1 g

Fine salt

White pepper

2. The Madeira gelee

   

80 ml 30 ml 30 ml

Beef consommé or chicken stock

Madeira

Dry white wine (Riesling or Chardonnay)

5 g

Gelatin

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CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Drain the snail 2. Seat shallot in a little bit of butter in a sauté pan 3. Add the snails 4. Sautee for a few minutes 5. Flambee with cognac and add the wine 6. Cook until snails are tender 7. Remove the snail from the stock and set aside until completely cold 8. Reduce the stock to 2/3, then reserve. 9. Heat the chicken or beef stock for the gelee 10. Add wine and Madeira, soften the gelatin in cold water 11. Reduce the stock to ½ 12. Add the gelatin and boil; remove from the fire and purr in a tray (1/2 cm). Cool down entirely until jellified, then cut 12 small cubes The snail butter 13. Chop all ingredients very fine 14. In a mixer or by hand, whisk the butter with lemon juice and white wine until completely white

15. Add the chopped herbs in, salt and pepper to taste 16. Add the cold stock left from the snails and mix all 17. Garnish a piping bag with it

To garnish the snails 18. Make sure the snail shells are clean, boiled and dried 19. Put a small cube of gelee into the shell and push the gelee deep into it 20. Put a snail in each shell and push a little 21. Finally, garnish with the snail butter until the top

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CERTIFICATE IN FRENCH CUISINE

RECIPE 22

LAMB SHANK BRAISED WITH HERBS & OLIVES

2 Portions

Ingredients :

                

1,800 g

Lamb shank

20 g 25 g 80 g 50 g 20 g 150 g

Olive oil Shallot

Green olives (large pitted)

Tomato paste

Garlic

Tomatoes Rosemary

5 g 5 g

Thyme

1 Pc

Bouquet garni

200 ml 250 ml 10 g 100 g 100 g

Red wine

Brown stock Fresh oregano

Cherry tomato on the vine

Pearl onions - fresh

3 g 2 g

Salt

Black pepper

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CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

Make the Mediterranean-flavored Demi-glace sauce 1. Sauté the shallots and garlic in the butter until fragrant. Add the oregano and peppercorn 2. Deglaze with red wine and reduce by half. Add to the Knorr® Demi-glace brown sauce and set aside. Braise the lamb 3. Season the lamb with salt and pepper. 4. Heat the olive oil in a heavy frying pan and sear all sides of the lamb. 5. Remove the lamb from the pan and set aside. 6. Add the shallots and garlic to the pan. Cook until fragrant; add the tomato paste and fresh tomatoes and continue cooking until the mixture caramelises. 7. Deglaze with red wine and add the prepared Mediterranean Demi-glace sauce. 8. Return the lamb to the pan, cover and braise in the oven at 150°C until the meat is tender (11/2 hour to 2 hours). 9. Carefully remove the lamb and trim the fat from the sauce. 10. Strain the sauce 11. Add the pearl onions, olives and oregano to the sauce. 12. Simmer until the onions are soft, then add the tomatoes. 13. Ladle the lamb over the sauce, spread chopped herbs on top, and serve immediately Finish the dish

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RECIPE 23

GRATIN DAUPHINOIS

4 Portions

Ingredients :

          

600 g 250 g 150 g 100 g

Local potato

UHT full cream milk, Oldenburger

Whipping cream 35.1%

Crème fraiche

25 g

Garlic

2 g

Fine salt

25 g

Unsalted butter, 227g

5 g

Thyme

1 pcs

Bay leaves

0.5 g

Nutmeg powder

1 g

Ground white pepper

Remark: Some variants of potato gratin are prepared with cheese, gruyere or Emmenthal, for instance. There is nothing against adding cheese to a potato gratin; you can add whatever cheese you like, but don't call it Gratin DAUPHINOIS! The original recipe is made with cream and milk and NO CHEESE. If you like to add cheese to it, call it potato gratin, not Gratin Dauphinois.

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CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Wash, Peel, Rinse the potatoes 2. Slice the potatoes around 2.5mm thick 3. Combine milk, cream and sour cream 4. Add bay leaf, chopped garlic and thyme, seasoning 5. Bring to the Ebullition point 6. Add the potato and Cook on a Mild fire for 35 7. Then remove from the fire and let the potato Infuse for a further 15 8. Coat the gratin mould or tray with Pomade butter 9. Purr the potato in the tray 10. Cover with the cream 11. Bake in oven 200°C until golden brown (+/-45mn)

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CERTIFICATE IN FRENCH CUISINE

RECIPE 24

CHERRY CLAFOUTI

6 Portions

Ingredients :

        

500 g

Black cherries (pitted)

60 g

Butter for the pan

125 g 250 ml

Caster sugar Whole milk

4 Pc

Eggs

90 g

Farine

1/2 Pc

Lemon zest

4 g

Baking powder

15 g

Icing sugar

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CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Preheat the oven to 170c 2. Butter and flour a pie pan or other round baking dish that measures at least 5cm high and 22cm wide 3. Purr some dough inside the mould 4. Scatter the pitted cherries evenly about the pan. 3. In a mixing bowl, whisk together the eggs and flour, 4. add the sugar and baking powder and whisk again until combined. 5. Slowly pour the milk and whisk until the batter is smooth. 6. Pour over the cherries and bake until set and lightly browned, about 40 minutes. 7. Before serving, dust with powdered sugar.

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CERTIFICATE IN FRENCH CUISINE

RECIPES LESSON 5

25.

VICHYSSOISE

26.

FICELLES PICARDE

27.

BARBUE DUGLÉRÉE

28.

TARTE TATIN

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CERTIFICATE IN FRENCH CUISINE

RECIPE 25

VICHYSSOISE

4 Portions

Ingredients :

        

60 g

Butter

200 g 100 g 100 g 200 ml

Cleaned and sliced leeks

Chopped onion,

Potatoes peeled and cut into small cubes / Brunoise

Chicken stock / or Vichy water

2 g

salt to taste

100 g

Cream

40 g

Crème fraiche

Chopped fresh chives for garnish

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CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. 2. 3. 4. 5. 6. 7. 8. 9.

In a pot, heat the butter

Sautee the sliced leek and onion until soft Add the potatoes and continue sauté Add the paid leave and chicken stock

Simmer for 30 min

Blend in a blender to puree

Return to stove and add the cream and season to taste

Remove and chill

Garnish with chopped chives and crème fraiche

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CERTIFICATE IN FRENCH CUISINE

RECIPE 26

FICELLES PICARDE

4 Portions

Ingredients for the crepe dough

    

150 g

Milk

25 g

Flour t45

50 g

Flour T55

1 Pc

Egg

15 ml

Hazelnut butter

Ingredients for garnish

   

250 g 300 g

Shallot

Button mushrooms Unsalted butter

50 g 10 ml

White wine

Ingredients for Finish

   

100 g 300 g 100 g 250 ml

Ham

Endives

Emmental

Crème fraiche

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CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

Prepare the pancake dough.

1. In a bowl, pour the two flours and a pinch of acceptable salt and mix with a whisk to distribute the salt. 2. Add the eggs and mix a well at the bottom of the bowl. 3. Then, gradually pour in the milk and whisk more and more vigorously as the dough thickens to remove any lumps. 4. Mix until the flours are well incorporated, then pour in the melted butter / Hazelnut butter and mix it well. 5. Set aside in the fridge for 30 minutes to let the dough rest before using

Prepare the Duxelles

6. Peel and finely slice the shallots. 7. Clean the mushrooms and chop finely. 8. Heat a sauté pan with the butter and sweat the shallots. 9. Leave stewed for 20 minutes over low heat. 10. Season them with salt. Then drizzle with the white wine and add the mushrooms. 11. Season with salt and pepper and cook for 20 minutes.

Cooking the pancakes

12. Heat a non-stick skillet using a paper towel soaked in oil. 13. Coat the pan's surface and pour in a bag of batter. 14. Cook over medium heat for 2 to 3 minutes, then turn the pancake over and finish cooking on the other side. 15. Set aside on a plate. 16. Make seven more pancakes in the same way.

Finishing and Presentation

17. Preheat the oven to 180°C (gas mark 6). 18. Grate the Emmental and set aside. Butter a baking dish. 19. In the middle of each pancake, add half a slice of ham and a large tablespoon of mushroom duxelles. 20. Roll the pancakes and arrange them in a dish. 21. Coat the pancakes with crème fraiche. 22. Season with salt and pepper, then sprinkle with grated Emmental. 23. Bake for 10 minutes until the cheese is well browned

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CERTIFICATE IN FRENCH CUISINE

RECIPE 27

BARBUE DUGLÉRÉE

2 Portions

Ingredients :

                

600 g

Halibut Shallot Tomato Butter Onion Parsley Tomato

20 g

200 g

50 ml 40 g 20 ml 10 g

White wine

200 g

3 g 1 g

Salt

Pepper

Ingredients for the fish fumet :

200 g

Halibut bones

20 g 20 g 50 g 20 g

Butter Onions

Mushrooms cut off

Shallot

1 Pc

Bouquet garni

250 ml

White wine

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CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Trim, empty and remove the gills and disgorge the brills under running water. Drain and pat dry thoroughly. 2. Remove the fillets and remove the skin. 3. Slice the fillets at a rate of 0.140kg per person. 4. Crush, rinse the head and bones and leave them to disgorge in running water for a few minutes. 5. To make the fish stock, peel and wash the vegetables, onions, and shallots, then slice them finely. 6. Sweat everything in butter and add the carefully drained bones. 7. Moisten with wine film up with cold water. 8. Add the bouquet garni and the mushroom trimmings. 9. Bring to the boil, skimming regularly for 20 to 25 minutes. 10. Strain everything through a sieve and set aside. 11. Finely chop the shallots and onions and crush the parsley. 12. Peel, seed and crush the tomatoes. 13. Butter a dish, season with salt and pepper, add the shallots, onions, parsley

and tomatoes and place the brill fillets. 14. Add the white wine to the baking dish.

15. Moisten with the cooled stock, cover with a sheet of buttered parchment paper, start cooking on the fire and finish in the oven at 170/180°C for 5 to 6 minutes.

Make the sauce :

16. Make sure the fillets are cooked 17. Place the cooking juices in a large sauté pan and reduce. 18. Off the heat, whisk in butter and check the seasoning. 19. Arrange the fillets in a dish and cover evenly with the sauce

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CERTIFICATE IN FRENCH CUISINE

RECIPE 28

TARTE TATIN

4 Portions

Ingredients for the dough

     

300 g 155 g

T45 wheat flour Unsalted butter

60 g 4 g 2 g 5 g

Caster sugar

Fine salt

Whole egg

Water

Ingredients for the garnish

 

150 g

Caster sugar

80 g

Unsalted butter

 1800 g

Red apple

   

50 ml

Fine calvados

3 g

Fine salt Water Cream

40 ml 60 ml

Ingredients for the caramel

 

120 g

Sugar Water

40 g

Ingredients for the mould

 

100 g 120 g

Unsalted butter

Caster sugar

Ingredients for serving



150 g

Crème Fraiche

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