The Superior Cuisine it's the last course in Cuisine trilogy. The last one - the most difficult one. As one chef told us - we are " The cream de la cream of Le Cordon Bleu school - the Superior students".The course is very very difficult!
The recipes are complicate, the timetable is busy, I even have no time for shopping this term :-).
Next week we have to carry out the Student event. Student event it's the dinner that we should cook for 40 guests. I have to say that it will be a delicious one (I know the menu :-) ).
I can't tell you what is it, because we keep it in secret until next week, but I promise to make some photos for you.
At the end of the term we'll have a final exam, that the thought of it makes me a little bit nervous. We were given a list of near 20 - 25 ingredients that we should combine somehow and make a "very Superior" dish. The main component is a Duck and there will be five chefs to judge us. It's look like a piece of ceremony. But this is why their name is "Le Cordon Bleu" :-).
So, wish me a lot of luck!
Meanwhile the Diamond dish of the French Cuisine has arrived - The frog legs!
What can I say! The taste is nice, very unusual :-).
No, I didn't make them - it was only a demonstration that we were watching. And tasting at the end of it. And since I'm not a conservative - I have decided to try it. The taste is very nice, as I told. But after that, thinking about it and understanding of what I just put in my mouth, made me feel not so good :-).
It just shows that "everything is in our mind"!
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