Tous les billets de février 2012

correction menu vendredi 10 Février

Samedi 11 février 2012

Hello

Here is the correction for your menu (10/02/2012)

Quiche aux Fruits de Mer
-o-
Filet de Daurade Rôti au Basilic
-o-
Crêpes aux Pommes flambées.

 

For the starter the chef suggests a seafood savoury tart.

It is garnished with mussels, salmon, scallops and prawns as well as eggs, cream and butter.

 

Image de prévisualisation YouTube

 

For the main course the dish is a roasted sea bream fillet with its basil butter. It is served with a vegetables flan.

For the dessert, the chef has made delicious « crepes » or thin pancakes that are filled with flamed cramelized apples. The dessert is served with a scoop of cider ice-cream.

 

Here is a nice video of a sea bream recipe

Image de prévisualisation YouTube

 

 

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correction menu du 09 Février 2012

Samedi 11 février 2012

Today’s menu (09/02/2012) 1ère Prof cuisine

Gratinée à l’oignon

Onion soup sprinkled with grated cheese and crusted under the grill.

 Côte de Boeuf  vert-pré, beurre maître d ‘Hôtel

Grilled rib of beef garnished with matchstick or straw potatoes, watercress and a maître d’hôtel compound parsley butter containing lemon juice. 

Saint Honoré

A cake made with flaky pastry, surrounded with caramelized chou creampuff balls filled with whipped cream or *chiboust pastry cream ( *pastry cream flavoured with vanilla and lightened with whisked egg whites)

Image de prévisualisation YouTube

 

 

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Proposition de corrigé pour le menu de l’examen du BEP service

Vendredi 10 février 2012

Hello

Voici une proposition de corrigé pour les entrées de votre examen.

Toast with Mozzarella and preserved tomatoes on rocket salad and pine nuts

Thick slice of bread garnished with tomatoes preserved in olive oil and garlic topped with large slices of genuine/true/ real cow Buffalo’s milk Mozzarella cheese (Mozarella Di Buffala) served on a bed of rocket salad and pine nuts seasoned with an olive oil and lemon sauce.

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Avocado filled with prawns and cocktail dressing sauce
Delicious avocado from Israel filled with shelled prawns from Brittany served in a cocktail sauce (mayonnaise + ketchup + whisky)

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Borage ravioli, sage butter sauce

The ravioli are stuffed with ricotta cheese and borage and cooked in a chicken stock.

It is served with a delicate julienne of vegetables (shredded vegetables) flavoured with sage.
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Caesar Mixed salad with omelette

The salad is composed of Italian Trevisse (small purplish lettuce with white veins? crunchy and bitter taste), Rocket salad from

Provence, spring onion, celery, artichoke, garden mushrooms, and cherry tomatoes. It is accompanied with thin slices of onion and aromatic herbs omelette.

It is seasoned with a olive oil (Nice), xeres vinegar and Dijon mustard dressing.

 

Les entrées sont à savoir pour ce mardi 14 Février!

Si vous avez des questions, envoyez-moi un mail à [email protected]