Daily Schedule –
Level III
Day
One
Begin Classic Cassoulet (cassoulet will be eaten on Saturday)
Duck Confit
Saucisses de Campagne (sausage for cassoulet)
Day One Meal
Soupe Au Pistou (French country soup with basil and garlic paste)
Celeriac Rémoulade
Pan Sear Breast of Duck with Balsamic Orange Reduction Sauce
Risotto with Wild Mushrooms
Chocolate Soufflé
Day
Two
Make Quick Puff
Assemble and bake Torte Milanaise: A puff pastry line torte filled with eggs, vegetables, ham and cheese (eat on day 3)
Saucisse de Toulouse (sausage for cassoulet)
Soak and cook beans for Cassoulet
Day Two Meal
Tomato Herb Tart
Salad of the Day
A French Provencal Seafood Stew
French Apple Turnovers
Day
Three
Assemble and bake Cassoulet
Bone chickens for Ballotines
Mise en place for Ballotines
Day Three Meal
Salad of the Day
Soup of the Day
Torte Milanaise with Tomato & Roasted Pepper Coulis
Chocolate Walnut & Apricot Brandy Torte with Chocolate Ganache
Day
Four
Prepare Chicken Ballotine: A boned and stuffed chicken with sausage, prosciutto, spinach and pistachio nuts.
Students need to have Day Five menu & shopping list prepared. Students will do inventory, mise en place and shop for day five.
Day Four Meal
Salad of the Day
Soup of the Day
Cassoulet
Grapefruit & Champagne Granita
Day
Five
Day five will consist of the students preparing the day’s menu based on all the things learned in the level program. You may refer to cookbooks, magazines, and past level recipes to get ideas.
Day Five Meal
The meal must consist of a Salad, Soup, Appetizer, Main Course and Dessert. You must also make the Chicken Ballotine part of the menu.
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