Today we moved onto cold hors-d'oeuvres with raw vegetables. Most were thinly sliced if not cut in julienne seasoned with different vinaigrettes or sauce mayonnaise.
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| Love the colors of the various tomatoes |
The boys loving the sliced fennel with vinaigrette that Chef prepared for demo.
We did an assortment of vegetables today:
- Carottes à la julienne: orange, blanche (white), jaune (yellow) et violette (yes...purple!) seasoned with salt, pepper, oil and dark vinegar
- Celeri (celery) rave à la julienne with mayonnaise (1 egg yolk, salt, pepper, mustard, ground nut oil and a little lemon juice whisked together)
- Radis (radish) taillés en fleur (shaped like a flower)
- Tomates mondés (skinned tomatoes) à la vinaigrette with thinly diced échalottes (shallots)
- Concombres (Cucumber) with crème fraiche and chopped ciboulette (chives)
- Choux rouge (Red cabbage) with vinaigre blanc (white vinegar)
- Feuille de Chaine (lettuce)
Can't believe it's already been a week since I first started at Ferrandi...time passes by so fast but loving every minute of it!
Next week is our first dinner/lunch service...it's going to be intense but well worth the wait! TGIF! Now...time to party!
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