Menu Régional: Rhône-Alpes

For our last day at Ferrandi before the Christmas holidays, it was fitting to have our regional meal so that we could sit down altogether, drink and eat and basically just relax before our REAL resting period over Christmas. 
Can't believe 4 months have gone by already, it went by extremely fast! When we come back in January, we just have about 3 weeks left of school (including our final test), so January will fly by just as fast. 


In the meantime, here are the dishes for our before-last regional menu inspired by Rhône-Alpes, in the southeast corner of France. 


Amuse Bouche: Cervelle de Canut by Natalia (Fromage Blanc Cheese and herbs spread on toasted baguette)

Entrée: Cervelat Pistache, Sauce Vigneronne by Yiyu and Sinan (Cooked Pistacchio Sausage in Brioche bread, Vigneronne sauce)

Poisson: Quenelles de Brochet aux Ecrevisses by Maniko, Matan and Joppe (Poached Pike Perch Quenelle with Crayfish bisque)

Viande: Poularde de Bresse Demi-Deuil by Carolina, Rosella, Roberto and Dionysis (Poached Bresse Chicken, Topinambour purée and vegetable garniture)

This breed of chicken originates from the Bresse area of the Rhône-Alpes region.They are highly valued for their gamey flavor and tender flesh. The Poulet de Bresse is even protected under the AOC (Appellation d’origine contrôlée) - the first livestock to be granted such protection due to its unique characteristics of flavour and quality protection - Just like wine. 

The poularde demi-deuil refers to a French dish, translated as 'chicken in half mourning' -- as it consists of a chicken with so many black truffles inserted under the skin that it appears to be in mourning.

The black truffle used

Slicing it thinly with care...

Ready to be put under the skin of the Bresse Chicken

Final presentation

Dessert: Gaufres à la Bière et Crème Chantilly, Crème Glacée aux Marrons, Nougatine et Espuma de Chocolat by Isabel and Me

(Beer waffles with Chantilly cream, Chestnut ice-cream, Nougatine with Chocolat Espuma)

It was a great end to the semester and now it's time to sit back and relax during the holidays. As for the blog, not to worry, it will still be up and running during the break. However, the blog will be Asia-based, notably from Hong Kong as of this weekend. So, definitely stick around for some different kinds of culinary delights that will be uploaded here daily!


I know it's a bit early but a Merry X'Mas to you all and a Happy New year!


One Spoonful At A Time is Asia-bound! Yay!

Duck Anatomy in 'Menu Régional: Périgord'

Today we paid a visit to the Perigord region of France, situated in the south-west corner of the country. Perigord's cuisine particularly lays importance to produce from ducks and geese, and yes...foie gras! It is also a truffle area but unfortunately our meal wasn't graced with its presence.


For the foie gras, we used this humongous duck, the best type for foie gras!

Out comes the foie gras - around 600g

Took over the whole body!

What did we do with all its parts? I present to you the Regional Menu.

Amuse Bouche: Rillettes de Canard by Yiyu

Entrée: Marbré de foie gras de canard aux artichauts, Salade croquante by Carolina, Diyonisis and Sinan
- Terrine of duck foie gras, artichokes, potatoes and bacon, Salad


Stacking the terrine

Poisson: Cabillaud et un point c'est tout by Isabel, Rosella and Roberto

- Sauteed codfish in soya-honey, codfish stuffed red bell peppers, and codfish croquette

Viande: Magret de canard, pommes anna, jus de canard au fumet des bois de l'hiver by Matan, Joppe, and Me

- Duck breast topped with its foie gras, baked potato tart, and morille mushroom sauce

Cooking the pommes anna on the stove then the oven

Dessert: Brownies et plus, Sorbet pruneaux armagnac by Maniko and Yiyu

- Chocolate Brownie, Chocolat Madeleine with Armagnac and Prune sorbet

A tiring week but also a reflective one...as school ends in 2 weeks for Xmas holidays! Crazyness! Also Parents come this week so very excited to continue some culinary adventures with them too!

Menu Régional: La Picardie

Another regional menu to add to the books, but the last one in November. In 2 weeks times, we will welcome the Perigord region asDecember's first regional meal. Crazy how time passes by so fast!


Amuse Bouche: Goyères Valenciennoises by Carolina (Mini cheese puff with a mini 'Flamiche' leek tart)

Entrée: Crème de Chou-Fleur aux Moules de Bouchot by Isabel, Natalia and Me (Cauliflower cream soup with breaded mussels)


Breaded mussels covered in herbs

Final plating...

Poisson: Parmentier de Kippers by Maniko and Roberto (Smoked herring with potato purée adapted from Joel Robuchon, and scallops)

Viande: Carbonnade de Boeuf à la Flamande by Yiyu, Matan and Sinan (Beef in jus; braised apple, potato chip)


Look at the huge piece!

Dessert: Assiette tout Café (Plate of coffee desserts) by Rosella and Dyonisis

Making the coffee creme brulee

Busy week ahead with a visit to Rungis Market (the world's biggest food market) at 4 in the morning, and a day of Charcuterie which will include making blood sausages and deboning a pig! Super cool!

Menu Régional: Languedoc-Roussillon

Today was our regional menu of Languedoc-Roussillon, a province in the South of France, bordering the Mediterranean sea. From the other group (Anglo A), the word of mouth was that it was a hefty meal, especially when it came to the meat so we should be prepared to not eat any breakfast that morning; indeed it was but it was all delicious!

Amuse-Bouche by Maniko:

Espuma de chèvre, crumble de chorizo (Espuma of goat cheese, chorizo crumble)

Final plating...

Entrée by Yiyu and Isabel: 

Petits Patés de Pezenas et Tarte fine de Sardine à la moutarde à l'ancienne (Pezenas pastry, Sardine tart with brown mustard seed)

It kind of tasted like Cha Sui Sou...made me miss home! :(

Patés de Pezenas

Tarte fine de Sardine à la moutarde à l'ancienne

Final plating...

Poisson by Carolina, Dyonisis, Joppe and Sinan: 

Encornet farci à la sétoise, écume à la bouillabaise (Stuffed squid of Sete, Bouillabaise foam, oyster leaf - yes it actually tastes like oyster!)

Final plating...

Viande by Rosela, Natalia and Me 

Cassoulet Languedocien (Languedoc meat (pork, pork belly, pork sausage, lamb, duck leg) and bean stew covered with breadcrumbs in a reduced duck and veal stock)

The pork skin

Before the oven...

After the oven...

Final plating (just taking it out of the cocotte and slabbing it on a dish country style)

Dessert by Matan and Roberto

Nougat glacé, financier, sorbet au muscat et coulis de framboise (Nougat ice-cream, raspberry cake, Muscat wine sorbet and raspberry coulis)

Final plating...

I feel like I am a Cha sui bao (pork bun)...I ate so much but it was so so good! Congrats to all! Another successful end to the week. 

Though another early rise was in store for us and probably the one with the most hours so far, it's finally the weekend and though my belly is churning right now from all the stuffed food, the weekend is another culinary adventure of its own!

Menu Régional: Alsace

Today was our regional menu of Alsace which consisted of some German and French flair in the food and in the wine accompanied by an accompaniment of pork in every dish (except dessert of course). It went more smoothly than the last time.


I'll stop blabbing on now - enjoy the pics!


Amuse-Bouche by Me: Tarte Flambée (Flammekusche)

Tarte with sliced onions, smoked bacon and eggs and cream

We were even joined by a glass of pig's blood...

Entrée: Foie gras poelé aux fruits de saison, Kouglof by Rosella and Matan

Foie gras accompanied by a jus of Duck, Kouglof bread (with raisins and apricots) and fruits of the season: figs, pears, apples and grapes

Poisson (Fish): Sandre en choucroute a l'ancienne, beurre blanc by Isabel, Roberto and Sinan

Photos in action...

Fresh off the pan

Pike on a bed of sauerkrout and butter cream

Viande (Meat): Chevreuil en deux cuissons, légumes oubliés by Yiyu, Maniko, Diyonisis and Joppe

Chef and his lovely cepes - look how happy he is!

Doe (yes...bambi!) cooked two ways accompanied by mushrooms, purees 3 ways and vegetables

Dessert: Gateaux tout chocolat, glace au fromage blanc by Carolina and Natalia

From left to right: Chocolate souffle and hazelnut cake, chocolate milk and white cheese ice-cream 

During clean-up....hey, why not?

A good day and a good end to the week. In definite need of some rest during the weekend, but that hardly happens, always something to do, somewhere to go and something to eat!