Monday is baking day and on Tuesday we are in the production kitchen where we have a chance to practice and cook new dishes. Some of them are very fancy.
Below are a few examples of what we prepared on our first day in the production kitchen
STARTER
CHICKEN AND APRICOT TERRINE
MAIN COURSE
Breast of Duck,Celeriac puree,warm orange Vinaigrette Dressing
Breast of Duck,Celeriac puree,warm orange Vinaigrette Dressing
Pan Fried Fillet of Place with Pommes Fondant
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