The second week in France focused on Central France. We made: Soupe a l'Oignon (French Onion Soup), Navarin d' Agneau (Lamb Stew, Farcis de Blettes (Stuffed Swiss Chard), Watercress Salad with Endive and Cucumbers, Emimces de Rognons de Veau (Sliced Veal Kidneys) and Pannequets au Citron (Crepes Stuffed with Lemon Souffle). Chef Seth also made Froi Gras appetizer. I'm not really sure if I enjoyed it. The flavor was incredible, but the texture is a little off putting. I was in charge of making the Lamb Stew and the Swiss Chard. The stew was wonderful. The flavor was rich and seasoned well. The vegetables were cook through just right and the lamb was tender. My Swiss Chard was good but could have used more salt. I was the only person in my class that liked the Kidneys. They were much firmer than I thought, but I liked the flavor. The stuffed crepes were very light with a nice sharp lemon taste. I have never had a good French Onion soup. This one was one of the best I have ever tried.
We used: Stove top, oven, scale, bowls, spoons, stand mixer and knives.
We used: Stove top, oven, scale, bowls, spoons, stand mixer and knives.