Classic French Cuisine

Showcase of skills, techniques, recipes I've learned throughout this course.

A tasty typical French soup that's creamy and heavily seasoned

Delicate rolled sole with salmon mousseline filling served on creamy, butter cherry tomato sauce.

Preparing salmon for salmon mousseline

These are poached eggs covered with a Mornay sauce (a béchamel cheese with cheese, gruyère in this case) served on a spinach in a cream sauce

Steak Tartare made from the arrangement of fine dices of beef, capers, shallot, cornichons and seasoning. The quail egg york goes very well with this dish since it adds in the creamy texture, and it can be extra delicious to have with crispy crouton

Steak tartare require mis en place technique to ensure all the elements are available when arranging while the beef still has its temperature.