Wednesday, April 09, 2008

Here piggie piggie...

Today was a special day for me during restaurant service.... because my chef got us a whole Cochon de lait (pig of milk) which is a baby pig. Normally, we would have gotten a smaller pig, but we got a toddler because we had 60 covers. Me and Eldar were both on this dish.

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Flamber-ing porky's hair off
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Wanna-be butcher now...?
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Smile for the camera
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It was a really good learning experience for me to be able to take apart a whole animal and cook every part. I always ask my chef if I can work with meat so I was super happy when he said:

"The beast is all yours, Joan."

I had to cut the balls off and use that, along with the foie as part of the stock. I made some mistakes on cutting the selle, or saddle, and also could have been cleaner on the carré or ribs, but otherwise, it was fine. I blanched all the meat, marinated it, caramelized it to try to get the skin super crispy, then finish in the oven.

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Yes, I am sure some of you are thinking "oh poor little pig! How could you?!" But come on, you know you order this when you go to a restaurant.

End result: Cochon de lait apicius, cassolette de légumes primeurs au vinaigre balsamique, échalotes confites
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It was really really delicious. At the end of service, people came by and stole all the leftovers within a minute. I turned around, and all the leftovers were gone. WTF!

Salade niçoise. Simple, right? The mise en place was super time consuming.
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I helped Amanda line up the fish - Thomas Keller style haha
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Filets de rougets poêlés, purée fine d'ail nouveaux au citron vert, champignons grillés
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Tonight's menu was great - each dish had quite a bit of mise en place and needed a lot of TLC.

And a couple samples of Anglo B
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1 comment:

Ysabel said...

OMG! The little piggie! I can just hear him saying, "Tha'll do, Joan. Tha'll do." HAhaha.