Le Menu Regional: Béarn (The last regional meal...)

Typically we start prep for regional meals at 8am, and then have lunch together. Instead we started prep after our wine class and lunch. That means we drink more wine from this morning paired with our dinner. Good times in culinary school !

Today we cooked a meal from the region Béarn, but according to our geographie teacher, Monsieur Le Poah, our menu wasn't really from the region Béarn but more from the Basque country in general. Our menu was extremely filling.

Amanda invited Samantha (Manhattan), and Enyo (Togo). Enchanté !

Piments pequillos farcis à la morue. Really good but the peppers had no spice. I kept piling it on. The farce is salted cod.




Self-portrait


Axoa de veau. This is pretty much fajita filling minus the cumin and chili pepper spices.


Nicely cut peppers and leeks


Millefeuille de Thon au poivrons et fromage de brebis. I loved this dish! Tuna and goat cheese - fabulous combination.


I love seared tuna.


Veau sautée, sauce béarnaise. This was originally supposed to be grilled salmon, but the order didn't come in. It was still fabulous though. I was so full by this point. But I was able to manage eating a third of this. I love béarnaise sauce. But it's not really from Béarn (but cerfeuil and estragon are!)


HAHHAAH, here is Canadia making fun with Andrew. For some reason, Andrew has always been stuck with recipes that require making a sabayon. A few times he had to do it over in the beginning because the eggs scrambled, but now he is a sabayon king! Look how intense he is - whisking away! Go Andrew!


Here is Monsieur Le Poah on the left, and Chef Sébastian. Monsieur Le Poah is an awesome teacher and is so knowledgable. Super nice too.


Poulet et poulpe basquaise. This was my dish. We were given this recipe for our final during Christmas (sans poulpe/octopus). Similar to fajita mix sans the spices too. I put so much garlic but couldn't taste any. (On top of hot spices, I have garlic withdrawal). I accidentally overcooked the potatoes so most people didn't get any. Oops! By this time, everyone was full and could barely eat any of this. Monsieur Le Poah really enjoyed this, and finished it all. So did Chef. Troopers!


Poulpe !


Gâteau Basque, Sorbet à l'Izarra. I really enjoyed this. It was simply a crème pâtissière filling with cerise (cherries).


Last regional meal group shot. (Andrew still working his sabayon). *Sniff Sniff*


Bon App !