Culinary School Chronicles: Mastering French Classics from Braised Endive to Gourmet Chocolate Mousse

This week at culinary school flew by in a blur of intense learning and, I must admit, a few unplanned post-class naps! Despite the exhaustion, my passion for French cuisine only deepened, and I’m thrilled to share all the delicious details and techniques we explored. It’s been an incredible journey, blending classic methods with innovative twists, and today’s focus on Wednesday’s elaborate menu truly encapsulated the essence of our rigorous training.

Wednesday’s Culinary Exploration: A Journey Through French Flavors

A Rustic French Starter: Braised Endive with Smoked Ham and Bechamel

Our first course on Wednesday was a deeply flavorful and surprisingly complex dish: braised endive, elegantly wrapped in smoked ham, and generously covered with a rich bechamel sauce. This preparation is a quintessential example of rustic, comforting French café food. As you can probably gather from the pictures, it’s undeniably rich and hearty, perfect for a European bistro setting.

We’ve had several encounters with braised endive by now, and I find myself appreciating its unique character more with each preparation. It is, undoubtedly, an acquired taste due to its inherent bitterness. However, the braising process works wonders, mellowing that sharp edge and transforming its texture into something remarkably tender and buttery, quite similar to perfectly cooked leeks. The bitterness provides an excellent counterpoint to the saltiness of the smoked ham and the creamy richness of the bechamel, creating a beautifully balanced flavor profile that is both intriguing and satisfying.

To elevate this classic even further, we topped our portions with a decadent blend of gruyere and parmesan cheese. The sight of all that melted, gooey cheese bubbling under the grill was truly a treat for the eyes, promising a luxurious texture and an extra layer of savory depth to an already comforting dish. The nutty notes of Gruyere combined with the sharp saltiness of Parmesan complemented the bitterness of the endive and the smokiness of the ham perfectly, making each bite an experience in French culinary tradition.

The Main Course: Healthy Cod En Papillote with Roasted Spaghetti Squash

I was particularly excited about our main course, which was a wonderfully light and incredibly healthy dish featuring cod. The cod was cooked using the traditional French method of en papillote, meaning “in a parchment parcel.” This technique involves steaming the fish and vegetables together in a sealed paper package, locking in all the moisture and flavors. Along with the cod, we included a medley of sautéed vegetables: crisp carrots, aromatic celery, and delicate leeks. The real surprise, however, was serving this exquisite parcel on top of, believe it or not, roasted spaghetti squash! This was arguably the healthiest dish we’ve prepared in the past two months, if not my entire time in culinary school. Not a single drop of butter was used in its preparation, a stark contrast to many of the rich sauces and preparations we typically master.

The key to mastering the papillotte technique lies in the careful shaping and sealing of the parchment paper. We began by cutting our parchment into a large heart shape, which provides ample space and allows for a beautiful presentation when opened. To seal it effectively, you simply crease the edges, overlapping them meticulously, and then fold and tuck under the very last piece. This creates an airtight seal, crucial for ensuring that no precious steam or flavorful liquid escapes during the cooking process. The result is perfectly cooked, moist fish and tender-crisp vegetables infused with all the aromatic notes within the parcel.

Before assembling our parcels, we par-cooked all the julienned vegetables to ensure they would reach the perfect tenderness simultaneously with the fish. Into each parcel, we added a generous scattering of fresh herbs, including fragrant thyme, distinctive tarragon, and mild chives, which provided a wonderful aromatic complexity. To aid in the steaming process and add another layer of flavor, we poured in a very small amount of dry vermouth. This contributes a subtle, herbaceous note and ensures a moist cooking environment, preventing the fish from drying out.

Once assembled and sealed, we carefully placed our parchment parcels in the oven, set to 350 degrees Fahrenheit, to steam to perfection. The anticipation in the kitchen as the parcels puffed up was palpable! After about 12-15 minutes, when the fish was flaky and the vegetables tender, we removed them from the oven. The next step was equally crucial for flavor: we carefully opened each parcel, gently removing the accumulated liquid. This flavorful liquid was not discarded; instead, we used it as the base for a quick, hot vinaigrette. We whisked in high-quality olive oil, a dollop of pungent Dijon mustard, a splash of tangy sherry vinegar, and a squeeze of fresh lemon juice, creating a vibrant sauce to drizzle over our dish. A final garnish of chopped chives added a fresh, oniony finish.

Here was the final presentation of our healthy and delicious main course! While I must confess that I’m personally not the biggest fan of the texture or taste of cod, I found the overall dish incredibly satisfying and exceptionally well-balanced. The star for me, however, was the roasted spaghetti squash underneath. Its mild, slightly sweet flavor and delightful strand-like texture, which mimics pasta, made it an ideal and nutritious bed for the fish and vegetables. I’ve been meaning to buy spaghetti squash for years now to prepare at home, so I still can’t believe this was my very first time eating it. It’s an incredibly versatile vegetable that I’m excited to incorporate into my home cooking, offering a healthy alternative to grains while still providing that comforting “noodle” experience.

A Grand Finale: Special Chocolate Mousse with Coffee Ganache and Peanut Butter Crisp

Our dessert of the day was a truly special chocolate mousse—a descriptor that barely does it justice. This wasn’t just any mousse; it was a multi-component masterpiece, served with a luscious coffee ganache cream and delicate peanut butter crisps. Each element was crafted with precision, showcasing advanced pastry techniques. The trickiest part of this elaborate dessert was undoubtedly the peanut butter crisp. These crisps were incredibly thin and fragile, requiring swift and careful handling. The challenge was in shaping them immediately after they came out of the oven, as they quickly became brittle. Unfortunately, the high humidity in the kitchen that day did not help one bit, making the task even more delicate and demanding a very steady hand.

For the chocolate mousse itself, perfect setting was paramount to achieve the ideal texture for quenelling. It required a significant amount of time to set over an ice bath, thanks to the small amount of gelatin added, which provided stability without compromising its airy consistency. We also learned to use an unusual yet highly effective pastry tip, known as a chibousse, to pipe the coffee ganache. This ganache was a marvel on its own, made with cream that had been carefully infused with ground coffee, a small amount of white chocolate for sweetness and stability, and a touch of gelatin to achieve its perfect creamy yet firm texture. The aroma of fresh coffee permeated the air during its preparation, promising a delightful counterpoint to the rich chocolate.

To complete this stunning dessert, we served it with a vibrant raspberry coulis on the side, adding a burst of fresh, tart fruitiness. As a special, luxurious touch, Chef Patrice, ever the showman, added a sprinkle of edible gold dust to the coulis. He absolutely loves breaking out the edible gold whenever he can, transforming even the simplest garnish into something truly spectacular and memorable. It’s these small, elegant details that truly elevate a dish from good to exceptional, leaving a lasting impression on the palate and the eye.

Reflecting on a Day of Culinary Mastery

Overall, Wednesday was an exceptionally fun and educational day in the kitchen! We navigated through the rustic charm of braised endive, embraced the healthy elegance of cod en papillote, and meticulously crafted a sophisticated chocolate mousse dessert. Each dish presented its own set of challenges and triumphs, pushing our skills and expanding our understanding of French culinary principles. The variety in techniques, from precise braising and delicate parchment cooking to intricate pastry work, truly highlights the comprehensive nature of our training. It’s exhilarating to see how classic French recipes can be adapted and refined, offering a continuous journey of discovery for both the chef and the diner.

I’m already looking forward to sharing more of our culinary adventures with you. Stay tuned for an upcoming post detailing Thursday’s class, where we prepared and served an ambitious four-course lunch. And, of course, a brief recap on Friday’s highly anticipated Market Basket Challenge, which always pushes our creativity and improvisation skills to their limits. There’s so much more to learn and share from these incredible experiences!