A Day in Culinary School: Mastering French Classics from Flounder Meunière to Pithiviers

Welcome back to another exciting recap from my culinary school journey! Yesterday was an extraordinary day filled with incredible dishes that I’m already eager to recreate in my home kitchen. The experience not only sharpened my skills but also solidified my desire for essential tools, like a good sautoir pan. These versatile pans are truly indispensable in a professional kitchen, perfect for everything from searing to crafting exquisite pan sauces – a cornerstone of classic French cuisine.

Mastering Flat Fish: Le Filet de Limande Meunière

Our main course for the day featured flat fish, specifically flounder, making its second appearance in our curriculum. This time, however, the dish was a revelation compared to our first experience with poached fish topped with Hollandaise. Today’s preparation was far more engaging and resulted in a dish I genuinely preferred.

This session provided another invaluable opportunity to practice filleting and skinning fish. I found the process significantly smoother and more intuitive the second time around, a testament to the power of repetition in culinary training. My dream of visiting the DC Fish Market and confidently filleting my own catch at home feels ever closer to reality!

The star of our menu was LE FILET DE LIMANDE MEUNIÈRE. This classic French preparation involves meticulously coating fish fillets in flour to draw out excess moisture, ensuring a perfectly crisp exterior. The fillets are then seared over high heat on both sides until golden brown and tender. A vital component of this dish is a spoonful of rich demi-glace (a deeply reduced veal stock), which adds an incredible layer of savory depth, often placed on top or alongside the fish.

Following the searing, a quick yet flavorful pan sauce is created directly in the same pan, capturing all the delicious fond left behind by the fish. This sauce is crafted with butter, browned to a beautiful nutty beurre noisette, then generously enhanced with a prodigious amount of extremely finely chopped fresh parsley, and finally brightened with a finishing splash of lemon juice. Fans of the film Julie & Julia will instantly recognize this as the dish Julia Child famously raves about in the French Café scene – simple, elegant, and bursting with flavor, especially with that vibrant kick of lemon.

Trimmed & Skinned Flounder Filets

The veal stock, which provides the foundation for the demi-glace, was painstakingly made in class the previous day. Its slow reduction yields an unparalleled richness that elevates the entire dish. While homemade veal stock is a labor of love, I recognize that it’s not always practical for home cooks. My chef reassured me that for a home version, one could certainly omit this step or, if desired, follow a similar stock-making method using chicken bones for a lighter, yet still flavorful, alternative.

It was also a welcome change to enjoy a menu that wasn’t quite as butter-laden as the previous day’s creations. My stomach certainly appreciated the balance by the end of service!

Accompanying Delights: Sides with a French Twist

Our exquisite flounder was served alongside POMMES VAPEUR—beautifully tourned potatoes. “Tournéeing” is a classic French knife skill where vegetables, usually potatoes or carrots, are carved into elegant, barrel-shaped forms. This uniform shape ensures even cooking and adds a refined touch to any plate. These particular potatoes were cooked via steaming, a gentle method intended to give them a distinct, slightly firmer texture compared to simple boiling. After carefully tournéeing our potatoes, we placed them in a strainer set within a saucepot of simmering water, then covered them with a cartouche (a parchment paper lid) to allow the steam to work its magic. While the textural difference was subtle to my palate (oops!), it’s a technique we explored, though these specific potatoes won’t be a frequent feature on our daily menus.

We also prepared LES POIS MANGE-TOUT, essentially sautéed snow peas. These vibrant green peas were stir-fried with very, very finely julienned carrots, a touch of aromatic garlic, and delicate shallots. The result was a wonderfully fresh and simple side dish, offering a crisp counterpoint to the richness of the fish. The only minor challenge was the meticulous task of de-ribbing each snow pea, which, while a bit tedious, was crucial for optimal tenderness and presentation.

The Composed Salad: A Symphony of Freshness

Our mise en place for our composed salad!

To complement our main course, we served a truly delicious and visually stunning composed salad. Unlike a tossed salad, where ingredients are mixed indiscriminately, a composed salad is artfully arranged to showcase each component’s texture and color. The foundation was delicate Boston lettuce, layered with thinly shaved fennel. Upon this base, we meticulously placed finely julienned red and green bell peppers, crisp celery root, vibrant sliced tomatoes, sweet carrots, and more celery. To add a delightful crunch and visual interest, we sprinkled tiny raw cauliflower florets on top.

Everything was lightly dressed with a classic French vinaigrette, made from a harmonious blend of tangy sherry vinegar, sharp Dijon mustard, a mix of olive and canola oils, and a hint of finely minced shallot. This dressing tied all the fresh flavors together beautifully, creating a refreshing and colorful accompaniment to our meal.

The Grand Finale: Le Pithiviers – A Culinary Masterpiece

And now, for the pièce de résistance – our pastry creation, LE PITHIVIERS. This spectacular dessert undoubtedly stole the show in terms of both presentation and sheer “wow” factor!

I mean, just look at this thing – it’s a work of edible art!

Also known as a “King’s Cake,” the Pithiviers is a magnificent creation comprising two delicate layers of crisp, buttery puff pastry, generously filled with a rich frangipane. Frangipane, at its heart, is an exquisitely flavored almond filling. Its creation involves carefully combining softened butter, powdered sugar, aromatic almond flour, a touch of cornstarch for stability, farm-fresh eggs, and the essential addition of creamy pastry cream (!). For an extra layer of complexity, we incorporated a tiny amount of rum, which beautifully enhances the almond notes.

Can you believe that this impressive pastry begins its life looking so unassuming?

The frangipane filling is first molded and chilled in a bowl to firm up, then carefully placed between two meticulously rolled-out sheets of puff pastry. The magic truly happens next, as you use a precise pairing knife to create the intricate, swirling pattern visible on the top layer. The key here is precision: you must cut only halfway through the top layer of puff pastry, making absolutely sure not to reach the frangipane filling. Any breach would cause the delicious filling to spill out during the crucial baking process. Once baked to a golden perfection, the Pithiviers is brushed with a shimmering apricot glaze, which not only adds a lovely sweetness but also gives it an irresistible shine.

Puff pastry continues to amaze me with its versatility and transformative power. As my recent posts might suggest, we’ve utilized it in countless applications, from savory dishes to sweet masterpieces like this Pithiviers, proving its indispensable role in the French culinary repertoire.

When sliced and served, the interior reveals the luscious frangipane filling, which, despite its humble appearance, offers a truly delightful and rich almond flavor. It might look simple inside, but the taste is anything but boring!

Reflections on a Fulfilling Culinary Day

Beyond the incredible food, the day was made even more enjoyable by working alongside Lindsay (for the first time!) and my regular partner, Hadley. Our teamwork was exceptional; we managed to plate everything perfectly on time and maintained excellent organization throughout service. There’s a unique sense of accomplishment and satisfaction that comes with a well-executed service, and it truly makes all the hard work worthwhile.

After a thorough clean-up of the kitchen, we were unexpectedly granted a precious 10-15 minute break. I emphasize “miraculously” because moments of downtime are incredibly rare in culinary school! Those few minutes of chilling and relaxing were a much-needed respite before we dove back into the kitchen to begin marinating our dish for the following day’s lesson.

As you can probably tell, tying my neckerchief remains a skill I’m still perfecting! The photograph below, taken after service, perfectly captures the joyful disarray – my hat and scarf are completely crooked and wacky, a sign of a long, busy, but incredibly rewarding day in the kitchen!

To pass the time during our brief reprieve, Hadley, Tasha, and I found some amusement posing with the demonstration table mirrors. Tasha’s spirited kicked-up leg in the photo below perfectly encapsulates the fun and camaraderie we share – how absolutely beautiful!

Upon arriving home, I promptly and unintentionally crashed on the couch for several hours – a testament to how physically and mentally demanding a day in culinary school can be! Later, I enjoyed a casual dinner at my apartment with my parents, who had just returned home from England. It was wonderful to reconnect with them after such an intense day.

I’ll be back soon with my very last update for Week 5. I can hardly believe how quickly the time is flying by, and how much I’m learning each day!