Welcome back to another exciting dispatch from my culinary school journey! Today, I’m sharing insights from a particularly memorable Wednesday, a day packed with intriguing dishes, demanding techniques, and an incredibly insightful wine class. It was a day that truly tested our skills, pushed our palates, and broadened our understanding of French gastronomy.

The Culinary Adventure Begins: Oysters with Champagne Glacee and Sabayon

Wednesday’s menu offered a unique blend of flavors and textures, some delightful, others decidedly less so – at least to my personal taste. Our first course was a striking preparation of fresh oysters served with a delicate champagne glacee. This marked a significant milestone for many of us, as it was our inaugural experience not only working with oysters but also attempting the intricate art of shucking them.

Frankly, shucking was far from my favorite task. The oysters I was assigned were unusually shaped, making the process exceptionally challenging and somewhat frustrating. I can only hope that my future restaurant endeavors won’t frequently feature this particular mollusk on the menu! Chef Patrice, ever the patient instructor, demonstrated a relatively safer method for opening them, yet the numerous horror stories I’d heard about slips and cuts still kept me on edge. The entire process was a delicate dance between precision and caution.

Describing the oyster dish effectively is a challenge in itself, as its components were quite complex. After meticulously shucking the oysters, we carefully reserved their natural liquor – essentially sea water – which we then reduced with champagne. Simultaneously, the oysters themselves were quickly blanched to just cook them through. The cleaned oyster shells were then filled with a bed of finely julienned and sautéed beets, offering an earthy contrast. The blanched oyster was placed atop, and then spooned over with the reduced and thickened oyster liquor, which had been masterfully folded into a rich sabayon. This delicate assembly was then gratineed in the salamander until it achieved a beautiful golden-brown finish. While the technical execution was impressive, I must confess, I remained unconvinced. Perhaps it’s my general ambivalence towards oysters, but the combination of flavors and textures in this particular dish felt quite unusual to my palate.

To elevate the presentation and add a touch of whimsy, we served each oyster on a bed of kosher salt, adorned with an assortment of colored peppercorns and star anise. The star anise, with its distinct shape, cleverly resembled tiny starfish, transforming the plate into a charming miniature beach scene. It was an undeniably cute and creative touch, adding visual appeal to an otherwise challenging dish.

From Braised Pork Belly to a Unique Terrine: A Taste Revelation

Our second course was equally intriguing in concept, though it proved to be a far greater success in terms of taste. The preparation for this dish began the previous day, on Tuesday afternoon, when we embarked on the long and slow process of braising a succulent pork belly for several hours. This extended cooking time allowed the meat to become incredibly tender and flavorful. We carefully reserved the rich cooking jus, then removed the softened fat from the pork, and finally shredded the meat into fine strands.

The shredded pork was then transformed into a vibrant mixture by incorporating capers, cornichons, Dijon mustard, fresh tarragon, finely chopped green onions, and shallots. The addition of these acidic and aromatic ingredients was crucial, cutting through the richness of the pork and adding a delightful tang that elevated the entire dish. It was a brilliant combination, demonstrating how contrasting flavors can create a harmonious and exciting experience on the palate.

The truly unusual part of this dish came next. We meticulously packed this flavorful pork mixture into a terrine mold, compressing it tightly to remove any air pockets, and then chilled it overnight. This extended chilling period allowed the terrine to set firmly, transforming the shredded pork into a cohesive, sliceable “meatloaf-like” consistency. For service, we carefully sliced the chilled terrine into elegant rectangles. Each slice was then breaded and shallow-fried to achieve a beautifully crisp exterior, providing a fantastic textural contrast to the tender, savory interior.

We served this unique fried pork terrine alongside two distinct purees: a creamy black bean puree and a smooth white navy bean puree, both expertly prepared by Chef Michel. Completing the plate was a generous drizzle of the deeply flavorful, reduced pork jus, which had been carefully skimmed and concentrated to intensify its essence. While our plates at culinary school are usually known for their aesthetic appeal, this particular dish was probably the most visually unassuming creation we’d made to date. Its palette was overwhelmingly beige, lacking the vibrant colors often associated with fine dining. However, looks can be deceiving; it genuinely tasted far, far better than it appeared, proving that substance often trumps superficiality in the culinary world!

A Sweet Conclusion: The Classic Charlotte Aux Pommes Reimagined

Our dessert for the day was an absolute triumph – a truly delicious and comforting classic French dish known as “Charlotte Aux Pommes”. This traditional dessert, with humble origins, historically involved layering stale bread with apples, often relying heavily on clarified butter. While the original recipe calls for raw apples, we decided to elevate the flavor profile significantly. We achieved this by sautéing crisp green apples with a generous amount of clarified butter and a touch of sugar, which helped initiate a beautiful caramelization. The pan was then deglazed with Applejack, adding a wonderful complexity and depth of flavor. Finally, a hint of cinnamon was introduced, providing a warm, aromatic spice that perfectly complemented the apples.

The preparation continued with meticulous care. The apple mixture was then packed into individual ramekins, which we had painstakingly lined with very thinly sliced bread. These bread slices weren’t just ordinary; they had been soaked thoroughly in clarified butter, then dipped in sugar on one side. This ensured that during baking, the bread would caramelize beautifully, developing a rich, dark crust and a wonderfully buttery texture. Between layers of the apple filling, we added a tiny spoonful of jam and a scattering of toasted walnuts, introducing subtle bursts of fruitiness and a delightful crunch. Each ramekin was then covered with foil and baked in the oven until the apples were tender, the bread was golden brown, and the entire dessert was permeated with incredible aromas.

Once baked to perfection, we carefully unmolded the Charlottes to reveal their stunning appearance! Each one was a testament to rich buttery goodness and exquisite flavor. We served this delightful dessert alongside a silky crème anglaise and a vibrant blueberry coulis – typically utilizing whatever fruit coulis we have readily available in the fridge. The combination of warm, spiced apples, buttery caramelized bread, and cool, creamy accompaniments was simply divine. I can easily imagine this dish being absolutely perfect with a scoop of homemade vanilla ice cream, enhancing its comforting and indulgent qualities.

An Evening of Enlightenment: Our First Wine Class

The afternoon brought what was arguably the highlight of our entire week: our very first dedicated wine class. This was the first of three such sessions, all taught by an esteemed Master of Wine. The instructor emphasized the rarity and prestige of this title, noting that there are only about 28 Masters of Wine in the entire United States, with a mere one residing in the Washington, D.C. area. Achieving this certification is incredibly rigorous, underscoring the depth of knowledge and expertise our instructor possessed.

During the class, we delved into the fascinating world of viticulture, learning about the distinct characteristics of various red and white grape varietals, as well as some of the most prominent varieties cultivated globally. More importantly, we engaged in a practical and highly anticipated tasting session. We had the opportunity to taste three distinct white wines – a crisp Sauvignon Blanc, a rich Chardonnay, and an aromatic Riesling – alongside three classic reds: a delicate Pinot Noir, a robust Cabernet Sauvignon, and a spicy Syrah. Our instructor guided us through the systematic process of wine tasting, teaching us how to critically evaluate a wine’s clarity, aroma, flavor profile, body, and finish. It was an incredibly informative experience, something I had been eager to learn more about for a long time. The class provided a profound appreciation for the nuances of wine, and the engaging session left all of us in a wonderfully uplifted mood, eager for the next lesson.

Looking Forward: Challenges Ahead

All in all, Wednesday was an exceptionally enriching and largely successful day at culinary school. The diverse array of dishes, from the challenging oysters to the surprising pork terrine and the delightful Charlotte Aux Pommes, provided invaluable hands-on experience. The wine class, in particular, was a highlight, offering a new dimension to our culinary education. If only today’s service had been as smooth and rewarding… but I suppose that’s a story for another day, another post!

Tomorrow promises another exciting Market Basket challenge, where our creativity and quick thinking will be put to the test using a mystery basket of ingredients. Additionally, I have another full-day stage (internship) this Saturday, offering further practical experience in a professional kitchen environment. These upcoming challenges are sure to be interesting and continue to shape my culinary journey!