Phase II Culinary Adventures: Mastering Classic French Dishes from Skate to Steak au Poivre and Decadent Chocolate Tart
This week has been nothing short of extraordinary and incredibly demanding, truly pushing the boundaries of our culinary skills and endurance. It commenced with a standard yet always exciting production day at culinary school, a day dedicated to exploring and executing an array of brand-new, intricate dishes designed to broaden our repertoire. However, the intensity escalated dramatically over the past two days, Wednesday and Thursday, which were entirely consumed by back-to-back Restaurant Challenge Days. These challenges are a cornerstone event in every Phase II class, transforming our learning environment into a high-pressure, fully operational restaurant kitchen, complete with dedicated stations for each culinary task. Simultaneously, our classroom is meticulously converted into a mock dining room, adorned with tables and chairs, where we undertake the formidable task of serving a lunch service to a bustling crowd of 70 to 90 guests. As if that wasn’t enough, I also spent last night working at a demanding catering event in the city, an experience made all the more valuable as it was run by a talented L’Academie graduate. Suffice it to say, I am utterly exhausted, yet incredibly fulfilled.
Amidst the whirlwind, I’ve been eager to share the details of Tuesday’s class, which, despite being a “regular” day, stood out for its exceptional dishes and invaluable learning experiences. It was a day brimming with the kind of culinary exploration that defines our Phase II journey.
A Deep Dive into Tuesday’s Exquisite Menu
Tuesday’s menu was a testament to classic French techniques blended with sophisticated flavors, offering a perfect balance of protein, starch, and dessert. Each dish presented its own set of challenges and triumphs, solidifying our foundational skills while introducing us to advanced preparations.
The Delicate Start: Pan-Seared Skate Fish with Sautéed Endive and Chive Beurre Fondu
Our first course was an elegant preparation of skate fish, a fascinating ray fish, served gracefully atop a bed of expertly sautéed endive. This delicate ensemble was then crowned with a luscious beurre fondu—essentially a classic lemon butter sauce—finished with a vibrant sprinkling of finely chopped chives. This particular class marked our very first encounter with skate in the kitchen, and indeed, the first time many of us had even seen one up close. The initial task of breaking down these unique fish was, admittedly, a little disorienting. Skate possess a distinct anatomy, and we quickly learned that handling them requires care. Apparently, the texture of their skin can cause hands to become quite itchy, and their cartilaginous bodies are also rather spiky, adding an extra layer of challenge to the preparation process. This hands-on experience provided crucial insight into handling less common seafood, emphasizing the importance of respect for the ingredient and proper technique.
To prepare the skate, the fillets were lightly dusted with flour, then dipped in beaten eggs, before being meticulously seared on both sides until golden brown and perfectly cooked through. The result was truly exceptional. The subtly sweet and firm flesh of the skate provided a wonderful counterpoint to the dish’s other components. The inherent bitterness of the sautéed endive, softened through the cooking process yet retaining its characteristic bite, worked harmoniously with the richness of the fish and the bright, tangy notes of the lemon butter sauce. The chives not only added a pop of color but also a fresh, oniony accent that elevated the entire dish. It was a superb demonstration of how contrasting flavors and textures can create a balanced and memorable culinary experience.
The Heart of the Meal: Steak au Poivre Noir with Pommes Pomponette and Tomato Provencale
Our main course was a celebration of French culinary tradition and innovative technique: a perfectly executed steak au poivre noir, accompanied by an intriguing pommes pomponette and a vibrant tomato provencale. For the steak, we utilized top butt cuts, which were generously coated in freshly cracked peppercorns—a crucial step for achieving that signature peppery crust. The steaks were then seared to perfection, creating a beautiful caramelized exterior while keeping the interior tender and juicy. The culinary drama escalated as we flambéed the steaks with cognac, a spectacular technique that not only imparts a subtle depth of flavor but also creates an impressive visual flourish in the kitchen. The steak was served with a simple yet incredibly flavorful pan sauce, crafted from finely minced shallots and enriched with a touch of classic Espagnole sauce, one of the five French mother sauces, known for its deep, savory foundation.
Unveiling the Pommes Pomponette: A Culinary Marvel
The potato accompaniment, our pommes pomponette, was undoubtedly one of the most creatively executed elements of the meal and left a lasting impression. These were far from your average side dish; they were a true marvel of preparation and presentation. To create them, we began by cutting large russet potatoes in half, lengthwise. The next step involved meticulously scoring the outside of each potato half in a precise criss-cross pattern using a channel knife, which not only added visual appeal but also aided in texture. We then carefully hollowed out the inside of each potato half, reserving the trimmings. These hollowed-out potato shells were then par-cooked—partially fried and then baked—to ensure they were tender yet held their shape. The potato trimmings from the inside were not wasted; they were cooked until soft, then riced to achieve a wonderfully smooth consistency. This riced potato was then folded together with rich sour cream, savory rendered bacon bits, finely diced sautéed onion, and fresh chives, creating a deeply flavorful and creamy filling. Finally, this delectable mixture was expertly piped back into the crispy, hollowed-out potato rings. The filled potatoes were then baked in the oven once more, just long enough for the tops to become beautifully golden and slightly browned, adding another layer of texture and visual appeal. This intricate process resulted in a potato dish that was a delightful surprise, offering a sophisticated twist on comfort food.
Below is a glimpse of what these extraordinary potatoes looked like once they emerged from the oven, showcasing their unique form and inviting golden crust. They truly challenged the notion of a simple potato side, proving to be a creative and delicious departure from the familiar twice-baked variety.
The Essential Side: Perfecting Tomato Provencale
Our tomato provencale was equally impressive and, without exaggeration, probably the best I have ever had. The secret to its exceptional flavor and texture lay in a subtle yet significant technique: coating the halved tomatoes with a very light mixture of breadcrumbs. The key was to ensure the breadcrumbs were not applied too heavily, allowing the natural sweetness of the tomato to shine through while providing a delicate crust. This breadcrumb mixture itself was a flavor powerhouse, generously infused with copious amounts of fresh, finely chopped parsley, pungent minced garlic, and just a hint of good quality olive oil to bind it all together. The result was a burst of fresh, herbaceous flavor with every bite, complemented by a satisfying textural contrast. It was incredibly delicious! A particular joy was not having to peel the tomatoes for once—a common, time-consuming step in many tomato preparations. Leaving the skin on added to the rustic charm and reduced prep time without sacrificing an ounce of flavor or appeal.
The Grand Finale: Decadent Chocolate Tart with Hazelnut Paste Crème Anglaise
To conclude this magnificent meal, dessert was a truly delicious chocolate tart, elegantly presented with a crisp pate sucree crust. The pate sucree, a sweet, crumbly pastry dough, provided the perfect structural and textural foundation for the rich filling. The chocolate filling itself was a triumph of technique, cooked carefully at a low temperature to achieve an incredibly smooth, almost pudding-like texture that simply melted in the mouth. The intensity of the chocolate was perfectly balanced, making it deeply satisfying without being overly heavy. This tart was an exemplary demonstration of how precise temperature control can transform simple ingredients into a luxurious confection.
On the side, we served a perfectly formed quenelle of light, airy whipped cream, adding a refreshing contrast to the richness of the chocolate. Accompanying this was a delightful sauce noisette, which is essentially a classic crème anglaise (a custard sauce) skillfully blended with hazelnut paste. The nutty, slightly roasted flavor of the hazelnut in the sauce noisette provided an exquisite complement to the deep cocoa notes of the tart, creating a harmonious and utterly indulgent dessert experience. YUM! It was the perfect ending to a meticulously crafted meal, leaving a lasting impression of sophisticated flavors and expert execution.
Reflections on a Successful Service and Future Challenges
Overall, Tuesday’s lunch service felt significantly smoother and more controlled compared to the previous Thursday’s. This improvement was largely attributable to the menu itself, which, in comparison, was much easier to manage and execute within the allotted time frame. The dishes, while technically demanding, offered a better flow and rhythm in the kitchen, allowing our team to work with greater efficiency and less stress. This sense of accomplishment was a wonderful way to mentally prepare for the intense demands of the Restaurant Challenge Days that immediately followed, which, as expected, proved to be a whole different ballgame of pressure and precision.
And there is certainly more excitement and learning to come!
Tomorrow marks my fourth Market Basket Challenge! This is an exhilarating and often nerve-wracking event where we collaborate with the Phase II pastry students. Together, we are tasked with conceptualizing and executing a complete menu: a canapé, a first course, a main course, a dessert, and a mignardise. The challenge lies in our assigned “mystery ingredients,” which for this round are: duck, goat cheese, and kumquat. The goal is to creatively integrate these distinct flavors across all five courses, demonstrating versatility and innovative thinking. We’ll be brainstorming ways to balance the richness of duck, the tang of goat cheese, and the unique citrusy-sweet notes of kumquat in both savory and sweet applications. The pressure is immense, but so is the opportunity for growth and creativity. I am really hoping it goes well and that our team can deliver a truly memorable and cohesive dining experience!