Today I was an extra instead of the tournant where I usually work everyones station on their day off no one had a day off because of the holiday. I ended up making three specials. The soup of the day. A vegetarian entree and, a v.i.p. appetizer.
“White Gazpacho”
Marcona “Almond Milk”, Foie Gras Bread Pudding,
Roasted Chestnut and Cocoa Nib, and Foie Gras “Puree”
Thirty minute Veg. Entree
Mise en Place
Roasted Endive with Cooked-Raw Cauliflower Puree,
Butter Leek Emulsion, and Perigord Truffle
The middle endive is filled with the half raw half cooked puree with tarragon and the other two are filled with the same puree and black truffle oil.
I was already making raviolis for the regular menu and I was told to make a v.i.p. appetizer of whatever I wanted but they needed it in 10 minutes. Not too bad for 10 minutes.
Lobster Agnolotto, Port Salut and Foie Gras Creme,
and Perigord Truffle
