Sauce Mayonnaise, Sauce Tartare, and Sauce Marie Rose.
Yes, we used raw egg yolks. Nope! Nobody died.
I’m definitely going to have to look up the history of Sauce Marie Rose. Mayo, ketchup, Worcestershire sauce, Tabasco, and brandy??? Count me in!
We made Salade italienne and Salade de pommes de terre et œfs durs. Italienne is a vegetable salad with anchovies and salami. The other salad is a potato salad with onions, finely chopped chives, and hard boiled eggs presented on a bed of romaine.
I had to cook today! Cuire à point (cook to a degree) in order to achieve a grade! Every carrot the same size, every turnip, green bean, and pea needed to be cut precisely the same and cooked to exactly the right point. I did it! I actually cooked my vegetables well! I even got complimented on my mayonnaise and my seasoning! I’m in shock.
Unfortunately, my potato for the potato salad was a little bit undercooked. Chef Franck actually spat it into his hand and threw it into the garbage!
I’m absolutely loving LCB right now. I’ve never really had the opportunity to be expected to achieve perfection in every single aspect of every single dish. It’s always been assumed that sooner or later you will make at least one or two mistakes, maybe cut a couple of corners, etc. Not at Le Cordon Bleu! The chefs are very understanding, forgiving, and generous, but they expect the absolute best from you in every way. Every cut with the knife should be accurate, every measurement precise, every dish seasoned to perfection. Plating should be flawless. This is truly the greatest opportunity that I can imagine. I plan to take full advantage of every single lesson that I can take away from this experience!