A Culinary Week in Review: Mastering Classic French Techniques, Healthy Fish En Papillote, and Exquisite Desserts

This past week flew by in a blur, filled with intense culinary instruction, hands-on practice, and unexpected moments of rest. For some reason, I found myself utterly exhausted, succumbing to an unintended nap almost every day after school. Despite the fatigue, my passion for cooking and learning remained unwavering, and I’m eager to share all the delicious details of our latest kitchen adventures with you.

Our culinary journey on Wednesday began with a remarkably rich and intriguing first course. We prepared a classic, rustic French café dish featuring braised endive, elegantly wrapped in slices of smoked ham, and generously smothered in a velvety béchamel sauce. As you might gather from the accompanying pictures, this dish is undeniably substantial and deeply flavorful. We’ve had several encounters with braised endive by now, and I must admit, it’s slowly but surely growing on me. While its inherent bitterness undeniably makes it an acquired taste, I’m beginning to appreciate its unique profile. The texture, once perfectly braised, transforms into something akin to buttery cooked leeks, offering a delightful counterpoint to its sharp flavor.

To elevate this already indulgent creation, we finished our braised endive with a generous topping of both Gruyère and Parmesan cheese. The result was a glorious cascade of melted, gooey cheese, forming a golden crust that perfectly complemented the smoky ham and tender endive beneath. This combination of textures and flavors truly embodies the comforting heartiness of traditional French cuisine, making it a memorable start to our day in the kitchen.

Moving onto our main course, I was particularly thrilled by its innovative and surprisingly healthy approach. We prepared cod, expertly cooked within a parchment paper parcel – a technique known as en papillote. This method involved steaming the cod alongside a vibrant medley of sautéed vegetables, including finely julienned carrots, crisp celery, and delicate leeks. The real revelation, however, was serving this exquisite fish and vegetable ensemble atop a bed of roasted spaghetti squash! It’s safe to say this was probably the healthiest dish we’ve crafted in the past two months, if not during my entire tenure at culinary school. Not a single drop of butter was used, which felt like a revolutionary concept given the usual richness of our lessons.

The art of creating a perfect papillotte lies in the meticulous shaping and sealing of parchment paper. The first step involves cutting the parchment into a large heart shape – a charming detail that adds to the presentation. To seal it effectively, you simply crease the edges, overlapping them precisely, and then carefully fold and tuck the last piece underneath. This intricate folding technique is crucial, as it ensures that no precious steam or flavorful liquid escapes during the cooking process, allowing the ingredients to gently steam in their own juices and infuse each other with their aromas. This method not only locks in moisture and flavor but also makes for a beautiful, individual serving presentation right at the table.

Prior to assembling our parcels, we par-cooked all the julienned vegetables to ensure they would reach perfect tenderness simultaneously with the fish. We also thoughtfully incorporated an aromatic selection of fresh herbs, including fragrant thyme, distinctive tarragon, and pungent chives, which would release their essential oils during steaming. To provide a touch of additional steaming liquid and complex flavor, we poured in a very small, carefully measured amount of dry vermouth. This delicate addition helps to create a flavorful steam bath, permeating the cod and vegetables with subtle herbaceous and alcoholic notes, all contributing to a truly exquisite dish.

Once assembled, our individual parchment parcels were carefully placed in the oven, set at a moderate 350 degrees Fahrenheit, to allow the gentle steaming process to work its magic. The anticipation in the kitchen was palpable as the aromas began to waft. Upon removing them from the oven, we proceeded with a careful unveiling. We gently opened each parcel, carefully collecting the fragrant liquid that had accumulated inside. This precious liquid was then swiftly transformed into a light and zesty hot vinaigrette, whisked together with a good quality olive oil, a dollop of piquant Dijon mustard, a splash of tangy sherry vinegar, and a squeeze of fresh lemon juice. A final garnish of freshly chopped chives added a vibrant burst of color and a fresh, oniony note, completing the dish with both flavor and visual appeal.

And here, finally, was the finished dish! It was a triumph of flavor and health-conscious cooking. While I must confess that I am personally not a great fan of the texture or distinct taste of cod, I found the overall composition of the dish to be very good. The fish was flaky and moist, and the vegetables perfectly tender. However, the true star for me was the roasted spaghetti squash underneath. Its delicate, noodle-like strands provided a wonderful, naturally sweet and savory base, offering a delightful contrast to the light fish and vibrant vinaigrette. I’ve been meaning to purchase and experiment with spaghetti squash at home for years, yet I still can’t quite believe this was my very first time experiencing its unique culinary charm. It has certainly become a staple on my mental grocery list now!

Our dessert of the day was a truly special chocolate mousse. Calling it just “mousse” barely scratches the surface of its exquisite complexity. We served this heavenly creation with a delicate coffee ganache cream and a delightfully crunchy peanut butter crisp. The preparation of the peanut butter crisp proved to be the most challenging aspect of the dessert. These crisps were designed to be incredibly thin and fragile, requiring immediate shaping the moment they emerged from the hot oven. The high humidity in the kitchen that day added another layer of difficulty, making them even more prone to breakage and making precise handling an absolute nightmare. Despite the challenge, the reward of their intense flavor and brittle texture was well worth the effort.

Achieving the perfect consistency for the chocolate mousse required a significant amount of time to set over ice. A small, carefully measured amount of gelatin was incorporated into the mousse, providing just enough stability for us to be able to “quenelle” it perfectly – a sophisticated technique of shaping a soft mixture into an elegant oval using two spoons. The accompanying coffee ganache was a marvel in itself. We used an unusual and specialized pastry tip, known as a chibousse, to pipe the ganache with precision. This ganache was meticulously crafted from cream, generously infused with freshly ground coffee, a small addition of white chocolate for sweetness and stability, and another touch of gelatin to achieve its smooth, pipeable consistency. The rich, aromatic coffee flavor perfectly complemented the deep chocolate of the mousse.

For an added touch of elegance and vibrancy, we also served a small pool of vibrant raspberry coulis alongside the dessert. And, in a signature flourish, Chef Patrice, ever the showman, added a sprinkle of edible gold dust to the coulis. He has a particular fondness for breaking out the edible gold whenever an opportunity presents itself, turning even the most refined dishes into shimmering works of art. His attention to detail and flair for presentation consistently inspire us to think beyond just taste.

Overall, Wednesday was an exceptionally fun and educational day in the kitchen. We delved into contrasting culinary styles, from hearty French classics to light, healthy cooking techniques, and finished with a truly impressive dessert that pushed our technical skills. Each dish offered valuable lessons in precision, flavor balance, and presentation, reinforcing the depth and breadth of classical culinary training. It’s days like these that remind me why I embarked on this challenging yet incredibly rewarding journey.

I’ll be back very soon with another post, this time detailing the elaborate creations from Thursday’s class, where we had the exciting challenge of serving a full four-course lunch. And, of course, I’ll provide a brief recap of the thrilling Market Basket Challenge we tackled on Friday. Stay tuned for more delicious updates from the culinary world!