BASIC CUISINE / CUISINE DE BASE ... - Le Cordon Bleu

BASIC CUISINE / CUISINE DE BASEDemonstration Classes: RecipesDemo 1Demo 2• Présentation de la cuisine• Présentation des légumesPresentation of kitchenVegetable presentation• Taille des légumes• Légumes à la grècqueVegetable cuts• Potage cultivateurCut vegetable soupTurned vegetables cooked in a courtbouillon with coriander• Blanc de cuissonDemo 3• BouquetièreVegetables served in a bunch• Duxelle sêche de champignonsDry mushrooms chopped and cooked withshallots• Grand-MèreGarnish of bacon, onions, mushrooms andpotatoes• Jardinière et macédoine de légumesVegetables cut into sticks and cubes• Laitues braiséesBraised lettuce for garnish• Pommes de terre pour frireDifferent cuts for deep-fried potatoes• PortugaiseCooked crushed tomatoes• Tomates concasséesPeeled, de-seeded and crushed tomatoesDemo 4• Flammiche aux maroilles et poireauxLeek tart from northern France (Flandres)• Pâté PantinPork pie without use of mould• Quiche LorraineGruyère cheese and bacon tart from East ofFrance (Lorraine)• Tarte aux pommesApple pieLE CORDON BLEU PARIS Ottawa Culinary Arts InstitutePage 1 of 811/15/2002ssofi

BASIC CUISINE / CUISINE DE BASEDemonstration Classes: RecipesDemo 5Demo 6• Pissaladière• Allumettes au fromageSalted yeast dough with onions, anchovies Puff pastry strips with cheeseand olives• Gnocchi à la parisienne• Saucisson en briocheBaked dumplings in Mornay sauceSausage baked in a brioche dough• Fettucini Alfredo• Tarte au sucreFresh pasta with a creamy pepper andSugar pieParmesan cheese sauce• Crêpes au sucreSugar pancakesDemo 7Demo 8• Charlotte aux pommes, crème anglaise au • Cigarettes aux amandesCalvadosTubular almond biscuitsApple Charlotte served with Calvados• Crème glacée vanillecustard sauceVanilla ice cream• Crème renversée au caramel• Glace au caféReversed caramel creamCoffee ice cream• Poires au vin rouge• Granité au CalvadosPears cooked in red wineCalvados sorbet• Pruneaux au vin blanc• Sirop à 28° bauméPrunes cooked in white wineBasic recipe for thick syrup• Sabayon aux fruits• Sorbet au citron vertFruit ZabaglioneLime sorbet• Soufflé glacé à l'orangeDeep-frozen orange souffléLE CORDON BLEU PARIS Ottawa Culinary Arts InstitutePage 2 of 811/15/2002ssofi

BASIC CUISINE / CUISINE DE BASEDemonstration Classes: RecipesDemo 9Demo 10• Frisée aux lardons• Filets de sole DieppoiseWarm chicory with baconSole fillet served with a white wine sauce• Salade des nonnes• Fond blanc de volailleRice salad with truffled chickenBasic recipe for white stock• Salade Francillon• Fond brun clair de veauPotato and mussel saladBasic recipe for brown stock• Salade Niçoise• Fumet de poissonVegetable salad Provençale, garnished with Fish stocktuna, anchovies and eggs• Sauce tomateTomato sauceDemo 11Demo 12• Poulet poché sauce Suprême• Saumon grillé béarnaiseWhole poached chicken served with a white Grilled salmon with Béarnaise saucecreamy sauce• Sauce béarnaise• Demi-glaceWarm emulsified sauce derived fromBasic brown sauceHollandaise sauce• Sauce Béchamel• Sauce ChantillyWhite sauceDerived from Mayonnaise sauce• Sauce crème• Sauce GribicheWhite sauce derived from Béchamel sauce Emulsified cold sauce based on cooked egg• Sauce espagnoleyolkBasic brown sauce• Sauce hollandaise• Sauce MornayWarm emulsified sauceWhite sauce derived from Béchamel sauce • Sauce mayonnaise• Sauce SoubiseBasic emulsified sauceSauce derived from Béchamel sauce • Sauce moutardeSauce derived from Hollandaise sauce• Sauce rémouladeDerived from Mayonnaise sauce• Sauce tyrolienneBéarnaise sauce made with oilDemo 13• Crème de moules au safranDemo 14• Bisque de homardLE CORDON BLEU PARIS Ottawa Culinary Arts InstitutePage 3 of 811/15/2002ssofi

BASIC CUISINE / CUISINE DE BASEDemonstration Classes: RecipesCreamy mussel soupCreamy lobster soup• Potage Conti• ConsomméSoup of mashed dry vegetables derived from • Potage Bortsch PolonaisEsauPolish beet soup• Potage Julienne d'Arblay• Soupe à l'oignon gratinéeFresh mashed vegetable soup, derived fromOnion soupParmentier• Velouté Agnès SorelSmooth chicken stock soupLE CORDON BLEU PARIS Ottawa Culinary Arts InstitutePage 4 of 811/15/2002ssofi

BASIC CUISINE / CUISINE DE BASEDemonstration Classes: RecipesDemo 15Demo 16• Boeuf à la modePot-roast• Carré de porc braisé nivernaiseBraised pork rack with carrots, onions,potatoes and lettuce• Navarin d'agneau printanierBraised lamb shoulder stew• Beurre au PortoPort butter• Beurre blancEmulsified butter with shallots• Beurre ColbertCompound butter with tarragon and meat glaze• Beurre d'anchoisCompound anchovy butter• Beurre d'escargotCompound butter with shallots, parsley andgarlic• Beurre maître d'hôtelBasic compound parsley butter• Beurre marchand de vinCompound butter with red wine, shallots, parsleyand lemon• Marinade crue ou cuiteRaw or cooked marinade• Salade de poissons marinésMarinated fish salad• Saumon au beurre blancSalmon with emulsified shallot butterDemo 17Demo 18• Beignets de gambas• Côte de boeuf grillée, beurre marchand de vinFried shrimp frittersGrilled beef rib with shallot and red wine• Merlan ColbertbutterBreaded and fried whiting• Gratin dauphinois• Sole meunièreSliced potatoes baked and gratinated increamSole with lemon/parsley butter• Oeufs mollets Florentine• Steak au poivreMedium-boiled eggs on spinach, coated withSauté sirloin steak with pepperMornay sauce and gratinated• Rouget grillé, beurre d'anchoisGrilled red snapper with anchovy butterDemo 19 Demo 20LE CORDON BLEU PARIS Ottawa Culinary Arts InstitutePage 5 of 811/15/2002ssofi

BASIC CUISINE / CUISINE DE BASEDemonstration Classes: Recipes• Blanquette de veau à l'ancienne, riz créoleTraditional veal blanquette with "créole" rice• Petite marmite Henry IVChicken pot-au-feu• Truite pochée au court bouillon, beurre fonduPoached trout with emulsified lemon butterDemo 21• Escalope de saumon en papillotteSalmon escalope baked in paper• Filet de flétan à la DugléréHalibut filet with tomato garnish• Filet de rouget à l'anisRed snapper with fennel• Lotte au poivre vertMonkfish in green pepper sauce• Canneton aux navetsDuck with turnips• Contrefilet rôti, pommes châteauRoasted beef sirloin, roasted turned potatoes• Poulet cocotte Grand-mèreChicken casserole with potatoes,mushrooms and baconDemo 22• Magret de canard aux champignons sauvagesDuck breast with wild mushrooms• Perdrix pochée à l'estragonPoached partridge in tarragon sauce• Pintade au chouBraised guinea fowl with cabbage• Poulet sauté chasseurSauté chicken with mushrooms and tomatosoupDemo 23• Blanquette de cuisses de grenouillesFrogs' legs blanquette• Coquilles Saint-Jacques provençalesScallops "provençale"• Feuilletées d'escargots aux champignons des boisPuff pastry filled with snails and wildmushrooms• Moules marinièresSteamed mussels• Praires farciesStuffed clamsDemo 25• Salade tiède de foies de volailleDemo 24• Aubergines Iman BayildiEggplants stuffed with tomatoes and onions• Osso-bucco piémontaiseBraised slices of veal knuckles• Gratin de fraises au sabayonStrawberry "gratin" with ZabaglioneDemo 26• Soufflé au fromageLE CORDON BLEU PARIS Ottawa Culinary Arts InstitutePage 6 of 811/15/2002ssofi

BASIC CUISINE / CUISINE DE BASEDemonstration Classes: RecipesWarm chicken liver saladCheese soufflé• Côtes de porc charcutière, pommes purée • Civet de lapin à la françaisePork chops with pickle sauce and mashed Rabbit stew with fresh pastapotatoes• Bavarois rubanné• Savarin aux fruitsThree-coloured Bavarian mousseSavarin with fruitDemo 27Demo 28• Crème Dubarry• GaspachoCreamy cauliflower soupCold tomato soup• Mignons de porc arlonnaise• Pintadeaux rôtis sur canapé, pommes paillePork tenderloin with sweet and sour beersauce, vegetable julienne• Profiteroles glacées, sauce chocolatProfiteroles with ice cream, chocolate sauceRoasted guinea fowl on bread, strawpotatoes• Gâteau de SavoieSavoy cakeLE CORDON BLEU PARIS Ottawa Culinary Arts InstitutePage 7 of 811/15/2002ssofi

BASIC CUISINE / CUISINE DE BASEDemonstration Classes: RecipesDemo 29Demo 30• Fritots de ris de veau, sauce tartare, persil frit • Filet d'agneau à la croûte de selSweet bread fritters, Tartare sauce, fried Lamb saddle in salt crustparsley• Beignets aux pommes• Côtes de veau à la crème, petits pois à lafrançaiseApple frittersVeal chops with a creamy sauce, French peas• Pets-de-nonneChoux pastry frittersLE CORDON BLEU PARIS Ottawa Culinary Arts InstitutePage 8 of 811/15/2002ssofi