Cooking with Champagne - Le Cordon Bleu

Welcome back Chef Mark Thivet, another one of my favourites!!  Translating, the lovely Polly.  I was without my usual comforts of Laura, Kate or Biance, but having Polly there was nice.

I was keen to see what was on the menu for this course as it really interests me.  I cook with champagne, but wanted to see the options available in the country from which this sparkling bottle of yum originates.

I met two lovely American ladies in this class, Karen and Abbie.  Abbie looked just like Susan Saranden.  Also an American couple, living in Germany, who had come to Paris for Valentines Day, Gayle & Rick. It was a smaller class today and we all had lunch upstairs in a smaller room, it was lovely, even Polly could join us which was nice.

First on the menu, Oysters with Champagne Jelly/Huites Pleine-Mer En Gelee De Champagne. For me, oysters are a challenge, until I came to Paris this time, eating them was a dilemma as was preparing them.  It is hard to make something delicious from an ingredient that you don't want to put in your mouth!!

Luckily, I have come to like oysters au naturelle, much to my surprise.  The concept of this dish sounded good to me, although oyster puree wasn't instilling much desire to taste!


The oysters were poached in champagne and water ... all good.  Some were pureed and the rest kept whole.  The puree was placed in the bottom of the shot glass, then the whole oyster.  Gelatin leaves were added to the cooking liquid to make a jelly, which was poured on top of the oyster and set in the fridge. Before serving, the jelly was to be topped with smoked herring eggs and an oyster leaf.

I didn't like it this dish, neither did my brother or Monique.  I think the problem was that the champagne jelly was very tart and I honestly don't know if I tasted it before I put it into the glass. Perhaps a different champagne would have a different result.


I have served oysters with Bloody Mary in a shot glass and they have been very successful ... perhaps it is just a dish that is for French Tastes?


Next dish ... Sole & Salmon Fillets with Champagne/Petite Marmite de Filet De Sole A L'Ancienne au Champagne and this one was delicious.

Even better we got to bone a sole .... it is really interesting because you tear the skin from the fish, then fillet it.  Of course, bones and head were used to make the fish fume for the sauce.

There was a lot of "eeks" and "yuks" coming from everyone, including me. Trying to pull the egg sack and heart and blood out was not that nice.  Not to mention pulling off the skin without taking all the flesh.  One guy, an Amercian, did it like a pro. I don't think I'll ever get used to touching fish guts and offal ... 


The vegetables (mushrooms, pearl onions and baby leeks) were poached, as was the fish and the sauce was made of champagne, fish stock, cream and lemon, as well as seasoning, the whole dish topped with fresh chives - it was really good and suited the fish perfectly.

It is amazing that before I would throw the bones from the fish away after filleting, now I realise that was a major "no no" .... a casualty of not being professionally trained I guess.


I forgot to take a photo with the sauce on it, sorry. 



Dessert ... Champagne Bavarian Cream and Seasonal Fruit/Bavarois de Champagne et Fruits de Saison


This was a lovely dessert, consisting of a Dacquoise base, which is a little like a meringue-cake, then it was topped with the Champagne Bavarian Cream, Italian Meringue and Seasonal Fruit .... it might sounds like it was too much, but it wasn't.  I took it to Monique's parents place as they were celebrating Chinese New Year and it was a really subtle dessert, and everyone loved it.  It's a shame we made one so small ... usually they are bigger.

The Bavarian Cream made with champagne was so yummy, I think we could have all quite happily eaten it straight from the bowl!!


Yummo.