Last night was a cold dish appetizer night. We started out with a carrot and fennel salad with a champagne vinaigrette. My chef is starting to really talk to us about different textures in dishes - smooth, crunchy, etc. So, what I thought would be an easy salad of julienned carrots and fennel was not so easy. We started out cooking some carrots in butter and then pureeing them with some champagne to make a smooth puree. This was laid on the bottom of the dish and topped with julienned fennel that had been mixed with the champagne vinaigrette. On top of the fennel was fried carrot strips - just plain julienned carrots that were deep fried. Scattered around the dish was some fennel brittle - just hard caramel with fennel seeds added. It was good.
We also made steak tartare - raw ground beef served with an egg on top. It's supposed to be a raw egg yolk, but we poached ours. We also had a parmesan tuile on the side and a little arugula salad to go with it. When I went for my interview with the school, this was what I had for lunch. It's not bad - not as bad as you think. I wouldn't eat it all the time, but it was tasty. We started with a top butt of meat and chopped our own finely.
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