FN142: Classic French cuisine with Chef Pascal Olhats.
Week 2: Mussels Mariniere, Sole Meuniere with a Beurre Blanc Sauce, and tornee potatoes. Excuse Tom's hands in the way.
Week 3: Salt cod beignets and Brandade, garlic aioli, and whipped celery root.
Week 4: Lobster bisque, lobster Thermidore, and lobster salad.
Week 5: Duck breast with orange sauce.
Week 5: Duck soup.
Week 5: Crepes Suzette. Surprisingly tasty for how simple it is.
Week 6: Cassoulet of white beans with pork belly, pork shoulder, bacon, fresh-made sausage, and a duck leg confit on top.
Week 6: The tarte tartin before flipping...
...and after flipping for presentation.
Week 7: Steak au Poivre (pepper crust and pepper cream sauce), potato souffles that didn't quite puff up, and a zucchini souffle that we didn't get done enough.
Week 8: Wade was under the weather, so Kimberly and Irina made poached and broiled sea bass and vegetables.