Coming up with an exams menu.....would you like to think along?

Discussion in 'General Culinary School Discussions' started by soesje, Jul 28, 2013.

  1. soesje

    soesje

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    Int two months time I have my exams as culinary student grade 2.

    At my school (netherlands where I live) I may come up with my own menu.

    I'd love to make a classical french, but not too complicated (not too simple either!) menu of three courses.

    We have to think out the plating layout etc too.

    I have not yet decided what to make for the menu, my  thoughts still are going back and forth.

    I like patisserie so I am relatively easy at the dessert , maybe a personal interpretation of a classical dish.

    (for example, last week did something like that with peach melba)

    the hardest to come up with for me is the starter.

    for main I think am going to do entrecote or ribeye with bearnaise.  sides undecided yet.

    or maybe a red wine sauce and a potato gratin?

    so if you like classical french food (think escoffier) what would YOU suggest? :) 

    thanks :)
     
  2. mrmexico25

    mrmexico25

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    Pardon my ignorance, or neivity, but are you asking us to help you cheat your college?
     
  3. soesje

    soesje

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    absolutely not!!! at our college we are free to come up with an menu of ourselves and I was just looking for some more inspiration and thought to ask fellow students, just to see what they would come up with.

    I have a temporary menu by now by the way and still have some time to make changes.

    but nevermind........am already sorry I asked

    there is no cheating in any way.
     
    Last edited: Jul 31, 2013
  4. petalsandcoco

    petalsandcoco

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    Hi Soesje,

    Dag !

    For a starter what about :  Bay Scallops Crudo : Placed in a  circle drizzle of horseradish cream sauce and a thin line of parlsey oil around the outside perimeter. Garnish with daikon sprouts, caviar and a segment of pomelo.

    Or switch the sauce for something citrus, keeping it always vibrant in color.
     
    keena likes this.
  5. soesje

    soesje

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    meanwhile I have made up a temporary menu ..... my chef liked it.

    the only thing we had to take into account was three courses for 2 people in three hours.

    our teacher wants us to "keep it simple" but for me, this is simple, otherwise want to show what I am able to do, too.

    this level was really a breeze for me to do (takes one year and finish already within 9 months).

    scallops with vanilla, on a bed of caramellized chicoree leaves, with a carrot and ginger jus.

    fillet of duck with a port thyme sauce, served on a parsnip mousseline with autumn vegs

    pear poached in orange juice with cardemom, saffran, honey, with a chai tea bavaroise.  caramel tuille.
     
  6. skipstrr

    skipstrr

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  7. mrmexico25

    mrmexico25

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    I I dunno. Just seemed to defeat the purpose.

    Her menu she made sounds great btw...