Chef called out a ten minute warning for our amuse, and we didn’t have any of our components on a plate. Today’s amuse was a major improvement. Reiley made a maple syrup gastrique (or sugar sauce) and Chloe rolled goat cheese in toasted hazelnuts. We sauteed some apples in the rendered fat of pancetta, and then built a tower of cheese, apples, and crispy pancetta that sat on top of a crisp apple slice. The appetizer hit the sweet and salty notes you want in an amuse bouche, and was a much friendlier size than yesterday’s mega toast. One mistake? It wasn’t easy to pick up. To our credit, we did try to make apple chips to be the base of the dish, but they browned too quickly and tasted more like oil than apple.
Master Chef Marc was our lead chef today since Chef Alain is on vacation. And I was on “garde manger” station, which means I was in charge of making consommé. It’s basically a clear broth that tastes like salt. (Can you tell I’m not a fan of consommé?) The one good thing about this soup is it’s relatively stress free. As long as your raft sets up, the soup with clarify itself. Then it’s up to you to make sure it’s well seasoned and delicious. Oh, and boiling hot when served.
TIP OF THE DAY: If you want to add extra color to your consommé, scorch a halved shallot in a pan or on a flattop and add it to the top of your raft once it forms.