Menu Régionale: Picardie

IMG_9429Fridays are my favorite. Not because we’re closer to the much needed weekend, but because we cook 5 course meals that are influenced by a region in France. We prep for them on Thursdays in teams of 3 and start to cook Fridays at 7:30 a.m. to enjoy the feast (with wine) by noon. These photos are from our Picardie menu which features lots of smoked fish. First up is the cauliflower panna cotta (which I made with my team). We made two layers of panna cotta, the bottom layer with squid ink, which appeared with each spoonful we took. We then dotted the panna cotta with caviar, salmon eggs, clams, endive, brussels sprout, and smoked herring. This is a great recipe because there are strong and distinct flavors that come from all the garnishes.

Cauliflower panna cotta with squid ink and smoked herring

Cauliflower panna cotta with squid ink and smoked herring

Celery root tagliatelle with mussels and smoked herring

Celery root tagliatelle with mussels and smoked herring

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Parmentier de kippers

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pork braised with caramelized endives and french fries

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Assiette tout café

Assiette tout café

This was a pretty heavy menu, especially with the parmentier de kippers as our fish course. There were many components to all these dishes, which made the flavors all the more complex and interesting. We ended the meal with the plate of coffee made three ways, creme brûlée Arabica, parfait glacé au café, and espuma café. All much needed to wake us up from our food coma.

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