Today wake up at 8. Wash up, change and went down for breakfast.
Walk to school and change then went up to amphitheater.
First to demo was Finland.
Finland:
Finland have many fishes, so today they are demonstrating mostly fish.
First they give us Crunchy Bread, which is just like cracker.
Then they serve us "Salt and Sugar cured Lavaret". They are cured using salt, sugar and dill.
And its sooo flavorful. And you put some lemon juice on it and the taste change.
Next they prepare "Hot smoked lavaret". They just cured the fish with salt and then smoke it.
The smoke flavor is just right, and taste abit sweet. And it smell good.
They prepare quite many thing for us. Next is "Marinated herring".
Marinated with spirit vinegar, sugar, water, slice carrot, slice onion, juniper berries or white pepper and dill stalks. I don't know how to describe the taste. But i like it very much.
Then "Herring salad". Salted herring (chop), Hard boiled egg (chop), creme fraiche, onion or spring onion, dill, black pepper and lemon juice.
And another salad, "forest mushroom salad".
Forest mushroom (in salt or vinegar), creme fraiche, onion or spring onion and black pepper.
They can get many mushroom in their forest in Finland. Just go and pick.
Last one is something like a pancake.It's call Finnish blinis. Made of Sarrasin flour, yogurt, yeast, egg yolks, milk, melted butter and whipped egg white.
Next is Greece.
Greece:
They bring alot of food from their country.
First they let us try their olive that Christos bring from Greece.
It is nice as I not so into olives.
Then they serve us like marinated tomato with feta cheese on a toast and with a liquor name "Ouzo". The cheese really change the taste of everything. It's very nice.
Then the next dish is like a pastry inside wrap with spinach and cheese. I don't really like this because of the cheese.
Then Christos demonstrate how to make something like chicken soup with rice. Then they serve us. It taste like Singapore's Ginseng Chicken sauce with rice. I like this very much!!! =D
Next is Giant bean with tomato sauce. I didn't taste it as i don't like beans.
Next is the lamb stew. This taste very great!! with vegetable.
They have 2 dessert. I not very sure 1 of it is what but it serve with a kind of oil ice cream.
Then another 1 is like a custard tart.
After dessert, Christos make some Greece coffee.
After this is Colombia.
Colombia:
Help them to set up the place. Their demo start. They introduce their country and also say that they have 5 different region in their country. They they serve us something like corn soup with deep-fried corn flour ball with cheese in it. It's different dishes but they put it together and it go very well. They have a special dish which is braise marinated beef tongue with tomato salsa( if i not wrong) and peas rice. I like this dishes. The tomato go well with the tongue and rice.
Their dessert is the best. Reduce evaporated milk with puff pastry. I like this because is sweet but not very sweet and with the puff pastry give a crunchy texture. And they let us try coffee sweet from their country and coffee with liquor. It was very nice!!
Next will be Taiwan.
Taiwan:
Their menu is sweet and sour pork, stir fired chicken with three cup sauce, braised cabbage with white stock and fried rice. Kuo Wei present and Feng Yi cook the dishes. They talk about their country and their night market and some food from their country. When Feng Yi start cooking stir friend chicken with three cup sauce, after he saute the dried chilli. Everyone is choke but the spicy smell. Some of they go out of the amphitheater as it too spicy for their nose and eye, and some of them cover their nose with tissue. But they like it very much. After this, we help them to clean up the amphitheater and kitchen and went back to clipper.
Wash up, use laptop, change and meet up with Jeanne, Atsuko, Kassie and Daniel to eat at Centre de research.
Walk to Centre de research and waited for awhile. This week theme is Meat, Seafood and Fish.
Our Amuse Bouch is Focaccia Bread with saute onion and olive.
Then Jeanne, Kassie, Atsuko and Daniel had white wine prepare for their appetizer.
So when the appetizer is serve.Jeanne, Kassie and Daniel had artichoke veloute with walnut salad and foie gras wrap in a spring roll skin. Atsuko and me had Poached codfish with tomato coulis, a perfect egg (is like hard boiled egg and inside is still watery) and roasted bellpepper. It was sooo nice!! I can not describe it...
Next is our main course. or our main course, Daniel had roast beef fillet with shallot confiture, confit turned potato in duck fat and brown sauce.
Kassie and Atsuko had Pan-sear sole fillet with mussle and shrimp and emulsion tradition sauce.
Jeanne had Confite Lamb with spices wrap in spring roll skin and roasted lamb rack with couscous of fruits.
I had grill seafood with hand-made pasta, roasted bellpepper and crustaces juice(as the sauce). The seafood are shrimp, crawfish, squid, cockles, clam, bamboo clam.
Everyone is happy with their food execpt Kassie. Cause she don't want to eat fish. And daniel say this dish is much worth. All the dishes is very nice.
Everyone is happy with their food execpt Kassie. Cause she don't want to eat fish.
Next is the dessert.
Everyone had sponge cake with chocolate mousse and strawberry, raspberry. Serve with strawberry sauce and coconut and rum ice cream.
After the dinner, walk back to clipper with Atsuko and Kassie as Jeanne and Daniel going to Carrefour to buy thing. Talk to thiago, millenia, akaba, otsubo and okuda at the kitchen.
Then back to room and sleep as tomorrow we are going to visit Paul Bocuse Restaurant and Wineyard.
Walk to school and change then went up to amphitheater.
First to demo was Finland.
Finland:
Finland have many fishes, so today they are demonstrating mostly fish.
First they give us Crunchy Bread, which is just like cracker.
Then they serve us "Salt and Sugar cured Lavaret". They are cured using salt, sugar and dill.
And its sooo flavorful. And you put some lemon juice on it and the taste change.
Next they prepare "Hot smoked lavaret". They just cured the fish with salt and then smoke it.
The smoke flavor is just right, and taste abit sweet. And it smell good.
They prepare quite many thing for us. Next is "Marinated herring".
Marinated with spirit vinegar, sugar, water, slice carrot, slice onion, juniper berries or white pepper and dill stalks. I don't know how to describe the taste. But i like it very much.
Then "Herring salad". Salted herring (chop), Hard boiled egg (chop), creme fraiche, onion or spring onion, dill, black pepper and lemon juice.
And another salad, "forest mushroom salad".
Forest mushroom (in salt or vinegar), creme fraiche, onion or spring onion and black pepper.
They can get many mushroom in their forest in Finland. Just go and pick.
Last one is something like a pancake.It's call Finnish blinis. Made of Sarrasin flour, yogurt, yeast, egg yolks, milk, melted butter and whipped egg white.
Next is Greece.
Greece:
They bring alot of food from their country.
First they let us try their olive that Christos bring from Greece.
It is nice as I not so into olives.
Then they serve us like marinated tomato with feta cheese on a toast and with a liquor name "Ouzo". The cheese really change the taste of everything. It's very nice.
Then the next dish is like a pastry inside wrap with spinach and cheese. I don't really like this because of the cheese.
Then Christos demonstrate how to make something like chicken soup with rice. Then they serve us. It taste like Singapore's Ginseng Chicken sauce with rice. I like this very much!!! =D
Next is Giant bean with tomato sauce. I didn't taste it as i don't like beans.
Next is the lamb stew. This taste very great!! with vegetable.
They have 2 dessert. I not very sure 1 of it is what but it serve with a kind of oil ice cream.
Then another 1 is like a custard tart.
After dessert, Christos make some Greece coffee.
After this is Colombia.
Colombia:
Help them to set up the place. Their demo start. They introduce their country and also say that they have 5 different region in their country. They they serve us something like corn soup with deep-fried corn flour ball with cheese in it. It's different dishes but they put it together and it go very well. They have a special dish which is braise marinated beef tongue with tomato salsa( if i not wrong) and peas rice. I like this dishes. The tomato go well with the tongue and rice.
Their dessert is the best. Reduce evaporated milk with puff pastry. I like this because is sweet but not very sweet and with the puff pastry give a crunchy texture. And they let us try coffee sweet from their country and coffee with liquor. It was very nice!!
Next will be Taiwan.
Taiwan:
Their menu is sweet and sour pork, stir fired chicken with three cup sauce, braised cabbage with white stock and fried rice. Kuo Wei present and Feng Yi cook the dishes. They talk about their country and their night market and some food from their country. When Feng Yi start cooking stir friend chicken with three cup sauce, after he saute the dried chilli. Everyone is choke but the spicy smell. Some of they go out of the amphitheater as it too spicy for their nose and eye, and some of them cover their nose with tissue. But they like it very much. After this, we help them to clean up the amphitheater and kitchen and went back to clipper.
Wash up, use laptop, change and meet up with Jeanne, Atsuko, Kassie and Daniel to eat at Centre de research.
Walk to Centre de research and waited for awhile. This week theme is Meat, Seafood and Fish.
Our Amuse Bouch is Focaccia Bread with saute onion and olive.
Then Jeanne, Kassie, Atsuko and Daniel had white wine prepare for their appetizer.
So when the appetizer is serve.Jeanne, Kassie and Daniel had artichoke veloute with walnut salad and foie gras wrap in a spring roll skin. Atsuko and me had Poached codfish with tomato coulis, a perfect egg (is like hard boiled egg and inside is still watery) and roasted bellpepper. It was sooo nice!! I can not describe it...
Next is our main course. or our main course, Daniel had roast beef fillet with shallot confiture, confit turned potato in duck fat and brown sauce.
Kassie and Atsuko had Pan-sear sole fillet with mussle and shrimp and emulsion tradition sauce.
Jeanne had Confite Lamb with spices wrap in spring roll skin and roasted lamb rack with couscous of fruits.
I had grill seafood with hand-made pasta, roasted bellpepper and crustaces juice(as the sauce). The seafood are shrimp, crawfish, squid, cockles, clam, bamboo clam.
Everyone is happy with their food execpt Kassie. Cause she don't want to eat fish. And daniel say this dish is much worth. All the dishes is very nice.
Everyone is happy with their food execpt Kassie. Cause she don't want to eat fish.
Next is the dessert.
Everyone had sponge cake with chocolate mousse and strawberry, raspberry. Serve with strawberry sauce and coconut and rum ice cream.
After the dinner, walk back to clipper with Atsuko and Kassie as Jeanne and Daniel going to Carrefour to buy thing. Talk to thiago, millenia, akaba, otsubo and okuda at the kitchen.
Then back to room and sleep as tomorrow we are going to visit Paul Bocuse Restaurant and Wineyard.
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