After a great weekend with the music festival, it was another early morning to Institut Saint-Pierre. It is our second to last day in the kitchen and we all had a nice smooth day. On today’s menu for our appetizer we had scallops skewers wrapped in filo dough on top of a fresh salad dressed with balsamic honey vinaigrette and for the main course we had lamb with potatoes “Pommes Paille” served with a deglazed sauce and thicken with roux. Last but not least, for dessert we had Pink Praline Brioche, Tropezienne, Pain Perdu and Swiss Brioche. Looking forward to seeing our French colleagues tomorrow on our last day in the kitchen.
Enroute to St. Pierre on a cold morning
IMG_3448 ( click this link)
Kim showing her culinary skills.