Wednesday, June 02, 2010

Techniques

June 2, 2010
Chateau 1771
Greenbelt 5, Makati City


French Onion Soup
Topped with Gruyere cheese and gratinated until golden brown
The soup was really flavorful and the taste of the beef broth was quite evident and strong. The cooking technique and presentation were pretty basic and by the book which is very important in classic soups like this. I just couldn't get enough of the stringy cheese. Yum!

Slow Cooked Lamb Shank
Lamb shank braised with plum tomatoes, carrots, celery and onion; with mashed potato
The meat was so tender, perfectly cooked, and falling off the bone. The marbling on the shank was clearly visible. An amazing dish full of robust flavor intensified by the slow cooking. The mashed potatoes were also smooth to the tongue and creamy. A perfect accompaniment to the gorgeous lamb shank.


Baked Butterflied Prawns
Stuffed prawns cooked with cream, mushrooms, squash and Parmesan cheese and topped with emmenthal cheese and gratinated; served with sauteed rice
The prawns were a bit tougher than it was supposed to be but what do you expect with baked prawns. The difference was the culmination of the prawns and the ingredients which created a filling that was buttery, creamy, and cheesy. The taste reminded me of baked oysters minus the metallic taste.

The dishes we had showed amazing techniques from the chef through proper cooking and preparation. Knowing basic french techniques is essential to make amazing dishes. Because of these, our food at Chateau 1771 was perfect.

No comments:

Related Posts with Thumbnails