This cake is actually called Succes (that's Success for you anglophones). The chef said that my hazelnuts flowers were better than his and that the competition was on. Bring it. They are awfully cute aren't they? The cake itself is three layers of almond biscuit (crunchy on the outside, chewy on the inside) with hazelnut buttercream in between and icing sugar on top. The decorations are all marzipan. A pretty easy cake overall and it made for a relaxing fir
st half of the day.
The second half is another story. The beef rib was insanity. I got all the way through the de-boning process to have the chef walk by and ask what happened to my bone. Apparently my cow had a tiny rib cage. So then having spent 30 minutes deboning a sub-par rib steak, chef got me a new one and quickly de-boned it for me, leaving me to do the rest (frenching the bones, tying it up, etc.) It was slightly undercooked (this is how the french call "bleu", or rare in our language, as they say to us) by a couple of minutes. But after searing off all the skin on my right hand I was a little distracted by the heat in the kitchen and had to just get that hunk o meat off the grill and get going on making the papillote (also known as the little white hat on the end of the bone). Making a papillote with one hand is a craft that I have now mastered. Sure, I left my string on the stupid steak , but that papillote was legendary. We made fries and Tomatoes Provencials (garlic, parsley breadcrumb stuffed and baked) to go with and the red blobs on top are slightly melted Buerre Marchin de Vin (red wine butter). They were rosettes when the service started I promise.
This cake is actually called Succes (that's Success for you anglophones). The chef said that my hazelnuts flowers were better than his and that the competition was on. Bring it. They are awfully cute aren't they? The cake itself is three layers of almond biscuit (crunchy on the outside, chewy on the inside) with hazelnut buttercream in between and icing sugar on top. The decorations are all marzipan. A pretty easy cake overall and it made for a relaxing fir
st half of the day.
The second half is another story. The beef rib was insanity. I got all the way through the de-boning process to have the chef walk by and ask what happened to my bone. Apparently my cow had a tiny rib cage. So then having spent 30 minutes deboning a sub-par rib steak, chef got me a new one and quickly de-boned it for me, leaving me to do the rest (frenching the bones, tying it up, etc.) It was slightly undercooked (this is how the french call "bleu", or rare in our language, as they say to us) by a couple of minutes. But after searing off all the skin on my right hand I was a little distracted by the heat in the kitchen and had to just get that hunk o meat off the grill and get going on making the papillote (also known as the little white hat on the end of the bone). Making a papillote with one hand is a craft that I have now mastered. Sure, I left my string on the stupid steak , but that papillote was legendary. We made fries and Tomatoes Provencials (garlic, parsley breadcrumb stuffed and baked) to go with and the red blobs on top are slightly melted Buerre Marchin de Vin (red wine butter). They were rosettes when the service started I promise.
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