As I mentioned the other day, I was doing my service shift in Bistro Bleu last Thursday and Friday, and these were the dishes some of my fellow students prepared for Bistro Bleu lunch:
Alsace Menu
Appetizer: Warm Leeks and Cream Tart
Main Course: Pork Tenderloin Medallions, Beer Sauce and Sauerkraut
Dessert: Mirabelle Plum Millefeuille and Pear Sorbet
Day 1 plating of appetizer: Leek Tart
Day 2 plating of appetizer: Leek Tart
Day 1 plating of main course: Pork medallion with beer sauce, served with sauerkraut and mashed potatoes
Day 2 plating of main course: Pork medallion with beer sauce, served with sauerkraut and mashed potatoes
Day 1 plating of dessert: Millefeuille with caramelised pear and mirabelle plums, served with pear sorbet (the curved piece next to the quenelle of pear sorbet is made from chocolate cigarette paste)
Day 2 plating of dessert: Millefeuille with caramelised pear and mirabelle plums, served with pear sorbet and topped with chocolate decorations (this photo is courtesy of a friend who was working in the cuisine kitchen on the day)
