The FCI, level 6 : Confidence, Control and Creativity in Restaurant Reality

In the curiculum of The FCI, each student in Culinary Art spends 2 months in the restaurant of the school called L'ECOLE (The School), rotating at station as Garde Manger, Poissonnier, Saucier, Entremetier and Pâtissier every 4 days (see post about the organisation of a French professional kitchen). The first month (Level5) is called Introduction To Restaurant Service. The second month (Level6) is called Confidence, Control and Creativity in Restaurant Reality...

Here are the menu items and the photos of the dishes I plated at every station for level 6 :

Garde Manger

Consommé de volaille au flan de tomate fumé et gougères

Chicken consommé with smoked tomato flan and cheese puffs




Crevettes à l'ail au gingembre et persil chinois
Garlic shrimp with ginger and cilantro

Poissonnier

Bar poché dans un bouillon aux agrumes-saké
Poached bass in a citrus-saké broth




Emincé de thon rôti à l'essence de calamars, caponata
Sliced roasted tuna with squid sauce, spicy vegetable compote

Saucier

Suprême de canard sauté et cuisse braisée aux pêches
Sautéed duck breast and braised duck leg with peaches




Boeuf au miso grillé, sauce au vinaigre balsamic
Grilled miso-marinated beef with a balsamic sauce

Pâtissier

Gratin de citron meyer aux cerises et cannelle
Meyer lemon chiboust with cherries and cinnamon




Gâteau chocolat-noisette aux fraises et Banyuls
Chocolate-hazelnut cake with strawberries and Banyuls wine