Amuse Bouche

I know I am skipping some steps of the events in the last week here...time will come to tell the full story.

One of my assignments in my new job is to come up with an amuse bouche every night, just using spoons. The super arrogant chef de partie who I am replacing and who transitioned the job during one week to me, said I should not "waste" more than five mintues every evening on that. Ha !. He doesn't know me. I love doing pretty amuse bouches and I think it is the first impression that the customer gets of the cuisine of the house so I insist it should be nice, and I rather come in early and work a little overtime instead of preparing 50 ugly spoons in 5 minutes. What a jerk. Glad he is gone and I can take decisions on my own now.

The only constraint I have is, I to use "leftover" (from the lunch special for example) and non expensive ingredients. Yesterday I created a "mousse de truite" in the pacojet (my favourite professional kitchen tool), and added some trout eggs and dill. That's all. One of the owners came down (my kitchen is in the basement) during the service and said, that the amuse bouches looked "tres joli" (very pretty). There you go. They haven't probably seen that too often with the 5-minute guy...

Comments

[Joan]

I couldn't agree with you more. I can't stand it when places prepare the amuse bouche with little or no thought. I have eaten at a place where the amuse bouche was just "whatever." I don't want that to be the first thing in my mouth.

Bien fait !

[Norman]

Happiest of happys to you mon amie.
Thank you and your impressive troupe that helped you get the bloodymary for me at Harry's. Your companions looked like ladies I met there when I was a young romantic like Hemingway (in my mind).
Your amuse bouches look fantastico. Did they charge you extra to take the Pacojet on the plane with you to Cebu?

Au bientot!