I had booked 2 cooking demos for this fall, hoping to get ideas for my Christmas parties.
The last one was with Thierry Baron the chef at Restaurant Vertige. He is a very pleasant man, unpretentious, and interesting.
I am always impressed by restaurant chefs…so I definitely had a favourable prejudice to start with….the ingredients were high quality… his preparations smelled good…everyone in attendance oohhed and aaahed…yet….I found the end results very disappointing…
His scallop “mousse” was so rubbery, I bet it would have bounced if it had fallen on the floor…and the sauce was white also which made the plate a tad boring even with the addition of a few caviar grains….
The risotto tasted nice but the grains were still very crunchy….Even if he said that’s the way to go…in my book rice needs to be cooked no matter what the recipe…
And finally the wapiti and foie gras roulade may have been very pretty to look at but the meat was as tough as leather….and his mashed potatoes were too liquid….
What a disappointment…he needs to work on colours and textures…