As you probably know, April 10 marked one hundred years since the tragic sinking of the unsinkable. What you may not know is that Georges-Auguste Escoffier (1847-1935), father of twentieth century cooking and one of the most influential French chefs of all time, designed the menus for the elaborate meals planned during the ship’s maiden voyage.
As a student at Auguste Escoffier School of Culinary Arts, our Chef presented us with one of Escoffier’s Titanic menus that unfortunately was never created. He proposed the challenge to recreate a few courses from the original menu with dishes inspired by Escoffier’s actual recipes.
Classic techniques and modern twists collided in a surprisingly captivating experience for each of us- truly one of our favorite days in the kitchen despite the tragic inspiration. Sometimes I wonder if that juxtaposition is part of what actually gives life its… life.
Voyage with us…
Classic technique of rich chicken consommé produced from a well made stock… including highly gelatinous chicken feet. Really wish I’d thought to photograph the single talon sticking up out of the stock pot. Definitely a first for me.
The modern twist was a molecular gastronomy technique using calcium chloride and sodium alginate to create tiny ‘caviars’ from the juice of beets and carrots. This became the clear consommé garnish…
Pears poached in red wine, cinnamon, clove and nutmeg were baked in buttered phyllo and finished with a clove ‘stem’. Honey, lavender and goat cheese ice cream; gelé of pernod; and candied pistachios kept the pear in fine company.