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Basque Country Cooking

Ecole Ritz Escoffier, Paris, 19-23 July, 2004, Chef Christophe Bellet


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Start with a veal shoulder per person
Start with a veal shoulder per person
Chef demonstrating how to trim veal
Chef demonstrating how to trim veal
Peeling peppers for the piperade
Peeling peppers for the piperade
Cooking veal with espelette pepper
Cooking veal with espelette pepper
Cleaning the squid
Cleaning the squid
Squid to stuff (above) or to sauté (below)
Squid to stuff (above) or to sauté (below)
Cooking the piperade
Cooking the piperade
Stuffing squid with piperade
Stuffing squid with piperade
Stuffed squid (chipirons farcis) ready to cook
Stuffed squid (chipirons farcis) ready to cook
Deep fry squid tentacles in tempura
Deep fry squid tentacles in tempura
Sauté the potato circles with espelette
Sauté the potato circles with espelette
Basque omelet with tentacles, prosciutto
Basque omelet with tentacles, prosciutto
Sampling the basque omelet
Sampling the basque omelet
with piperade, tentacles, and prosciutto
with piperade, tentacles, and prosciutto
Stuffed & sautéed squid and piperade
Stuffed & sautéed squid and piperade
Braised veal with potatoes
Braised veal with potatoes
u49%2fevelyn55%2fsmall%2f36225649.Ritz17.jpg Demonstration: glazed tomatoes in oil
Demonstration: glazed tomatoes in oil
Demonstration: red mullet in minestrone
Demonstration: red mullet in minestrone
Demonstration: John Dory fish stew
Demonstration: John Dory fish stew
Demonstration:  Gateau Basque
Demonstration: Gateau Basque
We will sample the demonstrations
We will sample the demonstrations
Large red tuna to cook and to eat raw
Large red tuna to cook and to eat raw
Small dices for tuna tartare
Small dices for tuna tartare
Larger pieces of tuna to sauté
Larger pieces of tuna to sauté
Gazpacho with tarragon garnish
Gazpacho with tarragon garnish
Tuna tartare, fennel, and piperade
Tuna tartare, fennel, and piperade
Sautéed tuna & diced potatoes in wine
Sautéed tuna & diced potatoes in wine
Slicing the duck breasts
Slicing the duck breasts
Duck breasts (rosé) with prune sauce
Duck breasts (rosé) with prune sauce
One more soufflé is possible
One more soufflé is possible
Soufflé à l'Izzara Jaune
Soufflé à l'Izzara Jaune
Agyeman Duah
Agyeman Duah
Chef Bellet discussing spices
Chef Bellet discussing spices
Gateau Basque:  place pastry cream on jam
Gateau Basque: place pastry cream on jam
Chef supervises our proceedings
Chef supervises our proceedings
Gateau basque, covered & ready to bake
Gateau basque, covered & ready to bake
Pie crusts made on rings only, no bottoms
Pie crusts made on rings only, no bottoms
For apple tarte, bottom layer is apple compote
For apple tarte, bottom layer is apple compote
Apple slices are layered on top
Apple slices are layered on top
My apple tarte ready to bake
My apple tarte ready to bake
Remove rings before cooking is complete to brown edges
Remove rings before cooking is complete to brown edges
Gateaux Basques, cooked, very fragile
Gateaux Basques, cooked, very fragile
Gateaux  Basques must cool on racks
Gateaux Basques must cool on racks
Boxing pastry to take home
Boxing pastry to take home
Chef pours champagne for all
Chef pours champagne for all
Certificates presented by Chef Bellet
Certificates presented by Chef Bellet
A very tall chef & a very short student
A very tall chef & a very short student
The class
The class
Laurence and Judith
Laurence and Judith
Laurence, Micheline, and Judith
Laurence, Micheline, and Judith