Hello, everyone, time to tell you about my week. On Monday we prepared a wedding dinner. The family wanted a barbecue dinner so my colleague Lennart made fish, lamb, chicken, pork, beef sausages, and corn. For garnish, there were green asparagus, stewed vegetables, potatoes with rosemary and gratin with potatoes. Unfortunately, I can only show you pictures of the fruit plateaus and one of the desserts: berries cream with vanilla sauce and the special ice bomb with vanilla, strawberries, and chocolate ice cream.
The next task was to cut up quail which was a great new challenge for me. You can see more about it in the weekly video.
At the end of the week, the wife of the owner of “Gutshaus Stolpe” hotel and restaurant had a birthday. On Friday we prepared a buffet consisted of two types of salad: green and cucumber salad with yogurt dressing and parmesan. The guests had the pleasure to enjoy roast beef, Bratkartoffeln and confit quail breast. Also, there were homemade BBQ and Remoulade sauces. For dessert, I have cut strawberries with fresh peppermint, vanilla sauce, made by Lennart and а vanilla ice cream.
Salads
Sauces
Bratkartoffeln
Quail breast
Strawberries and vanilla sauce
On Saturday we had the official dinner. The starter was Foie Gras with quail egg, glazed quail breast, crispy bread with lettuce salad, curly endive, radicchio, lambs lettuce and marinated apple. The next meal was peas soup with smoked sturgeon and shrimps. The main course was beef fillet with green asparagus, filled potatoes, and burgundy jus. The dessert was french cheesecake with strawberries and parsley chervil ice cream. And of course, Lennart made a special surprise cake.
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