For those of you who don't know, Entremetier was in charge of the specials of the day. In Level 5, Entremet, as we called it for short, prepared the Chef's Classic special (ranging from Jacques Pepin's Lamb Chop, to Chef Pascal's Choucroute Garni) and a vegetarian special of their own creation (some of my favorites being wild mushroom papardelle and a butternut squash ravioli with brown butter sauce). In Level 6, Entremet was to make the canape for all restaurant diners (ranging from 30 people on a snow day to nearly 100 for lunch during the holidays) and a special sandwich.
Here are three examples of creations made during my four days in Level 6 Entremet. You'll find the tomato soup and beet burgers recipes on the blog, too!
Beet Burgers - for 90 people
Fresh Salmon Tartare on Pommes Gaufrettes with Cilantro-Lime Crema
Tomato Soup with Grilled Gruyere Sandwiches and a Mache Salad