The final station, Saucier, is usually the most intense and demanding. We are serving a Sautéed Breast and Braised Leg of Duck in a Spiced Broth and Lamb with a Cabbage Ragout. The realization that I only have four more nights in the restaurant is numbing.
Making the lamb dish is somewhat easy, the cabbage ragout needs some attention but the components of the plate are straight forward. One night I took charge of plating the lamb per order and the tricky part is cooking the lamb loin the way the patron requests it – medium rare, medium, well-done, etc. The finished plate has three quenelles of mashed potato, cabbage ragout, lamb sliced on a bias with a panko-crumb topping, sautéed seasonal mushrooms and a ladle of lamb sauce.
With one night on Saucier completed, I try to mentally note everything I’ve learned on each station. With my Final exam just a little over a week away I am trying to prepare myself for anything.