Semptembre 16, 2011 (Break time)

I am on a short break between lunch service and dinner service. Today I prepared plum and apple tartlets, made mushroom duxelle for Jean-Denis' veal stuffed with mushrooms, formed puff pastry for onion tarts, made quiche du jour (jambon (ham), gruyere cheese, minced onion, and egg/cream/milk/nutmeg/s and p/ mixture). Helped with lunch service and made the salads and dejeuner plat du jour (lunch plates). Tonight for dinner service we don't have many people on the books. Dorothee and Jean-Denis are perfectionists, however, so pressure will be here at all hours to only put out perfect products. Until next time, a bientot!