Day Thirteen- Tervetuloa Mickael Viljanen...

Well, today was amazing. We had Saturday school with guest chef Mickael Viljanen, from Gregan's Castle who went through some fantastic dishes. For those of you who may not know of Mickael Viljanen, he has a molecular gastronomist approach to cooking- who demonstrated a number of sous-vide recipes. I can really only describe today as one of the best highlights of the course and I would very much recommend a trip to his restaurant in Gregan's Castle.

Mickael started by demonstrating a 'Wakame, Rosemary and Brown Butter Foccasica', which goes fantastically with lamb. Then some 'Parmesan Sable' which goes fantastic with some raspberries.

One of the highlights of the day was Mickaels' Beetroot Savory Meringues which were dehydrated for a number of hours and served with some amazing liver pâté- the meringues messed with your taste buds causing a battle of the senses- it was such an amazing meringue.

Mickael then went onto demonstrate his Jerusalem Artichoke Soup, which tasted amazing because of the method he used to purée the soup.

The next dish was very unusual for me- it was Veal Cheeks served in a pool of pomme purée which when I heard it first I thought there was no way I could taste this dish. For some reason, the teachers and Darina have a way of making you try everything- I'm glad they did as this was gorgeous. There was a nice mix of flavours and a beautiful texture to the veal cheeks. However, I don't think I'll order it when I'm dining out, I would much prefer the Roast Chicken, Lentils and Bacon Stew...

The method of cooking the chicken was using the vac-pack method on full pressure and placing the chicken in a water bath. I have never seen such a fantastic texture of chicken before, it was incredible not to mention it tasted amazing.

Of course, the dessert; save the best until last, definitely applies here. Mickael made the most fabulous "Bitter Chocolate Tart with Glacage, Avocado and Lime Honeycomb". Take a look at the shine off the surface of the tart, it's incredible- you could see your reflection in it. Of course, he made a beautiful work of art out of this dessert.

If you are looking for a nice weekend away with some amazing food, at an excellent price, from a chef who re-writes the book of customer service, then take a look at: Gregans Castle.

My housemates, neighbours and I went down to Pat Shortt's pub for some light supper and drinks around the open fire. I'm very lucky to have a lovely bunch of housemates- they're going to be tasters for my recipes tomorrow evening :)

I've a stage in a local kitchen tomorrow, Sunday. This kitchen is run by an ex-Ballymaloe chef who told me I'm in for a long tough day !

Chat soon,

D x