My first month working at Guy Savoy
Tuesday, February 28, 2012

After Wednesday, it will have been a month since I started working at Guy Savoy. I can’t believe how quickly it’s gone by. Last week, I changed stations and worked with the commis, an American girl who’s also from my program the previous year. And it was quite a change, I was actually a bit sore by the end of the week! But it was good to take a break from making mango balls and polishing plates.

The commis in our kitchen is in charge of making all the ice creams and sorbets (made fresh every few days), as well as the bonbonnières (glass jars of petits fours) that go on the dessert trolley. Slowly, they’ve let me make more recipes for various components of their desserts. So far, I’ve made the clafouti, biscuit sachet (thin cake base), crème de marrons, tuile cacao, tuile citron, papier coco, cheesecake, marshmallows, and bergamot candy.

Also, I finally had the chance to take some quick pictures. Now you can actually see what I’ve been doing!

This was my first job on my first day, which continued every morning for 2 weeks. I had to make these mango balls, and for each of them, scoop a smaller hole about 8mm in diameter. Then, I made a mint-mango coulis to go in the centre. This is part of the mignardises we serve our clients before their dessert order. The mignardises is made of 3 bite-sized desserts meant to serve (I'm guessing) as palate cleansers.

This is another one of the mignardises. It's a cube of vanilla-bean meringue with a drop of vanilla creme anglaise in the centre. And yes, scooping the centre out is just like scooping the centres out of mango balls, though it's a bit easier with these. The last of the 3 mignardises is a raspberry filled with an avocado cream.

After preparing some fruit in the morning, I usually make the clafouti after which is part of the dessert trolley. It's a rich vanilla-bean studded custard baked with grapes. The traditional version is made with cherries. It doesn't look too pretty in this picture, but the baked grapes are really a nice surprise.

After the clafouti, I fill some mini pâte à choux with an excellent praline & vanilla pastry cream.

We plate 16 of these mini choux on a square plate and this goes on the dessert trolley as well.

Then I dust the grapefruit tart with pistachios and icing sugar. Also part of the dessert trolley.The chef de parti makes this everyday earlier in the morning.

Last week while I worked with the commis, the first thing we do in the mornings is prepare the jars of creme brulee, praline rice pudding, vanilla rice pudding, chocolate mousse, and wine-soaked prunes. We don't actually make it, we just fill the jars and make sure there's enough of everything. There's actually a trick to filling a jar and making sure you don't leave any air bubbles!

These are the bonbonnières that also go on the dessert trolley. I got to prepare these last week. From left to right: almond marshmallows, earl grey & coconut diamonts, yuzu marshmallows, and coffee hazelnut marshmallows. We make fresh batches of marshmallows every couple days, and we cut and dust them twice a day so they're very fresh.

When I found out the bill for our vanilla bean order, I had to take a picture of these. It costs almost 40 euros (CAD$ 40) per pack of these Tahiti vanilla beans. It's the first time I've ever seen a vanilla bean this plump. It's the width of my thumb!

And now here are some of the plated desserts we serve.

Grapefruit terrine. Grapefruit segments in a jelly served with earl grey tuiles and an earl grey sauce (not in picture). This is the half portion. All our desserts can be served in half or full portions.

Classic tahiti-vanilla mille-feuille. We let the puff pastry rise instead of weighing it down with a tray as traditionally done. This way, it's extremely light and flaky. And we serve it with extra vanilla-bean studded pastry cream.

The melting chocolate ball dessert, another popular choice. Chef made this for the stagiare who just finished last week.

Hot dark chocolate sauce is poured when served and it melts some of the chocolate shell to reveal the inside.

Oooh, watch that chocolate shell melt!

So this is what's inside the chocolate shell. There's a pineapple sorbet and a pineapple coulis.

And finally, here's my favourite dessert so far, the Agrume. At the bottom is a jelly with lemon caviar (pink dots). There are slices of mikan (japanese clementine) and a citrus trio of sorbets

These are the different types of citrus fruits we use in the agrume dessert.

Here's another one of my favourites, the earl grey lemon sorbet served on a peppered vanilla creme anglaise. The is served to everyone at the end of the meal.

Some new desserts they've been experimenting with. I'm not sure how this tastes but it's quite cute. The yolk is made with mango and some sort of coagulant, and the white is a petite suisse cream.

This is a citrus and avocado verrine, another new dessert.

The verrine is served with a passion fruit foam.

One perk to working in a restaurant is that once in a while, I get to try some of the savoury dishes that the cuisine guys make. The black is onion paper. It's a foie gras, veal (I think), and turnip terrine.

All-you-can eat oysters at the end of the week.

4 Comments so far...
  • Connie M
    |
    February 26, 2014
    oooh...the oysters pictured above and the seaweed bread was one of my favorite items on their lunch tasting menu. Guy Savoy is still at the very top of my list for cuisine, service & overall ambience.
  • Lester Fontayne
    |
    May 7, 2012
    I've just spent the last couple of days reading your blog from beginning to end. Well done, it's been an excellent read. A shortage of funds and a lack of balls prevents me from embarking on a similar journey. Inspirational, nevertheless.
  • Aliya
    |
    April 21, 2012
    My absolute favorite place to eat. Ever. Lucky you to be in the kitchen!! Any special tips/hints on recreating that earl grey lemon sorbet?!
  • ev
    |
    March 14, 2012
    I am soooo proud of you!!! work hard !! you are amazing! xoxo