In the tour de France not only the riders compete… so does the chefs!!! At least we have started that tradition now, it makes coming up with new stuff more fun.
Sean basically started the whole thing by calling me a copy cat for making muffins with raspberries like he had done the same night… and so it began.
So to make our working lives a little more exciting, Søren from team sky, Sean from Garmin-Sharp and I agreed on a cook off… As some one tweeted: The Iron chef Tour de France Version. We had agreed on three ingredients that was Chicken, Red pepper and tarragon, and from those ingredients we had to create a dish for our riders for tonights dinner.
My dish turned out like this:
Roast chicken, salsa romesco made of roast red pepper, garlic, toasted almond, lemon and paprika, Tarragon oil served on a barley risotto with sheep yogurt.
Sean from Garmin-Sharp created :
Chicken skewers with sun-dried tomatoes and sweet onions served on a bed of basmati rice with chunquat, red pepper and tarragon chutney
Søren from team sky created: chicken with red pepper-red pepper relish- tarragon cream and fried tarragon
I thought it was awesome and fun and I’m so up for it again – next time one of the guys will choose the ingredients.
So just to sum up the day, we are staying at an amazing chateau – I wish everyday could be like this at least with the hotel… The riders are tired and so are the staff – yo can feel that we have been working non stop for 17 days now, but the show must go on… Paris is near – or a bit closer for everyday.
Tonights full menu:
- romaine salad, blod grape, and pine seeds
- french onion soup
- TDF Chef cook off #1 Roast chicken, salsa romesco made of roast red pepper, garlic, toasted almond, lemon and paprika, Tarragon oil served on a barley risotto with sheep yogurt.
- duck breast on beetroots and pickles, rucola and orange
- whole wheat pasta and tomato sauce
- fruit and sour dough bread.
Breakfast at 8.30 tomorrow morning and it’s 00.50 now… so I better go to dreamland!
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