Not for vegetarians.

Escalope de veau Viennoise, jus de veau au beurre noisette. For you students who are lazy to google your recipes and find out why your dishes are named as such, here's some spoon feeding by me. The word Viennoise should direct you to Austria. In Austria, Vienna, this dish is called Wiener Schnitzel. Traditionally served with a slice of lemon, cranberry jam or lingonberry jam (lingonberries are mountain cranberries often served with game and liver) with a potato salad or potatoes with parsley and butter. There is an Austrian appellation to this dish, and to be called Wiener Schnitzel, it must be made with veal. The technique of cooking in butter is important as well. When I asked chef why not deep fry it, he told me it will be too fatty. But when I saw the amount of butter getting soaked up by the pieces of meat, I had to rethink that comment. But after having another piece, I was silenced by the reminder of how good butter is. The sauce is a simple demi-glace that's finished with cold brown butter.

My fellow Singaporeans, maybe you'll be familiar with this dish when I say it's Tonkatsu made with veal. And if you don't know what is Tonkatsu, it's fried pork cutlet, often served with Japanese mayonnaise or Japanese curry.

Paupiette de veau à la crème, dariole d'épinards. Braised stuffed veal in a sauce made with cream enhanced braising liquid. This is served with a spinach flan. This tasted like a meaty sausage to me. Maybe some tinkering can be done to the stuffing to make it more succulent (the stuffing). I'll think about it when I have some free time. The colours on this dish was a little awkward. And the finishing of tarragon to the sauce was quite odd to me. I tried to match tarragon to the veal. But I just couldn't.

I was waiting for this dish. I had too many pieces for my own good. Sweet breads and sauce tartare. Nothing complex to this dish. It's simply the quality of sweetbreads that stand out. It's not the best I've had. This one had a little too much body to it. I still prefer having it soaked in milk. Although it's a waste of money to use milk to do the job, I think people would be more willing to come back for the sweetbreads if it's done in this manner. Enjoying the food you like is a habit. It's similar to why some people like to mix up their plate of black pepper beef rice instead of eating it the rice clean accompanied by the beef.

I'm testing out some beef wellington recipes for the end of the year. Let's see if I use seared tenderloins of beef wrapped in puff pastry is nicer, or braised beef flanks in puff pastry is better. If I told a chef that I'm going to experiment braising a tenderloin, he'd butcher me. But I've seen a Singaporean chef nail it bang on, and I want to try a different taste from his. The next equipments I'll be getting is sous vide equipment. That way, I get to preserve the integrity of my vegetables. Such techniques already done by famous people must be experienced!

I have a world of information to absorb and the longer I write this post, the more learning time I waste. There's no time to loose.