Level: Scoolinary Team

Hi Yelda!
Thank you for sharing the result of your practice—it’s such a pleasure to see what comes out of the classes!

Your dish is neatly presented and looks incredibly appetizing. The lamb leg appears tender and nicely coated with a glossy, rich sauce. The gratin is perfectly golden in the center, adding a comforting, homemade touch that’s truly inviting. The vegetables are well-cooked and vibrant, though they could stand out even more if you cut the carrots into thinner batons or alternated the colors for better visual balance. Also, have you tried searing the gnocchi in a pan to add a bit of textural contrast?

What part of the process was the most challenging for you? Would you consider trying sous-vide for the lamb leg next time? It might give you an even juicier and more precise result.

If you’re curious and want to keep learning more about techniques, we recommend checking out this course on the platform:

Sous Vide Cooking Technique https://www.scoolinary.com/courses/sous-vide-cooking-technique

You’re on a great path, Yelda. Keep practicing and exploring new techniques your progress shows in every dish! ❤

Level: Scoolinary Team

Hi Yelda! ☺There’s something so satisfying about the structure of your plate—everything feels intentional and balanced. The glazed lamb with that sauce pooling just right is pure comfort, and the gratin brings texture and richness. The clean carrot and green bean stack adds a fresh pop of color (and a bit of fun geometry too!).
What inspired you to pair Parisian gnocchi with lamb? It’s an elegant combo, and we’d love to know if you played with the seasoning to balance the sweetness of the carrots.
Feel free to tell us a little more about your background—what stage are you at in your culinary career, and what are you hoping to find in Scoolinary? We’d love to know how we can accompany you better on this journey 🙌