Today’s demo was about light cooking (a brief hiatus in the regions of France) and the chef prepared a side of salmon for a beetroot gravadlax and left it to marinate overnight.
He also seared a loin of venison for carpaccio and put it in the freezer for easier slicing.
The main dish was a poached and pan-fried lobster with broad bean risotto and parmesan shavings.
Next we had a technical class from chef Nicolas on making savoury petit fours. He made chicken and mushroom vol-au-vents, cheese twists, mini ham croissants, mini pizzas, sausage rolls and salmon roulade.