I'm studying the Grand Diplome at Cordon Bleu in London

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Tag Cloud

%d bloggers like this: