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

Today the chef made 3 dishes, 2 of which we then made in the practical.

The first was a salad Niçoise with fresh Tuna.

Next was a seafood risotto of scallops, mussels and langoustines, with the stock for the risotto flavoured with the juices from cooking the mussels and the langoustine shells. It was served with a sauce of a reduction of shellfish stock and cream.

Lastly the chef made a desert of raspberries and strawberries in a lemon sabayon, served in a tuile basket.

In the practical we made the risotto and the fruit in sabayon dishes. Both were really delicious and I would have them again happily.

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