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

The chef started with a hot soufflé flavoured with Comté cheese.

Next he cooked a chicken ballotine with dauphinoise potatoes. The legs were cut from the chicken and the thigh meat removed, but the skin left intact and then stuffed with a mousse made from the thigh meat. The legs were then roasted with the breast of chicken. Slices of breast, thigh mousse and a drumstick were served with dauphinoise potatoes and a sauce made from the roasted chicken bones.

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