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

2 dishes from this area.

The 1st was Lyonnaise salad. Leaves of curly endive, dressed in vinaigrette, with croutons and crispy lardons of smoked bacon and topped with a poached egg.

Next were quenelles of pike mousseline, poached and baked and served with a crayfish sauce and decorated with a poached crayfish.

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