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

Today chef Gilles took us for the demo again and cooked 3 dishes.

The 1st was monkfish stew flavoured with saffron and finished with aioli (intensely garlic mayonnaise).

Next he cooked squid with a pork stuffing, braised with tomatoes and espelette pepper.

Lastly he made a dessert of iced nougat with strawberries, raspberries and raspberry coulis.

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