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

Chef Gilles took us for the demo on dishes from the region of Ile de France, which is the region that surrounds and includes Paris.

He cooked 2 dishes, the 1st of which was Parisian style scallops. Slices of scallop in a mushroom and scallop sauce were baked in a scallop shell, bordered with duchesse potato and topped with breadcrumbs and Gruyere cheese.

The 2nd dish was poached egg on a tartlet of mushroom duxelle and topped with hollandaise sauce.

We made both dishes in the practical and I’m pleased to say they looked just like the chef’s dishes and tasted pretty good. I had a good lunch!

Lastly we had a lecture from chef Graeme on sweet soufflés.

He cooked a pudding soufflé, which had a roux base and was flavoured with lemon and lemon sauce and raspberries.

Next was an orange soufflé with orange caramel sauce and chocolate sauce.

Lastly some crepes were filled with soufflé mix and baked in a gratin dish.

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