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

Chef Loic took the demo today and gave us more dishes from Provence.

The 1st was a vegetable soup of potato, haricot beans, broad beans, green beans, courgettes and tomatoes and finished with parmesan and pesto.

Next was a Niçoise style stuffed sea bass which was boned from the top, leaving the belly whole and creating a pocket into which a stuffing of onion, mushroom, ham, tomato, olives, capers and fennel was placed and the fish was steamed in fish stock.

Last was a lemon tart decorated, glazed and decorated with strawberries and raspberries.

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