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

Chef John took us for a demo today, the 1st time he had given us a demo, though we’ve had him for practicals several times.

He cooked lettuce cream and snails with smoked bacon and tomato, and garnished with shavings of truffle.

Then Veal fillets with black olive crust and Stuffed Pequillo pepper and a red wine risotto.

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