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

Today we started with a pastry technical with chef Nicholas. He started a croquembouche by making the choux buns and the nougatine bases which he decorated with royal icing.

Next was a demo from chef John who made fillets of lemon sole with a chorizo crust, green crab sauce and breadcrumbed frog’s legs, garnished with crisp puff pastry and chorizo oil, which he plated in a couple of ways.

Lastly we cooked the pigeon breast and foie gras wrapped in cabbage which was demonstrated last week and was very tasty indeed.

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