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

We started the day with a demo from chef John who made guacamole with sea bream marinated in lime, chilli and vodka, which he plated in 2 ways.

Next was a sautéed beef fillet with parsnip purée, kohlrabi slices and a marsala sauce.

Then we had a practical with chef Loic making the sole and crayfish timbale demonstrated yesterday,

followed by a technical with chef Christophe who completed the croquembouches started last week.

 

 

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