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

We had a day with chef John today, which was good. He is a relaxed chef from Canada, doesn’t get flustered, will joke and mix with the students and is quite quick in the demos.

We started with a practical cooking the venison dish from yesterday’s demo.

Next we had back to back demos.

In the 1st chef John cooked sea bream with confit fennel, oven-dried tomatoes, rouille and a bouillabaise jus, topped with a croute with rouille.

Next was a creme de menthe and chocolate chip soufflé. Terrible thing to do to chocolate is pairing it with mint.

In the 2nd demo the chef made a chestnut soup with parmesan foam and truffle shavings.

Then was a saddle of rabbit with a tomato, olive and anchovy stuffing with fried baby artichokes and a microleaf salad.

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