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

Another day with chef John, this time 2 practicals with a demo in between.

First was cooking the sea bream with rouille and a bouillabaise jus.

Next was a demo where he cooked pan fried lobster with nicoise ratatouille and bortsch consommé.

Lastly we cooked the saddle of rabbit with tomato and anchovy stuffing.

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