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

Chef David took us for the demo today where we cooked the Onglet demonstrated yesterday. It was good to have him for a change – we have had him quite rarely in our time at Cordon Bleu. A very tasty dish and beautifully melt in the mouth fondant potatoes.

Next was a demo with chef Eric who made pan-fried medallions of monkfish with risotto made with langoustine stock and garnished with langoustines and squid.

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