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

Posts tagged ‘celeriac’

Day 117 – Chocolate Decorations and Lasagne of Lobster – Wed 18th July

Chef Nicolas gave us a demonstration on chocolate decorations for cakes and desserts. He made circles, bows, lattice, bubble chocolate and chocolate cups and others. Pity we didn’t have this last week as we spent the previous 2 days making and decorating desserts!

Then we had a cuisine demo with chef Eric, who we’ve hardly seen since basic cuisine.

He cooked an open lasagne of lobster, with the pasta coloured with the egg sac of the lobster. It’s green when raw and turns instantly orange when cooked.

He also cooked a quail and celeriac salad with a split jus vinaigrette and crispy carrot julienne.

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Day 107 – Roast duck with cloves and honey – Wed 4th July

1st cuisine demo of the week and chef Neil told us he would be taking us for the demos this week.

He started with the preparation of foie gras for a foie gras terrine. He deveined the lobes and then marinaded it overnight in Sauternes, white port, and cognac.

Next was the duck. The breast of duck was studded with cloves and roasted on the bone, glazed with honey, lemon and spice. The thighs were boned, rolled and braised in the sauce made from the bones.

The duck was served with celeriac purée, glazed baby carrots and braised spring onions.

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