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.