We started the day with a demo from chef John who made guacamole with sea bream marinated in lime, chilli and vodka, which he plated in 2 ways.
Next was a sautéed beef fillet with parsnip purée, kohlrabi slices and a marsala sauce.
Then we had a practical with chef Loic making the sole and crayfish timbale demonstrated yesterday,
followed by a technical with chef Christophe who completed the croquembouches started last week.
Today we started with a pastry technical with chef Nicholas. He started a croquembouche by making the choux buns and the nougatine bases which he decorated with royal icing.
Next was a demo from chef John who made fillets of lemon sole with a chorizo crust, green crab sauce and breadcrumbed frog’s legs, garnished with crisp puff pastry and chorizo oil, which he plated in a couple of ways.
Lastly we cooked the pigeon breast and foie gras wrapped in cabbage which was demonstrated last week and was very tasty indeed.