Today we started with a practical with chef Gilles where we made the Basque chicken he demonstrated last Friday.
Not hard but lots to do – butchering the chicken, boning the thighs, wrapping the breasts in the ham, slicing all the veg, making the sauce, cooking the rice pilaf.
It was very tasty, more than I was expecting as I’m not a huge fan of peppers (capsicums) and looked very pretty on the plate with so many colours.
Next we had another demo from chef Nicolas, this time Gateau Sabrina, the 3rd of our potential exam dishes.
This is a circle of pate sucrée topped with a spiral of sponge and strawberry cream, all masked with more strawberry cream, then topped with a disc of marzipan covered with tempered chocolate and then decorated with some piped strawberry cream, piped chocolate and a sliced strawberry.
The chef says it will take more time than either of the other 2 exam dishes so we need to really get cracking with our time management.
Here is the completed gateau and one cut in half to show the sponge and strawberry cream.