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.
We started the day cooking the Lobster with bortsch consommé from last week.
Next we had a demo where the chef prepared pig’s trotter stuffed with foie gras and wild mushrooms, which was braised and then glazed with the reduced braising liquid.
Next, he cooked onglet steak, which is a tougher cut of beef, with fondant potatoes, beef jus and egg and chive vinaigrette.
The last lesson was finishing and presenting our plated desserts.
It turned out to be another chef John day as we had had him for the previous practical and demo and we had him for this class too, which was surprising as he is a cuisine chef, not a pastry chef.
My plated dessert (we had to design our own) is a white chocolate mousse with a raspberry jelly centre, encased in a joconde sponge with an orange and cardamom sablé base and an orange glacage. It was topped with a fresh raspberry and a white and dark chocolate lattice circle. On the plate is a tuile crisp, fresh raspberries, chocolate curls, mango coulis and creme anglaise.