Another day with chef John, this time 2 practicals with a demo in between.
First was cooking the sea bream with rouille and a bouillabaise jus.
Next was a demo where he cooked pan fried lobster with nicoise ratatouille and bortsch consommé.
Lastly we cooked the saddle of rabbit with tomato and anchovy stuffing.
We had a day with chef John today, which was good. He is a relaxed chef from Canada, doesn’t get flustered, will joke and mix with the students and is quite quick in the demos.
We started with a practical cooking the venison dish from yesterday’s demo.
Next we had back to back demos.
In the 1st chef John cooked sea bream with confit fennel, oven-dried tomatoes, rouille and a bouillabaise jus, topped with a croute with rouille.
Next was a creme de menthe and chocolate chip soufflé. Terrible thing to do to chocolate is pairing it with mint.
In the 2nd demo the chef made a chestnut soup with parmesan foam and truffle shavings.
Then was a saddle of rabbit with a tomato, olive and anchovy stuffing with fried baby artichokes and a microleaf salad.