Day 141 – Lobster with Bortsch consommé and ratatouille – Fri 24th August
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.