Today we had a cuisine demo and a pastry demo.
The cuisine demo, with chef Gilles, covered a couple of fish dishes from Provence.
The 1st was Bouillabaise which is an intensely flavoured fish soup with pieces of fish and rouille, a harissa and saffron mayonnaise like concoction.
Next was a dish of grilled red mullet fillets sandwiched together with tapenade and tied with chives, served with crispy julienne of leek and basil oil.
Then we had a pastry demo with chef Graeme.
He made an exotic fruit mousse, flavoured with coconut and mango, in a sponge decorated with coloured tuile paste to give a hatched effect, and served with a fruit salsa and some tuile biscuits.