Today the chef made 3 dishes, 2 of which we then made in the practical.
The first was a salad Niçoise with fresh Tuna.
Next was a seafood risotto of scallops, mussels and langoustines, with the stock for the risotto flavoured with the juices from cooking the mussels and the langoustine shells. It was served with a sauce of a reduction of shellfish stock and cream.
Lastly the chef made a desert of raspberries and strawberries in a lemon sabayon, served in a tuile basket.
In the practical we made the risotto and the fruit in sabayon dishes. Both were really delicious and I would have them again happily.