I'm studying the Grand Diplome at Cordon Bleu in London

Posts tagged ‘tuna’

Day 139 – Venison, plated desserts and yet another wine lecture – Wed 22nd August

Chef John took us for the demo this morning and started with a dish of seared tuna rolled in four-spice powder with a ginger sauce and julienne of vegetables.

Next was medallions of venison with a white bean purée (flavoured with bacon, garlic and truffle), ceps, bacon, onions and a game sauce flavoured with chocolate.

Following this we had a technical class with chef Nicolas discussing dessert plating.

Lastly was yet another wine lecture which was as dull as all the previous ones but fortunately the last one I’ll have at Cordon Bleu. Wine, as any subject, can be a very interesting subject and I’ve had some really good lecturers on wine and spirits in the past. Unfortunately the lecturer here wasn’t one of them.

Day 121 – Lots of Seafood and Veal – Wed 25th July

Today we had 2 demos from chef John, both using seafood and veal, with a practical in between where we did a lot of mise en place for the dinner we were giving the following day.

In the first demo chef John prepared a couple of dishes. The first was Roasted scallops with cauliflower pureé and cumin foam.

Then he made veal loin with vegetable spaghetti and soufflé potatoes.

In the 2nd demo he made a mixed dish of seafood with seared tuna, fresh oysters, herb crusted poached salmon, monkfish cooked in blackening spices, steamed clams, tuna tartare, and salmon and monkfish ceviche and presented it on 3 different plates.

Lastly he made fillet of veal with spring vegetables.

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