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.