Day 136 – Cuisine mock exam and pigeon and shrimp salad, lemon grass consommé with veal and foie gras ravioli – Fri 17th August
Today we had a cuisine mock exam which ran for 4 hours and we had to produce 2 identical plates of a first course and a main course.
The first course was a poached egg on a tartlet of asparagus purée and asparagus tips, with hollandaise sauce.
The main course was lemon sole paupiettes with scallop mousse, crayfish tails, mussels mariniere, turned mushrooms, cucumber spaghetti and crayfish sauce.
It was a very busy lesson and, while it went ok, I hope I can do it better in the real exam.
Next was a demo from chef John who started with a lemongrass flavoured consommé with poached veal piccatas and foie gras ravioli.
Lastly was a salad of roast pigeon breast and shrimp with a violet mustard vinaigrette, baby vegetables and pigeon jus.