It’s official. I’m a chef. I’ve graduated from Le Cordon Bleu in London with the Diplôme de Cuisine.
Read MoreCrab cheesecake. Smoked chicken and mango. Boozy melon. Roquefort and candied walnuts. Mackerel ceviche.
Read MorePot-roasted ballotine of coquelet with caramelised onion and tarragon jus. Salmon steak with beetroot and horseradish cream.
Read MoreBeef outlet with Pommes Fondant. Egg in spiced breadcrumbs with a Bayonne ham salad.
Read MoreRack of lamb with goats cheese and green peppercorn courgette flower. John Dory with crab and leek cannelloni.
Read MorePractice run for the real exam serving a rabbit ballotine starter followed by baked red mullet with a saffron and fennel velpouté.
Read MoreVenison medallions with haricot beans and a peppery game sauce. Roasted game birds with traditional accompaniments.
Read MoreGlazed duck with a grapefruit jus, burnt grapefruit, pommes duchesse, roasted onion and pea purée.
Read MoreVeal piccatas with foie gras and bone marrow ravioli. But not before a salad of squab pigeon and prawns with violet mustard.
Read More3 courses. An amusing beetroot bouchée. Squid ink risotto to start followed by a ballotine of guinea fowl with a leg meat bonbon.
Read MorePumpkin gnocchi with girolles and parmesan tuile. Lemon sole and langoustine timbale.
Read MoreVeal fillet with a black olive crust and two-cheese risotto. Prawns and spicy polenta.
Read MoreFrogs legs lollipops, garlic cream and chlorophyll. Halibut steaks, Pommes Anna and Choron sauce.
Read MoreSea bass with crispy skin served with glazed turnip baked in a salt crust and a mint yogurt sphere.
Read MoreStuffed saddle of rabbit with crispy belly strips, and a courgette flower stuffed with chicken mousse. Served with ravigote sauce.
Read MorePink pigeon breast and foie gras wrapped in cabbage with stuffed legs and wild mushrooms.
Read MoreA catering escapade with 48 paying guests.
Read MoreFree interpretation vegetarian dish. Indian-spiced pearl barley with golden cauliflower and minty raita.
Read MoreRainbow chard and lentil soup. Salt-baked celeriac and carrots.
Read MoreButternut squash tarte tatin versus hay-smoked artichoke with a malted pearl barley sauce.
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