Last brunch

Crab cheesecake. Smoked chicken and mango. Boozy melon. Roquefort and candied walnuts. Mackerel ceviche.

SUPERIOR CUISINE, FISH, MEATSimon Baker31 August 2019mackerel, chicken, crabComment

Peeled poussin

Pot-roasted ballotine of coquelet with caramelised onion and tarragon jus. Salmon steak with beetroot and horseradish cream.

SUPERIOR CUISINE, FISH, LE CORDON BLEU, MEATSimon Baker30 August 2019salmon, chickenComment

Rack and ring

Rack of lamb with goats cheese and green peppercorn courgette flower. John Dory with crab and leek cannelloni.

SUPERIOR CUISINE, FISH, LE CORDON BLEU, MEATSimon Baker28 August 2019lamb, shellfish, crab, john dory Comments

Mock exam

Practice run for the real exam serving a rabbit ballotine starter followed by baked red mullet with a saffron and fennel velpouté.

SUPERIOR CUISINE, FISH, LE CORDON BLEU, MEATSimon Baker23 August 2019rabbit, red mullet Comment

3 course crunch

3 courses. An amusing beetroot bouchée. Squid ink risotto to start followed by a ballotine of guinea fowl with a leg meat bonbon.

SUPERIOR CUISINE, FISH, LE CORDON BLEU, MEATSimon Baker16 August 2019guinea fowl, squidComment

Cocky with gnocchi

Pumpkin gnocchi with girolles and parmesan tuile. Lemon sole and langoustine timbale.

Really veally good

Veal fillet with a black olive crust and two-cheese risotto. Prawns and spicy polenta.

SUPERIOR CUISINE, FISH, LE CORDON BLEU, MEATSimon Baker15 August 2019prawns, veal, filletComment

Nice legs

Frogs legs lollipops, garlic cream and chlorophyll. Halibut steaks, Pommes Anna and Choron sauce.

Trouble bass

Sea bass with crispy skin served with glazed turnip baked in a salt crust and a mint yogurt sphere.

SUPERIOR CUISINE, FISH, LE CORDON BLEUSimon Baker8 August 2019sea bass, salt crust, spherificationComment

Baker’s mullet

My free interpretation dish. Baked red mullet with ginger and saffron sauce, pickled fennel and panisse.

SUPERIOR CUISINE, FISH, LE CORDON BLEUSimon Baker18 July 2019red mullet Comments

Pretty in pink

Vanilla marinated scallops with a beetroot emulsion. Followed by rib of veal cooked sous vide.

SUPERIOR CUISINE, FISH, LE CORDON BLEU, MEATSimon Baker18 July 2019scallops, veal, sous videComment

Clawing back

Lobster open lasagne. With freshly made basil pasta, a lobster oil vinaigrette and asparagus.

SUPERIOR CUISINE, FISH, LE CORDON BLEUSimon Baker17 July 2019lobster Comments

Scaling up. Feeling down

Red mullet with crispy potato scales and a dastardly broccoli flan.

SUPERIOR CUISINE, FISH, LE CORDON BLEUSimon Baker12 July 2019red mullet Comments

Missing Italy and Spain

Ossobuco and Tiramisu to Gazpacho Andaluz and Paella.

INTERMEDIATE CUISINE, FISH, LE CORDON BLEU, MEATSimon Baker22 June 2019veal, chicken, chorizo, mussels, squid, prawnsComment

Foam wasn’t built in a day

Ostende-style brown prawn croquettes and Flemish fish stew.

INTERMEDIATE CUISINE, FISH, LE CORDON BLEUSimon Baker18 June 2019cod, mussels, prawns, winkles Comment

Fish pie

Fish pie, rhubarb crumble and custard.

INTERMEDIATE CUISINE, FISH, LE CORDON BLEUSimon Baker13 June 2019monkfish, haddock, prawns, codComment

Frittering away

Curried pork and salted cod fritters.

INTERMEDIATE CUISINE, FISH, LE CORDON BLEU, MEATSimon Baker12 June 2019pork, curry, codComment

Chestnut caper

Baked sea bass, chestnut polenta with broad bean and lardon ragoût.

INTERMEDIATE CUISINE, FISH, LE CORDON BLEUSimon Baker12 June 2019sea bass, chestnut, polenta Comment

Lobster killer

Lobster Thermidor and St Jacques à la Parisienne.

INTERMEDIATE CUISINE, FISH, LE CORDON BLEUSimon Baker10 June 2019scallops, lobster, shellfish, veloutéComment

Salmon rush day

Ballotine of salmon filled with hake mousse, served with a Champagne butter sauce and glazed vegetables.

INTERMEDIATE CUISINE, FISH, LE CORDON BLEUSimon Baker10 June 2019salmon, hake, mousse Comment