Me chef

It’s official. I’m a chef. I’ve graduated from Le Cordon Bleu in London with the Diplôme de Cuisine.

SUPERIOR CUISINE, LE CORDON BLEUSimon Baker14 September 2019 Comments

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

Game’s afoot

Venison medallions with haricot beans and a peppery game sauce. Roasted game birds with traditional accompaniments.

SUPERIOR CUISINE, LE CORDON BLEU, MEATSimon Baker22 August 2019game, poultry, pheasant, grouse, mallard, venison, offal, liver, heartComment

Flavour by the duckload

Glazed duck with a grapefruit jus, burnt grapefruit, pommes duchesse, roasted onion and pea purée.

SUPERIOR CUISINE, LE CORDON BLEU, MEATSimon Baker21 August 2019duck Comments

Phat ravioli

Veal piccatas with foie gras and bone marrow ravioli. But not before a salad of squab pigeon and prawns with violet mustard.

SUPERIOR CUISINE, LE CORDON BLEU, MEATSimon Baker21 August 2019squab, veal, pastaComment

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

Rabbit rabbit yap yap

Stuffed saddle of rabbit with crispy belly strips, and a courgette flower stuffed with chicken mousse. Served with ravigote sauce.

SUPERIOR CUISINE, LE CORDON BLEU, MEATSimon Baker7 August 2019rabbit, chickenComment

Squab pigeon

Pink pigeon breast and foie gras wrapped in cabbage with stuffed legs and wild mushrooms.

SUPERIOR CUISINE, LE CORDON BLEUSimon Baker2 August 2019squab, pigeon, foie gras, cabbage, mushroomsComment

World Degustation Event

A catering escapade with 48 paying guests.

SUPERIOR CUISINE, LE CORDON BLEUSimon Baker1 August 2019beef, duck, lamb, chicken Comments

Colour and spice

Free interpretation vegetarian dish. Indian-spiced pearl barley with golden cauliflower and minty raita.

SUPERIOR CUISINE, LE CORDON BLEU, VEGETARIANSimon Baker26 July 2019cauliiflower, barley, carrots, courgetteComment

Curd is the word

Rainbow chard and lentil soup. Salt-baked celeriac and carrots.

SUPERIOR CUISINE, LE CORDON BLEU, VEGETARIANSimon Baker26 July 2019soup, salt crust, celeriac, carrotsComment

You little tart!

Butternut squash tarte tatin versus hay-smoked artichoke with a malted pearl barley sauce.

SUPERIOR CUISINE, LE CORDON BLEU, VEGETARIANSimon Baker25 July 2019Comment

Cauliflower power

Vegetarian day one. Cauliflower steak, cauliflower couscous and miso aubergine.

Nibbling away

Canapés and a dry-run catering event.

SUPERIOR CUISINE, LE CORDON BLEUSimon Baker19 July 2019chicken, salmon, prawnsComment