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

Let’s get it Onglet

Beef outlet with Pommes Fondant. Egg in spiced breadcrumbs with a Bayonne ham salad.

SUPERIOR CUISINE, MEATSimon Baker29 August 2019beef, ongletComment

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

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

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

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

Give it some welly

Beef Wellington. Fillet of beef wrapped in mushrooms, chicken mousse, savoury crêpes and puff pastry.

SUPERIOR CUISINE, LE CORDON BLEU, MEATSimon Baker12 July 2019beef, mousse, chickenComment

Back in the saddle

Lamb noisettes with Pomme Maxim’s and Sauce Paloise.

SUPERIOR CUISINE, LE CORDON BLEU, MEATSimon Baker5 July 2019lamb Comments

Don’t take the Pithivier

Duck and veal sweetbread Pithivier with cherries and Indian pepper sauce.

SUPERIOR CUISINE, LE CORDON BLEU, MEATSimon Baker4 July 2019duck, sweetbread, liver, offalComment

Pie’s the limit

A charcuterie extravaganza with pâté, pastry, parfait and pickles; rillette, terrine, chutney and jellies.

INTERMEDIATE CUISINE, LE CORDON BLEU, MEATSimon Baker24 June 2019charcuterie, pork, veal, liver, offal, velouté, jellyComment

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

A turn but no swirl

Cabbage and sour cream pierogi followed by top rump beef roulade with pickled beetroot and buckwheat groats.

INTERMEDIATE CUISINE, LE CORDON BLEU, MEATSimon Baker20 June 2019beef, cabbage, buckwheat Comment

Lashings of goulash

A meat feast of veal goulash with Hungarian gnocchi, and tartare of beef.

INTERMEDIATE CUISINE, LE CORDON BLEU, MEATSimon Baker19 June 2019veal, stew, beef Comments

Game on

Loin of venison in a juniper sauce with red cabbage and spätzle. Followed by apple strudel.