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

Tickled trout

Trout stuffed with Duxelles in Riesling butter sauce, served with a Fleuron, green beans and turned mushroom.

INTERMEDIATE CUISINE, FISH, LE CORDON BLEU, PASTRYSimon Baker8 June 2019trout, puff pastryComment

Veal the burn

Veal escalope, served pink with morel sauce and Pommes Dauphine.

INTERMEDIATE CUISINE, CHEESE, LE CORDON BLEU, MEATSimon Baker7 June 2019veal, souffleComment

Cheeky devil

Beef cheeks, slow-cooked in red wine and veal stock, with baby onions, carrots, lardons and a little surprise.

INTERMEDIATE CUISINE, LE CORDON BLEU, MEATSimon Baker6 June 2019beef, cheek Comments

Fowl play

Leg of guinea fowl stuff with forcemeat and served with asparagus and potato Dauphinois.

Booyah

Bouillabaisse with sea bream, mussels, crab and potatoes. Crunchy crouton and Rouille.

INTERMEDIATE CUISINE, FISH, LE CORDON BLEUSimon Baker5 June 2019stew, sea bream, mussels, crab Comments

Anchovy lamb

Lamb rump studded with anchovies and served with a vegetable tian.

INTERMEDIATE CUISINE, LE CORDON BLEU, MEATSimon Baker4 June 2019lamb, anchovy Comments

Glazed and dazed

Stuffed cabbage, glazed. Glazed lentil stew. Turned carrots and baby onions, glazed.

Unlucky duck

Comforting slow-cooked cassoulet with confit duck leg followed by a crunchy apple and Armagnac tart.

INTERMEDIATE CUISINE, LE CORDON BLEU, MEATSimon Baker31 May 2019duck, sausage, bacon, casserole, cassouletComment

Basking in glory

Cockerel, Basque-style. And so much foie gras it’s coming out of my pores.

Crazy cabbage

Chicken mousse adorned with decorative vegetables and stuffed with bacon and cabbage.

Wailing over quail

Pan roasted quail with grapes, glazed salsify and artichoke in Pineau des Charentes liquor.

INTERMEDIATE CUISINE, LE CORDON BLEU, MEATSimon Baker28 May 2019quail, poultryComment

Pig’n prunes

Loin of pork stuffed prunes with a creamy white wine sauce and stuff mushrooms.

INTERMEDIATE CUISINE, LE CORDON BLEU, MEATSimon Baker24 May 2019pork, souffle Comment

Monkie magic

Monkfish poached in a shellfish sauce, served with courgette, carrot and leek tagliatelle.

INTERMEDIATE CUISINE, FISH, LE CORDON BLEUSimon Baker23 May 2019monkfish Comments

Run rabbit, run

Rabbit leg with calvados, cider and Braeburn apples.

INTERMEDIATE CUISINE, LE CORDON BLEU, MEAT, PASTASimon Baker21 May 2019rabbit, apple, cider Comments

Beef’n beer in a bowl

Just what every growing carnivore needs. A hearty beef and beer stew from the north of France.

INTERMEDIATE CUISINE, LE CORDON BLEU, PASTRYSimon Baker20 May 2019beef, beer, stew, flan, hot water crust pastryComment

Feet up for now

Taking a moment to reflect on where I’m at before Monday comes and Intermediate Cuisine starts.

BASIC CUISINE, LE CORDON BLEUSimon Baker18 May 2019 Comments

Basic Cuisine done

Passed and pooped. Basic Cuisine comes to an end. Intermediate next.

BASIC CUISINE, LE CORDON BLEUSimon Baker17 May 2019 Comments

Dessert island requests

Soufflé, Crème Brûlée, chocolate mousse and more.