Gimme! Gimme! Gimme! Duck

Pan-fried breast of duck with lingonberry sauce, Hasselback potato and wild mushrooms.

INTERMEDIATE CUISINE, LE CORDON BLEU, MEATSimon Baker14 June 2019duck, salmon Comments

Frittering away

Curried pork and salted cod fritters.

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

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.

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.

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

Run rabbit, run

Rabbit leg with calvados, cider and Braeburn apples.

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

Organs, glands and body bits

Offal, in particular glazed sweetbreads, pan-fried liver and grilled marinated kidneys.

BASIC CUISINE, LE CORDON BLEU, MEATSimon Baker9 May 2019offal, kidney, liver, sweetbread Comments

Piggin’ out

Pork cutlet or Côtelette de Porc Sautée à la Sauge et au Miel.

BASIC CUISINE, LE CORDON BLEU, MEATSimon Baker8 May 2019pork Comments

Touchy vealy

Blanquette de Veau a l’Ancienne et Riz Pilaf.

BASIC CUISINE, LE CORDON BLEU, MEATSimon Baker7 May 2019velouté, veal, rice Comments

Feelin’ it with fillet steak

Steak and chips, or Filet de Boeuf Grillé aves Sauce Béarnaise et Pommes Pont-Neuf.

BASIC CUISINE, LE CORDON BLEU, MEATSimon Baker3 May 2019beef, fillet, steak Comment

Arise, sir loin

Roast sirloin of beef or Contre Filet de Boeuf Rôti, Fond d’Artichaut Garni de sa Jardinière de Légumes.

BASIC CUISINE, LE CORDON BLEU, MEATSimon Baker2 May 2019beef, sirloin Comments

Raising the steaks

Peppered sirloin steak or Entrecôte au Poivre, Pomme Daphin et Tomate Farcie Provençale.

BASIC CUISINE, LE CORDON BLEU, MEATSimon Baker1 May 2019beef, steak, sirloin Comments

Stewing on it

Lamb stew or Navarin d’Agneau aux Petits Légumes et Epaule d’Agneau Champvallon.

BASIC CUISINE, LE CORDON BLEU, MEATSimon Baker30 April 2019lamb, stewComment

Rack of lamb

Carré d’Agneau Rôti et Persillé avec Ratatouille Niçoise.

BASIC CUISINE, LE CORDON BLEU, MEATSimon Baker29 April 2019lambComment