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

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

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

No rubber duck

Gressingham duck roasted on the crown with cloves and a honey glaze

SUPERIOR CUISINE, LE CORDON BLEUSimon Baker3 July 2019duck, celeriac Comment

Superior has landed

First day of Superior Cuisine. What’s it all about?

SUPERIOR CUISINE, LE CORDON BLEUSimon Baker3 July 2019 Comments

Intermediate Cuisine—tick

Intermediate Cuisine passed. Cream crackered. Superior next.

INTERMEDIATE CUISINE, LE CORDON BLEUSimon Baker1 July 2019 Comment

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

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

Game on

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

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

Fish pie

Fish pie, rhubarb crumble and custard.

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