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

Frittering away

Curried pork and salted cod fritters.

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

Chestnut caper

Baked sea bass, chestnut polenta with broad bean and lardon ragoût.

INTERMEDIATE CUISINE, FISH, LE CORDON BLEUSimon Baker12 June 2019sea bass, chestnut, polenta Comment

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.