Last of Superior Cuisine

In this week, we had the same 3 demonstrations, but only 1 practical. The other 2 practicals were taken up to prepare for, and the final practical exams itself.

Starters:

1) Green asparagus and crab charlotte, verjus sauce. Verjus is actually the juice made from unripe grapes and lends a tangy taste, thus an alternative to citrus or vinegar.

2) Lobster salad with citrus fruits

3) 'Greek style' artichokes with saffroned mussels

Mains:

1) Stuffed guinea fowl breaks cooked 'en cocotte'

2) Crisp wrapped lamb fillet with provencal vegetables

3) Roast rabbit legs tandoori-style with herb salad. The green juice in the shotglass is cucumber juice to reduce the heat of tandoori. Tandoori is normally served as a whole, but this was sliced to for the photo.

Desserts:

1) Warm mascarpone souffle

2) Raspberry souffle, tropical fruit salad with spices

3) Orange and lime sorbet, sweet wine jelly balsamic vinegar dressing

Thus ends our journey with Le Cordon Bleu Dusit, Bangkok, Thailand. I hope you enjoyed the sensory delights of these dishes, desserts, pastries and cakes as much as I did.

Looking back, it was quite a dive into the deep end, but the best part of all is the satisfaction of knowing your level skills have improved by a couple of notches.

Still a long road ahead in this absolutely fantastic journey! Stay tuned for more updates as I take up an internship and September in Paris for Cert IV "Professional Perfecting of Skills".