What a great weekend at Le Cordon Bleu in Wellington . About 20 in the class that ran over the weekend 9.30-4.30.The first day we made hazelnut Financier with asparagus salad, poached quail eggs and Marjoram emulsion.
We also made Crusted lamb fillet with olive and basil, panisses with smoked garlic and cherry tomatoes. Lamb jus with thyme and basil oil. It was a hard out day and we all left rather exhausted but we learnt so many techniques that we could use in dishes we make at home.
Sunday we were in the pastry kitchen…We made a wonderful cake called le Calisson Genoise…took 3 hours to make but oh was so worth it!!!!!I will post a pic that shows all the layers of the cake.