Most of April saw the stress and worry of final exams looming !
never the less practice was key ! the chosen menu for the final practical exam was as follows
1, Quail pithivier , with puy lentils & cider mustard cream .
2, Pan fried sea trout, broccoli flourites, beetroot puee,Parmesan gnocchi & orange beurre blanc .
3, Bavarois of choice .( chefs own choice) .
No comments:
Post a Comment