Edible Assignment

Last week for Cordon Bleu classes, we had to plan a table d'hote menu, meaning set menu with 2 items for each course. Here's a glimpse of the assignment, I made all of the dishes and J helped me take pictures of them for the assignment.

Wild Mushroom Terrine, Toasted Brioche and Salad with
Sesame and Ginger Dressing




Suckling Pork Belly, Seared Scallops, Grapefruit dressed
Fennel Salad and Fig Infused Balsamic Vinegar




Fillet of beef, Pommé Puree, Spring Vegetables and Madeira Jus




Roasted Duck, Sauteed Spinach, Sweet Potato Crisps
and Sauce from the Press




Mango Tarte Tatin, Papaya Syrup and Coconut Sorbet




Warm Valrhona Chocolate Fondant with Fresh Raspberries
and King Island Cream