Cordon Bleu Cookery Demonstration

Last night St Joseph’s Thame Building Fund held a cordon bleu cookery demonstration by Chef Mark Peregrine. Mark started his culinary career at the age of 16 under the tutelage of M. Raymond Blanc at Le Quat Saison. Mark has since worked for many talented chefs at exquisite restaurants including L’Esperance (3 Michelin stars) and L’Oasis (3 Michelin stars) in France. He has also worked as Chef Instructor at the world renowned Le Cordon Bleu and has been a private chef to Lord and Lady Tavistock of Bedfordshire.

The demonstration was extremely well-organised, including a ‘big screen’ so that everyone could see in detail as Mark prepared the food. Chef gave a brilliant account of the techniques, ingredients and mix of flavours and left everyone feeling that they could tackle on their own the delicious dishes he prepared. There was plenty of tasting – accompanied by plenty of high-quality wine.

The menu included

STARTER
Panache de Poisson (Sea bass, salmon and prawns with asparagus and champagne sauce)
MAIN COURSE
Filet de Bœuf a la Bordelaise (Fillet of beef in a classic red wine sauce)
Shallot Tatin (served with balsamic syrup and mesclun)
Gratin Dauphinoise (Potato gratin)
DESSERT
Tulipe en Fantaisie (Brandy snap basket, ice cream and fruits with spun sugar)

The school hall was packed and everyone agreed the evening was a unique experience – we’re very lucky to have had Mark’s support. Everyone took away a special recipe folder, and I for one can’t wait to try out some of the ideas at home.