Judy Solomon a Level 3 advanced cookery student at Lambeth College recently had a four-day work experience at the Le Manoir aux Quat Saisons with the renowned Raymond Blanc and Pastry Chef Benoit Blin.
At Le Manoir Judy assisted in the dessert preparation of Les Agrumes, Le Millionaire and La Pomme.
Watch Judy in action: https://quik.gopro.com/v/aZ6ZhjmQFi/
In the main kitchen, Judy took part in a tasting, sampling L’Oeuf Truffe ( Truffled hen’s egg and wild mushroom tea, winter truffle) La Truite de Mer (cured sea trout, beetroot and sorrel) and La Caille ( roasted Norfolk quail carrot puree and cardamom)
Judy was very impressed with the skills and dedication of staff and the emphasis on total perfection as demonstrated by the team at Le Manoir aux Quat Saison.