Gastronomic Luncheon Prepared by Level 4 Chefs
As we wind up the programme for the Level 4 cookery students, before their workplacement, one highlight is the preparation of a gastronomic luncheon for the incoming Level 3 and 4 students.
The Level 4 students worked in small groups to prepare the different dishes and designed their own components and garnishes.
![](/assets/8-l4-Gastro-lunch/1-Chicken-ballotine-waiting-for-sauce__ResizedImageWzYwMCw4MDBd.jpg)
Chicken Ballotine - waiting for sauce
![](/assets/8-l4-Gastro-lunch/2-Entree-Salmon__ResizedImageWzYwMCw4MDBd.jpg)
Pan-seared Salmon
![](/assets/8-l4-Gastro-lunch/3-Dessert__ResizedImageWzYwMCw4MDBd.jpg)
Financier on Smoked Biscuit
As each dish is brought to the table, one of Level 4 students describes the dish and explains a little about how it has been prepared.
Entrée
Pan-seared Salmon, parsnip purée and pickled red onion on crouton, baked fennel, fennel wafer, Chef Finn’s brown butter sauce.
![](/assets/8-l4-Gastro-lunch/4-Baked-Fennel-__ResizedImageWzYwMCw4MDBd.jpg)
Baked Fennel
![](/assets/8-l4-Gastro-lunch/4-Baked-fennel-wafers__ResizedImageWzYwMCw4MDBd.jpg)
Baked Fennel Wafers
![](/assets/8-l4-Gastro-lunch/4-Pickled-red-onions__ResizedImageWzYwMCw4MDBd.jpg)
Pickled Red Onions
![](/assets/8-l4-Gastro-lunch/4-Chef-Finn-plating-up-entree__ResizedImageWzYwMCw4MDBd.jpg)
Chef Finn Plating up Entree
![](/assets/8-l4-Gastro-lunch/5-Butternut-for-entree__ResizedImageWzYwMCw4MDBd.jpg)
Butternut for Entree
Main
Chicken ballotine, confit of chicken drumstic, with butternut chutney & grilled butternut wedge, Brussel sprouts and kale wafers, warm vinaigrette with rosemary & pumpkin seeds.
![](/assets/8-l4-Gastro-lunch/5-Chicken-ballotine-straight-from-oven__ResizedImageWzYwMCw4MDBd.jpg)
Chicken ballotine straight from ovechicken drumsticks
![](/assets/8-l4-Gastro-lunch/5-Confit-chicken-drumsticks__ResizedImageWzYwMCw4MDBd.jpg)
Confit chicken drumsticks
![](/assets/8-l4-Gastro-lunch/5-Brussel-sprouts__ResizedImageWzYwMCw4MDBd.jpg)
Brussel sprouts
![](/assets/8-l4-Gastro-lunch/5-Plating-up-Chicken-Ballotine__ResizedImageWzYwMCw4MDBd.jpg)
Plating up Chicken Ballotine
Dessert
Financier on smoked biscuit, rhubarb purée & white rhubarb ice cream, marshmellow, caramel wafer.
![](/assets/8-l4-Gastro-lunch/6-marshmallow-slab__ResizedImageWzYwMCw4MDBd.jpg)
Marshmallow Slab
![](/assets/8-l4-Gastro-lunch/6-Marshmallow-cubed__ResizedImageWzYwMCw4MDBd.jpg)
Marshmallow Cubed
![](/assets/8-l4-Gastro-lunch/6-Rhubarb-puree__ResizedImageWzYwMCw4MDBd.jpg)
Rhubarb Puree
![](/assets/8-l4-Gastro-lunch/6-Plating-dessrt-+-blow-torch-effect__ResizedImageWzYwMCw4MDBd.jpg)
Blow torching the Dessert