Matthew Carnell Boning Pigeon

Matthew Carnell

My last full week at Cordeillan-Bages was great with every day in the kitchen i am finding it easier to find my way 

round and get more jobs done... The biggest highlight was my parents visiting me it was really good 

to see someone familiar. Tim and I got the opportunity to sit down and eat dinner with my parents, 

which was great that the chef would let us do that.

We had full 14 course degustation which was completely mind blowing. Some of the memorable 

courses were, The Iceberg Tomato. A beautiful light clear tomato soup with a tomato and inside a

tomato sorbet in the middle with a basil and mint leaf.

For Fish course i had Lobster with aromatics the lobster came to the table blown up inside a cling

wrap balloon served with citrus confit veg and a nice white bean puree.

Meat Course i had pigeon with a really intense red pepper puree a celeriac cylinder and a confit 

slice of beetroot.

Dessert i had the famous Deconstructed lemon tart it was beautiful Looked nothing like a lemon 

tart but every element was there in different forms.

This is my last weekend off in france and have decided to travel 3 hours down to San Sebastian on 

the coast of spain cannot wait for tonight going for a Tapas Crawl cannot wait to try spanish cuisine

I do not want to leave France and hope this will be the last time i am visiting this lovely country to work

and learn more about the country.................