thermidor

In a pan melt butter, then flour and cook out.
Add milk slowly and whisk until all clumps are out and thickened.
Add cheese and melt.
Add everything else and take off heat.
Pass through chinois and line one large pastry tray with parchment, thermidor, parchment and roll out with rolling pin until flat and neat.

lyonnaise

In the XL rondelle pan, add oil and butter.
Once butter is melted add remaining ingredients and slowly cook for around 6 hours.
Hang over steamer tray over overnight, keep wets for the next batch of lyonnaise, and bag lyonnaise in small bags for service.

lobster bisque

In a large saucepan quickly roast the lobster heads on a high intense heat. Set aside the following. Using the same pan, cook all the vegetables until translucent. Followed by the star anise and tomato paste.
Deglaze the pan with white wine and Pernod. And reduced by half.
Add the white wine, fish stock and lobster heads. Reduced by half on a medium heat. (Simmer).
Once reduced, pass through a chinois and then add the claws and shells to refresh and cook for a further 5 minutes. Pass for a chinois/muslin for the final time. Season.

fudgy mushrooms

In a large pan place the butter and sliced mushrooms (have enough butter to cover the mushrooms).
Cook on a low heat until it reaches a brown & fudgy consistency. Season. Cool down and vac pack in small bags.

service

Heat lyonnaise, and add tarragon, parsley, Fudgy mushrooms, lemon segments, capers, lemon gel.
Roast scallops on plancha, rest, flash and slice.
In a bowl, place 10cm ring inside and add lyonnaise mix, then place neatly scallops and then thermidor disc.
Blowtorch thermidor and garnish with lemon gel and dill.
Heat bisque, fish with lemon juice, cream, butter and salt, buzz until foamy.
Pour in jug.