Sally Abé
Sally Abé
About the Chef:
Sally came to London in 2007 at the age of 20 to undertake a year placement at The Savoy as part of her degree course – and never left! Sally fell in love with the kitchen and she remained in London, joining Gordon Ramsay at Claridge’s later that year.
Two years later, Sally joined The Ledbury in Notting Hill spending five years honing her skills under two-Michelin-starred chef, Brett Graham
About the Course:
Skills & Techniques
Shellfish PreparationConsomméMoussesClarifyingRoastingSteamingSaucesSearingDuxellesPastry DecorationVegetable PreparationMeat CookeryPastry CreamsPastrySorbetSugar WorkSiphon TechniquesQuenelling
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Module 1
Intro to Poached Scottish Langoustine, Lardo Stuffed Cabbage, Shellfish Consommé
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Module 2
Langoustine Prep
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Module 3
Shellfish Consommé
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Module 4
Prawn Mousse
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Module 5
Cabbage Roll
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Module 6
Plating
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Module 1
Intro to Venison Wellington with Truffled Mash
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Module 2
Venison Sauce
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Module 3
Searing the Venison
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Module 4
Duxelles
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Module 5
Rosemary Crepes
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Module 6
Chicken Mousse
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Module 7
Wellington Assembly
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Module 8
Truffle Mash
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Module 9
Venison Wellington
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Module 10
Plating
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Module 1
Intro to Lemon Meringue, Yoghurt Sorbet, Caramelised White Chocolate, Hazelnut
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Module 2
Lemon Curd
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Module 3
Lemon Shortbread
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Module 4
Yoghurt Sorbet
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Module 5
Italian Meringue
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Module 6
Caramelised Hazelnuts
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Module 7
Caramelised White Chocolate Aero
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Module 8
Plating
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