Le Champignon Sauvage
Posted 18 August 2012 - 05:33 PM
This probably ties into to the research mentioned upthread about all the factors that lead to the enjoyment of a meal. Good food, and good food but overridden by my memories of the frosty service. I was surprised as the board had been very fulsome in its praise about the warmth and high standard of the service. I wonder did this missed expectation lock this part of the experience in my memory?
Posted 21 August 2012 - 04:48 AM
I'll get that review done sooner or later, working 28 days straight over the build up to the Olympics, and over the games themselves takes it out of you.
Posted 08 February 2013 - 06:00 AM
i know what i'll be doing this weekend (probably staring at the page thinking wtf...)
Posted 12 February 2013 - 03:38 PM
As this is sort of the Cheltenham thread by proxy, I'm going to give Purslane a go next week I think. I believe the chef did a stint at LCS (I could be wrong, I'm pretty sure I met one of the owners a while back while working at another restaurant nearby). It has a lean towards seafood and the like which we have been missing. I'll report back if all goes to plan.
Posted 22 February 2013 - 11:00 AM
Makes you wonder how much of his menu is an imalgamation of borrowed dishes?!!!
Does anyone have views on stealing complete dishes from competent chefs to mask as they're own?
Posted 22 February 2013 - 02:34 PM
Posted 22 February 2013 - 04:17 PM
A 'homage' indeed. One supposes that when a chef is desperate for attention, like the above, then employing the ideas of others is probably seen as next best thing. Im sure many seasoned eaters, chefs etc can and do see right through these sort of 'give me fame' types. On a final note, I thought the three chefs representing the north east where a little lame, considering the genuine talent in the area.
Edited by Robert45, 22 February 2013 - 04:39 PM.
Posted 24 February 2013 - 07:54 AM
Posted 28 February 2013 - 10:16 AM
DEM is on Hairy Bikers and on Saturday Kitchen next week (6th & 9th March). yup - he'll be doing the omelette challenge! ;-)
Posted 03 April 2013 - 11:48 AM
Question is if Heston's meat fruit is a hommage to (or a rip off of) Louis Outhier's pêche de foie gras.
My suspicion on this one is that correlation does not necessarily imply causation.
While some components are similar (fruit trompe l'oeil, stalk of real plant in top, pate-type composition, some are not (Napoule version has truffle pit, 100% foie, also not clear if the outside is the same concept).
Although I do find Heston's faux-medieval inspiration for the dish slightly tendentious (its a chicken-liver-parfait-with-fruit-jelly with a slightly tarted-up presentation. so what), I see no reason to suspect he's ripping off anyone in particular.
As I said, correlation vs. causation an' all that.
Edited by Jon Tseng, 03 April 2013 - 11:48 AM.