bluewine

I'm suprised that Edzard from Melbourne wasn't included - the meal I had there was easily the best of the whole trip: asian/french fusion. Rockpool came a close second with Salt 3rd. I don't think Pier's in the same class.

The ice cream based I use the most is: 6 egg yolks 6.5 oz caster sugar 3/4 pint milk, 1/2 pint cream (whipping or double) beat eggs & sugar until pale warm milk & cream when hot (not boiling) add to sugar/eggs mixture make sure you beat as you add return to saucepan & heat until slightly thickened don't over cook at this stage or you'll get sweet scrambled eggs. I usually pass this through a very fine seive into a cold bowl churn in ice cream maker when cold (important - it must be cold) You can ingredients when churning - eg 1 1/2 tablespoons of lightly crushed black pepper. If using saffron, bay, thyme, rosemary etc. - infuse the milk/cream for 1/2 hour before adding to the sugar/eggs. Olive oil can be added to eggs/sugar. It can be overpowering - so less is more in this case. 40-60 ml vanilla - don't use if using herbs & spices - it gets in the way I'm not a fan of chocolate ice cream but white chocolate ice cream is wonderful - use about 200g

Anyone tried absinthe?

I live for my set of Global knives. I have decent pepper & sea salt grinders but fall back on my pestle & mortar for greater control (esp. when making black pepper ice cream). My cooker is a 5 ring smeg (awful name I know) with one very big design flaw - the grill is electric. Every time I use it any fat or other residue created when roasting burns off. Too much hassle to keep it spotlessly clean so I have to live without a grill. I have a blow torch to compensate - great for skinning red peppers. Other useful things to have are several frying pans - very useful if your are an oven cook like me. I use Analon (don't know if they are available in the states). I like Le cruset but they heavy & you can't put wooden handles in the oven. When making sauces copper pans are essential - they do something that other pans just don't do. Fiendishly expensive in the UK - I got mine in Paris. There's a fantastic aladdin's cave of a cookery shop near the sunken shopping mall in les halles - just along from the restaurant that specialises in pigs trotters. As for gadgets - I wouldn't know where to begin.

Went there for the first time last night, planning a second trip already. We had the 8 course gourmand menu (10 if you include the 2 pre starters). It started with a wonderful foie gras with pickled wild mushrooms. Followed by scallops cooked in their shell with a sauce to die for. The lemon sole was a bit rubbery for my liking but tasted great - again excellent sauce (mushroom veloute, I think). The miniature rack of lamb came medium to well done (we asked for medium rare) but we really didn’t mind at this stage. It was accompanied with french beans, not my favourite veg, but then I've never had them here before - superb. The cheese course was potato with truffle and melted vacherain (spelling?) accompanied with a perfectly dressed salad. The 2 desserts, poached pear with cassis and a chocolate and caramel parfait, we equally sublime. That was £80 each. We asked to see the kitchen (as we always do) and were shown around by M Roux jnr - a nice touch. The wine list was a surprise - quite a lot under £30 which is good to see. If we had been sensible we would have chosen one but instead went for a St Joseph - £48 (it was the second bottle that blew the budget - ah well - its only money). One last appreciated touch - they don't charge for water. Overall the meal was wonderful with food being very good rather than excellent. I'd recommend it to anyone.

La Fromagerie may be a great little shop but they need to learn a lot about customer service. Although I live just around the corner, the owner is such a snob I refuse to go there. I worried that one day when I'm in I'll take a pop her snootiness.

Beg borrow or steal the money to visit. Since eating here last year all meals will be compared to it. GR may be pratt no. 1 but he sure can cook.