pungstick

Have any of you heard of Anguilla? I went there on my honeymoon about 6 years ago. All my wife and I did was sit on the beach and eat. There are tons of great restaurants there! We stayed at a resort called Cap Jaluca. They had their own fine dining restaurant , Pimms. I actually knew the chef and sous chef! I went to school with the sous and worked with the chef in Chicago. Cuisinart owns their own resort there equipped with its own hydroponic farm. All in all I would say there are about 15 great restaurants on this very small island. No paved roads.

Word is that the main property Robuchon is considering is the Four Seasons. I think it makes sense considering his affiliation in N.Y. I understand that The Four Seasons is going to undergo a massive rennovation project. I also heard that it will be an L'Atelier. All this information comes from a pretty good source.

It's good to have a combi oven to cook sous vide. We do a lot of 24 hour braises sous vide in combi ovens(biotherm settings for Altoshams). Anything from lamb shoulder to pork belly to oxtail to short ribs. Combi ovens offer very consistent temperatures to cook at for very consistent results. One of my favorites is making carrot puree sous vide. Just some carrots,honey,cardomom,butter,salt and pepper; cook until very tender in the bag(in a pot of water) and puree in a blender with a little cream.