confiseur

I would agree if it was simply "overseen" but as Jay says the kitchen is run by one of Heston's top chefs. I doubt Heston will be hands off on this; common sense would indicate that he is going to be very involved with the restaurant and put his stamp on it, it won't be a franchise. I too am looking forward to seeing what he does, with 140 seats it implies it isn't going to be FD2. ← At the risk of upsetting all the foam and jelly fans out there I cannot get excited about this ...a classic example of the Emperors new clothes IMHO..

There has also been a big demand from the States to include the popular cups and spoon , this will be considered for the next edition.

They are out of season at present but you can get bottled Yuzu juice....about £12 for ca. 80g mind...

...I am pretty sure this question has been asked and if so please direct me to the right thread ! ...if not, then what is the best airbrush for a small commercial business, to use for spraying colored cocoa butter into chocolate molds? Gravity feed versus suction feed...pros and cons etc Any pointers much appreciated!

...yes, what a joke...I have just got back from Tokyo, fantastic food and had absolutley no problem getting into top restaurants...Greatly impressed by the Japanese, their respect and courtesy both to each other and foreigners.. I can imagine a western food critic with there...'look-at-me-I'm-the-big-critic-man' attitude would be not very well received and would have great difficulty in obtaining a table...

Find this quite an amusing topic... ...ever wonder what those Brake Brothers and 3663 lorries which you see everywhere are full of? Bit naive...rightly or wrongly..if you think everything you eat which is presented as 'home-made' is actually made on the premises.

....one of my souschefs was there with his mrs a couple of weeks ago...£400 plus bill for the 2 of them ( they had the bespoke and thought most of the courses where good to very good..2-3 didnt work at all though) At these prices I will most certainly not be paying a visit...unless some expense account critic needs a bit of company... ← Blimey, your sous is a real serious foodie, must be on some serious wages too! lol Any idea how many courses, and more to the point, did they enjoy the whole experience? Noted that you put down Europe as your base, was he doing a bit of a foodie tour, or was it a one off? ← Was in Europe now back in the uk...and decently paid too...as are my staff...but then again we are not in hotels/restaurants anymore He had shed loads of courses..all very small portions and wines to go with them, thus the bill. He lives in Nottingham and used to be pastry chef at a couple of michelin places so he was well treated by Mr B, being taken into the kitchen where Mr B personally cooked them a course a la minute so to speak... in general they enjoyed the experience but it was still gulp time when they got the bill...

....one of my souschefs was there with his mrs a couple of weeks ago...£400 plus bill for the 2 of them ( they had the bespoke and thought most of the courses where good to very good..2-3 didnt work at all though) At these prices I will most certainly not be paying a visit...unless some expense account critic needs a bit of company...

Yes yesterday was the UN anti-racsim conference and i'm surprised that Mr Rayner would stoop to Ahmadinejad levels of crassness. As Rona (Prasantrin) said earlier, the exclusivity of those mythical high-end Japanese restaurants isn't just aimed at us foreigners it also includes 99.99% of Japanese too. So it is just plain wrong to call these places racist (without tongue firmly in cheek). This is exclusivity in another form and not just as a function of money. ----------------------------------------------------------------------------------------------- Yeah...well, most food critics arent exactly humble...he probably tried the 'dont you know who I am' spiel once too often.. Myself, I am in nippon in May and have had no problem reserving a couple of places at top restaurants....mind you my friends are Japanese and reserved for me.. No doubt, an 'Im-the-big-man-look-at-me' type talking loudly in Japanese wouldnt have much luck getting into the Gavroche either.

Does any one have a wine ganache recipe they would be willing to share/recommend... I presume red would work better but a white wine ganache would also be interesting... Any help here would be much appreciated!

...would work ok but rather like Kees creme brulee chocolates would have a very limited shelf life... For a dessert, made/eaten same day,no problem at all..

Thank you Kerry, I will try this. Good idea to use pear puree, I had thought to use redcurrant but pear will hopefully carry the flavour better.

Thank you Lior, I forgot to specify, the wine jelly should be cuttable. I have tried a few variations on the recipe in the thread previously but was not entirely happy with the results. My lack of experience, no doubt.

I am having a deal of dificulty making a red wine pate a fruit which ticks the box's taste and texturewise... If anyone could recommend a recipe...either from a book or their own if willing to share would be much appreciated..

re. Food Inc. Is this the same Patrick Macdonald who used to be a chef?...His name is mentioned in GR's biography as 'a plonker'or some such..

Thanks Nick, much appreciated, I think I will need to extend my stay to a bit more than 5 days!

...Far too expensive ... ...none of theMichelin places are 'cheap'.. in the UK or on the continent ,but why-oh-why do we put up with these prices in this country? Was invited by my (wealthy) brother and Mrs and the bill was astronomical...thank the lord I wasnt paying..

....thanks for this...a mine of information!... Ideally what I would like to see is the Japanese take on European pastrys/chocolates as going to Tokyo to visit Pierre Hermes shop seems a pretty pointless exercise for me as Paris is a lot nearer and I can see the original rather than the copy.. Over the years I have been to various world wide competitions/exhibitions and have always been tremendously impressed by the skill shown by the Japanese contestants making what is for them a 'foreign' product..so..ideally I would like to see shops where the owner/staff are Japanese but making a European style product.

The palet d'or look cool!... ..did you have a problem releasing them from the mold with the gold leaf on or would you recommend to stick the goldleaf onto the finished product?

I am five days in Tokyo in early May and would be extremely grateful for any recommendations with regards to top quality pastry and chocolate shops worth visiting in Tokyo...both Japanese and European style... Also any recommendations for a few must see/do's for general tourists, places to visit etc.. ( unfortunatley I do not speak Japanese) All help much appreciated!

...a critic is like a eunuch in a harem... ...knows how its done, see's it done all the time...just cant do it themselves..

....La Potiniere in Gullane (not far from Edinburgh) is a no-brainer...

...quite like the one in Kingston, not bad at all for what it is..they even have a couple of Italian waiters..

Correct...Tony used to be at the Dorch. Thierry has left GR's empire...fell out with MW...Martin was at the Great Eastern but is another that has left the UK,he is in Seoul at the moment and has a very good name in Asia....

Kirk has worked for Helene Darroze for nearly 5 years...Cant say about Paris but Hans Stucki ** in Basel had an English patissier for a while..