Lowblow

The plating style has certainly changed since I worked with him, seems a little less regimented which isnt always a bad thing, nice photos by the way. Im hungry now.

Very Sorry, just realised this should be in the Pastry section, please forgive me I was looking through all my recipe card's and disks yesterday and I have lost my Chocolat Fondant recipe. If any of you have a good recipe for these could you let me have it please. I would also love to hear anybodys thoughts or ideas on these sexy little things oooohhh I like them sooooo very much. PS Im on about the things that look like little chocolate sponge cakes that have a soft saucy centre hmmm yum. Yours Lowblow

Odd. When I went there in May 2004 I had the impression the guy had just discovered foams. My starter had no less than three different foams. Each course had some type of more or less tasty foams. You don't get two Michelin stars for pouring foams around do you? Have improvements been made over the last year? F ← Sorry I made a mistake when I wrote this Fabienpe I was very tired when I wrote it, I meant to say that while most of his dishes are worhty of two stars, some are not.

Damn made a mistake in this post sorry meant to say " while most of his dishes are worth the two star rating, some are not" Please forgive me!!!!!!!!!!!!!

The last time I cooked them I served them braised on creme fraiche mashed potato with porcini spiked braising jus. I remember that I braised them with white wine and dark veal stock, Plus some porcini essence I make my self. Then when I served them added some amazing sauteed fresh small porcini mushrooms to the jus . I decided against red as I though it might over power the flavours a little.

Well SWISS CHEF, Your reduction sounds like it is very ballanced and profesional, I have quite a few reductions I like to make for different things, red wine & shallot for Beef, Basimic for Calfs Liver, Casis for wild duck, Brandy & cracked black pepper for pepperd fillet steak and so on. It is my dark stock that I use for these reductions that I am proud of though. I place equal amounts of veal shin, skinned duck necks and chicken legs ( I do not roast or colour these) in a large stock pot with cold water then bring it up to the barest simmer then I skim the first impurities and foam off the top and add my raw carrot, onion, leek, garlic and four plum tomatoes that I squash a bit in my hands before putting them in. I cook this on the lowest of heats skimming from time to time for a day, Then I strain the stock add a bottle of red wine and reduce it down till I am left with a liter of the stuff. Its very nicely balanced and is much nicer than a stock made with roasted bones, even though it is a perfect dark viscus sheany brown.

Whilst I love Fergus Henderson's food, him, his restaurant and his family, I am not so sure that it is the best restaurant to build your skills in. More the type of place to go and work after you are a fair way into your career.

I worked at Aubergine when Ramsay was there, and I think I know what you mean, you want t work for a great Chef that is still building his reputation, if this is the case I would recomend you ask Andre Garret at the Orrery for a postistion. If you want to see the Menus check them out on www.conran.com.

Oh Andy Im so sorry I didnt realise you posted that three years ago dohhhhhhh, well Andre is now running the kitchen there (Chris having taken an executive role with Conran Restaurants, dont know what that is but sounds cushy) and I realy recomend you go back it is not cheap but for what you get it offers value, I realy cant recomend this place enough. The last two meals I have had here were better than the last two I had at Gordon Ramsay Royal Hospital Road, and they were a damn site less expensive. The cheese board here is the best I have had anywhere.

This is a very good restaurant all though I am bieast as I worked with Andre Garret years ago. Past dishes I have enjoyed here have been well pretty much everything Ive had, which is alot. But they usualy have an assiette of Lamb or Ofall/ Pig Trotter that is always good. Hmm had an excellent Bresse Pigeon as well as Turbot with Garniture Bourgugnon ( I know thats spelt wrong), as well as class Foie Gras starters and world class puddings.

I have had quite a few meals that have been cooked by Tom Aikens (three at his current restaurant and more when he was at Pied a Terre) and I belive that while most of his dishes are worth the two star rating, some are most definatley in the two star league and to be frank if the inspectors arive and one of them happens to order three of these, then thats it no promotion. However I am certain that he will achive two stars within the next two or three years. He is by the way a very nice guy, I have met him twice and found him to be very humble and down to earth (and I cannot say the same for quite a few starred chefs I know).

Bejamin, Are you still looking for a place? if so could you also let me know where you have worked before? it would make it easier for me to sudgest a chef to you. I have worked with Nico Ladenis, Piere Koffman, Alistair Little, Gordon Ramsay and Marco Piere White as well as briefly at two of Alain Ducasse's establishments amongst others. It is a good idea to have some directon and planning in your CV and career path, any way let me know

Abra, just looked at your link, WoW, you can cook, Blueberry&Lavender Jam nealry brought tears to my eyes I will read all of your Blog this evening it looks facinating. And maybe even pluck up the courage to make my own vinegar!!!. Thank You So Much for the Link

No Abra it does not need to be a Cabernet vinegar, although it should be red. The Cabernet is actualy not my favouraite red wine vinegar, the best I have had was Borolo but I cant get it in London . It just has to be a good dark red wine vinegar, and as you make your own (which I have to confess is impresive) I'm sure it will be.

I have also always thought that Carnaroli was the type of risotto grain to look for. Although I have had good results with other types in the past.