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marc at fraiche

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  1. thanks david nice pictures, sorry didnt get to speak to you,in answer to your question our menu black is once a month now, though we can arrange an egullet one no problem, if people are interested i can arrange a date exclusive to egulleters. regards marc at fraiche
  2. went to see hestons place yesterday very cool dining room and glass walled kitchen in place looking great
  3. hi there adey, no it was meant to say that i set up the restaurant alone , yes there were staff but no backers or partners to aid the launch, so i was saying never do that alone haha its too hard
  4. alan did get a couple of extras off the black menu though
  5. going back very soon to try the new chefs food at hipping hall so should be an interesting dinner, as i hear they are pushing forward again which is great to put the hall on the culinary map as i love the venue
  6. i have to say kai, i have recently eaten there too on the classics menu and yes the foie gras dish and the parmesan 5 textures are very good, but i did feel a little deflated with the other courses, the pasta and beans dish with the foie royale to me was quite strange and in reflection the meal on the previous evening outshone it on the whole at rigoletto,which had lovely front of house, great wine list there with great bread and the best pasta i have tasted upto now in any restaurant just superb, i would try francescana again but not in the near future, hoping to make my way over to combal zero
  7. hi there anybody help me with suggestions for just good places to eat in relaxed family atmosphere do not heed to be high end just tasty
  8. marc at fraiche


    hi there, yes i`am looking forward to eating classic and traditional food around parma to balance my trip to modena did think also of returning to calandre but that is stretching my short trip a little too much the chef in modena is called Massimo Bottura of Osteria Francescana who rose into the top 10 in the 50 best restaurants this year so really looking forward to trying his food, have you booked anywhere to eat yet? regards marc
  9. marc at fraiche


    funny you should ask that i was wondering the same going here in few weeks as im off to see the new hot chef in modena have you found anything there yet?
  10. thank you john glad you had a good evening with us was nice to meet you just for your reference your menu last night snacks roasted pecans fake oyster sumac and yoghurt crackers pork `quavers` with apple toothpaste salted berry chocolate `tapas` salt pesto shot manni olive oil forest floor seared scallop, bellota ham, pineapple puree parsley oil artisan foie gras textures of apple, and green tea red mullet, date and star anise puree lemon sole with western dashi, champagne fluid gel and mussels,wild rice loin of rabbit, sweetcorn cream, morels,cep gnocchi and shitake consomme sugar fizzy grapes lemon meringue lemongrass pannacotta mango and mint crumble tamarind sorbet sacher finger food aero olive oil jelly,pineapple marshmallow,blackcurrant and popcorn jelly.
  11. they dont seem shy in spending money there Aidan lots of equipment and lots of staff on hand front and back of house with the a new shining gastrovac on display, mind you i would show off my creation too, also ate at Sauc while there and I didnt get it at all really didnt like the food or the atmosphere maybe it was me but i would never choose it over Jordi`s place no way! even though he is a friend i honestly believe he is in a different league.
  12. yes very sad news, such a great operation run by two passionate ladies, best wishes to all the river cafe team
  13. king prawn consomme, shrimp and seaweeds
  14. the black rice and sea cucumber dish oyster, cucumber and leaves including oyster leaf
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