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marc at fraiche

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Posts posted by marc at fraiche

    Fraiche

    in United Kingdom & Ireland: Dining

    Posted

    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

    Osteria Francescana

    in Italy: Dining

    Posted

    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 :smile:

    Rimini

    in Italy: Dining

    Posted

    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

    Rimini

    in Italy: Dining

    Posted

    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?

    Fraiche

    in United Kingdom & Ireland: Dining

    Posted

    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.

    Dos Cielos

    in Spain & Portugal: Dining

    Posted · Edited by marc at fraiche (log)

    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.

    Dos Cielos

    in Spain & Portugal: Dining

    Posted

    just returned from a little eating trip to Barcelona, and following the advice of Jordi from Cinc Centits(big thanks to you) i cancelled my previous booked reservation to venture up to the hotel Me which houses Dos cielos on the 24th floor,not a great area really and a little off the beaten tourist track, also not one to walk to as we did thinking it may be very pleasant :unsure: nope i suggest you take a taxi but once inside things do look up and all three dining operations and bar areas look very inviting and pretty cool design wise.

    once you arrive on the 24th floor warmly greeted by the staff and taken outside to relax with drinks in some much needed sunlight well I do live in a kitchen,which gives a super panoramic view looking to the ocean, must say the wine/drinks and service staff are very attentive and rather damn good throughout the meal, once inside you are ushered through the open kitchen area with a very nice induction suite from Charvet standing proud in the dining room and then to the dining area, sad as i am i requested to sit in front of the kitchen to watch the lunch service which ran quietly and smoothly with no shortage of staff i must say or the latest equipment,i also learned later that on the 5th floor there is also a prep kitchen which keeps the service kitchen very clean a nice idea if the finances allow.

    the food was very strong from start to finish and some dishes superb in balance and textures, only a few small glitches came in the main course the suckling kid was just too salty from the reduced cooking liquor and dessert a little non descript but fresh,on the bread front the pumpkin and apricot was the stand out flavour for me and all of them are the best i have had since Roca and Abac.

    I really liked this place and pretty sure they will be gaining a star this year on the meal I ate, though I will eat there again to just confirm it :laugh:

    my tasting menu

    king prawns consomme shrimps and seaweeds

    oysters,cucumber and wild cresses including oyster leaves

    natural grown casserole with mushrooms

    (my favourite of the day,beautiful and so balanced

    black rice with sea cucumber and conch

    cod with Mandioquina cream

    suckling kid with duc powder

    pre dessert

    light fruit based dessert with orange sorbet

    petit fours

    Walkout at The Goose

    in United Kingdom & Ireland: Dining

    Posted

    A great piece of writing Jay and as one of the now seemingly guilty parties practising modern cuisine it is very welcome to receive a more balanced view on what is now quickly becoming the Medias unfashionable style of cookery.

    It does remind me greatly of the nouvelle cuisine fall out,(sadly I’m old enough to recall it), yet the original concept and ideas from that period have lead us to where we are today, and i think it will be the same again, yes there are people cooking without any depth of understanding or knowledge doing very little to promote our cause which as with all things in life once it filters down becomes diluted in its execution, and two techniques emerged overshadowing the whole definition namely foams and jelly.

    In my own humble approach i simply want ingredients to taste better and reflect their natural properties while increasing consistency, though you have to keep an open mind if a classical preparation produces finer results with a product then you follow that road no question.

    just to add surely there is still room for all types of food out there poncy or not as long as its good tasting grub :smile:

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