marc at fraiche

just to add a restaurant that is quite exciting at the moment called routa up near aribou, two brothers cooking very modern food from finland, anybody had a meal on here yet?

well i made it to have the smaller tasting menu in the main dining area around the kitchen, food and service was very good, and broke up my other dining experiences. i enjoyed most dishes with a couple of great stand outs, but the sea snails were not for me but i know that is a personal taste as they were cooked well just hard for me to swallow just like marmite

im going to epai sucre and moo, maybe cinc sentits at the mo not sure, which leaves one hit left so what would you pick or would you go to eat at somewhere else? or should i go to lasarte instead

anybody had any recent experience here? just debating over trying here or going to gresca as have yet to try either but time restraints leave me with one or the other

lemon meringue pie new version

that has nothing on the krypton factor im stressed now ← ←

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how on earth do you put photos up on here

he didnt stay long at pennyhill to be honest last time i saw him he was working for andrew turner in london at landau

if anybody deserves 3 stars its el celler!

fantastic news for el cellar too im really happy for the roca brothers cant wait to eat there soon

as promised david tonights bespoke Sumac and yogurt tapioca Melon -196c Lime extract cauliflower, mussels and passion fruit Smoking hens egg Pickled chantrelles,pea and wild garlic cream Sweetbread nugget Tastes of apple fragrances Wild brill, fennel confit Loire quail morels, beetroot transparent Fizzy grapes earl grey semolina Citrus twists Collection of sweet textures mmmm been playing with an ultrasonic atomiser to create aromas and looking at playing with the vacuum clarification idea, L2o have moved down that road if you check their blog as the clarimax is pants to be honest, uses an algea pressed tablet to pass liquid through clarrifying in the process but in simple terms its crap and its far cheaper using the freezer route with mild gelification and the brilliant super bags have you seen anything new? ← Was reading with interest about your methods here http://www.bighospitality.co.uk/item/3102/23/5/3 Will we be trying any of this on our next visit.? Have you changed the bespoke recently? Not of course that, I could'n't eat it again. Just interested to see what you have up your sleeve,so to speak! ←

mmmm been playing with an ultrasonic atomiser to create aromas and looking at playing with the vacuum clarification idea, L2o have moved down that road if you check their blog as the clarimax is pants to be honest, uses an algea pressed tablet to pass liquid through clarrifying in the process but in simple terms its crap and its far cheaper using the freezer route with mild gelification and the brilliant super bags have you seen anything new? ← Was reading with interest about your methods here http://www.bighospitality.co.uk/item/3102/23/5/3 Will we be trying any of this on our next visit.? Have you changed the bespoke recently? Not of course that, I could'n't eat it again. Just interested to see what you have up your sleeve,so to speak! ← when i get time david il put up the current bespoke as of now think there are new things since your visit

mmmm been playing with an ultrasonic atomiser to create aromas and looking at playing with the vacuum clarification idea, L2o have moved down that road if you check their blog as the clarimax is pants to be honest, uses an algea pressed tablet to pass liquid through clarrifying in the process but in simple terms its crap and its far cheaper using the freezer route with mild gelification and the brilliant super bags have you seen anything new?

michelin ? just a memory now i have my shiny bauble bit heavy for the christmas tree though, with enough notice we can arrange a mid week lunch and give you the restaurant thom, il wear my crash helmet again and ban photography and note taking from the proceedings and il book a space at john lennon for mr marshalls lear Absolutely! Not that Michelin hand out a physical bauble anyway but if they did I'm sure it would be swept aside so your NHA trophy could rightfully assume pride of place. Congrats to you and the team - it was very well-deserved - and I hope you enjoyed the night. Now if we can find a chink in your business reservations book I will have to finally sort that lunch. I'm sure we'll be looking at a mid-week anyway but you mentioned you now had no Saturday nights spots available till September? Impressive! Credit crunch? Pah, what credit crunch...? Cheers Thom ←

thanks very much very nice shiny thing here to polish today

i think also you will find that not all european countries have the same support either, speaking for the uk funding, this was very tight for simon and little help or backing was given, and he too had to scrape funds together to meet the costs of entering

thank you its fab news happy as punch here at fraiche

no i didnt know to be honest i thought it wouldnt happen here ← Congratulations! ← many thanks

no i didnt know to be honest i thought it wouldnt happen here

And so demotions, for either Mr. Ramsay or others? ← good god !

better not tell his wife then oliver chris is settled in now and has moved positions around and you will see the menus evolve from january onwards chris is driving to create more rustic cuisine using his classic bent to promote the pub and hopefully gain a bib gourmand next year, but they wont be trying to formalise it at all, he did start to look at modern techniques at gilpin but his heart and what i believe his strength is classical french/brittish cookery will be his signature at the punchbowl and he does seem happy chap again, hes making the bread there too by the way.,

hes not even looking till febuary for a new post, i think im a little envious of that time off as for those tyre people no im feeling pretty numb, i would be very suprised if we got anything

he sure did, hes taking time out over christmas making up on missed friends and family, he will hopefully be cooking his signature dishes at fraiche end of january time, if anyone wanted to taste his food il let you know the date