marc at fraiche
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Posts posted by marc at fraiche
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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
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What else is on your itinerary Marc?
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
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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
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yes oliver it will be overhauled and dragged into 2009
its about time i hear you 
yes still open at present but not sure for how long
Yup, you have to be quite dedicated to get photos on here!!! Are you still opening for lunch just on Fri/Sats at the moment marc?? Are the pics for the website?
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lemon meringue pie new version
also had a fantastic evening here a couple of weeks ago, some fab food and warm and gracious hospitality from Marc and the team. One of the best meals I've had in recent memory ... and if I lived nearer, I be there at least once a month! It's taken me bloody years to get here but am already plotting a return.will try and find time to do a full write up this weekend - assuming I can redeem some of my photos via photoshop.
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that has nothing on the krypton factor
im stressed now 
how on earth do you put photos up on here
also had a fantastic evening here a couple of weeks ago, some fab food and warm and gracious hospitality from Marc and the team. One of the best meals I've had in recent memory ... and if I lived nearer, I be there at least once a month! It's taken me bloody years to get here but am already plotting a return.will try and find time to do a full write up this weekend - assuming I can redeem some of my photos via photoshop.
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how on earth do you put photos up on herealso had a fantastic evening here a couple of weeks ago, some fab food and warm and gracious hospitality from Marc and the team. One of the best meals I've had in recent memory ... and if I lived nearer, I be there at least once a month! It's taken me bloody years to get here but am already plotting a return.
will try and find time to do a full write up this weekend - assuming I can redeem some of my photos via photoshop.
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how on earth do you put photos up on here
also had a fantastic evening here a couple of weeks ago, some fab food and warm and gracious hospitality from Marc and the team. One of the best meals I've had in recent memory ... and if I lived nearer, I be there at least once a month! It's taken me bloody years to get here but am already plotting a return.will try and find time to do a full write up this weekend - assuming I can redeem some of my photos via photoshop.
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he didnt stay long at pennyhill to be honest last time i saw him he was working for andrew turner in london at landau
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I am very happy about "Celler" also....hopefully, they will get their third star soon.
if anybody deserves 3 stars its el celler!
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fantastic news for el cellar too im really happy for the roca brothers cant wait to eat there soon
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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
Marc, have you bought any new shinny gadgetry or machines for me to covet?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!
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Marc, have you bought any new shinny gadgetry or machines for me to covet?
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
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Marc, have you bought any new shinny gadgetry or machines for me to covet?
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?
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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 learthanks very much very nice shiny thing here to polish todayAbsolutely! 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
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thanks very much very nice shiny thing here to polish today
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It seems like the amount of effort each country puts into the contest is very uneven. The LA Times articles touches on this, explaining that European teams are better funded while US teams have to seek their own sponsorships.
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
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Brilliant Marc!
thank you its fab news happy as punch here at fraiche
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Congrats Marc, did you not know?
no i didnt know to be honest i thought it wouldnt happen here
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Here's the new stars
One stars
Michael Wignall at The Latymer
The Terrace (at Montagu Arms)
Fraiche
Purnell’s
Turners
The Burlington (at The Devonshire Arms Country House)
Lords of the Manor
Casamia
Manor House H. and Golf Club
The Neptune
La Bécasse
The Nut Tree
Auberge du Lac
The Hambrough
SCOTLAND
Plumed Horse
Sangster’s
The Albannach
Boath House
LONDON
Chapter One
St John
Ambassade de L’lle
Hénène Darroze at The Connaught
Murano
Kai
Semplice
L’Autre Pied
2 stars
The Dining Room (at Whatley Manor)
LONDON
Alain Ducasse at The Dorchester (rising 3 star)
Hibiscus
L’Atelier de Joël Robuchon
Deletions
ENGLAND
Juniper
The Goose
Gravetye Manor
The Abbey
Tean
LONDON
1 Lombard Street (Restaurant)
La Noisette
Mirabelle
Tamarind
L’Escargot
SCOTLAND
Glenapp Castle
WALES
Pwllheli Gwynedd Plas Bodegroes
And so demotions, for either Mr. Ramsay or others?
good god !
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I was at the punchbowl about a month ago, Chris was already cheffing there. I went at lunchtime, was not blown away by the menu, the lunch was ok, a cheese souffle and a open chicken sandwich. Again, I have not been back in the evening, so unsure as what direction it goes then. I cant see them formalising it too much. I believe Chris's girlfriend works at the punchbowl too.
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., -
So Marc do you know if he's got anywhere lined up to work? PS Are you starting to get the 'michelin' feeling yet?!
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 -
I'm sure he left in Sept.
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
Barcelona Restaurant Recommendations
in Spain & Portugal: Dining
Posted
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?