marc at fraiche

can any one help with places that are exciting and modern in the region, iam booked in el poblet and planned my drive to paco`s shop also el raset, is there anywhere i should be looking at please? perhaps fudd? i have a car so anywhere with in the region is fine, will do a traditional on one day also thanks for any guidance marc

Beeing expool too I can confirm that it did go round, and I thought it did still!! ← i have seen a video of the restaurant tower in its prime in the early 70`s run as a destination restaurant with full tails and bow tie service,silver everywhere due to health and regulations it has become home to radio city in a stable position

please no fisherman i had the most dreadfull meal there even chung ku is better, never mind mei mei or tai pan for dim sum, failing that yuet ben for ribs and chow mein is ok

oh but i do as i say off the market £10.00 and more reliable than cooking concepts version mind you the volcano is the toy now

...especially considering they are only about £50. ← £50 andy blimey id get 5 for that on the market

just seen tonights suprised anthony didnt use the smoke gun for the bomb, which as you may have seen is from akelarre and they are a pain to make ive had first hand experience of them and would never even contemplate 50 of those

we are starting sunday nights from 27th of april running our concepts menu but is it the 11th of may your after? when im not here please dont eat at the bluecoats restaurant though damn rough

hi brian im just looking at making atrip to oud sluis can you tell me the name of the guest house or is it the one linked from the restaurants website? also is there any modern food in brugges itself? dont fancy the old 3 star there apologies cant spell it

hi tom i dont push people to go any way menu wise the elements is the safest menu e.g the dessert tonight is apple crumble although fraiche version lol while signature has solid dishes from my rep, bespoke as you guessed is the wilder menu with new items on each week ie today has beetroot and chervil tubers with cocoa and sour cream and pain de epice so its bit more out there, also sweetbreads with truffle and olive and apple oil emulsion wine wise we are to small to match we have tried but its too expensive so instead we have a very good 1/2 bottle list in place now to fill this gap though we have the sherries too which work well 15 by the glass and rising lol

the pebbles are based on the idea from mugaritz dont know the recipe from there but i use black rice and squid ink and hopefully the cep cream is different to theirs, the sea weed idea i thought was mine damn that wheel have you seen it at mugaritz? i use sour dough, montgommery cheddar and cristalized sea weed

adey had the bespoke menu which i try to change often as i can for e.g the bass is replaced with tartare of tuna with hot egg yolk and crisp black rice

lol yes ther are to be eaten, the chocolate is filled with freeze dried berry powder and vanilla salt.we also start menus sometimes with lollipops just to break the ice and hopefully get a smile! the idea is to try to begin with items that customers wouldnt expect thus giving you a clear ground to begin with no expectations preconcieved, as in if we began with pumpkin veloute with white truffle oil you would say oh yes we are in a michelin style dining room

thanks for the kind words adey and glad you had a good time, the gellied soup is an carrot and ginger jelly with sourdough crisp and carrot soda using c2o the errr is a lemon merignue pie, and the chestnut is my brand new item its coffee cream in the centre with blackberry gel and cocoa nibs made using the nitrogen , any questions feel free to ask il make it up as i go along

any violin players and rose pushers are electrocuted on sight as are cheap chocolates for the ladieeeessss

we are not all that bad lol some of us have regulars who fill these days and in my own humble opinion i dont wish to hike the prices up just for a commercial quick sell, on the subject though a brasserie down the road from me is charging £95.00! oh but you do get a glass of champagne or was it cava my ive just found another local bistro £65.00 for 3 courses its good job im working that night

i think me and anthony flyn should go out for a drink ← Sorry mate - if it helps, you get a star from my family ← thanks well appreciated

i think me and anthony flyn should go out for a drink

and the oikish Guardian readers are being beastly to him - how could they? ← i forgot all about this michelin stuff, but to add my bookies bet im going for the quiet horse hipping hall, had 3 strong consistant meals there over last 12 months will i get good odds?

as the year draws to a close, it looks like i have to make changes to my booking policy and wondered if any body out there in restaurant world had hit on the most fair way to approach this from both the client and the restaurant, at present we take a reservation with a contact number which we then confirm the week of the booking, though as a small restaurant its very expensive to us if we have no shows or very late cancellations, 22 in the past 12 days of service with every reason given from death to jungle disease, do the credit card deposits really work? i hoped to avoid this formal approach but after my loss in takings, even saturday just passed 4 noshows makes the difference of breaking even or not appreciate any advice on the subject marc.

yes that was one of the dishes im on the wirral about 1 hour 30mins from you if traffic is ok as for lunch fridays and saturdays just let us know if you book can arrange a tasting menu for you at lunchtime if your coming from sunny blackpool off to abac in 2 days excited and spending the day with chef at cinq centits with chef jordi

sorry to hear that,i have the menu for tonight dark chocolate and hibiscus and vanilla salt pink grapefruit textures 5 spice and pistachio crisps butternut squash,wild mushrooms,french toast powder parmesan ice cream langoustine tail,black olive dust parsley quinoa chicken skin crisp loin of venison,cocoa shallot chervil tuber braised gem then choice of savoury or sweet following courses sweet savoury sweet and sour pineapple sweet and sour pineapple lemongrass pannacotta cheese on toast sour cherry coffee blacberry fondant montie with cristalzed seaweed `apple crumble` hot chocolate shot, pink praline bridekirk cheese with truffle

hope you have pleasant visit as for the menu it will be a take on the signature with produce i can find, venison for sure and maybe textures of chocolate which im playing with at the moment hot, cold,iced,soft,crisp etc if i can get langoustine il be doing a parsley quinoa with black olive powder and chicken skin crisp

did you get in simon? i was told this time last year well yesterday i think it would have been when i got in?

simon you should try eating out in merseyside for grim ← Marc, I come from Southport, so I totally understand. (please open on a Monday soon so I have somewhere to take my family!! ← well in the new year erica im thinking of trying sunday nights any use?

no we do have the population, it is the eating out scene that is grim and i think its getting worse,just when i hoped somewhere was looking promising the chef ran back to london sigh, we have no shortage of restaurants opening with huge budgets spent on the furnishings and imposing the must have bling element but sadly the investment and enthusiasm doesnt seem to pass through the kitchen doors. sorry il calm down ive just been to a million pound restaurant in liverpool where the food was disgusting