Champagne Sadie

Whilst I hope that the French poultry industry is not bought to it's knees, I can't help but think of the dirty tricks that France has played regarding the UK beef industry See Here.

The OFM has a section about chocolate and related products today - pretty much the only interesting thing in it this month.

Back in 2002-3 there were a minimum of 7 choices per course (trust me - I have the menus. ) In 2003-4 they changed it to 3 or so courses, and drastically dropped the ingredients. (Foie 4 ways became Foie 1 way). To keep things on track here is a link to the Foliage thread Foliage. (Where I've just realised this has already been discussed. )

Quod is not bad in an emergency.

The set lunch with a couple of glasses of wine used to be brilliant value. I'd heard that it had been really pared down with only a couple of choices per course and thus have not been for a while. A lovely dining room, especially if you have a view of the park. What is the deal now? ← Same. anyone who complains about £7 for 2 large glasses of wine (choice of 3 white / 3 red / 1 sweet) is simply insane. £3.50 for a decent glass of wine, that's as much as a weatherspoons, and here in a place of this standing?? brilliant value. in short £32 for 3 courses, with amuse, inc 2 glasses of wine. ← Sorry - I think you may vave mis-understood - I meant how many choices of courses for the food are there now. It went from about 7 per course to 3 - I was just wondering what the deal was nowdays. Are they still trying the old VAT trick? I'm really not insane.

The set lunch with a couple of glasses of wine used to be brilliant value. I'd heard that it had been really pared down with only a couple of choices per course and thus have not been for a while. A lovely dining room, especially if you have a view of the park. What is the deal now?

I really did not like this place - faux spanish in the (attempted) style of Robuchon, with inept service to boot. A Polish server did not speak french! Very strange pricing as well. L'Ardoise (literally around the corner) is open, but you must make a reservation. A good fun place for people watching and oh so typically french would be the Grand Cafe by Opera.

As you say, it's new.......fat's still fresh.

How do they do that? Inject each kernal with colour? Or could it be that corn is just naturally bright yellow in colour?

This could possibly be a good thing. Sometimes the best kept secrets are just that. Secret. I had a wonderful meal her in Dec. A glorious sunny crisp day, a beautiful trip along the coast on the train and the presentation of some of the prettiest food I have ever seen. Additionally the majority of this food was also delicious and the preparation meticulous. As mentioned above, the degustation is 99 Euros, a real bargain for this level of food. We drank a Catalan wine recommended by the Sommelier - I will have to check my notes at home. The cheese course was a fun nice touch, but I'm still not convinced on the pairing of the Irish cheese with a Baileys Cake.

Is rare mutton not tough?? I got some mutton recently from The Ginger Pig in London and although it looked beautiful, the butchers advice was "don't cook it rare". I think that in the UK we generally stew or casserole mutton chops...I could be wrong.