ravelda

Jon, I have been able to get hold of it fairly regularly before through one of my suppliers - let me know if you want me to get a price and what cut, quantity, etc. David

Jerusalem artichoke and chestnut is a great combination, as is celeriac and chestnut. At the restaurant we make our soup in the following way (not that measurements are approximate and it should serve 8-10) 1kg jerusalem artichokes peeled and halved along the length 1-1.5 medium sized potatoes, peeled and cut into quarters around 1.7-2L chicken stock 1 large onion finely diced a good sized knob of better 4-5 cloves of garlic finely sliced 2 bay leaves 3 good sized sprigs of thyme Cook onions and garlic with bay leaves and thyme until onion is soft but not coloured Add potato and jerusalem artichoke and gently saute for 2-3 mins Add stock, bring to the boil then reduce to a simmer and cook until artichokes and potato are tender-soft Remove bay leaves and thyme and approx 1/2 the stock. Keep the removed stock warm to one side Blitz the remaining stock, artichokes and potato in a blender (or use a stick blender) Add around 50ml full fat milk and 3-400ml double cream Add some of the reserved stock to thin soup out to make it light (it is a veloute not a heavy soup) Pass soup through fine sieve or muslin Season to taste We serve it one of three ways: 1) With a piece of foie gras (poached) in it 2) A large cappuccino with some ceps sauteed in brown butter are presented on the table. The soup is then poured over them at the table and topped with a foam of the soup. The foam is then dusted with some cepe powder - so the dish looks like a cappuccino with its "chocolate" dust. Some foie gras ballotine is then served on the side on some brioche to eat between mouthfulls of the veloute 3) In a cappucino cup as above but plated in the kitchen with some baby giroles in the soup rather than cepes and with a slice of black truffle on the top. Again foie gras on brioche on the side.

Damn I missed it - Tim can you give me a quick synopsis?

I'll look forward to hearing all about it Tim - especially any thoughts post the meal with regards to the lack of innovation on teh menu.

The question is - will you go a la carte or tasting menu?!

I understand where you are coming from Jon, and on the culinary innovation side I would tend to agree. My question is, whilst it is essentail for cuisine in general to have people coming up with new and inventive food, can you really knock a chef for focusing on the classics and executing to perfection every time. I have always found Gordon's food to be a perfect representation of the classics, sometimes with some modern twists. "On a global basis by some distance second tier in all his incarnations. Range and execution doesn't hold a candle to the upper half of the French ***s" Whilst there are better 3* places, I do think that he is on a par with most and better than many, including those in France. IMHO only of course

Wow - Jon, you really are not a fan of Gordon are you! I have to say that I have never had any problems with noise at any of his restaurants and still rate it as one of the best restaurants in the country, and one of the best in the world (not the best, simply one of!)

I agree with Andy - a good restaurant will welcome feedback (as long as it is constructive). Any business that stops thinking or caring about what the client wants is on a fast spiral to failure.

What can I say Tim - if that kind of a mag existed I would deffinately be a signed up member! Sorry you have to leave the Forum Jay, it has been interesting hearing your views on things and getting a reflection of the reality of the situation at the Observer.

I agree with you that this is important and a good opportunity for the chef to showcase his talents, stimulate the diners palette and experiment with new ideas without facing the risk of the diner not liking the dish and complaining as it is a complimentary item. The only issue that I have is with regards to Gordon not changing the amuse/canape. This year I have been to La Noisette twice, Maze once, Claridges twice and RHR once and have never had the truffled cream cheese with mini toasts once. I had lovely amuses and canapes on my visits with the exception of one of the two amuses that I had a La Noisette which was seriously under-par

I'm glad you resurrected this Winot - good timing as I am looking to move house and want to have a full-on pro kitchen. My issue is that a lot of ranges that are sold have no where near the heat levels or power that I am looking for, as I am looking for something similar to a professional range (which I believe have more power as they have larger gas pipes?!). I have been recommended the Falcon line for this, but would love to hear from anyone with views on Falcon, and indeed any other ranges worth considering. Thanks, David

"If he changed his menu he would be conceding that it wasn't perfect since something that is perfect doesn't need to be changed" Zoticus, I hate to say it, but what absolut rubbish! Taking a dish of the menu is not to say there is something wrong with it at all. There are many restaurants who have incredible (to some even "perfect") dishes which are over time phased out, maybe to be brought back again later in the same or an evolved form, or maybe never to return to the menu. By changing his menu, all heston would be saying is that he wants to move the restaurant on and show us some new dishes, or that he wants to reflect prticulare seasonal flavours.

three hours to make a lasagne--and when, exactly, will they have the time to do this? Its more than a tad unrealistic. I disagree Berite - I work very long hours, but still manage to cook a nice meal (fairly three courses) during the week - it just takes a little planning. I really admire Hugh and am very pleased that someone is really focussing on getting people to think more about where there food comes from. With any luck this will lead to customers demanding better quality ingredients from their supermarkets and a more diverse range of ingredients - for example, instead of having a super economy chicken, an economy chicken, a free range chicken and an organic chicken, and then the same range for beef, pork, lamb and turkey filling the shelve, we will just have free-range or organic choices and then the shelf space that becomes free can be used for things like venison, veal, more game, etc... IMHO opinion only of course!

With the winter closing in around us, it seems only appropriate that we turn our attention to those slow-cooking comfort foods that help us through to the Spring. It seems that there are no end of "traditional" beef bourguignon recipes floating around, so the question is - what is yours? I am also interested in any other stew or casserole recipes that people would like to share to warm our hearts through these cold, dark months!

I agree offcentre - I think that this is the kind of problem that may actually have some impact on people, and no matter how small the impact, it is still worthwhile. It is a similar approach to that taken by Anthony Bourdain in A Cook's Tour and No Reservation where he shows a number of animals being slaugtered and emphasises the need to waste nothing. and of course Jamie Oliver also gave us the same message in Jamie's Italy. It certainly makes interesting, if at times, slightly difficult viewing, and most of all it is not dumbed down as so many programmes are.

I don't disagree Scott, but I have noticed a number of restaurants, particularly those most coveted, where the menu has been fairly static over time - it seems that they are placing consistancy above innovation - either that or they feel the dishes are "perfect" and so leave them where they are.

Nice idea ameiden, but I wonder if the idea would not be better postitioned at his alternate restaurant the Hinds Head. I must say that with all the ideas he must have I am suprised at the lack of movement in his menu - I almost wonder if perhaps he has not changed it for fear of loosing the coveted 3 stars - as per one of my earlier posts about one star restaurants tending to be more innovative and challenging than three star places who focus on consistancy and excellence.

I'm going to jump on the bandwaggon and say Cheltenham - Champignion Sauvage is worth the cost of the train ticket alone!

That is the benefit of Amazon Jon - £19!

Strange - the series that he did for sky focusing on the science behind cooking (demonstrating things like why his method should be used to get the perfect pommes puree and why using a masher creates something more resembling wall paper paste) did not seem to give any indication that there were any problems with his presentation skills - he came across very well.

Now that is my kind of menu - I am rather tempted!

I agree with you Matthew and Graham, nice as a starter or an accompaniment to something, but on their own they are a little dull. The last time I made one as a main course, as much as I enjoyed it, I just found it was too much of the same texture and flavour.

I am sure we will see them being flogged on ebay etc soon as well!

The article below appeared in the FT today - would be interested to hear people's thoughts. I can't help but feel that this is a waste of the mans tallents, and a PR event for him more than anything - oh, and the chance to say you were the first chef in space! A lot of chefs have worked with airlines and cruise ships as the development chef or consultant, and some, e.g. Rhodes and Nobu have branded venues on ships, would be interested to hear any anecdotes or views on this. Alsohas any one tried any of these, and if so what do you think, is Nobu at sea any good, will we ever see a michelin starred restaurant at sea? The ones I have tried have certainly not blown me away or been any reflection on the chef behind them. Chef for the stars The European Space Agency and the French CNES space research centre have enlisted Mr Ducasse's company to develop a full range of tasty, nutritious and healthy meals for astronauts. The first experimental dishes have just been sent to the space station by Russian spacecraft.

Its not that the room is ugly or anything, just rather soul-less and cold. It is very much about the food, and the room almost seems to emphasise that, forcing you to focus on it. It is not the kind of setting where I can immaging you going out with friends and having a good old laugh, having a pleasant and enjoyable evening yes, but that is it.