ravelda
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Posts posted by ravelda
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Phil from the Bacchus posted the link to the first of a series of instructional videos which will encompass sous-vide recipes, techniques and info on equipment as well as other modernist cuisine techniques. I found it ver interesting, so thought I would share it!
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Phil from the Bacchus posted the link to the first of a series of instructional videos which will encompass sous-vide recipes, techniques and info on equipment as well as other modernist cuisine techniques. I found it ver interesting, so thought I would share it!
http://bacchus-restaurant.co.uk/tutorials/lang.html
Moderator's note: broken link -- CA
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Fantastic news on the anniversary Phil - and great video - guess what I am doing over Easter!! Can't wait for the next installments - oh, and I must post about my meal last week - you really looked after me and the mrs, thanks for that!
There is certainly plenty for us all to look forwards to over the coming years!
Best,
David
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In addition, there are a lot of restaurants out there - a good review can be the deciding factor between restaurants, they can keep you up to date with what the competition are doing and how well or badly they are doing it, and they can attract a far greater client base than would be achievable by relying on word of mouth - especially those geographically seperated from you.
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lol - rumours come from all over the place - but you would be amazed how many people talk to each other! The fact I have spend the past week with a number of well know chefs and ex-chefs certainly helps! Still just rumours, you never know, it could be that nothing comes of it....I am fairly confident that it has been heavily talked about though! Retiring can get awfully boring after such an adrenaline filled life!
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I hear what you are saying RDB, but I ahve heard that MPW may well be considering re-launching himself on the restaurant scene as well - nothing confirmed, but it would certainly make sense!
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I have also just heard in the rumour mill that he may be considering a comeback in one form or the other a la Robuchon - now that would be interesting!
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Bugger - double posting! Oops!
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having been out of the kitchen for so long, and with food having moved so far and so fast - is he still up to it.
Are you implying that food moving on amounts to improvement? I would argue that good food has a few constant qualities and that a good chef understands these whatever the gastronomic zeitgeist.
If anything, haute cuisine was in a healthier state when MPW was still cooking. It was sophisticated and elitist, but as far I'm concerned that's vastly preferable to predominance of pop-rocks, tabletop crib-sheets on how to enjoy what you're eating, and the general attractions that techno-food has to the psychologically immature.
No, I am not implying that food mocing on amount to improvement. Certainly there have been a number of improvements and refinements - both in terms of style, cuisine and customer knowledge, perception and acceptance of produce and method. Now that is not to say that the food of Escoffier would be any less superb today than it was in his day, but spending a large amount of time without honing and developing one's skill, irrespective of what it is, is going to put you at a disadvantage.
I had a fantastic meal at Harveys many years ago, but looking at what is coming out of his kitchens these day and his comments about his own feelings about cooking (how much he loathes it now), I just question if he can get back to the top again. Time will tell - and fingers crossed we see him back in a restaurant gainaing acolades again (as long as they are not for out-swearing Gordon and being a general bad boy!)
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The big question for me is that - having been out of the kitchen for so long, and with food having moved so far and so fast - is he still up to it. Can he really come back and be at the cutting edge again...time will tell I guess!
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The big question for me is that - having been out of the kitchen for so long, and with food having moved so far and so fast - is he still up to it. Can he really come back and be at the cutting edge again...time will tell I guess!
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Squid, stuffed with pork meat, herbs, shallot, and garlic and then slow braised on a low heat for an hour and a half to two hours in a tomato sauce is divine!
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As Jamie has done 15 and then his school dinners campaign, and Gordon has done his getting people (ok mainly women) back into the kitchen cooking, I wonder what cahritable act MPW would do - answers on the back of a postcard!
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It will certainly be entertaining!
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I am still struggling with Marco's decision here - especially following his autobiography where he states that eh now hates the kitchen and has no passion for cooking! Clearly it is the passion for cash, fame and having more people to bully that is motivating him!
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Nice review Matthew - you are making Oz Clark blush!
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Wow - something has got you goat huh!
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Trying to be a bit cultural, I would have to say that a walk around St. Pual's nCathedral is an incredible experience - the architecture is truly spectacular. I would also recommend a trip on the London Eye, it is a great way to get a feel for how the City is laid out, and on a good day you can see all the way to Heathrow.
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A couple of places worth trying are as follows:
- Le Gavroche, lunch with three courses, half a bottle of wine, coffe and petits fours for £45
- The Bacchus, Shoreditch - "Fine Dining in Trainers", excellent value a la carte and incredible value tasting menu at £40 for 6-courses or £55 for the 9-course Aventura menu
- Rules - for the exerience as much as anything
- Tom Aikens - whilst some will disagree, I think this place is bang on the money
- Le Vacherin (I am bound to suggest that, but I think it is a great restaurant at excellent value)
- Hawksmoor
Also, have a look at toptable.co.uk - there are loads of special offers on this site like 50% off a number of excellent restaurants, and it is free to use!
Best,
David
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Actually, I quite enjoyed the article, made me chuckle to myself on the tube so that I had people looking at me like some sort of nutcase! The thing is with writing - you can never achieve all people all the time. Maybe that is why some writers aim to just piss everyone off all the time - means you are consistant at least!
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A couple of other places worth thinking about are Nobu Berkley, Roka or Zuma, Yauatcha, downstairs at L'atelier de Joel Robuchon, Fino, the list could go on!
Travel wise, cab is always more pleasant, but tube is cheaper (especially if you get a one day travel card).
Best,
David
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Now that would be a plan!
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lol - I have to be honest, I did ask him about that and any potential conflict of interest between the restaurants he supplies and reviews!
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I'm sure he would have if he could have! No, it was a set menu with 2 choices of starter and main and one desert. The food was not particularly good, but we made up for it with alcohol afterwards!
Cooking for our Queen
in United Kingdom & Ireland: Cooking & Baking
Posted
Whoa - have I missed it - has an episode already been aired?