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Fibilou

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Everything posted by Fibilou

  1. Fibilou

    Rose petals

    I am having our caterers make an adaptation of Pierre Herme's ispahan for the dessert at my upcoming wedding, I am doing the rose petal garnish myself. Please could someone give me a tip on getting the "dewdrop" on the tip of the petal perfect - I was thinking gelatine leaf, but have experimented and cannot get it quite right. Also it would be helpful for the florist to know which roses to order. Thanks
  2. Fibilou

    Liqueurs

    The scariest thing I have ever tasted is a german spirit called topinambor - it's made from jerusalem artichokes and is fiercer than you would believe possible at, I think 55%. I used to work for a German man and it's a speciality of his village - apparently everyone lives to about 200 because of the llife lenthening liquor - I reckon it's just the preservative nature of the alcohol !
  3. I worked with (and stepped out with) Marc when he was at the Mirabelle in Eastbourne (in the days before he had his own restaurant) - and I would heartily recommend anyone visiting Liverpool pays his restaurant a visit. His consuming passion in life is food and this is reflected in the quality and inventiveness of his menus.
  4. Hello Simon, I used to work with your brother at the Grand ! How is business ?
  5. Fibilou

    Jules Verne

    Yep, me. I was taken for valentine's night by my fiance, it was an experience indeed ! We had a superb view of the trocedero, being seated right in the window (concierge at the Crillon do a superb job of getting you a good table !) First course was a mousseline of foie gras, excellent and served with toasted brioche. Second up was langoustine tail, simply served but perfect. Third up was a fillet of bass with champagne sauce and champignons de paris. Main course was a perfectly cooked lamb saddle with artichokes barigoule and pommes souffles. Dessert was a take on Hermé's Ispahan gateau but without the lychee, wetter and with puréed raspberries and rose ice cream. We were so impressed by this dessert we are having it recreated for our wedding breakfast. Petits fours were delightful. Service was excellent. Well worth a visit, when i get home from work I will post some pictures.
  6. I'll take the Burnt pudding with thoraxic of hen followed by the Folded sweat pastry please waiter
  7. Ah, as opposed to "haybox baked" ?
  8. Can I just check - is what is referred to as gelato what would be known as Ice cream in the UK ? I'm new and am still finding my way around the american names for ingredients and foods !
  9. I wish we could get half those interesting H-Dazs flavours here in the UK - we only get about 8. I'd love to try the pomegranate chip
  10. In the UK it's mainly Burger King, KFC and maccie Ds. You can buy prepackaged sandwiches in most supermarkets; there are plenty of coffee bars like Costa Coffee (an english one I think), Starbucks, Coffee Republic. Most people eat sandwiches and crisps (salt and vinegar are my favourites) for lunch here. Late night food (post pubbing and clubbing) is usually cooked by turks who own all the late night kebab shops - doner and shish kebabs, garlic bread, chips. One very popular dish is "cheesy chips in bread" - basically chips with melted cheese wrapped in a pitta bread and then coated with garlic mayonnaise. Yum, can't be beaten especially in my local turkish place where they make their own flatbread for it. You can either sit on a bench seat by the fruit machines, at a plastic covered dirty table or just take it away and eat it in the street. Most kebab shops sell pretty much the same menu, beefburgers, chickenburgers, kebabs, pizzas (thick crust laden with cheese), garlic bread, hummus adn taramasalata (nobody ever orders it) and chips - cheesey or in bread or just plain. Everything comes with mayonnaise, garlic mayonnaise, ketchup, salt and vinegar. Most people also have loads of pickled chillies in their kebabs - which consist of "lamb" sliced off a huge, reformed cone of meat which is cooked over a brazier - again and again. It's then packed into a large pitta bread. If you are thinking that this all sounds very yummy, be aware that it is made with the most disgusting, fat filled excuse for meat possible and that eating these late night snacks leaves you with a very unpleasant fatty residue and makes you stink of oil - it's disgusting food unless you go to a really good place (of which there are few) Also popular are Indian and Chinese takeaways, though a very anglicised version. Think sweet and sour king prawn balls in batter, chicken tikka masala. Fish and chips is popular, but that's not really something you would grab on the run. Pizza is also popular, but again, something you would go into a restaurant for.
  11. About 150 and loads of magazines. Haven't bought a new cookbook for ages.. well at least 3 weeks ! Amazon is a dangerous website
  12. Fibilou

    Simnel Cake

    I just love simnel cake, especially with a very thick layer of marzipan running through it. I use my fail safe rich fruit cake recipe and top it with a layer of marzipan and marzipan eggs finished off with a blow torch. Yummmy !
  13. I think I would probably start by infusing some washed flower heads in milk then using this to start the custard base for the ice cream. I suppose if you were really superorganised you could try putting some flower heads in the caster sugar to bump up the flavour
  14. I find the constant use of the phrase "pan fried" very irritating. As opposed to what ? Sink fried ? Microwave fried ? Why not just used the adjective "fried" and be done with it ? Similarly the concept of "nestling on a bed of".....
  15. We once (several years ago) were graced with David Bowie and Iman taking lunch in a restaurant where I was pastry chef. She kept her sunglasses on through out the meal; he ordered my banana fritters with honey ice cream and sent back a compliment with the waiter saying it was one of the best desserts he had ever had. That made this pastry chef very happy ! Also the Spice Girls (dry toast for Posh), the Queen of Spain, Julio Ingelsias, some random politicians and footballers - I have been out of the industry for a while though, so nobody recent. I have also served room service breakfast to Liam Gallagher (frontman from the band Oasis - I'm in the UK, don't know whether you guys have heard of them much but they're VERY famous in the UK) while he was wearing a handtowel and nothing else
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