Gavin Jones
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Posts posted by Gavin Jones
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Caesar Salad - C. Cardini
Carpaccio - Harry's Bar - as is Italian food it does not have a chef attaching - though of course one exists.
Plus I think branding is almost exactly the point of 'signature' dishes.
Which appears to be what Ducasse has done.
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Even for a nice slice of boiled ham with parsley sauce?
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Is there a chef whose name is at all "known" who does not have a signature dish?
I think SteveP. wanted to accumulate evidence then deduce something.
Not a research strategy that has a great record.
I tried some examples to show that no meaningful conclusion should be available.
All I'm deducing is how reputation is spread.
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So both Novelli & Koffmann sign themselves with the paw of a pig.
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La mere Poulard - Omelette
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a signature dish just means that the chef is famous for it. His inventing the dish isn't a necessary component. What is important is that he (or she) made the dish famous and that diners traveled to his restaurant to eat it.
Thus Colonel Sanders qualifies.
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3 possibles
Colonel Sanders - Kentucky Fried Chicken
Escoffier - Peach Melba or the Guide Culinaire
Nico Ladenis - Foie gras served with Brioche & Caramelised Orange
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Basildog, all it indicates to me is that you have a long way to go before seriously pissing off either his Lordship or Simon.
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Where did you get your fish?
I roasted a chicken with a lime in. On a clump of watercress.
Some cheese. CdR with.
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London Orbital - Sinclair
The anatomy of Melancholy - Robert Burton
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Sour cream was frenched by a waiter
I'd be grateful if someone could explain this phrase to me?
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Had a single gentleman's supper.
Brace of (damnably french, but not bad) partridge roast with
an udder of butter. A few buttons for garnish.
And a slice of Brie to conclude. Washed down with decent
(v. minty) chilean cab.
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+ I thought it was a well-known fact that women were better tasters than men.
In all fields.
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I am also amused by the other (and historically more prevalent)
use of snob. i.e. as upwardly interested.
I am sure there are no cheffuckers/Gault et Millau bores who
participate in this site but it offers an ironic inversion of
the preceding.
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You don't think markstevens is just pointing out that much of this thread falls below the standard consensus of what constitutes an interesting discourse?
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debs, thanks for the review.
Reminded me of the Lamb shank curry at the New Tayyab that several of us enjoyed recently.
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It reminds me of a salad they had on at the French house from time to time
Snail, Pig's Head, Oak leaf
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So what did you have?
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The meal was so rich in fat that we immediately suffered from what I think was once delicately referred to as consumption.
I think you'll find that's conspicuous consumption.
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poached leeks ... with mustard vinagerette
Is a great starter.
A nice piece of mackerel can sit happily on some slightly caramelised leeks.
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... and risotto on pizza dough?
Almost certainly part of GR's masterplan to kill Simon with CARBS = DEATH.
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hotpants.
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But no phallophily. Except for that Donkey, of course.
Terry Durack, Independent on Sunday reviewer
in United Kingdom & Ireland: Dining
Posted
I like Durack's writing too - much less Jill Dupleix's.