cabrales

My take on Hiramatsu – Good enough, and clearly deserving of a Michelin star, but no L’Astrance! There are clearly aspects of the restaurant, apart from the cuisine, that were helpful to Michelin’s award. And only two noticeable Japanese influences (the use of clear consumme/bouillon almost as a sauce or principal ingredient in certain dishes, and the manner in which egg was steamed). If I were not deliberately evaluating this aspect of Hiramatsu’s cuisine, I would not have identified these influences. I would consider the cuisine French. Additional discussion can be viewed in “Hiramatsu – Now In Paris” under “Japan”, and “Guy Savoy” under “France”. Dorie – Thanks for your recent post under the latter thread :) Menu “Saveur D’Hiver” – Menu Degustation, Quatre Plats en Demi, Fromages et Dessert (Tasting Menu with “Tastes of Winter”, 4 Dishes in ½ Portion, Cheese and Dessert; note ½ portions were generous) Raviolis de saint-pierre et d’aubergine parfumes aux petits legumes de Provence (Ravioli of John Dory and aubergine perfumed with little vegetables from Provence) Foie gras poele aux huitres, poireaux au champagne et sauce aux truffes (Pan fried foie gras with oysters, leeks and with champagne and truffle) Bar de ligne braise sur coulis de citron confit (Braised line-caught bass on a coulis of lemon confit) Selle de chevreuil en croute, roti aux oignons doux et marrons ecrases (Roasted saddle of venison in a pastry shell, with onions and crushed chestnuts) Fromages Duo de cornets de marrons aux coulis d’abricot a la lavande (Duo cones of chestnut with apricot coulis and with lavender) Bollinger R.D. 1985 ½ Bottle of Gev.-Chambertin 1997 Coffee (indicated on the bill as Moka Sidamo of Ethiopia) The meal unfolded with appealing amuse-bouches of thin slices of (Spanish?) ham drizzled with olive oil (Dorie – the oil was indeed excellent) and a “royale” of black truffle. The latter amuse consisted of a small shotglass housing steamed egg custard that was smooth and light, and that reminded me of comparable items offered at certain authentic Japanese restaurants. Covering the custard was “consumme de volaille” (broth of fowl/poultry) – surprisingly dark and intense, and likely including pigonneau in the preparation – with small shards of aroma-enhancing black truffle. I was glad to see the ravioli of John Dory with aubergine featured on the tasting menu, as the combination was unusual. The dish worked, with two flavorful decent-sized pieces of John Dory lodged loosely, together with the succulence of large pieces of aubergines, underneath a thin pasta layer. Very small, diced vegetables (including different roasted peppers and zucchini) added aromas and depth to the dish. My only (minor) complaint when I was sampling the dish was the use of a yellow-colored, cream-based, fairly thick sauce that was uninteresting (together with the nice olive oil), but in hindsight the sauce allowed the other flavors in the dish to come through. The foie gras/oyster/leek/truffle dish was impressive, despite my reservations (prior to tasting) about the potential complexity associated with using so many principal ingredients (another pet peeve). A slice of pan-seared foie gras that, despite its lack of too much thickness, displayed a luscious interior alongside the slight crispness associated with pan-frying along the edges. On top of the foie was a thick bright-yellow colored dollop of a bernaise-like sauce with leeks and a champagne reduction. It was laced with large pieces of black peppercorn, and materially augmented the foie. The foie was sitting in a meat-based (likely chicken or veal, but refined and likely made with herbs I could not identify) bouillon that was appropriately gentle. This I found to be a Japanese influence, as it is relatively uncommon (although not unheard of) for French chefs to use a bouillon or consumme as essentially a sauce. Also sitting in the bouillon was a wonderfully refined and fatty single oyster, draped with a delicate leek section that was a blush pink color. A pile of sliced green cabbage, nicely sprinkled with small truffle slivers, completed this dish. As Dorie mentioned, the sea bass with lemon was appealing. Dusted appropriately with a limited amount of orange-colored seasonings, the flesh of the bass was nicely prepared and the skin was crisp. Two slices of lemon confit added a bitter “kick”, which melded with the cream-based sauce (which likely also had traces of lemon, although it did have ever-so-slight connotations of sweetness as well). Behind the lemon confit was a mashed item that I believe contained celery root and possibly potatoes. While my personal preference is for bass cooked less than it was at Hiramatsu, I would imagine that most diners would consider the amount of cooking for the bass to be just right. So far, so good – if the venison dish had been as good as the dishes already described, I would have still considered Hiramatsu considerably less appealing than L’Astrance, but I would have been happier with Hiramatsu. The venison dish disappointed not due to the preparation method (which was nice), but from the particular piece of venison I was served (a bit “mushy”in some places, even though most of the piece was appropriate in texture). Two round pieces of venison flesh were wrapped in an extremely thin shell that reminded me of the crispiness of skin (which it was not, of course). Nice, dark sauce. A hearty diced chestnut side – creamy, and yet with enough of the chestnuts intact to taste them. And a good roasted small onion, which not only housed a wonderful onion-flavored veloute, but also allowed the tasting of the onion flesh (including inside the tiny “lid”) that comprised the container. Only average marks for the cheese plate, with no meaningful blues. However, top marks for the chestnut cone – a beautiful, lean cone of light, sweetened chestnut puree, with a whole candied chestnut alongside. Also, nice use of bits of lavender strewn on the plate. The use of light yellow, light green and medium brown effects in spirals up the cone was visually appealing. If the above description sounds a bit mechanical, it is not because the restaurant is wanting. I have to admit, however, that, for me, Hiramatsu was not a revelatory restaurant experience, but neither were many others I have had recently. I liked Hirmatsu enough (for its price point) to make a return reservation there on the spot. The wait list for certain weekend reservations is now well into March; the restaurant does not appear to have a 30-day reservation policy. Note Hiramatsu offers a business lunch menu at 46 euros (please verify availability before reliance). The menu described above was at 90-100 euros. L’Astrance’s tasting menu offers many more dishes at a price range lower (and with wine, to boot!) than the latter. But wholly apart from price considerations and focusing only on cuisine, L'Astrance would be my strong recommendation over Hiramatsu. Decor and Wine List The external surroundings and interior decor of Hiramatsu are quite beautiful. Lodged along a small road on Ile Saint-Louis, Hiramatsu overlooks a Seine landscape that on Saturday was framed by the greyness of a small refreshing rain and defiantly barren tree limbs. When I arrived in a cab, a member of the dining room team (maitre d’ and one member apparently of French origin, the sommelier and another member apparently Japanese) was on hand to open the cab door and gingerly lead me into the restaurant. The decor was modern – the entryway being bordered by a glass screen with muted “dots” sparingly included in the glass. Along the right hand side of the restaurant was an elegant, but modern, expanse of dark, dark wood, on which were arranged tall leather medium yellow seats that could slide along the wood. The free-standing chairs were modern-looking, and done in any ivory/yellow color with cone-shaped legs. On the left were some tables for two people, at one of which I sat. The dark-brown, yellow and ivory/yellow colors were nice, and contrasted with the more traditional looking wooden beams that adorned the ceiling area of the dining room. The wine list is strong for a one-star restaurant, with developed selections for Champagne and white Burgundy for a restaurant at that level. There were some wines with a normal restaurant mark-up, others that were quite well-priced (e.g., a 1988 Krug Clos de Mesnil at 1800 FF, 1985 Salon at 1200 F). A 1971 Batard Montrachet in half-bottle (1700 FF) tempted me! The wine list lacked depth in white Bordeaux. (I did not review the depth or strength of the red wine selection.) Clearly, the wine list would have been pleased Michelin at the one-star level (6-8 different years of LaTour; 5+ different Salon years, the occasional very old bottle). The wine and food service was good, with the very knowledgeable Japanese sommelier (or at least lead wine person) having a bit of a Japanese style in speaking French and speaking slightly more rapidly than I would have wanted. The maitre d’ noted that Guy Savoy had been at the restaurant recently, and that Chef Hiramatsu is at the restaurant two weeks out of every month. He was there when I visited, although he did not tour the dining room and I (uncharacteristically) did not ask to visit the kitchen. The restaurant has a small circular stairway in the back leading upwards to a private area. Ice Cream On Ile St-Louis The headquarters of Berthillon, also on Ile Saint-Louis, were sadly closed for the school break. I readily located two nearby cafes offering ice cream (Le Louis IX and L’Escale, at 23 and 1 Rue des Deux Ponts, respectively; the former did not serve the item cold enough). I sampled a bit of the following flavors: (1) Rum Raisin (French name: Creole) – strong rum flavors, and nice utilization of white raisins, (2) Hazelnut (Noisette) – contained broken nuts, and was also strong in flavor, (3) Candied Chestnuts (Marrons Glacees) – a disappointment, given that the flavor was weak and the texture of chestnuts was not reflected, (4) Coffee (Moka) – ordinary, and (5) Pistachio – bland. Overall, the Berthillon ice cream was nothing special. The texture was like that of many other ice cream I have had, and the flavoring could not be described as memorable.

Scott -- What did the chef say about the eggs? And how did he come up with the separate preparation of the whites from the yolk so thoroughly discussed in another thread?

Robert -- I should add that I received no support from Steve P or Marc (MarcCosnarddesCloset) in my efforts when Guy Savoy was at our table (on 3-4 separate occasions) , except when Steve P asked some questions of the maitre d'. Here were my indirect attempts: (1) "Where do you receive your inspiration, from your family?" (Answer: his mother is a professional chef, he gets inspiration from products and from all sorts of places), plus related follow-up questions, (2) "Has your family been in that region [of origin] long?" (Answer: 50+ years), and (3) "Where there any particularly meaningful aspects to earning three stars?" (Answer: Vague answer regarding meaningfulness). So there. Steve P, Marc and I each have a 2 hr-plus video offered to us by the restaurant, featuring G. Savoy and certain French products. One of us should review it for Robert and Steven's sake. Bux -- I agree that the question was inappropriate. I'm glad no direct questions were posed to take away from a period of such happiness for G. Savoy. In hindsight, I feel dissatisfied with myself that I asked what I did, even indirectly. It should not matter what G. Savoy's origin is; people should speak about his cuisine.

As with all discussions involving species that have different subcategories (unlike panda, which are fairly obvious in the animals covered), the question of whether shark is being depleted turns in part on definition. Are particular types or subcategories of shark under threat? I doubt that the shark family as a whole is in danger of extinction or severe depletion. As for shark's fin soup, it is absolutely delicious when well-prepared. The textures of the separated fins, when combined with long-cooked dense chicken soup, are remarkable. Some diners choose to add slivers of Chinese top-quality ham or uncooked bean sprouts. Vinegar is also a traditional accompaniment. By the way, in NYC, when I looked last year, the Joe Shanghai restaurant on West 56th street had shark's fin soup for under USD 15/person. It was not the best rendition of the soup I have sampled, being a bit salty and only having a few slivers of shark's fin (expected though, at that price). However, it may be worth a try. (Note the soup is not available at the Chinatown location, and members interested in sampling it should verify its availability with the restaurant.) Note that there is fake shark's fin out there, so sampling should be undertaken with care. The item is offered at very high prices in some restaurants.

Vivin -- On the truffled potatoes at Guy Savoy, they had an unusual, elastic-like texture that did not detract from smoothness. That texture reminded me a bit of aligot, but with much less elasticity than that typically associated with aligot. While Steve P sampled even more generous amounts of truffles at other restaurants, I'd have to say that G Savoy was quite generous with respect to truffle shavings with our table. Also, the restaurant was generous with respect to gratuitously proffered second helpings of dishes, including the truffled artichoke soup! The next day, I noticed a small stall featuring Provence's truffles at the International Salon of Agriculture at Porte Versailles, Paris (Hall 3). If you are still in Paris, the Salon would be a lot of fun. Admission is 10 euros, and the event will be in place through March 3 (please verify if members are planning to attend). The Provence truffle stall had truffles in goldfish bowls, for people to smell, and smaller glass jars with the Chinese imitations (whose smell reminded me of certain bathroom cleaning fluids), as well as Burgundy truffles. It was an interesting direct comparison of the aromas. The stall operator indicated that Chinese truffles are much more difficult to detect when marketed by unscrupulous persons, because they offer the Chinese truffles mixed in with Provence or Perigord black truffles and in a container that has been deliberately used to house the latter kinds of truffles. The Salon featured all sorts of animals, including 30-40+ types of beef and dairy cows. Charolais were emphasized, as the Salon is honoring Burgundy and its products this year (this may be the first year a region has been so highlighted). Charolais was available to be tasted at numerous stalls, some requiring payment. There were probably over a thousand stalls, including those featuring exhibition livestock, cheese and charcuterie vendors, smaller wine producers, and activities for children. Halls 1, 3 and 4 have the most items for sampling. In some instances, the products were free; in other cases, a small charge was imposed. I was at the Salon for five hours, and sampled, among other things: (1) Different types of Societe's Roquefort, Hall 1. The taste can be affected by which cave the cheese is aged in -- (a) Cave Baragnaudes (described in a brochure as having honey connotations and as being refined; it was my favorite of the sampled); (b) Cave des Templiers (much stronger and a little more coarse); and ( c ) Cave Abeille (more prevalent when Societe is served in France). Papillon was also there, but in a smaller Hall and with only one tasting of its Roquefort. At the Hotel Moderne at Saint-Affrique close to Roquefort-sur-Soulzon, sic, ten different Roqueforts can be sampled. (2) Brittany Pork, Hall 1. While Brittany is not famous for its pork, this stall featured a large roasting machine (taller than a person), and had different cuts of pork just waiting to be taken in. One has to view videos on farming methods in the region in order to proceed to the tasting, but the taste of the pork, dipped in mustard, was excellent. (2) Oysters from Southern France and other regions, Hall 3. There were a couple of oyster places sprinkled throughout the exhibition halls. I also had raw whelk (called "clams" in French for some reason), which was my first sampling of them without preparation. (3) Oeufs en meurette, Hall 3 (area operated by the restaurant Le Bourgogne). A specialty of Burgundy, this dish presented fully-cooked eggs in a red wine sauce (with a bit of bacon) and small onions. I disliked this dish, even though I had been looking forward to sampling it in Burgundy. (4) Kouign-Amann with Brittany's cider, Hall 4 (Brittany section). This was my most memorable food item from the Salon. Bux had recommended it to me in connection with my intention to visit Pierre Herme (see "Angelina -- Paris" thread under "France"), but I did not have time to sample there. Imagine my glee when I saw it at the Salon! Butter and sugar flavors oozed through the warm cake, which was textured without pastry bottom and simply delicious and warming. The Brittany cider sampled went well with the Kouign-Amann. Also available, but not sampled, were prune or plum cakes that seemed to be another regional specialty. (5) Cheese Raqlette (sic) with Charcuterie, Hall 4 (Savoie section). This was sampled at a restaurant's stall, but was sub-par. (6) Violet and Verbena Ice Cream from Provence, Hall 3. I also bought sugar-crystallized violets from a small vendor in Hall 3. (7) Small armagnac and champagne producers, Hall 3. (8) Milk bar, Hall 1. Different syrup flavors were added to machine-dispensed milk (honey and hazelnut syrup were separately sampled)

stellabella -- It tasted like chicken, including with respect to texture and smell up close? And what about the eyes -- where they open? I prefer birdies with eyes shut when I eat them, if the head is included (as I like it to be). But I think I could eat them readily with their eyes open. It's the rat-like aspects of the guinea pig that would pose problems for me -- including the teeth. Finally, where did you eat this item?

Viewing the "Absinthe" thread under "General" reminded me that St John has absinthe, by the (shot)glass, on the digestifs menu. Also, I have seen absinthe at certain Tescos!

Wilfrid -- How about wishing you a quasi-gluttonous weekend, then (at restaurants, without the need to host)?! I don't know if you consider that better or worse than restful, but I'm wishing you only what I expect for myself! I have to say that Adam's hosting of dinners around once a week sounds pretty draining. Note his list of specific foods was only of the canapes during one such event Plus, you haven't indicated you might post a new thread next week yet!

Adam -- Thank-you However, if the process is going to take too much of your time, please do not feel like you have to respond to all the above questions and please do not feel time-pressed. Have a restful weekend ...

Adam -- Is Arabic cuisine similar to Asian cuisine, in that it is actually a range of wonderfully diverse cuisines (with, as you know, even a range within, say, Chinese cuisine)? I know nothing about Arabic cuisine, unfortunately. When you have time, please consider discussing whether Arabic cuisine affected certain European cuisines more than others, and whether the extent of influence was impacted by factors other than geography and trade routes. Also, I wonder if your readings into Arabic cuisine shed light on what the role of women in certain Arabic socieities was and/or presently is. Finally, what types of materials are you reading?

Adam -- Wow! You made all those items, except for the steamed pork buns?! Almost every canape item sounds most yummy. For example, I do not even know what Cevapcici (Croatian skinless sausage) is, let alone know how to prepare it. You mentioned you were up until 4 am, but what was the total preparation time for these canapes? Wilfrid -- Every week -- that's more like it

For members who may be focusing on the French board and not monitoring the UK board, see the discussion under "Those stars in full" in "United Kingdom and Ireland" too (a bit more theoretical, for those who are interested).

Bux -- On Brown, Wine Spectator notes: Brown "began working for Michelin as a simple inspector in 1971, rating restaurants in England. ... For the last four years, he has worked as Michelin's publicity director in southeast Asia." http://www.winespectator.com/Wine....00.html

winodj -- I'm going to make a fool of myself responding to this, as I do not cook (please bear that in mind). But when I deconstruct restaurant dishes, I imagine the following might be helpful: 1. Fresh Herbs/Varied Oils. Malawry mentioned spices, etc. Fresh herbs can add a great deal of flavor at limited cost, due to their utilization in limited quantities in a dish. On oils, why utilize only olive, when you can use oils flavored with different nuts and other items to augment taste? I appreciate that specialty oils may be an investment, but the value per use might be worth it? 2. Growing Food. I have no idea how expensive growing one's own food would be, but I would imagine that, depending on where you live and the time you have, this may be a way to sample foods that would be expensive to purchase in a store. Maybe I have been reading about tomato-growing and canning too much in "Member Bios".... 3. Butter, Salt, Cheese. As noted by others, simple things could make a difference. Consider being deliberate about your choice of salted or unsalted butter in cooking, and what type of butter you choose. Same for salt, which is the subject of another thread. In many French restaurants, parmesan seems to be used as a flavoring ingredient in a number of non-salad dishes (e.g., Gordon Ramsay's pumpkin amuse-bouche). It could presumably be used in limited quantities. 4. Anchovies (subjective). I prefer them fresh, and larger. However, I also accept tinned anchovies and sardines and mackeral. I like using these types of fish to add flavor to salads. If you don't mind the "fishy tastes" of certain oils in sardine tins, for example, I imagine that could be saved and utilized as well. :confused:

Bux -- I wonder if Brown's time working in Michelin Asia might have contributed to his confidence in Hiramatsu's approach. I have been thinking about 2002 being Brown's first full year with Michelin in the context of Guy Savoy. For the chefs that have awaited their third star for very lengthy periods (Roellinger, Guy Savoy and arguably Dutournier; I would not consider Rostang to legitimately have comparable hopes as the prior three), this year could have been viewed as a particularly important one. It may have marked the best time for a "fresher look" at their prospects for ascension or stagnation.

Wilfrid -- Your last post has answered a question I've had since reading your bio and certain posts quite a while ago -- why you dine alone a lot when you have a family On microwaves, I'm quite dependent on mine. I sometimes use it to heat up certain Campbell's soup (the ones that aren't cream-based, like chicken noodle), Lean Cuisine (my favorite is spaghetti with meatballs, to which I add certain peppercorns) or other frozen dinners. From watching the Progresso ads and tasting Progresso, I have to admit that it's chunkier and more flavorful than Campbell's chicken soup. However, I still stock the basic Campbell's soups, like chicken noodle and cream of mushroom, and do not substitute Progresso.

Dorie -- Thanks for the update. What appetizer/entree did you have and how were they, if you have time? On small restaurants, Les Ormes in Paris, which also recently received its first star, is supposed to be quite small too. Have members visited it? Finally, some sad quotes from Jacotte Brazier of La Mere Brazier, on not having any stars for the first time since 1932 (rough translation): "I've failed to maintain the Brazier tradition, that's for sure, and it's pointless to seek excuses. I will never claim that I have been wronged -- the Red Guide is a benchmark reference. These are serious people who behave without bias, and who do not know restaurant owners. They go and judge. And I imagine that, to remove a star, they came more than once . . . . That means that there was something wrong, and, doubtlessly, that people wrote [to Michelin]. I've failed and that is what is most mortifying. In 2001, we celebrated the 80th anniversary of the restaurant; now, I've lost our star. It's more than frustration; I've caused humiliation for our name ...."

Simon -- It was listed together, as a single appetizer. I did eat the two parts of the dish separately, but, that being said, I didn't think the kale too severe. The oil in which the kale was served had acidity to it. In fact, before sampling the dish, I had thought the capers would be a poor match for the kale, but that was not a problem in hindsight I was quite surprised by the fatty nature of the cheek pieces served up. I agree that the only other time I had kale, it had a stronger taste. However, in the dish last night, it tasted like asparagus (with slight celery connotations, but not with respect to the "strands" in typical celery). There was a dish that I almost tried last night -- fish soup. I wonder if it is like fish soup from Southern France when served at the restaurant. I also followed up with the restaurant about the whole pig -- apparently, figs, plum and other fruit are stuffed into the pig. The dining room member indicated the head is served to diners whole, with, obviously, the snout and ears. This was of some interest to me given my failure to take in the same at Pied de Cochon in Paris. (See "I want to eat it .... I really do ..." in "Adventures in Dining".)

That is a question I was interested in putting to other eGulleteers ... Adam's post reminded me that I have certainly prepared canapes for larger groups. ... I don't have as many opportunities to cook for people as I'd like. I wish it was every week, but it's never more than once every couple of months. Wilfrid -- Yes, I have been wanting to ask that question since I saw Malawry's bio. The reasons are that I have wondered (1) how somebody cooking for more than, say, two people could have the time to appropriately eat each dish while contemplating/preparing the remaining ones, (2) how occupation of the dual role of diner/chef can limit the type of dishes that could be prepared (e.g., dishes that permit a larger proportion of work to be done in advance) (and the extent to which that might have contributed to the prevalence of restaurants), (3) as alluded to an earlier post, whether the preparation of a meal can confer pleasure by becoming an extension of the meal experience (just like evaluating a meal during its progress and afterwards is, for me, part of the meal experience), and (4) how the different number of people typically dining together within different societies (e.g., certain Chinese "family style" dining arrangements) could affect whether the chef can dine alongside. Also, why do you not have opportunities to cook for people as frequently as you would like? For example, could you cook the same elaborate meals for you and your Beloved? You mention you use different sauces -- do you offer two-services for a single dish at home? I like two-service dishes at restaurants generally, and wonder whether members have tried them at home. I'd be interested in hearing what you and Adam typically prepare as canapes too, when you have time.

Wilfrid -- I agree, at least with respect to birdies. For birdies, cute often means small, and small means fragile bones and all sorts of serving possibilities. However, a guinea pig has certain visual features that bring to mind a rat, and that might lead me to hesitate (siege of Paris precedents notwithstanding). Also, were you serious in indicating that there is an Ecuadorian restaurant in Queens that serves them? What is the name of the restaurant?

Adam -- I like oyster in oyster gelee too. (See "What are vegetarians missing" in "General", p. 4 -- Where any of those dishes similar to the one John made for you?) I'll have to look up what Haggis and ziggurat are. And I thought you would cook French food, among other things, because it is an important part of the culinary landscape. That's why I asked about ethnic, as I guess I have not personally thought of French food as etchnic. Culinary history interests me, but my interest covers a more narrow subject area (i.e., French cuisine at restaurants in France -- tommy, don't post me a picture, please!). When I visited Spain (not the Barcelona area), I saw some examples of Moorish architecture and that led me to wonder what Moorish food is like and ask whether aspects of it might be reflected in some versions of Spanish cuisine.

I had a pork cheeks with kale dish (appetizer size) at St John last night. It was quite good. magnolia -- I almost went to Mju or a Japanese restaurant ;) The pork cheek meat was satisfying -- served appropriately hot in small, unevenly-sized cubes, many of them ladden with semi-liquid fat. There were some effects reminiscent of crackling (incl. the aroma). The meat reminded me of the meat of roast suckling pig found in certain Chinatown noodle/meat shops (generally served cool). The cheek cubes had been fried just right and were served immediately afterwards. Perhaps the only minor negative was that some parts of the meat seemed a bit saltier than others, for reasons unclear. The kale, a vegetable which I had probably taken only on one other occasion, had stronger asparagus connotations than I remembered and was served with capers, bits of parsley and a light oil-based concoction.

Bux -- I'd never heard about this item before -- thanks for the input. It looks good from the link, and I'll try it if I see it.

Adam -- If you want to discuss it, what were the dishes in some of the meals John cooked for you? I guess he doesn't specialize in pastries after all, even though he seems to have pretty advanced questions in that regard. Are you a "high tech", or cooking utensil/gadget-intensive, cook? I somehow imagine your cooking in a more "traditional" way. Six to eight people is a lot. If you want to discuss it, what types of "ethnic" foods do you tend to prepare? On the wild boar you cooked this birthday, is that the 12-people meal? I had wanted to ask whether you might have enjoyed the meal differently (not necessarily more) if you had not been the cook. Do you generally cook on your birthday because you want to? I sometimes wonder what I'm missing in not being able to cook. It would seem that cooking a meal could be linked to eating it in so many ways that both parts could, in certain situations, become more meaningful. Also, did you bake your own birthday cake and what was it?

Adam -- Why did the guest only not eat farmed meat? Is it a question of taste preference, religious considerations or some other reason?