Matthew Grant

My girlfriend also has a bottle opener on her keychain. While still at college it was well utilised when she used to smuggle 2 or 3 beers into the pub in an effort to save a little money before having to buy another 6 before closing time. She is a champion drinker, I'm very proud of her!

I misread that - I thought it said "he gave me syphilis"

They are not answering the phone - it goes sraight to an answerphone message. Previous reports I have read suggest that a Fax. letter or E-mail is the only way to make a reservation

I read somewhere else that bookings opened at 10am local time - I'm pleased to report that my Fax was accepted first time at 10:07! I have still heard nothing in return, I hold out hope though, especially as I gave them 6 alternate dates including midweek. I'm hoping for a Friday or Saturday reservation to celebrate my Birthday.

Unfortunately this is Bloc but was quite expensive (maybe I should just spread it on some Poilane). Aha! Duck Ravioli w/ Foie Gras and Truffles - a fiendishly good idea and in keeping with my current ravioli experiments (so far: Pheasant and truffle w/port sauce - excellent, crab w/leek and curry sauce - very good). How do you prepare the duck for the Ravioli (Confit?) and what do you serve it with? I think I shall then continue the foie gras and truffle theme and make some ridiculously rich and unhealthy sauce for a main course. Meat still to be decided.

If it melts I'm more inlined to add it to a nice rich sauce with truffles although Tournedos Rossini is a good idea.

Would it be suitable for a rich Beef Wellington or would it completely melt away?

I've recevied 2 tins of Foie gras d'Oie Truffe. What can I expect when I open them, any ideas on how I could incorporate them into a dish? Can i use them to Foie Gras butter? etc. etc. I've eaten Fresh Foie Gras many times but am uncertain of the composition of the tinned stuff.

WOW! Am I reading this right, La Tante Claire lost its 2 stars but the closure of the restaurant isn't noted? Can't believe that La Trompette didn't get a star. I wonder how BP and NPM feel about that? As for Hakkasan, I had Dim Sum there on Monday, following Jon's post. We thought the Dim Sum was outstanding, delicately made and well balanced flavour combinations, shame that a glass of beer was £4.50!

Cabrales, I faxed a couple of times to make sure and gave them 6 dates. I've received nothing in reply and whne phoning there is only an answerphone message in Spanish which I don't understand Has anybody else got any idea how long it will take them to respond?

Crab Ravioli with a leek and curry sauce - delicious, based on a suace in Sauces by Monsieur Roux. Slow cooked Herdwick saddle of lamb with garlic pomme puree, onion and tarragon tart. Slow cooked the lamb at 56 degrees, covered in Olive Oil with Rosemary and Garlic (as advised by Heston Blumenthal). The cooking technique was perfect but the lack of Maillard reaction really showed despite browning the fat at the very end, it just does not have the same effect as a quick cooking technique at a high temperature. Need to do more work on this.

It looked open when I walked past just before Christmas. As for Brockett Hall - 6 course tasting menu £85!!!! I have always meant to get around to eating at a Novelli establishment, but £85 for 6 courses at an unstarred restaurant!!!!! The wine list seems somewhat limited at the lower end, very little for under £35.

I am going to drive from Girona, you can fly with BA from LGW, approximate cost £91. I think there may be a rail link from Girona

Its worth noting at this pioint that Girona airport is closer than Barcelona airport to El Bulli by approximately 60km (if memory serves me correctly). I was planning to stay in Roses for a couple of days, it is only a 7km taxi ride from El Bulli.

Cabrales, more info please! I'm hoping to secure a reservation at El Bulli as well, where is San Celoni in realtion to Roses? I presume that El Raco Can Fabes is a starred restaurant?

Artisan are quite tight lipped about the restaurants they supply, but will confirm that they supply the tobacco flavoured chocolates to The Fat Duck.

Definitely La Trompette, almost definitely Locatelli. I enjoyed Embassy but am not sure that it was Michelin experience but I certainly wouldn't begrudge it a star if it was awarded one. How about Waterside to lose a star, I haven't been in a while, will the change of head chef make a difference? It would be controversial. Dead cert: La Tante Claire to lose both stars

Pheasant and truffle ravioli with port sauce followed by a Label Anglais chicken roasted with truffle under the skin and accompanied with a truffle cream sauce with homemade tagliatelle. Lunch today, shredded confit pheasant salad with a balsamic dressing and aged parmesan. Dinner later chicken risotto utilising the left over chicken legs from last night.

I'm with Andy on this (we were discussing this today before I saw your post). Prior to the change in the gas system (see my earlier post) there was a noticeable difference, but now I think people get caught up in the romanticism of drinking a pint in Ireland compared to drinking a pint in any other country.

I imagine that Guinness is brewed in more than one place in the US. It is brewed under licence in dozens of countries.

Several years ago, long before Extra cold, i visited the Guinness brewery in Dublin and the difference that struck me most was how cold they served the drink compared to most pubs, expecially those in England. The other thing that made Guinness a more reliable drink was when the barrels were changed so that you had a seperate gas supply. The difference was very noticeable (my girlfriends parents used to run a predominantly Irish social club), and the Guinness was a lot more reliable. Prior to that, the standard was variable with the best barrells clearly being those stamped "St. James Gate". We were never sure how we got these at the club but most of the Guinness was brewed in England, whenever you opened one with the Dublin stamp on it the quality was far better. This did all change (in my opinion for the better) however with the new gas supply.

I have a tip! Remove the date from this post! They'll be inundated with E-Gullet members and lurkers within minutes of opening the booking for the 2003 season! I was trying to keep it a secret! I have an e-mail from them saying that my request should be sent to them, presumably e-mail or fax is the way to go with this. From what I understand, you need to send a selection of dates and they will then try and meet one of your requirements. I have my alarm clock already set for that morning!

Hard to believe but when we visited San Francisco we ate in PLumpjack Cafe and found ourselves getting along famously with the staff. We were rather drunk by the end of the night and weren't in a position to really appreciate the genoristy they showed us when they left a bottle of Dow 1963 and a Graham's 1970 on our table and said "Help yourself, we'll be outside having a cigarette" Worst hangover ever the next day though, nearly had to miss the flight home! Edit Disclosure: Gordon's 1970 - didn't realise Gin had vintages! Obviously drank too much over Christmas.

I just wrote to Manoir to ask for an update on this and it is now planned for Spring 2004. Judging from Bapis post this could just be one of those events that is always going to happen "next year"