Objective Foodie

Here is our recipe for a lentil stew that we often make. The vegetarian version is as good as the original. As any stew, it improves with time in the fridge. Lentils Yields 6 servings 1 large onions 1 large carrots 2 medium tomatoes 1 red pepper 500g of green lentils 1.5 litres of water (for better results: beef stock) 1.5 tbsp of Spanish paprika 2 bay leaves 1 tbsp of salt 1 head of garlic chopped in half Pepper 75g pancetta 50g of beef bone marrow (optional) 100g of smoked chorizo (Asturian) Method 1. Rinse the vegetable, pee

The Wines of Germany by Anne Krebiehl MW is very good if you are into Riesling or Spätburgunder (a very affordable way to drink Old World Pinot). I find that GG (Grosses Gewächs) wines by the VDP producers are extraordinary good value and highly underrated.

Hehe! It was a real treat after months in lockdown in the UK. Glad to see that you could enjoy a day out in NYC! And that Bründlmayer is delicious

Cassoulet from St John in London and a bold oaky garnacha.

We used a recipe from Georges Blanc, here's him making them on video. Apparently it was his grandmother's invention. The recipe is in French though

It's delicious! We used some roast chicken leftovers, so very fast to make.

First morel mushrooms of the season. A classic French Vin Jaune sauce with chicken and crêpes parmentières.

Our first moussaka with beef, roast aubergine, zucchini and potatoes. Improves with time. Nice pairing with Xinomavro.

Also, for a restaurant with 3 stars from Michelin we expected more consistency in the tarts. Photos in Google's reviews show an incredibly large variability. Some fully set, some clearly undercooked.

We have tried following the original recipe from Pacaud. Beating the eggs for 30min is clearly wrong, about 4 to 5min gives good results (or until the eggs quadruple in volume). The temperature of the chocolate sabayon is crucial for it to set at the correct consistency, closer to 70C it will resemble a crème anglaise, 75C a soft flan. After a couple of iterations we got very good results: We really couldn't find any decently written recipes, so we added ours to our blog.

Wild garlic pesto - a spring variation on our favourite pesto recipe. Served with stuffed zucchini flowers with ricotta and pine nuts.

We are sorry for the delay! It's a simple recipe for a quick pickle, based on a recipe from J. Weissman. Ingredients: 1 cucumber 1 fennel with its leaves 360g apple cider vinegar 180g water 15g salt 15g white sugar Optional: dill, garlic Method: Cut the cucumber into 1cm slices. Cut the fennel on a mandolin (2-3mm slices). Combine both in a jar. Bring to boil the vinegar and water. Dissolve the salt and sugar in the liquids. Pour the liquid over the vegetables. Cover and cool down. Ready to eat in 2-3h. It can be stored in the fridge for

Fried chicken, Nashville style, bathed in spiced oil. Mouthwateringly good! Haha! The fennel was pickled too. It gives a hint of aniseed that works well.

Nashville-style chicken burger with pickled cucumber and fennel. Joshua Weissman's buns are amazing.

Special dish last weekend. Venison pithivier, with ceps and chicken liver pâté. With some endives, turnips and calçots.