Objective Foodie

Oops! Sorry for the late reply! Yes, the chicken was done sous vide, primarily to ensure that the filling was properly sealed off by the meat. Then, dried and seared for a minute on high heat. Hehe, it was a special occasion so we opened a bottle of Werlitsch Ex Vero II from 2006, a blend of Chardonnay and Sauvignon Blanc from Styria. His wines age incredibly well.

Second attempt for our chicken with vin jaune and morels. For this one we filled the chicken thigh with sautéed morels. It really hits the spot.

Steamed white asparagus with orange sabayon and a sprinkle of Shichimi Togarashi.

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, peel onions and carrots. 2. Cut 10% of veg, chop into 1cm thick pieces and set aside. 3. Sauté the 90% left (whole, without chopping) in a pressure cooker with some olive oil until some browning is achieved. 4. Put 1 tbsp of oil on a tray, add chopped vegetables, lardons and bone marrow. - Roast at 220C with convection until some charring can be seen on the vegetables. - Mix if needed while roasting - Half way through the cooking process, add chopped chorizo (1cm thick slices) 5. Add water and spices. 6. Once it boils, add lentils. 7. Close the pressure cooker and cook under max pressure for 10min 8. Turn off hob. Let cool down and release the pressure 9. Remove boiled vegetables from the cooker, blend them and return resulting purée to the cooker 10. Add half of the roasted veg/pancetta into the mix 11. Mix and adjust salt. 12. Plate and use rest of roasted veg and pancetta to decorate as a topping. Vegetarian version Replace meat by: * 1 tbsp of miso paste * Double the amount of veg. Change method with: * Roast all veg before cooking lentils. Then add 50% of them to the pot and cook with the lentils. Reserve the other half and chop into dices. * Add in and mix the chopped veg once the lentils are cooked. * Correct seasoning at the end. It might need more since there is no cured meat.

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 weeks.