Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

The right time, the right place.

Andy Lynes
 Share

Recommended Posts

Andy Lynes

Andy Lynes

Posted
Posted

Racine seems to have been welcomed with open arms by critics and customers alike. It would appear that London was crying out for the sort of robust French food you are currently dishing up, and is in strong contrast to the "jelly and ice cream" school of cooking that makes the headlines at the moment. Is this a happy coincidence, or did you sense the time was right for such a venture?

Link to comment
Share on other sites
tripe

tripe

Posted
Posted

Yes we have been very lucky. But I also think that the food I am cooking is what people find very accessible and comfortable. They have missed. Wher I am lucky is that people want to eat what I am happiest cooking

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...