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.

Fraiche

culinary bear
 Share

Recommended Posts

marc at fraiche

marc at fraiche

Posted
Posted
So unfair, the cold I mentioned on BD has ballooned into a full-on sneeze and cough fest. I doubt you'd want such a red-eyed and nosed customer in your restaurant Marc, so my hubby has just called to cancel.  :sad:  Sorry if it's too late, I wanted to see if I was well enough to go today. Hopefully we can rebook when you're back open in mid-Jan and I have my taste buds back. I will make it to Fraiche one of these days I promise!

sorry to hear that,i have the menu

for tonight

dark chocolate and hibiscus and vanilla salt

pink grapefruit textures

5 spice and pistachio crisps

butternut squash,wild mushrooms,french toast powder

parmesan ice cream

langoustine tail,black olive dust

parsley quinoa

chicken skin crisp

loin of venison,cocoa shallot

chervil tuber

braised gem

then choice of savoury or sweet following courses

sweet savoury

sweet and sour pineapple sweet and sour pineapple

lemongrass pannacotta cheese on toast

sour cherry

coffee blacberry fondant montie with cristalzed seaweed

`apple crumble`

hot chocolate shot, pink praline bridekirk cheese with truffle

adey73

adey73

Posted
Posted

Ah I remember that copy of the Caterer all those years ago, you used poppy seeds in a dessert I seem to remember, didn't realise you were in the Northwest. Blackpool to Oxton here I come!

What times/when you open for lunch?

marc at fraiche

marc at fraiche

Posted
Posted
Ah I remember that copy of the Caterer all those years ago, you used poppy seeds in a dessert I seem to remember, didn't realise you were in the Northwest. Blackpool to Oxton here I come!

What times/when you open for lunch?

yes that was one of the dishes im on the wirral about 1 hour 30mins from you if traffic is ok as for lunch fridays and saturdays just let us know if you book can arrange a tasting menu for you at lunchtime if your coming from sunny blackpool off to abac in 2 days excited and spending the day with chef at cinq centits with chef jordi

  • 2 months later...
adey73

adey73

Posted
Posted (edited)

I was supposed to be taking my folks to Fraiche for Mothersday, but my brother bought them a weekend in Edinburgh that clashed with our reservation. So yesterday I ended up dining alone, which is always a result.

So after my Sat Nav tried to take me back out of the tunnel, I managed to find myself in Oxton. Thankfully Oxton is a pleasing gentrified area that bares no relation to what my predictably lazy mind had projected. I found the place, which has a great dining room and on my table were a pile of high end cookbooks (a costly addiction of mine) and the tone was set for a fantastic experience.

First up was a bowl of what I take to be cooked, dehydrated and then salted Broad Beans

2321541700_3a4e730891_b.jpg

Then from the efficient front of house team came a small bar of perfectly tempered berry infused chocolate ingot.

2320749163_36743cf9b0_b.jpg

Next came a bit of cutting edge technique which I think I know how it was done, but I won't tell you of what they tasted. Edible pebbles.

2321575162_5984ed0dd8_b.jpg

served with a tube of Cep cream.

2320765765_8ca58eca8f_b.jpg

And then came what I seem to think was a gelified soup (all those lost years of low grade marijuna has affected my memory capacity)

2321624166_c41fdd0350_b.jpg

And then came the breads which were again fantastic quality with oil & butter.

2321624172_7f37b13cb7_b.jpg

Next out caramalised squash, parmesan ice cream and slice of truffle.

2321624174_b2144fe66b_b.jpg

Kentucky Chicken (could be wrong on that one)

2321624180_4971a0391a_b.jpg

Langoustine tail with a Chorizo gel.

2321624194_8d5a2d94b1_b.jpg

More Breads

2320863121_d925ced403_b.jpg

Basil Sorbet, Cumbrian Ham & Manni Olive oil (think it was per me)

2320863127_e5c4774624_b.jpg

Sea Bass, aubergine yoghurt and reduced verjuice.

2320863129_0dd594302c.jpg

expensive cutlery

2320863139_a260b81b70.jpg

dish of the day; pork belly (best I've ever had)

2320863151_824c571678.jpg

cheese & seaweed

2320863155_6765f9fdb4_b.jpg

crystalised rose

2320897395_706e68fe8e.jpg

errrr.....

2320897399_e7d52bfa34_b.jpg

cherry foam & lemon grass Pannacotta

2320897403_d75dc7777f.jpg

nitro chestnut

2320897407_fcf85f565d.jpg

chocolate orange

2320897409_76812bb657.jpg

tonka & chocolate (that's essential cuisine by Michel Bras in the background)

2320897415_1c9b5e2fbe.jpg

crumbles

2320912819_b2070cabd1.jpg

Pate de Fruit & lemon grass marshmellow

2320912827_ce6c54b952.jpg

It was absolutely fantastic. I really, really enjoyed my meal and the charming service.

The server even took the pisch for me taking photo's which am sure some of you will!

Not only did I get great food & service I also got a personal librarian to find me all of those titles I've always wanted. Marc has a achingly good collection.

That this man doesn't have a star and other lesser establishments do, makes me think Michelin should stick to tyre manufacturing.

Thankfully I didn't get to meet him because I would have fawned like a complete tw*t.

I now have a new favourite restaurant, in my least favourite city and I implore you, go.

Edited by adey73 (log)
spanielking

spanielking

Posted
Posted

That looks great. I think I would take the pith out of you for taking photos too :raz: But thanks for taking the trouble!!! It is def on my to do list this year. Its just on that fine line for being too far to go for a round trip meal for me, but if I can persuade other half to have another night out in Liverpool, then its game on! How many covers does it seat?

marc at fraiche

marc at fraiche

Posted
Posted

thanks for the kind words adey and glad you had a good time, the gellied soup is an carrot and ginger jelly with sourdough crisp and carrot soda using c2o

the errr is a lemon merignue pie, and the chestnut is my brand new item its coffee cream in the centre with blackberry gel and cocoa nibs made using the nitrogen , any questions feel free to ask il make it up as i go along :biggrin:

wackychef

wackychef

Posted
Posted
thanks for the kind words adey and glad you had a good time, the gellied soup is an carrot and ginger jelly with sourdough crisp and carrot soda using c2o

the errr is a lemon merignue pie, and the chestnut is my brand new item its coffee cream in the centre with blackberry gel and cocoa nibs made using the nitrogen , any questions feel free to ask il make it up as i go along  :biggrin:

A couple of questions marc ,whats the inpiration behind the chocolate ingot at the start of the meal? And can you really eat the peebles!!? :laugh:

Never trust a skinny Chef

PhilD

PhilD

Posted
Posted

It looks really good. I wished I lived in the North West.

Marc - do I see influences from Andoni Aduriz (Mugaritz) in the menu - the pebbles and the presentation of the cheese board for example? Nothing wrong with that as Aduriz has one of the best restaurants in San Sebastian at the moment.

Gary Marshall

Gary Marshall

Posted
Posted
Food looks great , and very interesting review.Must get myself over there.... Also have seen how much essential cuisine is selling on amazon for!! I've always wanted that book!

essential cuisine :blink:

I got a copy after mark askew showed me it at RHR a few years ago, it's in french though, try amazon.fr for a copy.

you don't win friends with salad

Infrasonic

Infrasonic

Posted
Posted

Which menu is that Marc/Adey, bespoke?

As Paul at Juniper is moving on it looks like a trip west will be required...

Photos are great, true porn :wub:

marc at fraiche

marc at fraiche

Posted
Posted
thanks for the kind words adey and glad you had a good time, the gellied soup is an carrot and ginger jelly with sourdough crisp and carrot soda using c2o

the errr is a lemon merignue pie, and the chestnut is my brand new item its coffee cream in the centre with blackberry gel and cocoa nibs made using the nitrogen , any questions feel free to ask il make it up as i go along  :biggrin:

lol yes ther are to be eaten, the chocolate is filled with freeze dried berry powder and vanilla salt.we also start menus sometimes with lollipops just to break the ice and hopefully get a smile!

the idea is to try to begin with items that customers wouldnt expect thus giving you a clear ground to begin with no expectations preconcieved, as in if we began with pumpkin veloute with white truffle oil you would say oh yes we are in a michelin style dining room

wackychef

wackychef

Posted
Posted
Food looks great , and very interesting review.Must get myself over there.... Also have seen how much essential cuisine is selling on amazon for!! I've always wanted that book!

essential cuisine :blink:

I got a copy after mark askew showed me it at RHR a few years ago, it's in french though, try amazon.fr for a copy.

The cheapest copy on amazon at the moment is £382! I think the rrrp was around £30 :laugh: criminal??

Never trust a skinny Chef

marc at fraiche

marc at fraiche

Posted
Posted
Which menu is that Marc/Adey, bespoke?

As Paul at Juniper is moving on it looks like a trip west will be required...

Photos are great, true porn  :wub:

adey had the bespoke menu

which i try to change often as i can

for e.g the bass is replaced with tartare of tuna with hot egg yolk and crisp black rice

marc at fraiche

marc at fraiche

Posted
Posted
It looks really good. I wished I lived in the North West.

Marc - do I see influences from Andoni Aduriz (Mugaritz) in the menu - the pebbles and the presentation of the cheese board for example? Nothing wrong with that as Aduriz has one of the best restaurants in San Sebastian at the moment.

the pebbles are based on the idea from mugaritz dont know the recipe from there but i use black rice and squid ink and hopefully the cep cream is different to theirs,

the sea weed idea i thought was mine damn that wheel have you seen it at mugaritz? i use sour dough, montgommery cheddar and cristalized sea weed

adey73

adey73

Posted
Posted

I imagine it's about a twenty seater.

It was the Bespoke at £55. I think I spent about £70 with drinks.

Sure, I got a buzz off the food but what no photo can convey the quality of the service. On another table were a group of older ladies jousting their childrens lives against each other. Every dish after the description got supplemental questions from them and the servers handled each one perfectly. It reminded me of the confident service at Commerc24 in Barcelona, but friendlier.

PhilD

PhilD

Posted
Posted
It looks really good. I wished I lived in the North West.

Marc - do I see influences from Andoni Aduriz (Mugaritz) in the menu - the pebbles and the presentation of the cheese board for example? Nothing wrong with that as Aduriz has one of the best restaurants in San Sebastian at the moment.

the pebbles are based on the idea from mugaritz dont know the recipe from there but i use black rice and squid ink and hopefully the cep cream is different to theirs,

the sea weed idea i thought was mine damn that wheel have you seen it at mugaritz? i use sour dough, montgommery cheddar and cristalized sea weed

Don't worry the cheese is safe. I was picking up on the comment Culinary Bear made in '05 as the pairing presentation was similar - I didn't notice the date - looks like you have upped the ante.

Aduriz's pebbles are baked potatoes covered in a very fine clay, he serves his with an aioli. He also uses his as an ice breaker and it works really well getting 6 of us into a really good mood before we dived in.

Matthew Grant

Matthew Grant

Posted
Posted
Food looks great , and very interesting review.Must get myself over there.... Also have seen how much essential cuisine is selling on amazon for!! I've always wanted that book!

essential cuisine :blink:

I got a copy after mark askew showed me it at RHR a few years ago, it's in french though, try amazon.fr for a copy.

The cheapest copy on amazon at the moment is £382! I think the rrrp was around £30 :laugh: criminal??

Are they being serious? I might sell my copy at those prices!

"Why would we want Children? What do they know about food?"

Tom Roberts

Tom Roberts

Posted
Posted

Thanks, Adey. I'm in Manshester over the Easter weekend so I think a trip to the Wirral may be in order.

Interesting take on the pebbles, I have had the Mugaritz version and, while they were certainly a novelty, taste wise they were not much above eating a real pebble. The black rice and squid ink sounds more promising.

Marc - out of interest would you always recommend the bespoke menu over the signature? When faced with the dilema between "standard" tasting menus and a suprise/bespoke menu (life can sometimes be cruel), I would instinctively go for the latter but I often wonder if (particularly for a first visit) the normal tasting menu would give you a better overall meal since this will contain the signature dishes perfected over time (both in terms of composition and execution). Also, I assume from Adey's posts that there was no (or little) wine involved - do you go in for a wine pairing with your menus?

adey73

adey73

Posted
Posted

As I was driving and engrossed in his books I didn't even look at the wine list.

I was offered cockatils on the way in and had a champagne number.

Matthew Tomkinson

Matthew Tomkinson

Posted
Posted
http://www.amazon.fr/Bras-Version-anglaise...05230131&sr=8-2

or as i mentioned, 56e in english from amazon.fr or even cheaper in french.

http://www.amazon.fr/Bras-Laguiole-Aubrac-...05230246&sr=1-2

though i did check mine out last night, just in case they really are worth £382.

Cheers Gary, just ordered one!

Have read the French version but will be good to read in English as going there in May.

The quest for perfection will lead you to role models that will last you for life (Nico Ladenis)

 Share
Go to topic listing

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...