food

Petrossian Caviar

Petrossian Caviar

I am old enough to remember the rarity of seeing caviar on a restaurant’s menu. Dining at Michelin-starred restaurants was a regular occurrence in the early 1990s, yet the only recollection I have is from Marco Pierre White at Harvey’s. His now-legendary Tagliatelle of Oysters with Caviar was a right of passage for this writer along with Pigs Trotter Pierre Koffman. It is, of course, guaranteed that other gastronomic giants featured caviar. The notion that Le Gavroche, Manoir aux Quat Saisons didn’t would be absurd - I just cannot recall them.

Tue, 09/06/2022 - 18:24
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Poland: Rich In History, Rich In Food

Poland: Rich In History, Rich In Food

Do you know your Pierogi from your Bigos, or your Kluski from your Zurek? Well, it might come as a bit of a surprise to many but the city of Kraków (Cracow in English) in southern Poland near the border to the Czech Republic became the first recipient of the ‘European Capital of Gastronomic Culture’ for 2019.

Tue, 04/07/2020 - 17:17
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Tasting Somerset Food Excellence At Yeo Valley London

Tasting Somerset Food Excellence At Yeo Valley London

The world's your oyster. Now perhaps the next best thing to a taste of Somerset in the West Country itself but without the hassle of a 120-mile drive down the road from London, could well prove to be a trip to Yeo Valley’s café in Queensway in west London. And, so with this in mind I trotted off to what was touted as the "first-ever" Somerset and Exmoor food and drink experience in the capital last week. Producers from the county were there aplenty.

Tue, 04/07/2020 - 17:17
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Château Champs-sur-Marne Paris Offers Three Centuries Of History

Château Champs-sur-Marne Paris Offers Three Centuries Of History

What can one say about the Château de Champs-sur-Marne (www.chateau-champs-sur-marne.fr/en), which was built in a loop in the River Marne and constructed on request from a financier of Louis XIV between 1703 and 1708 by architects Pierre Bullet and Jean-Baptiste Bullet de Chamblain. Sumptuous is one word that springs to mind.  
 

Tue, 04/07/2020 - 17:17
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Cheese and Bacon Muffins

Cheese and Bacon Muffins

Makes 8
4 rashers streaky bacon
60g cheddar
175g self raising flour
1 tsp English mustard powder
2 eggs
200ml milk
85g butter, melted
1 Preheat the oven to gas mark 6/200C/180fan. Grease a muffin tin.
2 Cut the bacon into small pieces and dry fry until crisp. Leave to drain on kitchen paper.
3 Cut ¾’s of the cheese into small dice and grate the remainder.
4 Stir the flour, mustard powder and some salt and pepper together in a large bowl.
5 Whisk together the eggs and milk, stir in the melted butter.

Tue, 04/07/2020 - 17:16
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Jean Cazals Culinary Photo Delights

Jean Cazals Culinary Photo Delights

…visit the EAT ME! Exhibition (8th Nov 2013 – 7th Jan 2014)
If you are on a diet or trying to stay away from indulgence before Christmas then this exhibit is definitely one you want to attend with a full stomach. As a winner of the ‘Prix Gourmand’ and ‘Best Food Photographer’ award, it is no surprise that >frenchartstudio has decided to showcase highly regarded and distinguished photographer Jean Cazals solo exhibition.

Tue, 04/07/2020 - 17:16
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