Category Archives: Brassserie Lipp

The Bretons’ Best Silver

How can one improve on eating sardines? The little fish described by London chef Rowley Leigh of Le Café Anglais as ‘the rabbits of the piscatorial world’. Wouldn’t we prefer this Chef/Writer had kept his English plainer and written ‘sea’, but otherwise I loved what he said, specially … Continue reading

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Posted in Blue Collar Gastronomy, Brassserie Lipp, Bread, Fish, Food of the Ancients, French supermarkets, Harry's Bar, Label Rouge, Simple Food, supermarkets, Terroir, The Food Business, Venice, Vinegars | Tagged , , , , , , , , , , , , , , , , , , | 1 Comment

The Friday Stockdish

How our tastes change.  As a teenager I dreaded the Friday lunch during my heady days in the Aveyron. It would hit me each Wednesday that we were on countdown to the most frightful meal of the week. How could this dish fit into cooking … Continue reading

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Posted in AOC, Baccala, Blue Collar Gastronomy, Brassserie Lipp, Burgundy, Cazuela, Cazuela, Cicchetti, Curing and Smoking, Norway, Onions, Poulet, Poulet de Bresse, Poulet de Bresse, Salt Cod, Spanish Cooking | Tagged , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

First in Britain – ‘Le Grand Maitre’ at Our Table

A text message pings in from Arnaud, a guy I’ve never met – “meet me on Smithfield Market in the morning at 06h00” he wrote. Arnaud visits London once a month to look after the affairs of Loué, my favourite poultry … Continue reading

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Posted in Alcohol, Alliums, Blue Collar Gastronomy, Brassserie Lipp, Capon, Caponisation, Cazuela, Chicken, Fonds and Jus, Food Influencers, Food Marketeers, food politics, French Markets, French Regional Foods, French supermarkets, Guinea Fowl, IGP, Label Rouge, Pigeoneau, Poulet, Poulet Fermier, Poulet Fermiers, Risotto, Salad, Simple Food, Stocks and Stock Making, supermarkets, Terroir | Tagged , , , , , , , , , , , , , , , , , , , , | 2 Comments