Category Archives: New Chefs

Holiday Food: Smells, Sounds and Sourires

Food evokes place. Marcel Proust was one who pointed to this when staying in Cabourg, an hour or so westward along the coast from √Čtretat. Proust, wonderous yet over-quoted, famously tripped out on his¬†madeleines and yet their home was way … Continue reading

Share
Posted in Blue Collar Gastronomy, Chicken, Food travel, Foraging, French Markets, New Chefs, No Compromise Shopping, Oysters and Shellfish, Pork, Poulet, Poulet Fermier, Poulet Fermiers, Sensory Cooking, Simple Food, supermarkets, Techniques, Veal, Wild Food | Tagged , , , , , , , , , , , , , | Leave a comment

Ceci Neri, Lucana and a certain Mr Francis

Why would a chef want a bag of black gravel in his kitchen? I’d walked into a kitchen in the hill top town of Bernalda and I swear there on the table was this large bag of black gravel. I … Continue reading

Share
Posted in Apulia, Best Pasta, Blue Collar Gastronomy, Food travel, New Chefs, Pesto alla Genovese, Real Italy, Southern Italy | Tagged , , , , , , , , , , , , , , , , , | 2 Comments

Knew Chefs, Shot Stars

Golden ages come and they go – now is no golden age for stellar cooking (more a silver and ascending phase), but another will be upon us sooner than we think. Tournus based Michelin-starred young chef, Jean-Michel Carrette was proof … Continue reading

Share
Posted in Alcohol, American Dishes, Archaeology and Food, Batterie, Blue Collar Gastronomy, Food Influencers, Food travel, French Markets, French Regional Foods, Great Chefs, Kitchen Tips, New Chefs, pied de Porc, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Real Italy, Simple Food, Sout West France Cuisine, Spanish Cooking, Terroir | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 6 Comments