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Category Archives: Guinea Fowl
First Catch, then Cook Your Poularde
Contrary to what we thought, Hannah Glasse never wrote that immortal phrase ‘first catch your hare’ – an instruction she was credited with from one of the very first English language cook books from 1747 - ‘The Art of Cookery’ - reproduced so lovingly by … Continue reading
Posted in Alcohol, Alliums, AOC, Black Peppercorns, Blue Collar Gastronomy, Burgundy, Capon, Caponisation, Chicken, Fonds and Jus, French Regional Foods, Guinea Fowl, Left Overs, No Compromise Shopping, Poulet, Rice, Risotto, Speciality Chicken, Stocks and Stock Making, Terroir, Vinegars
Tagged 'First Catch Your Hare', 'The Art of Cookery', AOC Poulet de Bresse, Champagne Vinegar, Chapon de Pintade, Chapon du Canard, Charbonneax-Brabant, Clovis Vinegar, Galette des Rois, Hannah Glasse, King's Night, Les Glorieuses de Bresse, Loue, Louhans, poularde de Bresse, Pre-Alpi Butters, Prospect Books, Rheinpfalz, Riesling, The Bresse d'Or, Vinaigre de Reims
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Carrette & Schtick
Ah the joy. I met a young Michelin-starred chef recently in Tournus. His cooking was all we’d expect from a boy who come through Peter Kromberg’s kitchen in London to then finish his training at the eminent Troisgros restaurant in Roanne, with … Continue reading
Posted in Alcohol, AOC, Burgundy, Capon, Chicken, Foie Gras, Food travel, French Regional Foods, Great Chefs, Guinea Fowl, Hen's and Bantam's Eggs, London Dining, Memories, New Chefs, Perfect Eggs, Pigeoneau, Poulet, Poulet Fermier, Speciality Chicken, Terroir
Tagged AOC Poulet de Bresse, Champignons de Paris, Cote Loisirs, Cotes de Maconnais, Jean-Michel Carrette (Chef), Jura, Les Eleveurs de Bresse, Les Freres Troisgros, Morels, Morilles, Peter Kromberg, Reidel Glass, Restaurant Aux Terrasses, RN6, Tournus, Troisgros, Vin Jaune
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What Bresse Farmers have with Coffee
It’s 06h00 in the Salle de la Grenette in Louhans – pitch black outside and temperature hovering around 0°C. The street outside is lined left and right with little camionettes, most white (aren’t they always) and many proudly displaying the distinctive ‘bleu, blanc, … Continue reading
Posted in AOC, Coffee, Coffee, French Markets, French Regional Foods, Guinea Fowl, Poulet, Poulet Fermier
Tagged AOC Poulet de Bresse, Bourgogne Tourisme, Choux Buns, Corniotte, Janine Trotereau, L'Independent de Louhans, La Fete des Corniottes, Les Corniotes de l'Ascension, Les Corniottes de Louhans, Les Glorieuses de Bresse, Louhans-Chateaurenard, Mother's Day, Salle de la Grenette, Talmouse
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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
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 Bastille Day, Blue Collar Gastronomy, Genetically Modified Foods, Henri IV, Hybrid Chickens, Jasnieres, July 14, LDC, Le Gout, Le Mans, Loue, Maine et Loire, Monsanto, Pays de Loire, Poule au Pot, Poulet Roti, Quatorze Juillet, Sans OGM, Sarthe, Savennieres, Smithfield Market
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A Welter to Come whatever the Weather
Back 36 hours late from Normandy at 04h00 today - my visit extended from L’Orne to Le Sarthe and Les Pays de Loire. I had a pigeonneau hatch from the egg in front of me – probably destined for a Michelin star kitchen. I … Continue reading
Posted in Blue Collar Gastronomy, Chicken, Food Scams, Food travel, French Markets, French Regional Foods, French supermarkets, Guinea Fowl, Pigeoneau, Poulet, Poulet Fermier, Poulet Fermiers, Rants, supermarkets, Terroir, The Food Business
Tagged Eggs on Legs, Grand Maitre, Le Sarthe, Loue, No GM, Normandy, Pays de Loire, Pigeonneau, Potagers, Poulets Fermiers, Pure Breed Chickens, Sans OGM
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En Normandie, sans-GMO – Read On
Nothing new will appear on these pages for a few days now. I am away in search of some of the best volailles that Normandy’s farmers can produce – vol (fly)/ailles(wings) = poultry. Not just chickens, but also pigeoneau (squab), … Continue reading
Posted in Blue Collar Gastronomy, Chicken, Guinea Fowl, Hen's and Bantam's Eggs, Label Rouge, No Compromise Shopping, Pigeoneau, Poulet de Gournay, Poulet Fermier, Poulet Fermiers, The Food Business
Tagged Barbary Ducks, Blue Collar Gastronomy, Cider Vinegar, Confiture du Lait, Eggs on Legs, GM Soya from Brazil and America, Grand Maitre, Guinea Fowl, Label Rouge, Loue, Normandie, Pigeoneau, Poulets Fermiers, Pure Breed Chickens, Squab
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Chicken News. ‘Eggs on Legs’ and More
‘Could try harder’ was a repeating phrase in my school reports. It applies to the +£1 billion pa British chicken business too. Where some are trying specially hard, others patently are lagging behind. At risk of appearing to over-simplify, let me explain … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Chicken, Food Marketeers, food politics, Food Scams, French Regional Foods, Great Chefs, Guinea Fowl, Hen's and Bantam's Eggs, Ingredients, Label Rouge, Perfect Eggs, Poulet, Poulet Fermier, Poulet Fermiers, supermarkets, The Food Business
Tagged AOC Bresse Chicken, Campylobacter, Eggs on Legs, Food Standards Agency, Genuine3 Free Range, GMO Free Diet for Chicken, Label Rouge, Listeria, Loue, Normandy Chickens, Poulet de Bresse, Poulet en-roule, Poulet Fermier, Pure Breed Chicken, Red Tractor, Salmonella, Which? Magazine
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