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Category Archives: Hen’s and Bantam’s Eggs
Flat Eggs and the Omelette Poulard
Driving through Eastern France about 20 years ago, en-route to Germany with an American who’d never been out of the US was stressful – a road trip that I wished I’d never agreed to. Kerouac’s ‘On The Road’ it wasn’t. My passenger … Continue reading
Posted in Blue Collar Gastronomy, French Markets, French supermarkets, Hen's and Bantam's Eggs, Perfect Eggs, Real Italy, supermarkets
Tagged 'On the Road', Dean Moriaty, ED Picnic Day May 26, Elizabeth David, Elizabeth David's Centary, Flat Eggs, Fried Eggs, Jack Kerouac, Mere Poulard, Oeufs Plat, Omelette, Omelette Poulard, Roger Williams, Scrambled Eggs
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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
2 Comments
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
4 Comments
Better No Egg than a Poor Egg
Headlines and news reporters blast out about the price hike for fresh shell eggs. Food manufacturers claim they are ‘worried’ about the rising price of liquid egg. Hype and more hype – and nowhere close to what they’re doing with petrol … Continue reading
The Grand Maitre d’Affaires who’s bringing us ‘Le Grand Maitre’
Grand Mâitre is not a title to taken lightly in France. Originally used as a mark of reverence to France’s greatest of all chefs and gastronomic chroniclers - such as Escoffier, Brillat-Savarin, Curnosky and others back in the 18/19th centuries, to the more recent ‘mâitres’ … Continue reading
Posted in Blue Collar Gastronomy, Brassserie Lipp, Capon, Caponisation, Chicken, French Markets, French supermarkets, Great Chefs, Guinea Fowl, Hen's and Bantam's Eggs, IGP, Label Rouge, Latest Trends, Perfect Eggs, Poulet de Gournay, Poulet Fermier, Speciality Chicken, Terroir
Tagged Brasserie Lipp, Chapon de Pintade, Chapons, Gaston Lenotre, Guinea Fowl, IGP, Label Rouge, Le Mans, Loue Grand Maitre, LoueNormandy, Normandy Butter, Oeufs de Loue, Poulardes, Poulet Fermier, Salon International de l'Agricole, Sarthe, Sel de Guerande, SIA 2012, St Michel Biscuits, Yves de la Fourchardiere
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Cheeky Alliances, Fresh Dalliances
Some time back in the 90s, Eddy Lee once came to the Longhouse presentation kitchen in Covent Garden. I said Eddy, not Bruce although there were similarities in humour and character. Eddy came with his non-Chinese entourage. He’s the top man behind … Continue reading