Category Archives: Latest Trends

‘Al Dente’ can become ‘Al Dante’

‘Al Dente’ must be two of the most misunderstood words in the cooking world.  Italians talk noisily and knowingly about their pasta and risotti having to be ‘al dente’ to be perfect. Some outside Italy even talk of vegetables being cooked ‘al … Continue reading

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Posted in Best Pasta, Blue Collar Gastronomy, Cipriani, Classic Rice Dishes, IGP, Latest Trends, Latini, Pastificio G De Martlino, Real Italy, Rice, Risotto, Sensory Cooking | Tagged , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Crystal Clear – a ‘New’ Top Solution

They say that ‘New’ is one of the powerful words in food and drink marketing, so please read on to learn of an elegant solution to a viral problem that’s leap-frogged ugly technology. Itself a rare thing in today’s pressed and … Continue reading

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Posted in Alcohol, Glassware, Latest Trends, Tire Bouchon, True Innovation, Wine Making and Viticulture | Tagged , , , , , , | Leave a comment

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

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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 , , , , , , , , , , , , , , , , , , , | 2 Comments

SIA 2012 will be Ferrets to Foie Gras, Fine Foods and All

Excitement builds across France this week, as well as for this writer - I’m like a 5 year old those few days before Christmas Eve. Why? Because we are a few days off the opening of the ‘grande spectacle’ that is the 2012 … Continue reading

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Posted in Agrumes, Alcohol, Blue Collar Gastronomy, Brassserie Lipp, Bread, Capon, Chicken, Fish, Foie Gras, Food Influencers, Food Marketeers, Food travel, French Markets, French supermarkets, Graisse d'oie and Confit de Canard, Guinea Fowl, Label Rouge, Latest Trends, Lenten traditions, No Compromise Shopping, Oysters and Shellfish, Pigeoneau, Poulet, Poulet de Gournay, Poulet Fermier, Simple Food, South West French Cuisine, supermarkets, Terroir, The Food Business, Veal, Wild Food, Wild Funghi, Wine Making and Viticulture | Tagged , , , , , , , , , , , | 1 Comment

Manzi’s became St John Hotel

By London standards I enjoyed a near perfect martini cocktail in the new St John Hotel today waiting on my friend Tilly. I was reading about the early arrival of Discovery apples this year – a good 3 weeks before … Continue reading

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Posted in Blue Collar Gastronomy, Latest Trends, Rants | Tagged , , , , , , | Leave a comment

“Even Horse won’t Eat” – Water Melons are here

The markets and Mediterranean shops are filling up with the season’s first shipments of water melons. Deliciously special when they are good.  Atrociously ‘so what’ when they are not.  So how to choose a good one? Two stories in one here. I … Continue reading

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Posted in Blue Collar Gastronomy, Bread, Food travel, Greek Cooking, Ingredients, Latest Trends, No Compromise Shopping, Simple Food, supermarkets, Techniques | Tagged , , , , , , , , | Leave a comment

‘Twin Beaks’ and Cherry Pie

Rolls Royce Chickens – merde mes braves – there’s more to a factory hybrid built up to huge carcase weight. This is anti-gastronomy. Stop please. The joke must end soon. Continue reading

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Posted in Blue Collar Gastronomy, Capon, Food Influencers, Food Marketeers, Food Scams, French supermarkets, Latest Trends, Poulet, Poulet de Gournay, Poulet Fermiers, Rants, Speciality Chicken | Tagged , , , , , , , , , , , , , | 2 Comments