Category Archives: Poulet Fermier

Spring and the King’s Ramsons

To come across a mass of wild garlic is proof positive that Spring is with us. When you find some. there’ll be lots. This is no endangered species for sure. Like most wild plants it keeps only for an hour … Continue reading

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Posted in Alliums, Baccala, Basil, Blue Collar Gastronomy, Cheese, Chicken, DOP, Foraging, Ligurian, Nature, Parmigiano-Reggiano, peasant cooking, Perfect Eggs, Pesto alla Genovese, Pesto alla Genovese, Poulet Fermier, Real Italy, Wild Food, Wild Funghi | Tagged , , , , , , , , , , , , , | 3 Comments

Food, Patina and a Famous Belgian

“I arrived in the USA as an immigrant in 1948 pretty much on the eve of Thanksgiving and my first feast was such a meal. I did not understand the combination of all the elements, all were foreign to a … Continue reading

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Posted in American Dishes, Asparagus, Aubergine, Basil, Basilicata, Belgian Cooking, Best Pasta, Black Peppercorns, Blue Collar Gastronomy, Bread, Burgundy, Chicken, Citrus Fruit, Classic Rice Dishes, DOP Basilico Genovese, Emilia-Romagna, Escargots, Farmers Markets, Food travel, French Markets, French Regional Foods, Fruits Glace, Game, Good Potatoes, Graisse d'oie and Confit de Canard, Great Chefs, Hen's and Bantam's Eggs, Ingredients, Kitchen Equipment, Lamb & Mutton, Ligurian, Memories, No Compromise Shopping, Nonna's Cooking, Offal, Onions, Origins of our food, peasant cooking, Perfect Eggs, Pesto alla Genovese, Pesto alla Genovese, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Puglia / Apulia, Pugliese, Real Italy, Rice, Richard Olney, Risotto, Sout West France Cuisine, South West French Cuisine, Southern Italy, Terroir, The Food Business, The Good Cook Series, Tomato Sauce for Pasta, Wild Funghi | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 9 Comments

Our Soho Food Culture Air Brushed for Ever

Starting this piece I was excited to talk up the thrill of journeying into Soho from all the various places I’ve lived in London to find food ingredients largely unavailable elsewhere. When I went independent, my first office was an … Continue reading

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Posted in Alcohol, Beef, Best Pasta, Blue Collar Gastronomy, Chicken, Coffee, Emilia-Romagna, Escargots, Fish, Food Scams, Food travel, Game, Ingredients, London Dining, Memories, Mineral Waters, No Compromise Shopping, Nonna's Cooking, Offal, Parmigiano-Reggiano, Polenta, Poulet Fermier, Proscuitto Crudo, Real Italy, Richard Olney, Risotto, Veal, Wines | Tagged , , , , , , , , , , , , , , | 4 Comments

Putting on your Saturday Bresse

If chicken is my most favoured meat, then Poulet de Bresse reigns high above the clouds – as is written of the Bresse chicken being ‘The Queen of Chickens and the Chicken of Kings‘ – the famous quote attributed to … Continue reading

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Posted in Alcohol, AOC, Black Peppercorns, Blue Collar Gastronomy, Classic Desserts, Food Marketeers, food politics, Food Scams, French Regional Foods, French supermarkets, Good Potatoes, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Poulet Fermiers, Sauce Making Essentials, Speciality Chicken, Stocks and Stock Making, supermarkets, Terroir, Uncategorized, Walk with Joy, Wild Funghi | 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

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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 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 5 Comments

Camionettes Come Laden with Promises

Ask yourself where in Europe are food markets at their strongest and part of the answer is trucks as much as treats. The French reign supreme with their ingeniously constructed Camionettes du Marchés. The closest we might get are the traditional silver and … Continue reading

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Posted in Blue Collar Gastronomy, Chicken, Coffee, Food Marketeers, Food travel, French Markets, French Regional Foods, Poulet Fermier, Poulet Fermiers, Real Italy, supermarkets | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , | 6 Comments

Japanese Peaches and Spicy Chocolate

One large bi-annual food show in London and little to show for the visit, all but for a handful of gems and friends. Studiously stalking and then emerging from row upon row of booths displaying authentic this and organic that, plus inevitable copies of … Continue reading

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Posted in Austrian Cooking, Basil, Beef, Blue Collar Gastronomy, Bread, Chicken, Food Marketeers, Organic Food, Pigeoneau, Poulet Fermier, Speciality Chicken, supermarkets, The Food Business | Tagged , , , , , , , , , , , , , , , , , , , | 2 Comments