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Category Archives: Speciality Chicken
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
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 Abandoned Peaches from Fukushima, Austrian Food, Baby White Peaches from Japan, Capestone, GM-free French Poultry, Green Saffron, IFE 13, Istanbul Spice Market, Lithuania, Loue, Marks & Spencer, Midleton (Co Cork), Momo Festival, Organic Welsh Chickens, Pigeonneaux, Romania, Schmaltz, Scottish Beef, Waka Momo, Zaabar Chocolate
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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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A Poularde is just for Christmas
Some things stay special because they remain a treat. Make turkey, asparagus, strawberries, raspberries, ‘new’ potatoes and their like year-round available, and out goes both eating quality and sense of occasion. Food marketeers and their retail friends will have much to … Continue reading
Posted in Alcohol, AOC, Blue Collar Gastronomy, Capon, Caponisation, Chicken, Speciality Chicken, Techniques, Terroir
Tagged AOC Poulet de Bresse, Aux Terrasses (Tournus), Beaujolais, Blue Collar Gastronomy, Boulogne-Outreau, Bresse-Bourgogne, Chapon de Bresse, Cotes de Maconnais, Dean & DeLuca Japan, Jean-Michel Carrette (Chef), Macon, Macon-Lugny, poularde de Bresse
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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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Welcoming Bresse
In an hour or so I leave for South Burgundy, precisely the region of rural France where www.garethjonesfood.com was born at the 2010 Les Glorieuses de Bresse. This year’s Glorieuse has seven other writers and myself being taken on farms and … 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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Manna Mia is a Poulet Roti
It just came to me that if I was ever asked that daft question about what was my favourite food, my answer would be one of two options depending who was doing the asking. First would be ‘any good food, well … Continue reading
Posted in Blue Collar Gastronomy, Capon, Chicken, Food travel, French Markets, French supermarkets, Great Chefs, Label Rouge, Poulet, Poulet de Gournay, Poulet Fermier, Poulet Fermiers, Speciality Chicken, Terroir
Tagged Anthony Blake, AOC, Blue Collar Gastronomy, Challons, French Habits, Le Figaro, Loue, Maize Fed, Paul Bocuse, Poulet de Bresse, Poulet de Gournay, Poulet Noir, Poulet Roti, Quentin Crewe, Roast Chicken, Slow Food, The Great Chefs of France, Wheat Fed
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