Subscribe to Gareths Blog
Tag Archives: Brasserie Lipp
The Bretons’ Best Silver
How can one improve on eating sardines? The little fish described by London chef Rowley Leigh of Le Café Anglais as ‘the rabbits of the piscatorial world’. Wouldn’t we prefer this Chef/Writer had kept his English plainer and written ‘sea’, but otherwise I loved what he said, specially … Continue reading
Posted in Blue Collar Gastronomy, Brassserie Lipp, Bread, Fish, Food of the Ancients, French supermarkets, Harry's Bar, Label Rouge, Simple Food, supermarkets, Terroir, The Food Business, Venice, Vinegars
Tagged Ancient Rome, Blue Collar Gastronomy, Brasserie Lipp, Brittany, Cancale, Colatura di Alici from Amalfi, Connétable, Douarnenez, Garum, Le Guilvinec, Napoleon, Nicolas Appert, Sarde e Soar, Sardines, Sardines de Millesime, Venice, Vintage Sardines, W Chancerelle, www.gustiamo.com
1 Comment
L’Aubrac – The Steack to now Seek and Eat
Aveyron is an inland department in south central France. When I first went there to stay with a family in Decazeville, it was one of the very poorest of the French regions, along with the Ardeche and l’Herault, but they’ve all three … Continue reading
Posted in Blue Collar Gastronomy, Brassserie Lipp, Food travel, French Markets, French Regional Foods, Good Potatoes, supermarkets
Tagged Aubrac, Aveyron, Brasserie Lipp, Cantal, Cyril Lignac, Irish l'Aubrac Society, L'aligot, L'Aubrac cattle, Laguiole, Lozere, Restaurant Chardenoux des Pres, SIA 2012, St Chely-d'Aubrac, Steack Tartare, Traditions en Aubrac, Transhumance en Aubrac
Leave a comment
Condiment or Fish? You Decide
A deep love of food culture and ingredients has my mind flicking backwards and forwards as I go about my day. If my day has me in a space as splendid as Genoa, then you must expect some fire crackers. … Continue reading
Posted in Archaeology and Food, Best Pasta, Black Peppercorns, Blue Collar Gastronomy, Brassserie Lipp, Caesar Salad, Cauliflowers, Fish, Food Marketeers, Food of the Ancients, Food travel, Foraging, French supermarkets, Ligurian, Nonna's Cooking, Origins of our food, Real Italy, Salad, Salad and Digestion, Simple Food, Wild Food
Tagged Acciughe, Anchovies, Ancient Rome, Brasserie Lipp, Bucatini, Chancerelle Family, Chicory, Connétable, Garum, Genoa, Liquamun, Mercado Orientale, Monaco, Monagasque, Puntarelle di Roma, Radicchio, Salsa di Acciughe, Sardines, Via Sotorippa
3 Comments
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
1 Comment
Tom’s Steak Hache Yardstick
In a family that will cook and eat just about everything – without of course being plain daft, like Hugh musing is whether slugs would eat like snails – I’d say the answer was obvious and why try anyway? Junior in … Continue reading
Sardines – Simple and Sour
In these money short times, sardines come into their own – more correctly said, the very best canned sardines you can afford. For me this is no contest – I go for Connétable every time. They are hand processed on … Continue reading