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Jan 25, 2017 12:54:52 GMT -5
Post by Deleted on Jan 25, 2017 12:54:52 GMT -5
I commend Pic to everyone reading ' The Third'. PicJoin us tonight at 8!
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Jan 25, 2017 19:59:44 GMT -5
Post by Deleted on Jan 25, 2017 19:59:44 GMT -5
Well we did find a face in this one. But it is a weary, apologetic and foreign face is it not. What is that little green plant she clutches with such desperate intensity? Part of some monstrous diet we suppose. A little green plant she is moved to consume raw in her secret ceremony.
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Jan 26, 2017 3:55:07 GMT -5
Post by ahinton on Jan 26, 2017 3:55:07 GMT -5
Well we did find a face in this one. But it is a weary, apologetic and foreign face is it not. What is that little green plant she clutches with such desperate intensity? Part of some monstrous diet we suppose. A little green plant she is moved to consume raw in her secret ceremony. It looks neither weary nor apologetic to me and, assuming her to be French, her face will in one sense be "foreign" to everyone who is not French (and I hasten to add that this is not meant as a derogatory comment). Does she clutch the plant with "desperate intensity"? I don't see that it's possible to tell. As to what that plant is and to what purposes she might put it, what you write is mere improbable speculation; how would you know? And why does it matter? Back to your steak 'n' eggs, Sydney!
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Jan 26, 2017 8:46:23 GMT -5
Post by Deleted on Jan 26, 2017 8:46:23 GMT -5
As you may have realised, we have been on a tour of some of the greatest restaurants in the world, mainly in France, but also elsewhere in Europe. Last night's food was absolutely delicious. Pic is one of the very best restaurants of the world, and is far from resting on its laurels after more than a century in operation. Anne-Sophie Pic (born 12 July 1969) is a French chef best known for gaining three Michelin stars for her restaurant, Maison Pic, in southeast France. She is the fourth female chef to ever win three Michelin stars, and was named the Best Female Chef by The World's 50 Best Restaurants in 2011. Today Anne-Sophie opens a restaurant in London, which I commend to everyone reading ' The Third': La Dame de PicWhat you have found, Sydney, is a French recipe book from 2010, and Anne-Sophie is holding some beans. Apparently, beans are very good for you! Why not come over and eat some of Anne-Sophie's beans, Sydney? The Telegraph - Anne-Sophie Pic, France's three-Michelin-starred chef: 'opening in London is the ultimate challenge'PS Writing in ' The Telegraph', Hilary Armstrong thinks that Anne-Sophie Pic's new London restaurant is best for assignations. La Dame de Pic’s a restaurant fit for a French maîtresse. This might not necessarily be a recommendation at all! The Telegraph - New Openings: La Dame de Pic
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Jan 27, 2017 0:27:51 GMT -5
Post by Deleted on Jan 27, 2017 0:27:51 GMT -5
Still, is it not sad to see her forced to make "money" by opening restaurants, when a lady's natural life is taking tea, supervising her household, and going to balls?
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Jan 27, 2017 1:54:37 GMT -5
Post by ahinton on Jan 27, 2017 1:54:37 GMT -5
Still, is it not sad to see her forced to make "money" by opening restaurants, when a lady's natural life is taking tea, supervising her household, and going to balls? From where on earth or (more likely) elsewhere do you get these utterly absurd ideas about women and their rôles in life (especially given that you appear to assume that they all share more or less the same ones)? What in any case is or can be "natural" about anyone's life choices, irrespective of gender? Can you really imagine some 3.75bn balls occurring across the world, one for each woman to attend? And what gives you the impression that this particular woman has somehow (how?) been "forced" to do something (by whom?) when she has clearly chosen to do it? And why is the word money placed between " "s? - are you seeking to suggest that what the restaurant uses to purchase it goods and services and to pay its staff and what it turns over and what profit it makes and what taxes and social charges it pays is somehow not actually money? The life of a restaurateur is by no means an easy path to choose, let alone to live; it requires immense hard work, imagination, skills and dedication. All that's "sad" here is your response.
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Jan 27, 2017 6:40:05 GMT -5
Post by Deleted on Jan 27, 2017 6:40:05 GMT -5
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Jan 27, 2017 7:57:16 GMT -5
Post by ahinton on Jan 27, 2017 7:57:16 GMT -5
We wonder, were we to take her on the staff as a trial, whether she could rustle up some fish cakes, chips, peas and parsnip? Or even a shepherd's pie? Why would this amorphous and still undefined "we" - even were they in charge, which mercifully they are not and will not be - invite her to join the staff of what? - BBC Radio 3? Why would that channel require a chef? Even you did not advocate the introduction of food programmes into your already woefully curtailed R3 broadcast schedule! And what about some answers to outstanding questions?
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Jan 27, 2017 9:57:01 GMT -5
Post by Deleted on Jan 27, 2017 9:57:01 GMT -5
I quite like cooking shepherd's pie and fishcakes too, Sydney! Nevertheless, they could be regarded as fairly basic cooking, and I would be surprised if Anne-Sophie bothers with such simple recipes. She is arguably one of the greatest chefs of the twenty-first century. As it is summer in the southern hemisphere, I have found three of her summer recipes for you to try out, Sydney, assuming that you have survived Invasion Day celebrations! 1. MINT-MARINATED LANGOUSTINES WITH PETITS POIS CREAM AND MINTED LIQUORICE SPRING ONIONS This recipe plays with contrasting textures and flavours to create a dish that highlights the vibrant green of peas, the softness of langoustines and the freshness of mint and liquorice. Serves: 4 Preparation time: 45 min Cooking time: 35 min Ingredients: The langoustines 12 langoustines 250ml grapeseed oil ½ bunch of mint splash of olive oil fine salt fleur de sel The spring onion compote 200g spring onions (scallions) splash of olive oil 40g salted butter 100ml vegetable stock The petits pois cream 250g shelled petits pois coarse salt fine salt The liquorice powder 5g cachous (liquorice sweets) or ‘Fisherman’s Friend’ aniseed lozenges Equipment: wooden skewers 4 x 7cm round pastry cutters Method: The langoustines Remove the langoustine tails, then shell them, except for the last section of the tail (as in the photo). Along the back of the langoustine, embedded in the flesh, you will see a thin black line: the gut. Remove this by lightly scoring the flesh with a knife, then lifting it out. Mix together the grapeseed oil and finely chopped mint, then immerse the langoustines in this flavoured oil. Chill. The spring onion compote Peel the spring onions, then slice them finely. Heat a frying pan, add a little olive oil and the butter, then add the spring onions and let them cook very gently. Add the vegetable stock little by little, to help them cook down. The spring onions should be soft after about 30 minutes of slow cooking. The petits pois cream Fill a saucepan with cold water and add a pinch of coarse salt. Bring to the boil, then add the petits pois and cook until tender. Refresh in cold water and drain. Blend until smooth, then season with a little fine salt and put to one side. The liquorice powder Preheat the oven to 180°C (350°F; gas mark 4). Bake the cachous or lozenges in the oven. As soon as they swell, remove them from the oven and crush to a powder, then sieve to remove any coarse pieces. Finishing off and plating up Heat the petits pois cream in a saucepan – it should be a very fine purée, almost liquid. In another saucepan, reheat the spring onion compote. Put a little olive oil into a non-stick frying pan. While it is heating, remove the langoustines from the mint oil, thread them onto the skewers in threes and season with fine salt. Place a pastry cutter on each plate. Spoon a layer of spring onion compote inside, then top with a layer of petits pois cream and keep the plates warm. Next, add the langoustines to the hot frying pan and cook for about 3–4 minutes in total, or until coloured on both sides (don’t overcook them; they should stay translucent in the middle). Remove the pastry cutters from the plates. Take the langoustines off the skewers and arrange three on each stack of spring onion compote and petits pois cream. Season with fleur de sel, scatter over the liquorice powder and serve immediately. 2. ROAST SADDLE OF LAMB WITH BASIL AND MUSTARD Saddle of lamb is an underrated cut that is well worth trying. More tender than leg, more flavoursome than chops, the meat is exceptional. And it is easily deboned and stuffed – here with mustard. If you have trouble finding the Savora and violette de Brive French speciality mustards, you can substitute any mild mustard, such as Dijon. A great recipe for a special occasion, this one will keep even the most gourmet of guests happy. Serves: 4 Preparation time: 20 min Cooking time: 20 min Ingredients: The saddle 1 x 600g saddle of lamb, deboned (ask your butcher to do this for you) 120g white breadcrumbs 2 teaspoons Savora mustard 2 teaspoons violette de Brive mustard ¼ bunch of basil splash of groundnut (peanut) oil 25g salted butter fine sea salt, fleur de sel, freshly ground pepper The chard gratin 3 bunches of Swiss chard (silverbeet) splash of olive oil 15g salted butter 100ml vegetable stock 20g grated Parmesan 70g Banon, or other very ripe goat’s cheese 70g sheep’s milk Brousse, or other fresh sheep’s cheese 80ml single (pouring) cream fine sea salt, freshly ground pepper Method: The saddle Open the saddle widthways, season, then scatter over the breadcrumbs. Spread the mustard all over the meat and strew with the basil leaves. Roll up and tie with kitchen string. The chard gratin Put the green leaves of the chard to one side. Trim the white stalks, wash in cold water and cut into pieces 3 cm long and 5 mm wide. Season with fine sea salt. Heat the olive oil and butter in a frying pan and, when the butter is foaming, add the trimmed chard stems. Stir to coat them in the oil and butter, then cook for 2 minutes. Add the vegetable stock and cook for another 6 minutes, until the chard is meltingly soft. Drain, then place in the bottom of a gratin dish. Mix together all the cheeses and cream, then pour half of this mixture into the dish. Boil the chard greens for 2–3 minutes in salted water, drain well then add to the gratin dish. Pour over the rest of the cheese and cream mixture. Cooking the saddle Heat the peanut oil and butter in an ovenproof frying pan, then add the saddle and colour it on all sides. Transfer to an oven preheated to 180°C (350°F; gas mark 4) and cook for 6–7 minutes, basting every so often. Remove from the oven and leave to rest for 10 minutes. Plating up Preheat an overhead grill (broiler). Reheat the saddle for a few minutes in the oven and quickly brown the gratin under the grill until golden. Untie the saddle and cut into slices, then sprinkle with fleur de sel. Serve immediately, with the chard gratin. Tip: Pour the pan juices from the lamb over the meat before serving. 3. PARIS-VALENCE WITH RED FRUITS Try this – my very personal tribute to the famous Paris-Brest, which is usually made with praline. Here the cream used is lighter and laced with red fruits, adding a lovely sharpness. Makes: 15 Preparation time: 35 min Resting time: 2 hours Cooking time: 20 min Ingredients: The choux pastry 100ml milk 100ml water 4g salt 8g caster (superfine) sugar 80g unsalted butter 120g sifted plain (all-purpose) flour 3 eggs 60g chopped almonds The vanilla chantilly 500 ml/18 fl oz double or whipping (heavy) cream 50g caster (superfine) sugar 1 vanilla pod (bean) The red fruits 100g strawberries 100g raspberries 50g blackcurrants icing (confectioners’) sugar, for dusting a few roughly chopped unsalted pistachios Equipment: piping bag Method: The choux pastry Preheat the oven to 165°C (320°F; gas mark 2–3). Put the milk, water, salt, sugar and butter in a saucepan and bring to the boil. Then, off the heat, pour in the sifted flour all in one go. Return to the heat for a minute, stirring all the time with a wooden spoon, to dry the mixture out. Pour the mixture into a large bowl then add the eggs one by one, mixing well to incorporate each one before adding the next. Transfer the dough to a piping bag and pipe rings 1 cm/½ in thick onto a lined baking sheet. Sprinkle with the chopped almonds, then bake in the oven for 20 minutes. Cool on wire racks. The vanilla chantilly Using an electric whisk or food mixer, whip the cream with the sugar and the seeds from the vanilla pod until stiff. Plating up Cut the choux rings in half and decorate one half with a mixture of the red fruits, followed by some of the chantilly. Place the other halves of the rings on top, dust with icing sugar, then scatter on the chopped pistachios. Place a few more red fruits in the middle of each Paris-Valence and serve immediately. Tip: Put the cream and fruit onto the choux pastry at the very last minute before serving, otherwise the pastry may become a little soft. Exclusive - Anne-Sophie Pic’s delicious summer recipes
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Jan 30, 2017 15:37:26 GMT -5
Post by Deleted on Jan 30, 2017 15:37:26 GMT -5
Have you tried any of Anne-Sophie's recipes yet, Sydney? How about tomorrow night? In the foyer of the Maison Pic building is a large cabinet displaying a collection of Michelin guides going back to 1900. This is a gentle reminder of the long link between restaurant Pic and Michelin. The restaurant originally opened (under the name Auberge de Pin) in 1889, founded by Sophie and Eugene Pic, whose son Andre took over from them in the 1920s. He gained three Michelin stars in 1934, just after the multiple star system was introduced, and the restaurant moved to its current location in 1936. The third star was lost in 1946 and the second in 1950, but Andre Pic’s son Jacques restored the restaurant to two star level in 1959, and earned back the coveted third star in 1973. The restaurant stayed at this level all the way through to 1995, when it dropped a star. However Jacques’ daughter Anne-Sophie Pic, who took over the restaurant in 1998, restored the family tradition and earned three stars in 2007, which it has retained ever since. Anne-Sophie had not originally intended to be a chef, going to business school and working for Moet & Chandon and Cartier. Nonetheless she became the first French female chef to hold three Michelin stars since Eugenie Brazier and Marie Bourgeois, who gained three stars way back in 1933 (Marguerite Bise also gained three stars in 1951). Running the kitchen today was head chef Frederich Aumenier. 23 chefs today were working in the kitchen dedicated to the fine dining restaurant. Maison Pic is situated on a main street of Valence, a city about 100km (62 miles) south of Lyon. The building has rooms, a more casual restaurant called Andre as well as the fine dining restaurant Pic, and also houses a catering operation (they get through 4,000 kg of chocolate a year). The dining room looks out over an attractive garden. Three menus of increasing lengths were available, at €160, €240 and €320 respectively. The wine list offers around 800 labels, with deep coverage of the regions of France as well as looking further afield. Georges Vernay Viognies 2014 was €70 for a bottle that you can find in the high street for €28, Gramemon Pascal Cotes du Rhone 2011 was €150 compared to a retail price of €60, and Lafon Clos de la Barre Meursault 2006 was €210 for a wine that will set you back around €140 in a shop. At the posh end of the list, Leflaive Batard Montrachet 2006 was €600 compared to a retail price of €400, and Etienne Sauzet Le Montrachet 2006 was €1,400 compared to its current market price of €591. The meal began with a trio of nibbles. Snail tarragon croquette had a Iiquid centre, alongside a lovely sesame smoked eel cream sandwich, and finally there was a chestnut marshmallow with curry that had amazing taste and glorious airy texture (20/20). A signature dish of the restaurant was next: duck liver creme brulee topped with green apple sorbet. This was fabulous, the liver flavour deep and intense, the crunch of the brulee top bringing a textural contrast, the acidity of the apple cutting through the richness of the liver. A stunning dish (20/20). This was followed by a selection of tomatoes, which may not sound exciting at first, but there is a lot to this dish. A marinade of tomato juice, vinegar and sugar is infused with elderflowers, elderberry and blackcurrant leaf. Several different varieties of tomatoes are peeled and then plunged into the marinade, soaking it up, so that when you bite into the tomatoes you get a complex mix of flavours on the tongue. Just before serving they are seasoned with a little pastis. On the side is smoked vanilla burrata ice cream. The overall effect is most impressive, a real symphony of flavours appearing when you bite into the tomatoes (20/20). Next was langoustine, cooked a la plancha and served with a sauce made from Granny Smith apple juice, dill, celery leaves and Meyer lemon (a Chinese citrus that is a cross between a lemon and an orange and is less sharp than a regular lemon with an almost spicy flavour) and served on a base of celery. This was another stunner, the langoustine sweet, tender and perfectly cooked, the apple bringing refreshing acidity along with the lemon, which were a lovely match to the inherent sweetness of the shellfish (20/20). Berlingot is a Provencal boiled sweet, but here the term is used for a pasta parcel made into the same triangular shape. A Provencal goat cheese called Banon is combined with marscarpone and heated to get a creamy texture. Brousse de Brebis cheese is then added, and this cheese mix is used to stuff triangular pasta parcels. These are served with a watercress sauce flavoured with bergamot and matcha tea. The pasta had excellent texture and the strong cheese flavour was matched quite well by the aromatic sauce (19/20). Lobster was served on beetroot and fresh berries with chutney of raspberry and barberries and a berry dashi sauce. The latter is made from an infusion of raspberries and wild strawberries, along with the traditional kombu seaweed and dried bonito flakes used in this core Japanese stock. The lobster itself is roasted in lobster butter. The shellfish was of course perfectly cooked, the golden beetroot an interesting contrast to the shellfish, all enhanced by the aroma of the sauce (19/20). This was followed by turbot and peas; again, there is more to the dish than it may sound. The fish was cooked in the meuniere style with butter, lemon juice and parsley. A pea mousseline was made from kombu (Japanese algae) water, Chinese cinnamon and kaffir lime, and poured in a little pool beside the turbot. The fish was glorious but I was almost more impressed by the flavour of the peas, which were exceptionally sweet. The gentle hint of spice from the leaves used in the sauce was subtle but took the dish to another level (20/20). Chicken was sourced from Cour d’Armoise near Mans. The birds here are fed on wild plants and are highly regarded for their flavour. The chicken is marinated in thyme, rosemary, verbena, oregano, coramier seeds and juniper berries. It is then roasted and seared on a teppanyaki (steel hot plate). The flavour of both the breast and leg of the bird was superb. Accompanying it was ravioli filled with tonka beans and chard flavoured with genmaicha (green tea with roasted brown rice). The pasta is filled with tiny chard shoots that are blanched and stewed with marscapone cream, grated tonka bean and powdered genmaicha, this mixed with a confit lemon jelly. This was a lovely, light accompaniment to the bird. The chicken itself had lovely flavour (what was the last chicken you ate that you could honestly say that of?), the leg seemingly with a little chicken liver. The cooking juices are combined with a light herbal consommé with a hint of lemon. Overall this was another really classy dish (20/20). The final savoury course was lamb from Aveyron in the Languedoc. Both saddle and rack of the lamb are brined in orange blossom. The meat is served on a herb crumble made with rocket, cress and fresh fir buds, flavoured with Tonka beans and Parmesan. With the lamb come calice artichokes (these have no hairy fibres), which were lovely. The herbs and the lamb went very well together, each element excellent in itself but combining effectively to make something even more delicious than the individual components (19/20). As a transition between savoury and dessert was a warm cheese dish scented with vanilla, rather like a fondue, which was comforting and enjoyable. The pre-dessert we tried was peach mousse, with champagne and a hint of curry, topped with a disc of white chocolate. This tasted better than it sounds, the peach flavour very pure, its acidity an excellent foil for the white chocolate, the spicing very subtle (18/20). We were then able to try four desserts in all. White millefeuille had three layers of puff pastry, in between which were cream infused with vanilla, yoghurt and jasmine jelly. This came with milk foam infused with voatsiperifery pepper (a wild Madagascar pepper known for its hint of citrus). Finally there was a foam of royal icing made from egg white, lemon crowns, and powdered sugar. This was a very technical dessert, and unusual due to its pure white appearance, but the culinary wizardry here did not get in the way of the enjoyable flavours of vanilla and pastry (19/20). Wild strawberries were accompanied by a trio of confit strawberry each surrounded by a coconut mint genmaicha mousse placed on top of a white biscuit. Strawberry consommé is poured at the table as a final touch. Strawberries these days, at least in England, are almost uniformly devoid of flavour, but these were lovely: the essence of summer. The subtle addition of the mint and coconut flavours complemented the fruit but did not distract from it. Simply wonderful (20/20). A lattice of chocolate resembled a honeycomb, using a chocolate developed by the kitchen in collaboration with Valrhona. This particular chocolate had quite high acidity and was combined with bitter honey from Corsica (essentially the nectar of the local strawberry tree flowers that the bees harvest) made into a panna cotta cream. Hojicha tea (which has a slightly nutty flavour) is made into a ganache and completes the dish. This looked spectacular and the interesting mix of sweet and bitter worked really well (20/20). Finally there was a visually striking arch of chocolate with citrus cream and cherry that tasted every bit as wonderful as it looked. The chocolate had a slightly spicy note, is made into a ganache and combined with a glace cherry and cherry coulis flavoured with cassia cinnamon leaf, the dessert finishes with blobs of diwaz wheat beer (a floral beer with a hint of elderberry) cream. The combination of rich chocolate, gentle spice and the acidity and fruity taste of the cherry was a gloriously harmonious assembly of flavours (20/20). Coffee was from Ethiopa, from the Adado co-operative in the centre of the country. The particular coffee is called adado yirgacheffe and was beautifully smooth and rich, almost with a fruity note. This was terrific, and shows the great attention to detail here in sourcing. The bill came to €372 (£292) a head, sharing a bottle of Mersault Coche Dury 2009, priced at a very generous €250 given that its current market price is at least €340 (and frequently much more than this). If you shared a modest bottle and went for the shorter menu then a typical cost per head might come to about £190. This seems to me eminently fair given the tremendous skills on show here combined with top-notch ingredients. Pic is one of the great restaurants of the world, and is far from resting on its laurels after more than a century in operation. Andy Hayler - Pic - 18 June 2016 review
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Jan 31, 2017 0:24:36 GMT -5
Post by Deleted on Jan 31, 2017 0:24:36 GMT -5
Obviously the connection this lady tries to make between money and food is evil and perverse. There IS no such connection! As Marx has pointed out, every living person is entitled to adequate nourishment, without distinction.
Also, we have no interest in the food-stuffs she suggests. Simple, tasty and nourishing food is enough for any one, and as a rule people who consume that will be healthier and live longer than those who pay for her unpronouncable and unheard-of tit-bits.
We advise her to devote her future energies to more suitable endeavours, such as woolwork and entertaining.
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Jan 31, 2017 1:47:17 GMT -5
Post by ahinton on Jan 31, 2017 1:47:17 GMT -5
Obviously the connection this lady tries to make between money and food is evil and perverse. There IS no such connection! What specific meaning do you seek to attribute to this "connection" to which you refer? All food costs money to grow, rear, manufacture, distribute, &c., including that which one grows oneself. Even the cheapest and simplest restaurants such as those in rural France cannot exist without money changing hands; they are businesses just like any other businesses and are dependent upon paying customers in order to sustain themselves and continue to provide food and service to those customers at whatever prices (and, in the case of those rural French examples, to be able also to stump up the swingeing social charges with which most small businesses there are beleaguered, some almost to the point of near-bankruptcy). To describe what you appear to perceive this chef as doing as "evil and perverse" seems itself to be "evil and perverse" and tells readers far more about you than it does about the chef. As Marx has pointed out, every living person is entitled to adequate nourishment, without distinction Marx, now widely discredited (as well as misunderstood), was not without wisdom but could never sensibly be described as the universal provider of such; in any case, "entitlement" is one thing but using money to pay for those things to which one has such entitlement is quite another! Also, we have no interest in the food-stuffs she suggests. Simple, tasty and nourishing food is enough for any one, and as a rule people who consume that will be healthier and live longer than those who pay for her unpronouncable and unheard-of tit-bits. "We" might have no such interest but, as long as plenty of other people do, the restaurant should survive and be successful; there is also no evidence that its chef is in any way careless of her customers' well-being. Do also remember - as most French, Italian or Spanish people would appreciate - that the elevation of cuisine to the status of a high art has been possible and has indeed occurred on the back of the very kinds of "simple food" of which you write! What might be "unpronounc eable" to you would be eminently pronounc eable to any French person or to those with reasonable commend of the French language. What this chef produces is "unheard of" only to those who have yet to hear of it, which is not her fault but that of those who have not yet so heard! No one in his or her right mind would advocate eating in top class restaurants daily; this would spoil the pleasure of doing so on special occasions by compromising their effect. The same goes for drinking the finest wines; one would do that daily to one's own detriment for the same reasons. That said, as that great and still widely respected food writer Elizabeth David well appreciated (especially when writing during the post-WWII period in which food rationing was still prevalent in UK), the sheer enjoyment of food had been brushed under the carpet in UK as a consequence of continued rationing and needed to be revived for everyone's sakes - and she wrote far more about simple and inexpensive food and its production than about fancy top-notch restaurants - but for food traditions to stand still and never develop would be as much of a nonsense as musical ones doing the same for, should the latter have pertained, music might have remained stuck in a mediæval groove to this day! We advise her to devote her future energies to more suitable endeavours, such as woolwork and entertaining. I doubt that she would accept the advice of you-and-who-else's-army (i.e. "us", from your "we"), nor should she nor need she do so; indeed, I suspect that she would treat it with the contempt that is all that it deserves and would indeed expect her to do so in the unwelcome and unlikely event of her having the misfortune to be told of it. That said, why you might advise her to be involved in "woolwork" (what do you expect her to do? - run a big sheep farm in Australia instead of a restaurant in France?) is unclear - and, as she is in any case already involved in "entertaining" (since she entertains her restaurant's guests to the dishes that she creates), your other suggestion is self-evidently supererogatory!
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Jan 31, 2017 9:03:40 GMT -5
Post by ahinton on Jan 31, 2017 9:03:40 GMT -5
Have you tried any of Anne-Sophie's recipes yet, Sydney? How about tomorrow night? It does not seem as though Sydney has any "appetite" for trying any such things, but that's his problem and his loss, I guess...
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Jan 31, 2017 11:09:09 GMT -5
Post by Deleted on Jan 31, 2017 11:09:09 GMT -5
Although ahinton has already addressed all your points directly, let me too have a go! "Obviously the connection this lady tries to make between money and food is evil and perverse. There IS no such connection! As Marx has pointed out, every living person is entitled to adequate nourishment, without distinction. Also, we have no interest in the food-stuffs she suggests. Simple, tasty and nourishing food is enough for any one, and as a rule people who consume that will be healthier and live longer than those who pay for her unpronouncable and unheard-of tit-bits. We advise her to devote her future energies to more suitable endeavours, such as woolwork and entertaining." I shall of course pass on your advice to Anne-Sophie Pic, although my advice to her would be to ignore it. There is no necessary connection between money and food, just as there is no necessary connection between reason and experience. Nevertheless, as ahinton points out, there are costs associated with the production of food. Checking the bill, Anne-Sophie's meal worked out at something like £200 per head, which is close to what all seven restaurants charged. In terms of value for money, one or two of the restaurants provided slightly better value than Anne-Sophie, principally because they were slightly cheaper. Andy Hayler Restaurant Guide - Value for moneyOf course, I can undercut Anne-Sophie by going directly to market and buying the ingredients myself. My cooking is not as good, however, so the quality is going to suffer! Your final point is clearly incorrect, however, Sydney. A good meal is a form of entertaining, whether I cook it myself or hire Anne-Sophie. To state the obvious, Anne-Sophie is the better cook! She might even be the best!
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Jan 31, 2017 11:27:58 GMT -5
Post by ahinton on Jan 31, 2017 11:27:58 GMT -5
I shall of course pass on your advice to Anne-Sophie Pic Why? And, even more importantly, why "of course"?! although my advice to her would be to ignore it Why, of course! And I have no doubt that she would act upon your advice but, as I asked, why waste her valuable time in mentioning it in the first place?! Checking the bill, Anne-Sophie's meal worked out at something like £200 per head, which is close to what all seven restaurants charged. In terms of value for money, one or two of the restaurants provided slightly better value than Anne-Sophie, principally because they were slightly cheaper. That is pretty expensive but then her restaurant does have three Michelin stars, a rare accolade indeed, especially in France. Did this sum include the wine or was it for food only on a menu gastronomique? What proportion of that bill was the wine and other drinks per head? Of course, I can undercut Anne-Sophie by going directly to market and buying the ingredients myself. My cooking is not as good, however, so the quality is going to suffer! Your final point is clearly incorrect, however, Sydney. A good meal is a form of entertaining, whether I cook it myself or hire Anne-Sophie. To state the obvious, Anne-Sophie is the better cook! She might even be the best! But that wouldn't be "undercutting" her, because you'd be sourcing, purchasing and cooking the ingredients yourself for yourself whereas she will be supplying the customer who takes your place with a restaurant experience; there's therefore no realistic comparison between the two! I don't understand what Sydney's problem is with this chef or what she does and what he has written on the subject does nothing to explain it in realistic and comprehensible terms. "Woolwork"? Woolly-mindedness, more like!
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