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Feb 25, 2017 8:50:25 GMT -5
Post by Deleted on Feb 25, 2017 8:50:25 GMT -5
I was wondering whether Sydney could be tempted to visit Valence, ahinton, if only for some cookery classes!
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Feb 25, 2017 10:17:34 GMT -5
Post by ahinton on Feb 25, 2017 10:17:34 GMT -5
I was wondering whether Sydney could be tempted to visit Valence, ahinton, if only for some cookery classes! I thought that we'd been around that one before and, although I do not recall Sydney actually declining to consider doing so, his enthusiasm for what Anne-Sophie does is by his own admission pretty thin (and it's not as though he's located around the corner from Valence)...
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Feb 26, 2017 13:54:39 GMT -5
Post by Deleted on Feb 26, 2017 13:54:39 GMT -5
All right! I accept defeat, ahinton. Curiously, ' The Sunday Times' leads today with some editorial comment on these foodish things. The leading article concludes that there is danger everywhere. Just think what might happen at Pembroke the next time a sensitive young student from Derbyshire is asked if he fancies a little Bakewell tart. Now I should perhaps admit that I did not go to Pembroke, nor enjoy its Jamaican stew! In multicultural Britain, I would recommend jerk chicken followed by a Duke of Cambridge tart. Not the Duchess! Nevertheless, Anne-Sophie Pic's cookery classes are even more tempting, Sydney! Anne-Sophie Pic - Scook
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Feb 27, 2017 13:22:20 GMT -5
Post by Deleted on Feb 27, 2017 13:22:20 GMT -5
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Mar 20, 2017 14:25:00 GMT -5
Post by Deleted on Mar 20, 2017 14:25:00 GMT -5
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Mar 20, 2017 17:56:37 GMT -5
Post by ahinton on Mar 20, 2017 17:56:37 GMT -5
Somehow I cannot imagine that Sydney would be especially interested in recommended the best of Penfolds' Grange but of course I could be wrong about that...
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Mar 22, 2017 4:10:49 GMT -5
Post by Deleted on Mar 22, 2017 4:10:49 GMT -5
We had thought Mr. c's French cook/boiler at least respectably covered, but to-day we were delighted to find one of her younger sisters even more so.
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Apr 3, 2017 8:14:20 GMT -5
Post by Deleted on Apr 3, 2017 8:14:20 GMT -5
Despite Mandeep's Tasmanian charms, I shall be heading to Valence to cook during Holy Week! Due to unprecedented demand from around the world, everyone reading ' The Third' is cordially invited to join us! The choice (of course) is yours! Pic - Scook
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Apr 4, 2017 10:16:25 GMT -5
Post by Deleted on Apr 4, 2017 10:16:25 GMT -5
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Apr 4, 2017 10:23:41 GMT -5
Post by ahinton on Apr 4, 2017 10:23:41 GMT -5
All sounds and looks wonderful! If only!...
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Apr 8, 2017 10:20:35 GMT -5
Post by Deleted on Apr 8, 2017 10:20:35 GMT -5
We are on our way! There has been much debate about what to drink with all this food, so Anne-Sophie has added a tasting on Easter Saturday at 10:00 (CET) for everyone reading ' The Third'. SOMMELLERIE PASSION : QUEL VIN POUR VOTRE REPAS DE PÂQUES ?A good question, Anne-Sophie! Whatever you're drinking?
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Aug 19, 2017 6:50:24 GMT -5
Post by Deleted on Aug 19, 2017 6:50:24 GMT -5
Writing in today's ' Times', Anne-Sophie Pic explores the rich food heritage of her home region — and where to enjoy it. Anne-Sophie begins thus: The Times - Anne-Sophie Pic: A chef’s guide to the Rhône ValleyChef Baptiste Poinot has been awarded one Michelin star for his cooking at Flaveurs, his Valence eatery. Think laid-back jazz atmosphere in the restaurant and an impressive focus in the kitchen.
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Sept 1, 2017 2:52:54 GMT -5
Post by Deleted on Sept 1, 2017 2:52:54 GMT -5
The FT gave the new 'Queen of Spades' restaurant a good review in June, Uncle Henry, so it should make for an interesting lunch Sunday week. The reviewer's wife was as right as she always is. “La Dame de Pic is perfect FT territory,” she declared recently. “We ought to go.” So we headed off one evening to Ten Trinity Square, the former headquarters of the Port of London Authority, which has recently been reconfigured into a hotel managed by the Four Seasons group.On the ground floor is the restaurant, and above it a wine-focused private members’ club founded by, inter alia, Frédéric Engerer, the president of Château Latour, which is in turn owned by François Pinault. Both restaurant and club have menus overseen by Anne-Sophie Pic, the chef and proprietor of the much revered Maison Pic in Valence in the Rhône Valley. All of which provides an impressive pedigree but also high standards to live up to. As we arrive, a couple of attentive and expensively outfitted doormen are on duty at the hotel entrance. The view from the front steps is pure picture-postcard: the Tower of London lit up, with a brooding sky behind it. The restaurant itself is down a plush corridor, though it will soon have its own entrance at the rear of the hotel. The first obstacle to the building’s new life is immediately obvious — the room’s massive height. More than five metres tall, the space hardly conveys the cosy atmosphere the word “restaurant” implies. This uninterrupted height is not helped by the low seating — it’s a combination that means the conversations on other tables are invariably easier to listen to than one’s own. Still, the staff in the dining room combine their skills effectively: there is Alex Muir, the charismatic Irish maître d’, and the Italian chef, Luca Piscazzi, ably assisted by predominantly French waiting staff, alongside Erik Simonics, an extremely knowledgeable sommelier from Slovakia. Overseeing them all is Jan Konetzki, the German-born wine director. Each member of the team has clearly felt the lure of London but, like so many in the hospitality business, they must be wondering about their long-term future here post-Brexit. Before I go on to discuss the food, let me get two other causes for criticism out of the way. The first is the choice of typeface on the menu. It is small and not dark enough to be easily read, particularly when the restaurant’s lighting is on the dim side. Then there is the kitchen’s seeming infatuation with coffee. It came mixed with the butter served with the bread — we asked for this strange combination to be changed for the salted variety. More coffee came with yuzu as one of the amuse-bouches, and baked on top of veal sweetbreads. This is too much. Happily, the execution and choice of first and main courses more than made up for this heavy-handedness, as befits the world’s top female chef. The preparation of dishes involves considerable marinating, often in Asian spices and liqueurs. Unquestionably, the best of these was a first course of a Scottish scallop in black cardamom, jasmine, apple granita and sake lees. It was served on a white dish, the scallops thinly sliced and the black cardamom clearly discernible. But it was the addition of the sake lees, poured from a small jug, that lifted the whole dish and made it truly inspirational. This was matched in its intensity of flavour, if not quite in its attractiveness, by a dish of Brittany abalone served with lemon balm, geranium and sage-infused dashi. These rare sea molluscs, now successfully farmed off the Breton coast, are an unusual treat for anyone who enjoys the taste of the sea. Slightly chewier than oysters, abalone have a richer, nuttier, deeper flavour. None of the main courses we tried offered the same interest as those two starters. There is no doubting the quality of what the kitchen produces, particularly the Basque pork and Cornish wild turbot — but serving them relatively bare means there is a lack of contrast in the flavours. The same is true of the desserts (£14 each), which are too bland and sweet. The wine list is exceptional, both by the bottle and by the glass, and fairly priced. But the food needs more oomph, something that will distinguish La Dame de Pic as a restaurant of its own standing rather than one that conveniently happens to be in a hotel. www.ft.com/content/d2dbc24e-4a3f-11e7-a3f4-c742b9791d43 With deadlock in Brussels this weekend, ahinton, your best bet is to come to London for Sunday lunch. Join us! www.thetimes.co.uk/edition/comment/deadlock-in-brussels-gbn8cncwp
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Sept 1, 2017 4:15:00 GMT -5
Post by ahinton on Sept 1, 2017 4:15:00 GMT -5
Much as I would love to accept your kind invitation, I am sadly unable to do so; that said, "deadlock in Brussels" is hardly likely to last a mere weekend, for it's been going on for quite some time already and looks set to continue indefinitely - or at least until UK comes to its senses (assuming that it has any left) and abandons the entire Brexit shambles at a stroke...
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Sept 1, 2017 14:13:21 GMT -5
Post by Deleted on Sept 1, 2017 14:13:21 GMT -5
To be honest, I don't think that Uncle Henry or ahinton would ever come, although I am not quite sure why. Let us just say that it is their loss!
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