Went walkabout at Catex after the awful misconceived lunch cooked by the northern guys. Apart from the terrible boudin of smoked cod and prawns there was ratatouille that wasn’t and rosti that wasn’t. Great piece of fillet steak, though, hung like John Babbacombe Lee. I searched in vain for “carpaccio of butter ” (thanks, Ben ...
Books & EquipmentEVER READ A WORD IN A RECIPE INSTRUCTION AND NOT KNOWN WHAT IT MEANT? RELAX, HERE’S THE LOWDOWN aioli The garlic-flavoured mayonnaise known as the ‘butter of Provence’ which is an essential accompaniment to many of the fish and vegetable dishes from that region. a l’anglaise Vegetables, meat and fish prepared in a plain, straightforward ...
Foodminestrone A substantial Italian vegetable soup. Again, a word debased by menu writers – we’ve even seen ‘minestrone of white, light and dark chocolate’, a total nonsense. mignonette pepper Very coarsely ground black pepper used in dishes such as steak au poivre. The simplest way to achieve the correct texture is to loosen the nut ...
Food