(Apologies for spelling):o Cooking at Michelin Star level.
Jaun Mari Arzak and daughter Elana in Spain at Arzak in San Sebastian. Andy is going to be cooking Blackened tuna held together with a seared tuna bone and a mojo sauce. The tuna needs to be delicately cooked and plated to perfection. He does fine.
Rene Redzappi in Copenhagan restaurant Noma. Mat is going to be cooking skate poached in butter with hay-baked celariac and beech fronds. He meets the standard.
Jean-Michel Loraun in France at La Côte Saint Jacques. Christopher is going to be cooking oyster porridge with an onion and lettuce purée and a something twirl. Jean-Michel’s parents are there. They like it.
They work at a service and then cook a sig. dish for the restauranteur.
Grilled spiced pineapple for Arzak and Andy – better than their own.
Mullet with aubergine caviar and tomato confit for Christopher – Jean Michel thought it was perfect.
beef tartar, wood sorrel and creamed taragon for René cooked by Mat. Outstanding.
(Apologies for spelling):o Cooking at Michelin Star level.
Jaun Mari Arzak and daughter Elana in Spain at Arzak in San Sebastian. Andy is going to be cooking Blackened tuna held together with a seared tuna bone and a mojo sauce. The tuna needs to be delicately cooked and plated to perfection. He does fine. Rene Redzappi in Copenhagan restaurant Noma. Mat is going to be cooking skate poached in butter with hay-baked celariac and beech fronds. He meets the standard.
Jean-Michel Loraun in France at La Côte Saint Jacques. Christopher is going to be cooking oyster porridge with an onion and lettuce purée and a something twirl. jean-Michel’s parents are there. They like it.
Now there's no-body loves a fancy restaurant more than me. But to cook a bloody pancake, slice it up and then meticulously wrap in around a skewer seems a bit over the top. :eek:
I agree... there is good cooking and then there is just poncing about!
Note how much more pleasent the Michellin starred chefs are, compared to some of the jumped up little shouty monsters that they have had to work for in the UK.
Absolutely - they've all been extremely nice and pleasant.
hmm those three might be passionate about their cooking, but dare I suggest that one or two of them might need to learn to appear sincere as well as feel it
Note how much more pleasent the Michellin starred chefs are, compared to some of the jumped up little shouty monsters that they have had to work for in the UK.
I went to Arzak last year for lunch. The whole experience was just incredible. The most amazing food I've ever tasted. Mr Arzak and his daughter came out and chatted with us afterwards. They were super friendly. I'd really really recommend going.
Comments
cheek!
It was my Home made fish pie with prawns but no scallops!
Jaun Mari Arzak and daughter Elana in Spain at Arzak in San Sebastian. Andy is going to be cooking Blackened tuna held together with a seared tuna bone and a mojo sauce. The tuna needs to be delicately cooked and plated to perfection. He does fine.
Rene Redzappi in Copenhagan restaurant Noma. Mat is going to be cooking skate poached in butter with hay-baked celariac and beech fronds. He meets the standard.
Jean-Michel Loraun in France at La Côte Saint Jacques. Christopher is going to be cooking oyster porridge with an onion and lettuce purée and a something twirl. Jean-Michel’s parents are there. They like it.
They work at a service and then cook a sig. dish for the restauranteur.
Grilled spiced pineapple for Arzak and Andy – better than their own.
Mullet with aubergine caviar and tomato confit for Christopher – Jean Michel thought it was perfect.
beef tartar, wood sorrel and creamed taragon for René cooked by Mat. Outstanding.
I think I may be a little in love
I agree... there is good cooking and then there is just poncing about!
Pineapple fritters are yummy - you don't know what you're missing!
Erm... me too
Oh dear! Me, too!:)
Steady on, I think that Gregg Wallace is married girls.
Absolutely - they've all been extremely nice and pleasant.
And me!
Excuse me! :eek:
Don't mention the underwear dodging Happy Vegger in the same breath as the sublime Chef Redzappi
Chips!
Woah woah... wash your mouth out :eek: It was that beautiful chef at Copenhagen.
Indeed, 'tis sacrilege!
http://www.nancarrow-webdesk.com/warehouse/storage2/2007-w43/img.43536_t.jpg
I went to Arzak last year for lunch. The whole experience was just incredible. The most amazing food I've ever tasted. Mr Arzak and his daughter came out and chatted with us afterwards. They were super friendly. I'd really really recommend going.