Pan Fried Scallops with Jamon Serrano and a Carrot Puree I mentioned in a recent blog about the problems chefs encounter in the Alps with getting their hands on decent quality fish. There are a few large lakes that supply … Read More
Français
Roasted Red Pepper Tortilla
Roast Red Pepper Tortilla with Aioli (serves 12) Perhaps a poorly timed recipe given the weather back in the UK. However the sun is out in both Morzine and Le Grand Massif and we have all just enjoyed another day … Read More
French Onion Soup
French Onion Soup with Mini Croque Monsieurs (serves 12) Perhaps it’s the wrong time to be writing about such a hearty winter dish just as the sun is rising over the mountain for another glorious day of Alpine sunshine. But … Read More
Chestnut Veloute with Potted Duck
Chestnut Veloute with Potted Duck and a Poacher’s Pickle Chutney (serves 12) Chestnuts are rarely used in the UK for cooking, except occasionally when found roasting by the fire at Christmas. In France however they can’t get enough of them … Read More
Pan Fried Salmon with a Quinoa Salad
Pan Fried Wild Salmon with a Beetroot Puree and Quinoa Salad So it turns out the quality of the seafood in the Northern Alps is actually quite high. We haven’t quite got to the bottom of how they do it … Read More
Scrambled Eggs and Smoked Salmon on Toast
Mastering the dark arts of the full english is a real skill and is a good indication of a chef’s ability. There are a number of complex processes at play, ranging from crisping up a rasher of bacon without over … Read More
Chocolate Musings
Chocolate production is one of the most complex culinary processes in the world. Aging, mixing, conching and refining require huge amounts of time and a number of technically difficult stages. Cocoa beans clock up plenty of air miles even before … Read More
Lemon Tart Brulée
Lemon Tart (serves 12) Tart Case Bought pre-rolled shortcrust pastry (pate sucrée) – 500g Place in the case and neatly mould into the sides. Prick all over with a fork about 15 times. Rest in the fridge for 30 minutes … Read More
Heston Blumenthal’s Meat Fruit
The eponymous Meat Fruit – the star attraction at ‘Dinner by Heston,’ recently anointed within the world’s top ten restaurants. A dish so complicated that it can only be completed with 6 days hard work and plenty of gastro-gadgets. In actual fact this dish can be completed within 2 days and is technically quite straight forward. It is essentially a super-smooth chicken liver parfait. … Read More