tag:blogger.com,1999:blog-62462576935354569692024-03-13T06:07:50.269+04:00nosh by goshdave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-6246257693535456969.post-35440821567279755272012-01-04T10:35:00.001+04:002012-01-04T11:06:51.183+04:00bonne fĂȘte!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeE52MAC0XwG48WfDaI3n9igckKlH4MTJVGdI0YNIpKHN63vV6p95HLpwGlKxVmjtglTe5FWULoaEOlLqHfFsr8caKv1aSstxiYqPRE8wKg2Thjzv6tv6oznDhzP8NwKsA-x-wAxQx7U/s1600/Screen+Shot+2012-01-04+at+10.38.56+AM.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeE52MAC0XwG48WfDaI3n9igckKlH4MTJVGdI0YNIpKHN63vV6p95HLpwGlKxVmjtglTe5FWULoaEOlLqHfFsr8caKv1aSstxiYqPRE8wKg2Thjzv6tv6oznDhzP8NwKsA-x-wAxQx7U/s320/Screen+Shot+2012-01-04+at+10.38.56+AM.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5693663355227045858" /></a><br /><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">three of the last five christmases have been spent in paris - well, where better for good food, tasteful christmas decorations, a chance to be a flaneur along the boulevards and the opportunity for a good dose of culture in some of the world's greatest museums?</span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">however, after twice opting for self-catering, this time i booked into a cosy hotel. the reason? the previous time, i was in a tiny, drafty one room apartment in sub-zero temperatures, unable to take off my street clothes for five days because there was only a single, one-bar electric fire to 'heat' the place! in fact, i had all the cooker's rings and oven on full blast in a vain attempt to stop myself shivering. at least the gin and tonic didn't need ice...</span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">so, without the chance last month for self-catering - a real pleasure at christmas in paris with the markets over-excelling themselves with irresistible ingredients - i faced a simple challenge: where to eat christmas day lunch? i was determined not to be driven into a soulless tourist trap or be reduced to an omelette in a neighbourhood bar, so undertook a search for a decent restaurant that would be open.</span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">and i got lucky.</span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">a ten minute stroll from my hotel and close to the place des ternes in the 17eme is la maree, a classic seafood restaurant that delivers excellent food in comfort to a largely local clientele. a good spot for business lunches in the week, it's just far enough away from the arc de triumph to be off most tourist's radar and i was clearly the only non-parisian diner there on christmas day.</span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">an e-mail conversation got me a reservation for the last table for the second serving and i turned up to be welcomed by name even before i opened my mouth, led to my table and my aperitif was to hand before i'd even really taken stock of the room. it's quite intimate and comfortable in old school style, but the service is fast and friendly.</span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">i didn't spot on the web site that there was a special lunch but that was no problem and my choices arrived speedily, but without any sense that they wanted me out of the place, even as other tables slowly cleared.</span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">an amuse bouche of brouillade d'oeufs au saumon fume, mouillettes au beurre de baratte was an amusing take on boiled egg and soldiers, with smoked salmon and a runny scrambled egg served in the shell. delicious and perfectly matched with the offered pouilly fume 2010.</span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">next up, a tasting plate of six oysters from the marennes. parisians are always big oysters fans but they go extra crazy during the holiday season and these were an excellent choice, full of big flavour.</span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">the main course of aioli de cabillaud et legumes de saison was a mediterranean classic - a simple filet of roast cod on a bed of boiled vegetables (potatoes and leeks) in a thin broth, with a large smothering of garlicky mayonnaise. i last had it on one of the iles de porquerolles on a sailing holiday some years back and this instant taste of mediterranean sun in cold december paris was magical.</span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">next, a plate of cheeses - cantal, brie (a point, running off the plate) and roquefort, with rocket salad, followed by a noisette (cafe with a dash of milk) and mignardises (little chocolate treats).</span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">in all, it was one of the most pleasant christmas meals i can remember, made even better by the price - just 58 euros! extra bonus: it should have been a bottle of wine between two people, but they gave me the whole thing for no extra charge.</span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">and that evening, all i needed in my room was a bit of fruit and a slice of cheese. sorted!</span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;font-size:85%;">plus i have a great place to return to on my next trip. recommended: lamaree.fr</span></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com4tag:blogger.com,1999:blog-6246257693535456969.post-45203631033800252392010-08-16T11:40:00.002+04:002010-08-16T12:31:24.594+04:00welcome to the club<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWG8V01ceoEGgiYGNUQYwcr5QPFR-nyUpSn20tYA60sGd_8ilXDbchZLnj1F97wmWn8VK96Ev96H1TdYBFImbznrF7CDevB_FDuIv6WDhnCnrdk5wWTDekHyb12WkIlRBxfwnV9yvxhYA/s1600/wepler.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 280px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWG8V01ceoEGgiYGNUQYwcr5QPFR-nyUpSn20tYA60sGd_8ilXDbchZLnj1F97wmWn8VK96Ev96H1TdYBFImbznrF7CDevB_FDuIv6WDhnCnrdk5wWTDekHyb12WkIlRBxfwnV9yvxhYA/s320/wepler.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5505909692771746690" /></a><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">one of the delights for me of trips to paris are meals in the classic brasseries. i love the style, the elegance, the old-fashioned decor, the menus stuffed with old favourites and the sheer professionalism of the service.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">and one of my regular haunts is wepler, a seafood classic on place de clichy, a traditional magnet for artists but now a little ragged at the edges thanks to the relentless down market pull of porte de clichy a few hundred yards up the road - a working class enclave resolutely resisting gentrification.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">but wepler remains a classic and, for sunday lunch, a prime haunt for the monied of the old school - aged parents being treated by young stockbroker children, old couples dressed up for the occasion and so on. and me, of course, installed on the comfortable banquette seating and wondering whether to go all out on a giant shellfish platter or stick to a half dozen oysters followed by skate wing in brown butter and caper sauce. a delicious dilemma!</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">and then the table opposite me fills up, clearly for one of those french 'let's get well acquainted before we do business' lunches. clearly the head of a french company and his stylish wife who both speak only french, a 40-something female executive and a 60-year old male executive who are both bilingual and a mousy mid-westerner who clearly doesn't possess a single word of french. an analysis of the situation suggests he's been flown over to sign a deal with the french company, accompanied by the male executive who's based in the us and looked after on the trip by the female executive.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">what he also clearly does not understand is the importance of the sunday lunch, the french style of business or the significance of the location - one, apparently, of the best 350 restaurants in france.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">he's introduced to the french couple, mumbles in english and, before he's even sat down and been handed a menu, says he wants a club sandwich and a diet coke.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">you can hear the gasps of disbelief across the whole restaurant. this is not how it works. this is not comme il faut - the french look at each other, eyebrows raised as they try and understand whether this is deliberate rudeness or just american ignorance. it seems they choose the latter explanation and his escort explains quietly about how the lunch is likely to progress. it's sunday lunch - a sacred time and two or three hours for the occasion is normal. this is a restaurant well known for french classics, so let's at least look at the menu.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">from that moment on, the american was like a petulant child. you'd think, with two translators at hand, that he'd have tried to engage his host: how old is this place? tell me about the food? i love the style!</span></span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"></span></span><span class="Apple-style-span" style="font-family: arial; font-size: small; ">but nothing...</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small; "><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">eventually he consented to try duck as a starter . the french host did his best for a while to draw him into conversation but merely got grunts in return. most of us, at this point, would have pulled the plug on the meeting but the french are desperately polite and struggled on, whilst our transatlantic hick dragged out his starter for 45 minutes, some 30 minutes after everyone else had finished and were waiting for their main course!</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">i think the hoped for business relationship is unlikely to happen!</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">but why would someone be so rude? so insensitive to the very clear dynamics around the table? so uninterested in great food in a historic location?</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">yeah, some people don't deserve any better than club sandwiches and diet soda...</span></span></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-15370897179341463172010-08-16T11:26:00.002+04:002010-08-16T11:40:14.830+04:00mind my language<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9caowHrz3UE4Y_c_rOgToMijxJal0al94h4cBCEIyp9tu4JmbWq-xALnBTFwAEKiDY0uQ2VntRGhwPNWN3iDsN93bG542Qzzp1nZ4BA0jpvz0ZW-HsLIzS73Nx3-YbvEO15wgZTiHwU/s1600/cafe.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9caowHrz3UE4Y_c_rOgToMijxJal0al94h4cBCEIyp9tu4JmbWq-xALnBTFwAEKiDY0uQ2VntRGhwPNWN3iDsN93bG542Qzzp1nZ4BA0jpvz0ZW-HsLIzS73Nx3-YbvEO15wgZTiHwU/s320/cafe.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5505906420839903986" /></a><br /><div><br /></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">apologies for anyone waiting for updates to this blog - i've been very slack this year...</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">anyhow, a recent week in paris has re-inspired me, thanks to some great meals. but first, a cautionary tale or two!</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">it was late afternoon in the 17eme. i was on my way back for the hotel and stopped off at a neighbourhood cafe for a leisurely glass or two of pastis, ideal for plotting my movements later. under the shade of a couple of trees and insulated from traffic by a large triangle of pavement, it was a great spot for reflection plus a few pages of the paper.</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">then there was talking, in english. two middle-aged american women sat at a nearby table and chattered away. after a discrete pause, the waiter approached. "bonjour, mesdames," he said to them. with no warning, one of the women leapt to her feet, her chair crashing to the ground, screaming to her friend. "oh my god! what did he just say to us?"</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">i don't know who was more upset - the waiter, completely non-plussed by this outburst, or her friend, who tried to calm her down, explaining the waiter had just said 'hello'...</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">and at sat open-mouthed at both the insularity and the rudeness of the tourist. i mean, who goes to a foreign country and doesn't even learn the very basics of hello, please, thank you and so on. jeez, we're in paris not ougadougou! we can't all be great at languages but when you see behaviour and ignorance like this, it's a wonder that parisians remain as polite as they are to tourists...</span></span></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com1tag:blogger.com,1999:blog-6246257693535456969.post-67952767721165209722009-12-24T23:16:00.002+04:002009-12-24T23:25:01.424+04:00yes we can!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgir6pVxjQ82dHYAQ6sXE1Eo0RzbjRIB4_21-QT-JgcyGN-x35wDG2ylMMV6wqvsb0_e_939iQ3qq8tDK2M1aU0KmHzbx2HJbbBfbfqZckEzEbd_pvzrG301JKObhRLBnsZvfTss3XNX_8/s1600-h/v_7_ill_842370_sardine.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 251px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgir6pVxjQ82dHYAQ6sXE1Eo0RzbjRIB4_21-QT-JgcyGN-x35wDG2ylMMV6wqvsb0_e_939iQ3qq8tDK2M1aU0KmHzbx2HJbbBfbfqZckEzEbd_pvzrG301JKObhRLBnsZvfTss3XNX_8/s320/v_7_ill_842370_sardine.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5418884214622610306" /></a><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">you have to love the french!</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">there i was, yesterday, enjoying a pleasant lunch when i overheard the american couple next to me exclaim about the great reviews of the place we were and how good the food was going to be.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">in fact, to them paris seemed to be the best place in the world, if not quite worth the effort of learning a single word of the language.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">time to order and the only word he recognised on the menu was 'sardines', which the waiter pointed out were served cold. no problem. you could almost sense the taste buds working themselves into overtime...</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">the sardines arrived, in a solid block and sitting in a pool of oil. at the corner of the table, the waiter casually placed another plate on which was displayed with pride the empty can!</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">our american gourmet then spent the next 15 minutes trying to explain to his somewhat awestruck companion how special they were.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">but nothing detracts from the fact that the french had just sold a 2 euro can of sardines to an american for $15...</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">and made him think it had been a bargain!</span></span></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-42362534222662373992009-12-24T22:59:00.003+04:002009-12-24T23:13:32.850+04:00let's get lippy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdbBRqJ219DaG1WuGV_qW10cy1i639JY-6Huhd_YOwoISPinJ31x1nhO_FxEwKK_GJNNPspeBTXabMivsCf35bxScR3FnK_BhYVvUOWgrTtJPaB8FYRvxzruJN6yskJ_LwfQtG_1Sxh0/s1600-h/pic04.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 313px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdbBRqJ219DaG1WuGV_qW10cy1i639JY-6Huhd_YOwoISPinJ31x1nhO_FxEwKK_GJNNPspeBTXabMivsCf35bxScR3FnK_BhYVvUOWgrTtJPaB8FYRvxzruJN6yskJ_LwfQtG_1Sxh0/s320/pic04.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5418879378893047730" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">it's hard to imagine a better christmas eve - unless one involving egyptian cotton sheets, an intelligent woman from bakewell and a large bottle of slip 'n' slide - than enjoying a leisurely lunch at a classic french brasserie, having spent the morning in a museum and with the rest of the afternoon planned to take in at least two of the temples to food for goodies for christmas day.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">such was today at brasserie lipp, once a stalwart of alsatian cuisine and now enjoying a renaissance of sorts under the same stable as la coupole, after a few years of (to be kind) less than classic performance.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">its location opposite the iconic cafe des deux magots makes it a stop on the tourist trail, but brasserie lipp has always had the solution to that - a ruthless no reservations policy and a pitiless triage of customers into the stylish front of house, the demi-monde of the back room and the outer reaches of the upstairs tables. over the last couple of years, i have gradually been granted tables closer and closer to the front (politeness, speaking french and an interest in the food are all remembered) until today when i was sat in the midst of a french starlet, a bushy-eyedbrowed intellectual and a minor minister...</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">like every classic brasseries, the food is solid, dependable and good value. a great soupe de poissons, six oysters, a perfectly judged sole meuniere and a good slice of aged cantal made a superb meal, washed down with a kir maison, a very competent white sancerre and a noisette (espresso with a dash of milk).</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">i left with a smile on the face which, some five hours later, is still solidly there. you can't ask for much more than that from a meal, can you?</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">oh - the service is exemplary as well. word is that you only join the brigade of waiters on personal recommendation. it's certainly true that they are all consummate professionals that it's a pleasure to watch in action...</span></span></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-72062203950934147622009-12-23T20:11:00.003+04:002009-12-23T20:24:13.929+04:00the kids are (not) revolting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DDn4KLSp1rk5nGT-1lI_FbQjhRW3aV1jyEPHe4Pec1txiLAShBL3aiFr0NanAu_eDIfK4fffmi4vFQQPLLT3ECvLX7w3U68pO3_ROgEtf666ZLvedJm8a6hgNzJMWaKvCyrJsX7U6zs/s1600-h/robert_doisneau_les_enfant_de_la_pl.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 246px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DDn4KLSp1rk5nGT-1lI_FbQjhRW3aV1jyEPHe4Pec1txiLAShBL3aiFr0NanAu_eDIfK4fffmi4vFQQPLLT3ECvLX7w3U68pO3_ROgEtf666ZLvedJm8a6hgNzJMWaKvCyrJsX7U6zs/s320/robert_doisneau_les_enfant_de_la_pl.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5418465315229149650" /></a><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">i'm one of those grumpy middle-age sods who really have no time at all for kids - they're rude, noisy, intrusive, demanding and completely incapable of intelligent conversation until about the age of 14, at which point they rebel and retreat into sulky silence.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">i refuse to enter a discussion about the fact that they need their space, that they represent the future and should be cherished. actually, no. it's only fairly recently in our western history that children were considered anything other than small adults and, in the majority of the families in the world, kids are expected to contribute and work for their supper. i might though draw the line at sending them down the salt mines to earn a crust...</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">which is why france is such an extra delight to visit. oh, i'm sure there are bad kids, noisy kids, unpleasant kids but, when out eating in restaurants, miraculously they seem to know what is expected of them and they behave. peer pressure helps, of course - i remember my nephew many years ago suddenly realising he was the only child in a restaurant making a noise and retreating into silence and a focus on the food.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">which is where it should be.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">i was reminded of this today when i popped into a bar/resto for a quick beer before continuing a culture trail around paris. it being lunchtime, the only spare space was a table for two next to a table for eight - three adults and five kids aged between (i guess) eight and 12. needing to sit down for a minute more than i needed peace, i steeled myself for the noise but, to my delight, there was none. they may have been eating child-size portions of the adult's meals (no turkey twizzlers here!) but they only spoke when they were included in the conversation and, when the adults moved on to coffees, asked to be excused and gathered in a quiet group at another table and chatted away, with some pre-teen giggling, of course.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">what a refreshing change but standard behaviour in france. treat kids like adults and they'll behave like adults. who'd have thought it?</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">[photo is by the great robert doisneau and dates from 1956 - les enfants de la place hebert]</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><br /></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-45823168912268738352009-12-22T23:31:00.004+04:002009-12-25T23:23:04.963+04:00good food is this simple<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_YJcmrWDA1lyfdFjP93xZyrFIoShKUPa54JQN5Px_JAWf1xS41cTT1_qkN_RmSxLVAqnnl8_iTRF9sa-To9U_TdyPgNEI3r1RcSxDVegujOIe-gFM3LEb83NvkACLWPFVxDN9mAN7_k/s1600-h/a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_YJcmrWDA1lyfdFjP93xZyrFIoShKUPa54JQN5Px_JAWf1xS41cTT1_qkN_RmSxLVAqnnl8_iTRF9sa-To9U_TdyPgNEI3r1RcSxDVegujOIe-gFM3LEb83NvkACLWPFVxDN9mAN7_k/s320/a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5418146035279382370" /></a><br /><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">for the second year running, i'm spending the christmas week in a self-catering apartment in paris. the theory is simple: loads of culture, decent meals, grazing the markets and cooking for myself. a few decent bottles of wine and total immersion again in the language.</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">incroyable!</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">and, for the second year running, friends ask me why? well, i guess if you don't 'get' paris, then there's little i can say to change your mind. but today was a perfect example for me of why i love this place. i l</span></span><span class="Apple-style-span" style=" white-space: pre-wrap; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">ucked into a slightly run down, non touristy traditional bistro and had the simplest but the most delicious meal - six oysters; six snails - all garlicky, but two with saffron, two with roquefort and two with parsley; sole meuniere; plus a decent bottle of sancerre.</span></span></span></div><div><span class="Apple-style-span" style="white-space: pre-wrap; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">nothing outstanding but just what we look for in France for a decent meal! what, rather, we expect to find without searching. good simple food is not difficult to deliver, if you know what you're doing.</span></span></span><div><span class="Apple-style-span" style=" white-space: pre-wrap;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" white-space: pre-wrap; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">and the french still know what they're doing...</span></span></span></div></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com1tag:blogger.com,1999:blog-6246257693535456969.post-73624403787368217952009-12-22T00:11:00.001+04:002009-12-22T00:12:50.004+04:00i'm back!<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">a catalogue of accidents! forgot my gmail details and password so couldn't log in, but now i've cracked it...</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">currently in paris, enjoying the food. some thoughts tomorrow!</span></span></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-77584140203010655722009-11-20T23:38:00.002+04:002009-11-20T23:48:27.054+04:00from the sublime...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWnIW6tjvYkSGNW45duir-9dFBAKNpH78BGIu7s6-leUzY2cpVt4QdjJE2R3YHK223iP8ViDYFhmX7ffMJQwAXzOeJ_xheXPpPTHwJYTi9nWlsRJ6Lw3GXLEzxxTDzaQkj35CZGVDFvc/s1600/Munich_Foodsmall.sized.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWnIW6tjvYkSGNW45duir-9dFBAKNpH78BGIu7s6-leUzY2cpVt4QdjJE2R3YHK223iP8ViDYFhmX7ffMJQwAXzOeJ_xheXPpPTHwJYTi9nWlsRJ6Lw3GXLEzxxTDzaQkj35CZGVDFvc/s320/Munich_Foodsmall.sized.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5406272833739059618" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">things have been quiet on the food blog for some time, mainly because i am still trying to come to terms with the full-on tasting menu at reflets par pierre gagnaire. i'm still not really capable of writing about it in any coherent way, except to say it was almost certainly one of the top three meals of my life...</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">which brings me to a rather drastic extreme - a three day press trip to munich staying not in the city centre but out in the concrete wilderness of the exhibition centre. and what is it with germans and all that meat? even as a fish eater, i had to survive on barely adequate pasta for three days, whilst surrounded by more pig by-products that one could imagine possible. are they so keen on pork because it shows they're not jewish?</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">okay, forget the war. the really curious thing is that germany has a fine tradition of health - from naturism to an early adoption of wholegrains and so on. breakfasts are a treat - even in our poor hotel, there were six varieties of muesli, a dozen variants of healthy bread and giant platefuls of fresh fruit. it just seems to go downhill after that...</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">which gives me a brief chance to name check chef gabi at magnolia, here at the madinat in dubai. despite being german, her fine dining vegetarian dishes are a revelation - i just wish she had an outlet in munich...</span></span></div><div><br /></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-80993407672868813682009-10-26T16:53:00.004+04:002009-11-04T16:53:24.012+04:00the candyman can<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidr63t_uu_zPwDeN17g2rxLR-kxDe4dIzkVFg02m8sTrUt1V-JhziJh2YxfnXB0QOXUtqCdPbX5lc77PlGsmTkF4ivfefdBGWi-FHyZvXw1pqzMYjHn52g6mvYVfxOJ5XdootxdZ_NBQE/s1600-h/logo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 132px; height: 92px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidr63t_uu_zPwDeN17g2rxLR-kxDe4dIzkVFg02m8sTrUt1V-JhziJh2YxfnXB0QOXUtqCdPbX5lc77PlGsmTkF4ivfefdBGWi-FHyZvXw1pqzMYjHn52g6mvYVfxOJ5XdootxdZ_NBQE/s320/logo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5396891459558306946" /></a><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">let's talk irony for a moment. the newspapers here in dubai are full of the current epidemic of diabetes that is affecting residents - expats and, more seriously, emiratis. within a couple of generations, the local population has gone from a limited but reasonably healthy diet to a full-on, gorge yourself, fast food addiction. to see someone add six teaspoons of sugar to a small cup of coffee is not unusual. to watch parents sit their young children down with buckets of chicken or giant tubs of ice cream is common.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">all the more ironic because the standard local diet of large servings of fresh vegetables in a meze followed by simply grilled meat or fish manages to avoid most of the pitfalls of the western diet.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">depending who you listen to, at least a third of the adult population has a serious problem with diabetes and the number of children being classed as severely or morbidly obese grows year on year.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">which is why i reacted with horror at the news that the world's largest sweet shop, some 10,000 square feet, has just opened in dubai and is already a key shopping/leisure destination. one colleague went recently and racked up a bill of over $75 in just a few minutes.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">this cannot be good news.</span></span></div><div><br /></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com1tag:blogger.com,1999:blog-6246257693535456969.post-52028211285713163162009-10-26T16:44:00.003+04:002009-10-26T16:51:35.161+04:00welcome back, ange!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmrod-OJyHBZiUcDmIkzztolsRIZiKFdkhrtC1ty5p2dSkZSUPGihdjAbIyp3sH5ya8WHz9Z_AdYq44CXW2-YRNdXtSJ-7gXoz19_ts5Q7LzkoaCIbRoSvn68AtTHP4K0jTH0HRtoIxg/s1600-h/Angela+Hartnett.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmrod-OJyHBZiUcDmIkzztolsRIZiKFdkhrtC1ty5p2dSkZSUPGihdjAbIyp3sH5ya8WHz9Z_AdYq44CXW2-YRNdXtSJ-7gXoz19_ts5Q7LzkoaCIbRoSvn68AtTHP4K0jTH0HRtoIxg/s320/Angela+Hartnett.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5396889031267896530" /></a><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">gordon ramsay's first overseas restaurant - verre in the hilton dubai creek - is coming up to its eighth anniversary. my, where does the time go to...</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">and to celebrate the occasion, current gordon favourite angela hartnett is coming back to the restaurant where she made her first big impact, for some special show-off menus and a cooking class or two. current exec chef matt pickup will be working side by side, of course.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">verre is always a bit under the spotlight, because ramsay and family are fond of dubai and there's even talk of buying a place and raiding the kids here. </span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">for a city now so used to celebrities that you have to be mega to be commented on, dubai foodistas are more excited about the first major chef visit of the season. and with ramsay's fiery ex-boss, marco pierre white, flying out shortly to open two restaurants in the capital abu dhabi, the heat is rising.</span></span></div><div><br /></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-67384226527961723812009-10-21T16:17:00.002+04:002009-10-21T16:31:46.210+04:00what to eat tonight?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgh_-m29Xu_bAWc4j6upEhqvL8PLbfJzwh1LUBH3QhIhf_5PFKqFy-2Kcb8rpMFaMIm7PlHxzKgCSItP-MfZLDmBDRxMRrc6wRVJP8yI5Qc3IwfTzABV1khKFzck0mwQGy0kR9awSD8g/s1600-h/cover.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 217px; height: 287px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgh_-m29Xu_bAWc4j6upEhqvL8PLbfJzwh1LUBH3QhIhf_5PFKqFy-2Kcb8rpMFaMIm7PlHxzKgCSItP-MfZLDmBDRxMRrc6wRVJP8yI5Qc3IwfTzABV1khKFzck0mwQGy0kR9awSD8g/s320/cover.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5395028626493812834" /></a><br /><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;">all of us throw away food. we buy too much. we don't plan. and, living in a hostile environment, it's all too easy to forget to catch fresh food in the small window before it spoils.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">equally, who knows what's lurking at the back of your storecupboard? i had a clean out of mine last weekend and i'm ashamed to stay i found tins of chick peas hidden right at the back that should have been eaten four years ago... not good!</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size: small;">so i was pleased to discover www.cookingbynumbers.com/ check your cupboard and fridge then type what you've got into the web site and it will come back with suggested recipes. you may have to experiment a bit, but if nothing else it will give you ideas instead of reaching for the home delivery menus - yes, we know you have a pile of them... now there's no excuse to waste food!</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></div><div><br /></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-20526968682607148222009-10-20T13:22:00.004+04:002009-10-20T13:36:13.910+04:00healthy and delicious!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEeKftcqbiPF0pjs2ZI7LQCMcf42XedcjoYI6nGeYdAxZWqwEPUfQZ166WVwXNlkMX8tesQuiOq2k3kVIV9Xno2SOaYfAdxahic1Crm1j2megz9ehRKuVxPHFlumB4Izn4866_EdcUpk/s1600-h/turmeric1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEeKftcqbiPF0pjs2ZI7LQCMcf42XedcjoYI6nGeYdAxZWqwEPUfQZ166WVwXNlkMX8tesQuiOq2k3kVIV9Xno2SOaYfAdxahic1Crm1j2megz9ehRKuVxPHFlumB4Izn4866_EdcUpk/s320/turmeric1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5394610508171801746" /></a><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">i never need an excuse to eat indian food, but here's another reason. the spice turmeric, which gives so much indian food its deep yellow colour, is now being seen as a great health ingredient. that will come as no surprise to indians, who have been using the spice for centuries to treat arthritis, liver disorders, inflammation, general aches and more. you can even buy bandages impregnated with the spice to speed recovery. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">the key ingredient is curcumin which now is showing promise against cystic fibrosis, colon cancer, alzheimer's and more. It could be the killer anti- ingredient - antioxidant, anti-inflammatory, antiviral, antibacterial, antifiungal and anti-cancer. </span><span class="Apple-style-span" style="line-height: 22px; "><span class="Apple-style-span" style="font-size:small;">plus it's great in food, of course. try an american-style mustard - it's used as a colouring agent.</span></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="line-height: 22px; "><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 22px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">final excuse to add more to your diet: some doctors now believe that it acts as a work-out for the brain, by activating the genes that clear nerve-cell waste. </span></span></span></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-20574261708490986512009-10-19T19:58:00.003+04:002009-10-19T22:46:33.866+04:00a fishy tale<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUG1oMi1IW252a2VOO5MVQ_lsYUVKwm144amdMW7T4OVXVfa2XUysQDMgPmuGD6mueNoWAIFqlo5zl-IWVeC-BRiVVxS1e5wV7NvlZhWcHjKARE3o9nw-pt72Dz57trSMXu81JJlArN54/s1600-h/haddock.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUG1oMi1IW252a2VOO5MVQ_lsYUVKwm144amdMW7T4OVXVfa2XUysQDMgPmuGD6mueNoWAIFqlo5zl-IWVeC-BRiVVxS1e5wV7NvlZhWcHjKARE3o9nw-pt72Dz57trSMXu81JJlArN54/s320/haddock.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5394341371105762530" /></a><br /><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">that sustainability story just won't go away! in this week's 'sunday times', there's a report by environmental journalist charles clover into where the fish served in britain's restaurants actually comes from. </span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">the rather shocking bottom line to the story is that, in many of the best restaurants, chefs who should know better are serving endangered fish. culprits in the uk include celebrity haunt nobu, which has endangered bluefin tuna on its menu, and (perhaps surprisingly) the poster boy for fish, rick stein, who has a range of fish on his menu which are on the marine conservation society's 'fish to avoid' list - halibut, wild salmon, turbot and Dover sole.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">this is an issue that i often raise with chefs when i interview them and the depressing reality is that most of them subscribe to the 'taste has no politics' party. they want to do good things but customer demand etc etc etc...</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">it's an issue that affects me deeply.strangely you might think for a food lover, i've not eaten meat since i was 20 years old but i'm a fish fanatic. the thought of not eating again such 'common' species as haddock and hale is hard to accept, but accept it we need to do in order to help save at least a good proportion of the dozen of fish species currently at risk.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">change is possible to help save some of the marine conservation society's 'at danger' 69 species. we just have to learn to say 'no' and to make it clear to restaurants that we're not happy that they're still serving fish they shouldn't.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">but how do you find out what's at risk? the easiest way is to download the 'fish to eat' and 'fish to avoid' from the marine conservation society's web site: www.fishonline.org/ print them out and slip them in your pocket or bag when you go out to eat - together we can make a difference.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-73840783677720286982009-10-17T10:51:00.004+04:002009-10-17T11:09:02.183+04:00a new culture<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSFDOIL1CVrztns6SElP6hzROuXJUJ5THgQMFf4C_pSXir6nrQR0tG1DClb7urho3zIxinwVpUnSGuzMwjwyS73G-Raip81-cSxfT_99dBkkYjkUHxYPDm6E33769xSLMK2HzCcOU0r8/s1600-h/Food-Safety.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSFDOIL1CVrztns6SElP6hzROuXJUJ5THgQMFf4C_pSXir6nrQR0tG1DClb7urho3zIxinwVpUnSGuzMwjwyS73G-Raip81-cSxfT_99dBkkYjkUHxYPDm6E33769xSLMK2HzCcOU0r8/s320/Food-Safety.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5393458063886714626" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">reading an interesting article the other day about music downloading that spoke about "a culture of engorgement". in other words, if you like 'sex in the city' then buy the complete all-series dvd box set. if you want coffee, then why not go for the full pint size mug? </span></span><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">what's interesting for me is where this (largely) american consumerism juggernaut runs up against the wall of more european protestant guilt, especially in the food scene. the result - we desperately want to be thin and stylish, but we end up fat and bloated.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">the old european theory used to be that you just can't have unlimited pleasure. it will be spoiled and so no longer pleasure. that's the sub-text for countless fairy stories where someone gets given three wishes and ends up wishing they had never been given them, because they go wrong in some way. compare that to the american dream of the unbridled pursuit of pleasure - pleasure on tap and pleasure for its own sense.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">we see the later here in dubai in the unlimited buffets, the 'all you can eat' offers and the more-for-less attitude that many think is driving the diabetes epidemic to crazy heights. unfortunately, the economic crisis has seen the opposite - the fine dining, quality more than quantity desire - facing harder times.</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;">gourmet or gourmand? which are you...</span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-74344792823268981032009-10-16T18:56:00.004+04:002009-10-16T20:27:09.121+04:00this is why you're fat...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnsCSS-2sv-A4wBinUOxemaflRLKHX684ze_diRyphbl36crpsSLn7Eqrl3E0YdVbg7KVbjtsbF4raR7HExkZYc2zBbCf063i93BiizhqQfp-5_dZxyYlM7EXzq6ug8zMfFvsFFamUuY/s1600-h/i2dw5nf19ohmvh83awgqdwnpo1_500.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 296px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnsCSS-2sv-A4wBinUOxemaflRLKHX684ze_diRyphbl36crpsSLn7Eqrl3E0YdVbg7KVbjtsbF4raR7HExkZYc2zBbCf063i93BiizhqQfp-5_dZxyYlM7EXzq6ug8zMfFvsFFamUuY/s320/i2dw5nf19ohmvh83awgqdwnpo1_500.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5393211903211034866" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">feeling hungry but feel maybe you should cut down a bit on your meals? then have a quick look at thisiswhyyourefat.com and see some of the really gross examples of fast food gone seriously wrong!</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">illustrated is 'the nino'. </span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">that's a mix of ground beef, sauteed onions, sour cream, lettuce, tomato and cheese wrapped in a large pepperoni pizza. total weight of this snack, thanks to joshua krezinski, andrew chifari, manny gardberg and sarah morrison is a heart-stopping three pounds.</span></span></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-10398640623537792252009-10-15T10:39:00.003+04:002009-10-15T10:50:34.613+04:00one hot tamale<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgmXzpgDppjdIDRCSlkgctFlipzkv9y0Ofpbt6iJI2HSncegVQ5k9HzzinVjcQgT927i_sFZOfAM106kGe4et1VggUbB0oQQWR6ADASrSbgf2b65auE1DKsAY63EsZ7BA6UgsEivhY0g/s1600-h/mexico.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgmXzpgDppjdIDRCSlkgctFlipzkv9y0Ofpbt6iJI2HSncegVQ5k9HzzinVjcQgT927i_sFZOfAM106kGe4et1VggUbB0oQQWR6ADASrSbgf2b65auE1DKsAY63EsZ7BA6UgsEivhY0g/s320/mexico.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5392714045261137586" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">we're used, i think, to thinking about the major changes to european food and culture following the spanish conquest of central and south america - tomatoes, potatoes, chilies, vanilla, avocado and maize (let alone tobacco) all changed our diets.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">but in one of those strange flashes in the brain, i started to think last night about shifts the other way, prompted by a net discussion about why the wheel was never part of the cultures of the americas before europeans arrived. i knew the spanish introduced horses, of course, but what else?</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">the list may surprise you: garlic, cows, pigs, sheep and dairy products....</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">isn't food history fascinating?</span></span></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com1tag:blogger.com,1999:blog-6246257693535456969.post-46008904673331262812009-10-14T15:04:00.006+04:002009-10-14T15:26:33.642+04:00like water for chocolate<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 215px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQxFKrAr1ir4unAhH-tJjtJvUd5ODmZkssBevVI3EtrC6dEKsG4kzy0DjiJPH1m7JDdtW5M1fOKl07_qjsPKZLY-UfIbGEhmbQmZc2L8R0fnIxxLY6jdMKEXz_tAooP0NOGw43cX002U/s320/chocolate_drizzle.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5392410863304570546" /><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;">i</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQxFKrAr1ir4unAhH-tJjtJvUd5ODmZkssBevVI3EtrC6dEKsG4kzy0DjiJPH1m7JDdtW5M1fOKl07_qjsPKZLY-UfIbGEhmbQmZc2L8R0fnIxxLY6jdMKEXz_tAooP0NOGw43cX002U/s1600-h/chocolate_drizzle.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;">t's a chocolate lover's dream come true - new research shows it can help alleviate pain. and, if you prefer a stricter diet, sipping water will do the trick just as well!</span></span></span></a><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQxFKrAr1ir4unAhH-tJjtJvUd5ODmZkssBevVI3EtrC6dEKsG4kzy0DjiJPH1m7JDdtW5M1fOKl07_qjsPKZLY-UfIbGEhmbQmZc2L8R0fnIxxLY6jdMKEXz_tAooP0NOGw43cX002U/s1600-h/chocolate_drizzle.jpg" style="text-decoration: none;"></a></span></span><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;">these natural ways of beating pain were discovered through testing on rats, but researchers believe the same effect is true for humans. the research, carried out by a team from the university of chicago, was published in the respected 'journal of neuroscience'.</span></div></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-56879206825926148932009-10-14T10:14:00.004+04:002009-10-14T11:34:50.782+04:00food in the air<span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">the december issue of 'gulf life', gulf air's in-flight magazine is running a '50 best places to eat' feature, covering rather a large area from the gulf across to kuala lumpur!</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">not sure how many spots here in dubai will make the list, but i was asked to contribute. what would you have included?</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">------------------------------</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:Chicago;font-size:medium;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Best view<br />Ossiano, Atlantis Hotel, Dubai, UAE<br />Forget those views of the Palm or Dubai at night, the floor to ceiling aquarium that runs right across this seafood lover's dream outlet puts them all to shame. Hot Spanish Michelin star Santi Santamaria makes frequent visits to his restaurant and those cooking sessions are essential stations for any serious UAE gastronaut.<br /><br />Best 'dry' meal<br />Sanobar, Sharjah, UAE<br />Drinking alcohol is a complex thing in the Middle East, with consumption largely based in hotels and their outlets. Occasionally, however, it's worth venturing to non-alcohol zones if the food and experience at this family run fish restaurant are this good. Patriach owner picks the day's best catch at the fish market, it's grilled to perfection and presented with a table-groaning selection of salad, pickles, bread and humus. Unfussy, straight arrow cooking. And cheap as chips - which are also great here!<br /><br />Best fusion<br />Zuma, Dubai International Financial Centre, Dubai, UAE<br />Repeating the formula from London, but minus the celebrity audience, this modern Japanese restaurant has broken all the rules of Dubai dining - its location is out of the way, it's retained its status as 'the place' for more than six months and it's so popular it turns its tables every night. Lunchtime, it feels like an empty concrete hangar but it's easier to eat. Its crispy fried squid with green chili salt is probably the poster child for Dubai fine dining.<br /><br />Best service<br />Empire, Monarch Hotel, Dubai<br />Criminally empty whenever I visit, this modern French restaurant makes the list not just for its adventurous food but mainly for the old-fashioned service which puts the rest of the UAE's "service economy" to shame. This is old school table service done to perfection - from excellent wine advice to flambeed crepes. And a great cheese trolley!<br /><br />Best Japanese<br />Kisaku, Regent Palace Hotel, Dubai, UAE<br />Forget the big names like Nobu, this small restaurant in an unfashionable hotel really delivers on what the Japanese food lover wants - freshness and great taste. When you're the only Westerner in a Japanese restaurant, you know something good is happening, right?<br /><br />Best for romance<br />Magnolia, Al Qasr Hotel, Dubai, UAE<br />Like a secret jewel, this modern vegetarian restaurant nestles by the water's edge, surrounded by gardens (including the chef's herb patch) and silence, except for the rippling water and the numerous birds. Surprisingly perhaps, the chef is German but her light, sure touch makes this a real treat. A real tribute to her skill are the number of dedicated carnivores who keep returning. A real gem.<br /><br />Best of the best<br />Reflets, InterContinental Dubai Festival City, Dubai, UAE<br />Already acclaimed as one of the best restaurants in the world, let alone the Middle East, this showcase for multi-Michelin French genius Pierre Gagnaire is a must, provided your wallet can stand the damage. From its own private lift to the sumptuous interior, eating at Reflets is an experience and the food is sublime. Chef Gagnaire is a frequent visitor, with sell-out weeks.</span></span><br /></span></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-23598977184167872302009-10-13T14:11:00.000+04:002009-10-13T19:49:14.840+04:00chefs off duty 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgExXCVEQHFBIoM2QFFv5707dD8MgLhmGKu9s3PKoNttWyMS-w1onYm9pzqvwHAYqIVo_AuoiPtlqbeyMNDr2u_6eMKtVty3TTr-iks0j8bSqJEhgYubwsJrwggxCzDFMnI9MjO8SeK2Y/s1600-h/haribo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgExXCVEQHFBIoM2QFFv5707dD8MgLhmGKu9s3PKoNttWyMS-w1onYm9pzqvwHAYqIVo_AuoiPtlqbeyMNDr2u_6eMKtVty3TTr-iks0j8bSqJEhgYubwsJrwggxCzDFMnI9MjO8SeK2Y/s320/haribo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5392025419194304450" /></a><br /><div><br /></div><div>i now know of not one but two highly respected chefs in dubai whose secret passion is...</div><div><br /></div><div>haribo sweets!</div><div><br /></div><div>that's right - those brightly coloured, sugar saturated representatives of everything the chefs would never consider putting on their menus.</div><div><br /></div><div>just what's going on here?</div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-25809641779089033452009-10-13T13:22:00.000+04:002009-10-13T13:37:35.435+04:00hold those additives!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHIHiWiwI6fQllNqeovczNkyZWskVz8WdMY88x8oKqk3AHDbTK_TEfHUclR6gkK24RcwP7ui_BoUuFcaX5LWkYG2CqzkvfW4kckVI7DVqAy3l_eZT1dGYz36GL2Qw8FJ-K_Ac6q0-Qvw/s1600-h/el+bulli.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHIHiWiwI6fQllNqeovczNkyZWskVz8WdMY88x8oKqk3AHDbTK_TEfHUclR6gkK24RcwP7ui_BoUuFcaX5LWkYG2CqzkvfW4kckVI7DVqAy3l_eZT1dGYz36GL2Qw8FJ-K_Ac6q0-Qvw/s320/el+bulli.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5392016253219327378" /></a><br />here's the conundrum.<div><br /></div><div>on the one hand, we have the world's best food critics firmly placing el bulli, ferran adria's neo-catalan restaurant, at the top of the world's best; on the other, we see the big backlash starting.</div><div><br /></div><div>recently, an article ripped apart the el bulli menu, claiming that additives used by adria were well out of any reasonable range - one meal equalling 1/16th of a normal annual supply, for instance.</div><div><br /></div><div>8,000 diners a year, 2,000,000 applicants - nah, i ain't never getting the chance of eating at el bulli...</div><div><br /></div><div>dave</div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com1tag:blogger.com,1999:blog-6246257693535456969.post-80515917528006290642009-10-13T07:57:00.000+04:002009-10-13T08:11:41.732+04:00chefs off duty 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjp6g8GdP5XAp0S2LNsybyldD1FHG1cBFnthzKvtNsaLAw4vcf9tKAxrB4-Y81GqGbFxheo1K1vlQDD-bDFfamtY2cQYZjoihawfxD_xuwWyOKI3hEGUs4QCf6t6V-XWC0Xd8sHcK4OvI/s1600-h/pg.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjp6g8GdP5XAp0S2LNsybyldD1FHG1cBFnthzKvtNsaLAw4vcf9tKAxrB4-Y81GqGbFxheo1K1vlQDD-bDFfamtY2cQYZjoihawfxD_xuwWyOKI3hEGUs4QCf6t6V-XWC0Xd8sHcK4OvI/s320/pg.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391932057767193922" /></a><br />ever wonder where a top chef goes to escape the heat of the kitchen? ever think what they choose to eat when they're really off duty?<div><br /></div><div>the answer might surprise you.</div><div><br /></div><div>take french uber-chef pierre gagnaire, for example. winner of more michelin stars than seems feasible, creator of a new wave french style (just don't call it molecular gastronomy in his presence) and with high-end outlets now spanning the globe (paris, london, moscow, tokyo, hong kong and dubai, with the last now hailed as one the world's best) and chilled-out dude with a wicked sense of humour, where would you imagine him on holiday?</div><div><br /></div><div>well you're wrong.</div><div><br /></div><div>his 2009 choice was brittany, the quiberon peninsula - "une presqu'ile crustacee', as he explained to me. and food of choice? piles of fresh shellfish and simple grilled fish on the beach.</div><div><br /></div><div>sounds good to me!</div><div><br /></div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com0tag:blogger.com,1999:blog-6246257693535456969.post-65876058877047867992009-10-12T15:08:00.000+04:002009-10-12T17:11:36.906+04:00and so we begin...can there possibly be an excuse for yet another food blog? yet another site clogging up the blogosphere? yet another small voice crying out 'listen to me! me! me!'<div><br /></div><div>of course not.</div><div><br /></div><div>but then there's never another rational excuse for the sixth jaffa cake when the fifth was already two too many. never another coherent reason for being fascinated by the antics of chefs whose food we'll never have a chance to eat. never another acceptable explanation to describe to friends why the whole subject of food is so damn fascinating.</div><div><br /></div><div>and so we begin.</div><div><br /></div><div>who am i? well, an enthusiastic journalist and editor who, after a day writing, still figures the fingers have enough energy to crank out a few more lines here. a passionate observer of the global food scene - my most recent gig was launching 'bbc good food middle east' magazine. a lover of travel and new places and food and culture and all that.</div><div><br /></div><div>whatever, as they say.</div><div><br /></div><div>and 'nosh'? it's a great word, isn't it? one of those semi-undefinable words from yiddish that kind of means snacking, kind of means getting stuck in, kind of means nibbling. from the german 'naschen'. in england, it has a great resonance - 'nosh' is what you do when you go all out in a restaurant - a full-on english breakfast, for example - but it's also used in the great phrase 'posh nosh', as in fine dining that we maybe don't take too seriously...</div><div><br /></div><div>and that's what this site will be about. we'll talk food, we'll discuss culture, we'll share travel stories. i'll share comments from top chefs that i've interviewed, i'll print recipes that sound fun, i'll deliver a selection of food news from around the world.</div><div><br /></div><div>because, despite being based in dubai, i see food as the global glue that binds us all together.</div><div><br /></div><div>let's nosh!</div>dave reederhttp://www.blogger.com/profile/13925955727419875731noreply@blogger.com4