I am not a fan of slow food. With slow food I don’t mean good quality food that’s sourced locally. I mean slow food, like in waiting one hour for your food. If you’re hungry and you’re drinking your third aperitif because the food is not coming, then you’ll end up drunk at table. That’s probably not the ideal scenario for a romantic dinner.
Last weekend I was in London with my wife for a surprise weekend, including romantic dinners, in Margot, top Italian food, and in Nopi, the restaurant of celebrity chef Yotam Ottolenghi. We certainly did not have to wait long for our food in these restaurants. Actually, we hardly had to wait at all. Continue reading “Slower food, please!”
And off we go with the first food wine pairing… The holiday season is drawing near, so which better way than to kick it off with a classic. Foie gras with apples and sweet wine. I just give it a little twist here… I replaced the foie gras by “faux gras”, a vegetarian alternative for the fat liver of a stuffed goose. I’m not really a vegetarian. Rather flexitarian, or whatever you want to call it. I like vegetables, and nowadays cooks get better and better at making yummie dishes without meat or fish. So my principle is : if I can eat a vegetarian dish that will give me just as much pleasure as a non-vegetarian dish, why not… And that is certainly the case here! Continue reading “Faux gras and Jurançon”