mint Posted February 10, 2012 Author Share Posted February 10, 2012 Ah, give me the twinkly-eyed, SLIM Michel Roux with just the right touch of accent any day![:D]And no funny hair style (wig or no wig, colour or no colour: M Blanc's that is) .......[geek] Link to comment Share on other sites More sharing options...
Gardener Posted February 10, 2012 Share Posted February 10, 2012 Michel Roux shouldn't have any touch of accent really, born and raised in England, Devil smiley in wrong place Link to comment Share on other sites More sharing options...
pmn Posted February 10, 2012 Share Posted February 10, 2012 This is the restaurant - http://laruchotte.blogspot.com/ Link to comment Share on other sites More sharing options...
Thibault Posted February 11, 2012 Share Posted February 11, 2012 Thanks for that - we intend to look it up on our next visit to Burgundy. So far, it's been a very interesting and entertaining series. Link to comment Share on other sites More sharing options...
Benjamin Posted February 11, 2012 Share Posted February 11, 2012 [quote user="Thibault"] we intend to look it up on our next visit[/quote]Excuse me for asking, but what does that phrase actually mean? Link to comment Share on other sites More sharing options...
NormanH Posted February 11, 2012 Share Posted February 11, 2012 I have never visited Blanc's establishments, as when I was in the UK I was too far and they are too expensive.I did read some of his excellent recipe books though.I have to say that I find these programmes a bit 'France for Tourists' with him peddling the same old line about 'woonderfool' Fronsh food.I had coffee this morning at the counter of the café where I am a regular with the two Michelin starred chefs of our town who had come to the Marché Paysan to get provisions as they do most weeks.The contrast between their modesty and good natured humility, and Blanc's rather OTT approach is striking. Link to comment Share on other sites More sharing options...
Thibault Posted February 11, 2012 Share Posted February 11, 2012 [quote user="Benjamin"][quote user="Thibault"] we intend to look it up on our next visit[/quote]Excuse me for asking, but what does that phrase actually mean?[/quote] Well I think it is a rather old fashioned way of saying that next time we are in Burgundy (quite soon, in fact,) we intend to go to the premises and see what's on offer. Have you never come across the phrase "...I must look up old Freddy the next time I'm in town....." [:D] Link to comment Share on other sites More sharing options...
5-element Posted February 11, 2012 Share Posted February 11, 2012 [quote user="NormanH"]I had coffee this morning at the counter of the café where I am a regular with the two Michelin starred chefs of our town who had come to the Marché Paysan to get provisions as they do most weeks.[/quote]Would one be from l'Octopus, and the other l'Ambassadeur by any chance Norman? Link to comment Share on other sites More sharing options...
NormanH Posted February 11, 2012 Share Posted February 11, 2012 Exactly [:)]Fabien Laurent and Patrick Olry (Patrick le discret as he is called in that link..[:)])For people who enjoyed the Burgundy restaurant and find themselves in the South, in the Gard, there is a slightly more commercial, but excellent establishment that has many of the same values at le Domaine de Blancardy, between Ganges and Nîmes. I spent a wonderful birthday weekend there as the guest of my sonThis link only gives the prices http://blancardy.blogspot.com/search/label/MenusHeston Blumental said:Heston Blumental, Fat Duck'A summer favourite is Domaine de Blancardy in Moules et Baucels, north of Montpellier. Several years ago I got interested in going to French farms that open as restaurants and this one is my favourite. They serve stunning food from the farm in a beautiful 14th-century courtyard. Try duck confit or they make their own foie gras, or go for roast goat and excellent potatoes cooked in duck fat, all washed down with wine that is made on the premises.' Moules et Baucels, Ganges, France, 00 33 46773 9494, www.blancardy.com Link to comment Share on other sites More sharing options...
5-element Posted February 11, 2012 Share Posted February 11, 2012 [quote user="NormanH"]Exactly [:)]Fabien Laurent and Patrick Olry (Patrick le discret as he is called in that link..[:)])[/quote]I can think of at least one person (probably several) who would probably like to sample either of the above. Hello, Sweet 17! Link to comment Share on other sites More sharing options...
NormanH Posted February 11, 2012 Share Posted February 11, 2012 Something I appreciate about Patrick is that he is happy to be photographed with his pastry chef, and be completely open about the fact that he has a 'foreign' name (Mohamed Morseli).Of course this should be completely normal, but I remember a reputed restaurant in Montpellier, next to the bar in which my son worked whose somellier also had such a name, and so it was left off the wine list and never mentioned. Link to comment Share on other sites More sharing options...
Gardengirl Posted February 11, 2012 Share Posted February 11, 2012 Maybe that's one we can shortlist for a possible lunch if Cooperlola comes to the Languedoc; their €13 lunch menu sounds a bargain! Link to comment Share on other sites More sharing options...
Benjamin Posted February 12, 2012 Share Posted February 12, 2012 [quote user="Thibault"]next time we are in Burgundy (quite soon, in fact,) we intend to go to the premises and see what's on offer.[/quote]Thanks for that. I'm sure we'll all look forward to how you get on. Often the media can slant a description to suit a situation. [:D] Link to comment Share on other sites More sharing options...
idun Posted February 12, 2012 Share Posted February 12, 2012 [quote user="Thibault"] Thanks for that - we intend to look it up on our next visit to Burgundy. So far, it's been a very interesting and entertaining series.[/quote]It looks like there has to be a booking of at least ten people? isn't that what it says? I frankly, apart from the St Sylvestre, would have problems getting 9 more people to pay 39€ a head for a meal. Link to comment Share on other sites More sharing options...
Sprogster Posted February 12, 2012 Share Posted February 12, 2012 Very enjoyable programmes, but like all similar programmes vey fluffy and not real world.RB comes from the world of Relais & Chateaux where most members will not leave you much change from a thousand euros for overnight accommodation and dinner for two. Link to comment Share on other sites More sharing options...
Russethouse Posted February 12, 2012 Share Posted February 12, 2012 On September 7th I had a promotional mailing from Le Manoir, Christmas, which is not cheap, we are talking in thousands of pounds per person, was pretty much booked ! No matter what you think of him, he is doing something right ! Link to comment Share on other sites More sharing options...
just john Posted February 12, 2012 Share Posted February 12, 2012 Pricey for perfection perhaps, but through the programme and possibly others, the origins of the perfection is presented [:P] Link to comment Share on other sites More sharing options...
Pierre ZFP Posted February 17, 2012 Share Posted February 17, 2012 I caught Raymondo's programme last night, from Lyon. As always, lovely place, great chefs etc. I didn't know before why there is so much offal on offer in Lyon. I'm not a great fan of andouillette or tête de veau for example but there was lots of other stuff to get the tastebuds going. I was particullaly amused by the 'Mère' invited to lunch who had obviously got their hair and makeup done for the occasion but completely OTT.Did anyone notice the prices in the market?Apart from the chicken at £40 the cheese was around €32 per kilo and the chocolates €81 per kilo. Even the tomatos were €2.90. Not exactly the sort of stuff I could afford every day Link to comment Share on other sites More sharing options...
Gardian Posted February 17, 2012 Share Posted February 17, 2012 Whilst I have enjoyed all the programmes so far, I thought that last night's was the best.I'd have cheerfully scoffed every scrap of the menu on offer, but Mrs G was less enthusiastic about the idea of the Quenelles de Brochet and the Poulet de Bresse. Everyone to his own. We're agreed though that Salade Lyonnaise is delicious and we often do it as a Summer lunch, though probably not to RB's standard!I'd be interested to know whether anybody has ever gone to the expense of a Bresse chicken and if so, whether it was worth it? I just wonder whether amateur cooks might not do justice to an (allegedly) superb product and whether its best left to the professionals? Or is it all hype?As for the cheese, €32 / kilo for top quality cheese doesn't seem unusual - we have to pay €30 / kilo for some cheese on our local market, but its a treat rather an everyday thing. For us, its the best bit of TV that Blanc has done for years. Link to comment Share on other sites More sharing options...
NormanH Posted February 17, 2012 Share Posted February 17, 2012 In the past I have bought quenelles (for delivery) from Natoora.http://www.natoora.fr/livraison-quenelles-souffles,15,34,0.htmTheir prices for cheeses seem broadly in line with those quoted, although I buy these at a local stall nowhttp://www.natoora.fr/livraison-comte-beaufort-emmentals-gruyeres-parmesans,5,156,0.htm Link to comment Share on other sites More sharing options...
Patf Posted February 17, 2012 Share Posted February 17, 2012 I missed the bit about making the quenelles. I thought they were made of minced fish, but those were ?minced chicken?Raymond is a real character, but a bit too manic for me - he must be exhausting to live with! Link to comment Share on other sites More sharing options...
mint Posted February 17, 2012 Author Share Posted February 17, 2012 Gardian, yes, I have eaten poulet de Bresse in a fancy hotel we stayed at whilst househunting![:D]I know, I know, those were the days when we were still working PLUS you could take about 30% off all French prices mentally because of the exchange rate!Perhaps I shouldn't say "fancy hotel" because it might give the wrong impression. Let me re-phrase. It was a better class hotel than we would have stayed in normally and it had 2 excellent restaurants.The chicken had one of those metal ring things with tab to show its provenance and yes, if the exchange rate went back up to 1.50, I'd have no hesitation in ordering it again![:P]Pat, I believe the quenelles were made from minced pike Link to comment Share on other sites More sharing options...
idun Posted February 17, 2012 Share Posted February 17, 2012 I have made quenelles and do you know I cannot remember what I put in them, but it doesn't matter, if you put them in a sauce, I like home made italian tomato sauce, and put the lid on and gently mijote, they fluff up and soufflé and are divine. Seems every european country has their dumplings and I love dumplings. Link to comment Share on other sites More sharing options...
Gardian Posted February 17, 2012 Share Posted February 17, 2012 [quote user="idun"]Seems every european country has their dumplings and I love dumplings. [/quote]Digressing slightly (and certainly from RB's Quenelles), I can remember working in Vienna many years ago and there was a sort of mobile canteen that came to the office at lunchtime.They were in to Knoedel (sorry if I've got the spelling wrong) in a big way.Day 1 was Savoury X Knoedel, followed by Sweet Y Knoedel.Day 2 was Savoury Z Knoedel, followed by ........... you've got the drift. That was the point that I gave up and went to the local bar daily for beer & sarnies. Can't stand the things -dumplings, that is. Link to comment Share on other sites More sharing options...
Gardengirl Posted February 18, 2012 Share Posted February 18, 2012 I haven't managed to watch the latest programme yet - maybe tomorrow!An English friend who lives nearby was telling me that she tried the RB Beaune recipes on a couple of her French neighbours during the week. He is a lorry driver, and she's a bus driver, and they are very into good restaurants. They ate every scrap, all the while itemising the flavours they were finding in each course - they greatly approved of it all!As for dumplings - I love them - especially in my stews! I'm looking forward to the quenelles in the programme. Link to comment Share on other sites More sharing options...
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