February - 2018

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The Rolls Royce of Oysters

Once the food of the poor, and later famous for the pearls that they can produce, oysters are now prized around the world as a delicacy...

The Last Meal of Francois Mitterand

Warning: This post contains an image that some may find distressing. This afternoon to Pere Lachaise, the famous cemetery set on a hill...

An offaly good week

One of the truly wonderful thing about culinary school is how much you get to take home with you. The daily output of the school’s army...

The noble art of making stock—and a bonus vegan recipe!

For many, stock is an unappetising concoction cooked up from kitchen offcuts in a haphazard fashion only to languish in the freezer, or...

The Countess and the Cauliflower—a baroque fairytale.

Once upon a time, in a land of castles and villages, rolling hills and verdant fields, there were no restaurants, no bistros and no...

Recipe: Chicken Stock

Making stock is something of an art form in France, as precise as crafting a good soup, for example. Of course that because the basis of...

Recipe: Chicken Korma (vegetarian option)

Korma is a dish that might draw a snigger from curry snobs, but it truly is an excellent dish—rich and comforting, creamy and mild....

The coming of spring…

After a week of rain, the occasional snow flurry and generally cold weather, the day broke bright and clear. It was, by all accounts, a...

Walking whilst the city wakes...

Most weeks, my days at Ferrandi start early, I’m up at 6:15, out of the door by 7:00 and in the kitchen at quarter to eight to set up for...

First week at Ferrandi, Paris

At last the week came when I would start my course at L’Ecole Ferrandi. Though I arrived a month ago and have been enjoying living in...

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