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LOVELY FOOD GUY
A year in food from the Lovely Food Guy - find me on Youtube!
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Recent Posts
Restaurant Review: La Cuisine de Philippe, St. Germain, Paris
The Greatest Snub in History
Recipe: Roast leg of lamb with garlic and anchovies
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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...
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...
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