Chose promise, chose due as we say in French.
Here’s the French Contingent, Part 2 at Le Fooding d’ Amour.
Today I will cover the chefs appearing on Saturday 26 for Le Yummy d’ Amour.
Let’s kick this with Alberto Herraiz, creativity in small bites they say describing his cooking as ‘cuisine d’auteur’ version of Spanish cuisine in France.
I could not find much about the man in English. He comes from a family with a long cooking tradition.
Call his style at Fogón whimsical miniatures.
He’s picking champignons (mushrooms) above at a local market (picture from his site)….
Alberto will offer a Paris-New York Aller-Retour chicken skewer at Le Fooding
Stephane Jego likes to keep people guessing as to what will land in their plates if I am to believe Serve it Forth which visited his restaurant Chez L’ Ami Jean earlier this year.
The first sentence in The Eternal Sunshine of Chez l’Ami Jean makes it sound magical:
unmistakably happy, and it’s obvious that something good is in store.”
The cover page on his site (below) makes it look like the food levitates under his magic whisk…
Wondering what his Simmered Beef and Chilled Camenbert Meringue at Le Fooding will be like.
I conclude with Inaki Aizpitarte from Le Chateaubriand, the Basque amongst them.
His restaurant is remarkable not just for the old fashioned bistro setting but for its well thought selection of organic wines write Sue Dyson and Roger McShane in their review. I never tasted a Melon de Bourgogne which they say was “pure and clean and worked well with the Tofu dish”.
Actually I have had a version of Melon de Bourgogne as it is known as Muscadet near Nantes.
Not sure if the taste and characteristics are different when grown in Burgundy.
Meg Zimbeck writes that “if you can make it past the gates, Le Chateaubriand is a surprisingly sweet and convivial place” in Le Chateaubriand: still a circus (June 2009).
You get what the chef offers Meg says (no substitutions), one line describes each dish, they don’t even ask for temperatures, imagine.
The Cabillaud (Cod) with lard and potatoes makes it look like there are some thinly sliced radishes too (pictured above, from Meg’s piece).
At Le Fooding d’ Amour he delivers his Steak with Charred Aubergine.
I should be there on Saturday night…See ya!