Chef's CV: Jason Atherton
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Gordon Ramsay, a Konyha Fenegyereke
Gordon Ramsay, a konyha fenegyereke Ha egy olyan vibráló, dinamikus, rutinos konyhaművész főz, mint Gordon Ramsay, gyorsan peregnek az események, ember legyen a talpán, aki a látottak alapján elkészíti az ételeket. Még szerencse, hogy ott a videó! Nemrég karácsonykor Gordon kétféle zseniális karácsonyi menüt készített, egy hagyományosat, és egy „alternatívat”. Utóbbi annyira megtetszett nekem, hogy elhatároztam, kipróbálom, és ezt ajánlom Önöknek is, ha majd itt az ideje! A receptek listája a cikk alján található. Névjegy: Gordon (James) Ramsay 1966 november 8-án született a skóciai Johnstone Renfrewshire- ben. Főszakács, médiaszemélyiség, étteremtulajdonos és szakíró, a A Brit Birodalom Érdemrendje kitüntetettje, több Michelin-csillag tulajdonosa. A Nem piskóta című könyvéből kiderül, hogyan lett egy nyomorban tengődő skót kissrácból akkora híresség, mint amilyenek a focisták vagy a filmsztárok: a szakács, akinek csúcsgasztronómiát képviselő étteremholdingja van, saját szakácsiskolával.Több mint 20 éttermével szerte a világban, New Yorktól a trianoni palotán át egészen Tokióig összesen 12 Michelin-csillagot szerzett. Ezzel, az étterembirodalommal rendelkező séfek között Ramsay a világon a harmadik, Joel Robuchon és Alain Ducasse után. Nagy-Britanniában jelenleg egyike annak a három szakácsnak, akik az éttermük színvonalát a legmagasabb, háromcsillagos szintre fejlesztették. Életútja Ötéves korában került Angliába. Egy lecsúszott brit család gyerekeként arról ábrándozott, hogy híres focista lesz, de egy térdsérülés következtében sportpályafutása megszakadt, és érdeklődése a főzés, a szállodaipar felé fordult. Az 1980-as évek késői szakaszában szakácssegédként dolgozott a Wroxton House Hotelben, majd a Wickham Arms konyháját üzemeltette, ahonnan távoznia kellett, mert összeszűrte a levet a tulajdonos feleségével. Ekkor Londonba költözött, ahol megfordult egy sor különböző konyhán, míg össze nem hozta a sors a temperamentumos Marco Pierre White-tal, aki a saját éttermébe, a Harveys-be hozta. -
Pierre Koffmann BIOGRAPHY
Pierre Koffmann BIOGRAPHY Koffmann occupies a unique position among chefs in this country. He is the chef of chefs, the chef all other chefs look up to. - Matthew Fort, Guardian Weekend Combining a rustic gutsiness with haute cuisine, Pierre Koffmann knows how to combine tastes and flavours like no one else. He cooks the kind of food he likes to eat; the food of the French countryside and of his grandparent’s farmhouse kitchen in rural Gascony. Pierre’s cookery books include Memories of Gascony (new edition June 2016; Mitchell Beazley), and La Tante Claire: Recipes from a Master Chef (Sep 2012; Mitchell Beazley). Classic Koffmann was published in 2016 by Jacqui Small, and won the 2017 James Beard Foundation Book Award for ‘Cooking from a Professional Point of View’. He has appeared on numerous television shows, including Masterchef and Masterchef: The Professionals (BBC), Saturday Kitchen (BBC), The Chef’s Protégé (BBC), and as judge in the BBC One daytime show Yes Chef which ran for two series in 2016-2017. After training in his hometown of Tarbes, southwest France, Pierre worked his way up at restaurants across France and Switzerland, before moving to the UK. Pierre quickly found himself working as Sous Chef for Michel and Albert Roux at Le Gavroche and within six months he was promoted to Number 2. After a quick stint at Brasserie Benoit in the City, Pierre was appointed Head Chef at the Roux Brothers’ new Waterside Inn at Bray. In his five-year tenure he helped them achieve two Michelin stars. In 1977, with backing from Michel and Albert Roux, Michael Caine and Professor Von Clan, Pierre opened his first restaurant, La Tante Claire, in Chelsea, achieving his first Michelin star the following year, a second in 1980 and third in 1993. -
Northcote Obsession
OBSESSION BOOKING HOTLINE: 0333 999 7762* OPENS 8am TUESDAY 17th OCTOBER 2017 *Bookings cannot be taken before the hotline opens Nurtured, harvested, exported, roasted by artisans... brewed by you. The difference is Gaggenau. You spend time searching out selectively-picked, organic Arabica, sun-dried in deepest Yirgacheffe. All this you stipulate. Because when it comes to actually brewing the bean, you have the means to turn all that potential into your cup of coffee. The new lighting concept of our fully automatic espresso machine puts the cup in the limelight. The intuitive TFT touch display makes it simple to create your ideal coffee and save your preferences; each cup will now be as perfect as the first. However you take your coffee, take it seriously. For more information, please visit www.gaggenau.com. Northcote_CoffeeCulture_210x297_SP_UK.indd 1 14.09.17 09:17 2001 TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2002 GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2003 CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL -
Pierre Koffmann BIOGRAPHY
Pierre Koffmann BIOGRAPHY Koffmann occupies a unique position among chefs in this country. He is the chef of chefs, the chef all other chefs look up to. - Matthew Fort, Guardian Weekend Combining a rustic gutsiness with haute cuisine, Pierre Koffmann knows how to combine tastes and flavours like no one else. Pierre cooks the kind of food he likes to eat. This is the food of the French countryside and of his grandparent’s farmhouse kitchen in rural Gascony. After training in his hometown of Tarbes, southwest France, Pierre worked his way up at restaurants across France and Switzerland, before moving to the UK. Pierre quickly found himself working as Sous Chef for Michel and Albert Roux at Le Gavroche and within six months he was promoted to Number 2. After a quick stint at Brasserie Benoit in the City, Pierre was appointed Head Chef at the Roux Brothers’ new Waterside Inn at Bray. In his five-year tenure he helped them achieve two Michelin stars. In 1977, with backing from Michel and Albert Roux, Michael Caine and Professor Von Clan, Pierre opened his first restaurant, La Tante Claire, in Chelsea, achieving his first Michelin star the following year, a second in 1980 and third in 1993. La Tante Claire moved to The Berkeley in 1998 and continued as one of London’s top restaurants for another five years before Pierre decided to move on to other projects. Sensing the call of the restaurant trade once more, in 2009, Pierre agreed to take a ‘pop-up’ La Tante Claire to be the Restaurant on the Roof at Selfridges for one week. -
Our Best-Known Faces Our Best-Known & Grill in the ‘80S, Heralding a Sea Change in the Restaurant Scene, and Still Influences Today, As a Judge on Great British Menu
Chris Corbin and Jeremy King Co-founders, Corbin and King The duo behind some of the capital’s most loved dining rooms, including The Wolseley, who continue to expand. Yotam Ottolenghi and Sami Tamimi Co-founders, Ottolenghi Jerusalem-born Ottolenghi and Tamimi have hugely influenced both the way we (professionals and home cooks) shop and eat. Phil Howard Co-owner, Elystan St, Sonny’s, Kitchen W8 Michelin-starred super-chef (and survivor) who has been cooking in London for more than 20 years; countless protegés now running their Nick Jones own restaurants have him to thank. Founder, Soho House & Co. With properties opening in Hong Kong and Paris, the Anthony Demetre global expansion for Soho House continues apace. Chef owner, Wild Honey Jones is still very much at the forefront of the private Demetre’s Arbutus in Soho was a members’ club group that he founded in 1995 and game-changing restaurant and he’s continues to grow the business that has become one of been cooking in the capital for more the most influential hospitality brands in the world. than two decades, now at the relocated Wild Honey St James. Russell Norman Co-founder, POLPO A tenacious operator, Norman is responsible for the restaurant renaissance in London, bringing Negronis, squirrel-cage lightbulbs and small plates to diners. Mark Hix Chef owner, HIX Restaurants After 17 years at Caprice Holdings, Hix has become known for his originality and vision and has just published his 10th book. Oliver Peyton Restaurateur and broadcaster Peyton gave London the Atlantic Bar Our best-known faces Our best-known & Grill in the ‘80s, heralding a sea change in the restaurant scene, and still influences today, as a judge on Great British Menu. -
David Moore and Richard Neat with Diners in the Early 90’S
1992 • 2012 David Moore and Richard Neat with diners in the early 90’s 4 At Pied à Terre CONTENTS History of Pied à Terre....................................8 Fire devastates 34 Charlotte Street...............14 David Moore - Biography ..............................18 A Day in the Life of David..............................21 David on BBC’s The Restaurant.................. 29 David’s Top 5 Restaurants.......................... 31 The Dining Experience.................................33 Pied à Terre Menus......................................36 Fine Wine................................................... 47 The Management Team.................................51 An Interview with Mathieu Germond................53 The Chefs of Pied à Terre..............................56 Marcus Eaves..............................................61 Pied Art Club............................................. ..70 Art at Pied à Terre........................................74 The Private Dining Room............................ ..77 L’Autre Pied - the younger Pied sister.............78 Contact Us...................................................81 Published by: MMC Media, Starline House, 130 Mowbray Drive, Blackpool, Lancs FY3 7UN Tel: 01253 319882/3 Fax: 01253 319884 Designed by Cas Streetly DISCLAIMER Magazine designed by Cas Streetly No part of this publication may be copied or reproduced in any form or by any means, electronic, mechanical, mmcmedia photocopy or otherwise without the express permission of the publishers 5 fly anywhere • anytime • any way expect -
Hell's Kitchen – Gordon Ramsay Biography
Hell’s Kitchen – Gordon Ramsay Biography Gordon Ramsay Head Chef, Gordon Ramsay Scottish by birth, Gordon Ramsay was brought up in England after his parents moved south to Stratford-upon-Avon. His first career break came while playing football for Oxford United, where he was spotted by a Glasgow Rangers scout in a F.A. youth club match. After completing trials, he was signed by the Scottish champions at age 15. Three years later he gave up professional football and went back to college to complete a course in hotel management. Ramsay then moved to London, where he joined Chef Marco Pierre White in the early days of Harvey's in Wandsworth. After a couple of years, he moved to Le Gavroche to work alongside Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joel Roubuchon. Here he was able to enhance his expertise in classic French cooking. In October 1993, Ramsay became chef of the newly opened Aubergine where he won many accolades, including two Michelin stars within three years of its debut. Chef Ramsay published his first cookbook, Passion for Flavour, in October 1996. His second book, Passion for Seafood, was published in May 1999. A Chef for All Seasons was published in September 2000, followed by Just Desserts in September 2001, Secrets in 2003, Gordon Ramsay Makes It Easy in 2005, Gordon Ramsay's Sunday Lunch in 2006 and Gordon Ramsay's Fast Food. His latest cookbook, Gordon Ramsay's Healthy Appetite, was published in May 2008 and is the current No. -
London 1974-2015 Star History
MICHELIN GUIDE STAR HISTORY 2015-1974: LONDON A-E District Establishment 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000 1999 1998 1997 1996 1995 1994 1993 1992 1991 1990 1989 1988 1987 1986 1985 1984 1983 1982 1981 1980 1979 1978 1977 1976 1975 1974 Battersea Cavaliers Battersea Chez Nico (moved to Reading) Battersea L'Arlequin Bayswater & Maida Vale Assaggi Barnet Le Connaisseur Belgravia Amaya Belgravia Ametsa with Arzak Instruction (at the Halkin H.) Belgravia Apsleys (at the Lanesborough H.) Belgravia La Tante Claire (at Berkeley H.) (moved from Chelsea) Belgravia Pétrus (moved from St James's) Belgravia Marcus Wareing at The Berkeley (formerly Pétrus) Belgravia The Halkin (Stefano Cavallini) Belgravia Nahm (at The Halkin H.) Belgravia Zafferano Bromley Chapter One Camden Dabbous Camden Kitchen Table at Bubbledogs Camden Pied à Terre Camden Hakkasan Hanway Place Camden High Holborn Chelsea Aubergine Chelsea Canteen Chelsea The Capital Restaurant Chelsea Chavot Chelsea Chelsea Room - Carlton Tower Chelsea Fulham Road Chelsea Gordon Ramsay Chelsea Le Gavroche (moved to Mayfair) Chelsea La Tante Claire (moved to Belgravia) Chelsea Ma Cuisine Chelsea Medlar Chelsea La Noisette Chelsea Outlaw's at the Capital (at the Capital H.) Chelsea Poissonnerie de l'Avenue Chelsea Rasoi Chelsea The Canteen Chelsea Tom Aikens Chelsea Waltons Chelsea Zaika (moved to Kensington) City Of London 1 Lombard Street (Restaurant) City Of London City Rhodes City Of London City Social City Of London Club Gascon City Of London Le -
London Food Guide: 2
A Short Guide To London Restaurants By Kit Hume, Rob Hume, and Judy Milhous 15th Edition Revised July 2009 What follows was originally written in 1984 after a year’s sabbatical in London. It has been revised every couple of years since then, reflecting our experience dining out several times a week during a sabbatical from August 1990 to August 1991, half a year in 1995, sabbaticals in 1997-98 and 2004-05, and numerous short visits in the intervening years. The basic organization of this guide is geographical. Some of the restaurants are new to this edition; others have been in since the original 1984 edition, and have been revisited with pleasure every year since then. We retain a few places we have not visited recently because friends have enjoyed them and The Good Food Guide continues to rate them highly. If you look for an old favorite from our previous guides and no longer find it listed, it has probably perished. Rodos closed in the spring of 2003: second generation owners failed to keep it viable. Poons is no more. We still sigh over both those extinctions. Note that Chez Nico and La Tante Claire passed into memory when their chefs retired. Prices are given in current British pounds, the £ being worth roughly $1.65 at the time of writing. London continues to be a fantastic place to eat out, but inflation and the mediocre exchange rate have made it less of a bargain. One of the best buys in London is still Indian food. If you are unfamiliar with this cuisine (and Indian menus can be dauntingly unhelpful), see the Appendix for some basic definitions and explanations. -
The Courtside Provenance
THE COURTSIDE PROVENANCE CAMBRIAN MOUNTAIN LAMB – MID WALES Inspired by HRH The Prince of Wales, who is President of the Cambrian Mountains Initiative (CMI); The Cambrian Mountains comprise a distinctive upland, Welsh speaking area forming the heartland of Wales. It is an area of exceptional, unspoilt landscape that supports valued habitats, species and ways of farming that have roots stretching back to the Middle ages. The CMI premium quality Welsh lamb is born and reared in the Cambrian Mountains region of mid-Wales by a group of 21 producers who are part of the Cambrian Mountains group. The lamb producers who supply the Cambrian Mountains Lamb adhere to strict principles to ensure best practice land management, maintain valuable habitats and eco-systems and actively encourage vibrant rural communities. Native breeds in the Cambrian Mountains are from traditionally ‘hefted’ flocks on farm-assured farms that use the old ‘Hafod and Hendre’ system. After a winter in the valley, the lambs are shepherded up to the hills for the long summer grazing on natural pastureland rich in varied grasses and herbs. This results in a special, slightly lighter weight lamb (around 16–18kg) with great conformation for succulent, juicy meat with a delicate, sweet flavour. We work with the CMI to ensure that the lamb is ready for Wimbledon. It is a seasonal product and as such is available from late June so we have one farmer Rhys who brings his lambs earlier for slaughter to ensure we can have them in time for our Wimbledon menus. THE COURTSIDE Our menu descriptions do not include all ingredients. -
Koffmann & Mr. White's Opens Its Doors at Abbey
⏲ 15 October 2018, 10:53 (BST) Koffmann & Mr. White's Opens Its Doors at Abbey Hotel Bath After much anticipation, Koffmann & Mr. White’s, the new French English brasserie at the Abbey Hotel in Bath, has opened its doors to the public for the first time. The restaurant is the first venture between the legendary chefs Pierre Koffmann and Marco Pierre White, and will be serving simple, affordable, French and English brasserie classics exclusively at the hotel, located right in the heart of Bath. Over 40 years, the culinary giants, who have each formerly held an incredible 3 Michelin stars, have ruled the British food scene both in the kitchen, as restaurateurs and on television. The pair have also been responsible for training a generation of Britain’s most coveted chefs including Gordon Ramsay, Marcus Wareing, Jason Atherton, Heston Blumenthal and Tom Aikens. However, it’s a love of quality food created from the freshest ingredients and local produce that has cemented the longstanding friendship between the pair, and this mutual respect can now be seen as they join forces at Koffmann & Mr. White’s. The menu boasts a variety of the classic French and English dishes which have made the two chefs so famous over the years. Dishes from the continent include French Onion Soup, Snail à la Bourguignonne and Lamb à la Provençale, whilst the best of English cuisine will be represented by traditional plates of Mr Lamb’s Shepherd’s Pie and Trifle to name but a few. Other famous foodies have also influenced the new menu, with former Blur Bassist Alex James providing the cheese board selection, whilst Bath-based baker Richard Bertinet will provide freshly baked bread to the brasserie every day. -
Le Gavroche1.Pdf
1967 - 2007 4 0 t h A N N I V E R S A R Y 1 c l i v E c H R i ST i AN ( l o N d o N ) , U N i T 1 0 1 , 1 ST F l o o R , S o UTH d o m E , c H E l SEA H AR b o UR d E S i g N c E N T R E , l o N d o N S W 1 0 0 X E c l i v E c HR i ST i AN T E l: 020 7349 9200 4 0 t h A N N I V E R S A R Y 2 4 0 t h A N N I V E R S A R Y 3 48 CONTENTS 8 The Roux brothers in Great Britain – a culinary success story 9 An introduction to Le Gavroche 75 13 Setting the standard – by Matthew Fort, food critic 29 40th Anniversary party at Le Gavroche 41 A birthday party to remember – by Margaret Clancy – food writer/critic 43 Newspaper reviews 46 Rolls Royce – the Phantom Drophead Coupé 88 48 The godfather of the ‘Art of the table’ – Silvano Giraldin 51 Michel Roux Jr – Chef de Cuisine 59 The man in the wings – by Jack Valenti 75 What the celebrity chefs say about Le Gavroche 88 The Capital Hotel and Retaurant Le Gavroche 43 Upper Brook Street, 7 8 92 Le Gavroche – Awards London W1K 7QR [email protected] 97 www.le-gavroche.co.uk 97 Cooking, shooting, fishing – Jane Pruden talks to www.michelroux.co.uk Michel Roux Jr and his father, Albert Tel: 020 7408 0881 Tel: 020 7499 1826 103 Vive le France – Michel Roux and Silvano Giraldin choose Fax: 020 7491 4387 To hire Le Gavroche for a private six of their favourite restaurants on the Cote d’Azure function please call Silvano Giraldin on 020 7499 1826 111 A selection of menus at Le Gavroche...