The Galvins have an empire now and you can eat rather more ‘refayned’ versions of their dishes at La Chapelle, and I am sure they are worth the money. But for classic cooking in an environment that makes you want to linger for hours, you can’t beat their original and best restaurant – Bistrot de Luxe.
Events and News, week of 15 May
As summer approaches, though you wouldn’t think it, given the weather we are having, we round up some events and developments that allow us to savour the joys that summer produce has to offer
Cuisinier Gascon – Pascal Aussignac
With a foreword from Grand Master Pierre Koffman, this is a real celebration of real food – it can look pretty but it never sacrifices visual appeal for visceral satisfaction. Get greased up with some duck fat and dive into this unique collection of taste and terroir.
La Cucina Caldesi launches class dedicated to’umami’, the fifth taste
Specialist Italian cooking school La Cucina Caldesi in Marylebone is holding a unique class focussing on the ‘umami’ taste sensation in Italian cooking.
Thai Taste Extravaganza at Harrods
For one month only, Harrods joins forces with the Royal Thai Embassy to celebrate the delicious food and vibrant culture of Thailand. Until June 5th you can indulge in a whole host of Thai goodies with everything from fresh Thai produce like Holy Basil, Koi Choi flowers and banana leaves to delicious dishes ready to take home
Mixing it up with the KitchenAid Artisan Blender
With its delicious retro look, great range of colours and superb build and performance this really is the Dog’s Doodahs when it comes to blenders
Tomato & Onion Pie, Finnish-Style
We tend to think that the French and Italians have the lead when it comes to tarts and pies made with tomatoes and onions. But think again: those ultra-health conscious Finns have a food culture all of their own and here is a simple and very versatile Finnish recipe from the Fruisana Kitchen.
Persian’Mirza Ghasemi’ Aubergines
I don’t know how to best translate what this dish is into English. It is not a dip and definitely not your trendy aubergine ‘caviar’ but it is traditionally eaten as a side dish (or starter) with other dishes like grilled meat and chicken or even a stew with rice.
Dollada, London
There’s no doubt Dolada offers a real Italian experience quite unlike any others and for my money far better than Heinz Beck at Apsleys. The cotoletta could be cut from the menu and the lamb tagliatelle re purposed, but I’d go back just for a bucket of that Frico. It was friccing fantastic.
Boaters Inn, Lower Ham Road, Kingston upon Thames
Some things calm the soul, just make everything seem a little bit better, . And after a tortuous journey involving two trains and one bus we found one on the outskirts of Kingston; a stretch of the Thames which on a dry, late Spring evening was picture perfect.