Summer and heat take the 'Hog a bit off track - this time to fish and chips. Usually quite an inexpensive dish, a top-notch fish and chips can in my opinion out-do a lot of overcomplicated Michelin food. Simplicity is king; few ingredients and main flavours are the keys. Here is Heston …
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Fish and Chips from a Big Chef
Summer and heat take the 'Hog a bit off track - this time to fish and chips, normally an inexpensive dish. That said, in my opinion, top-class fish and chips can more than hold its own against a lot of overcomplicated Michelin-starred food. Simplicity is king: few ingredients and the main …
Update: Vin d’Emotion Guide to Volnay
The more we taste, the more we learn and adjust. This week I tasted a broad line-up of Volnays at the Elegance de Volnay event; it was a perfect opportunity to compare and evaluate the village in terms of vins d'émotion. The tasting confirmed some of my favourites: Domaine Thomas Bouley, …
Jasper Morris’s “Inside Burgundy”, Second Edition
Jasper Morris has published the second edition of his book Inside Burgundy. The new edition includes additional information added to the already impressive first edition, which I have in electronic form. It is an impressive book, and the level of detail is excellent. A great deal of work has …
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On the Table, In the Glass #36: Un Vrai Vin de Soif
Vin de soif: I use this term carefully, as it expresses an opinion about both drinkability and complexity. A grand cru from a great producer and vintage will often have substantial complexity and depth that require reflection and a deeper interpretation of the hedonistic side. A wine such as this …
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