Favourite food regions

[TheHowieLama]

1 minute ago, Tony Moanero said:

Bread and cheese. You don’t need anything else!

A bit of pate is nice as well.

[Tony Moanero]

15 minutes ago, TheHowieLama said:

A bit of pate is nice as well.

True.

[lifetime fan]

I was shagging a Filipino bird for a while, her cooking was off the scale. 

[Lee909]

Scotland deserves to be on here for smoked fish, haggis and whisky alone

[Bruce Spanner]

3 minutes ago, lifetime fan said:

I was shagging a Filipino bird for a while, her cooking was off the scale. 

Did she not have plates? 

[lifetime fan]

2 hours ago, Hank Moody said:

I think much of the country has been left behind. It’s all a bit old and stuffy. 
 

 

Bollocks. 
 

Bread, cheese, patisserie, fish and seafood, regional sausages, the quality of their produce and all the wine they produce? 
 

You can prefer other cuisines but to say French cooking has been left behind is laughable. 
 

 

[lifetime fan]

Just now, Bruce Spanner said:

Did she not have plates? 

Her tits were as flat as plates unfortunately. 
 

Cracking arse though. 

[Numero Veinticinco]

Just now, lifetime fan said:

Bollocks. 
 

Bread, cheese, patisserie, fish and seafood, regional sausages, the quality of their produce and all the wine they produce? 
 

You can prefer other cuisines but to say French cooking has been left behind is laughable. 
 

 

Righto. 

[Bjornebye]

13 minutes ago, lifetime fan said:

Bollocks. 
 

Bread, cheese, patisserie, fish and seafood, regional sausages, the quality of their produce and all the wine they produce? 
 

You can prefer other cuisines but to say French cooking has been left behind is laughable. 
 

 

Spot on. French food is superb. 

 

 

 

https://www.finedininglovers.com/article/100-best-chefs-2018-michel-troisgros-voted-1-his-peers

 

1: Michel Troisgros – Maison Troisgros Restaurant (Ouches, France) 

2: Yannick Alleno - Alleno Paris (Paris, France)

3: Joan Roca – El Celler De Can Roca (Girona, Spain) 

4: Arnaud Donckele – Residence De La Pinede (Saint Tropez, France)

5: Pierre Gagnaire – Restaurant Pierre Gagnaire (Paris, France) 

6: Emmanuel Renaut – Flocons De Sel (Megève, France)

7: Enrico Crippa – Piazza Duomo (Alba, Italy) 

8: Pascal Barbot – L’Astrance (Paris, France)

9: Seiji Yamamoto – Nihonryori Ryugin (Tokyo, Japan)

10: Alain Ducasse – Plaza Athénée (Paris, France)

 

 

But yeah. French cuisine is "left behind". 

[Trumo]

French food left behind? I think not. A Bouillabaisse is one the finest things to eat on the planet.

[Dr Nowt]

 

2 hours ago, Tony Moanero said:

Bread and cheese. You don’t need anything else!

 

2 hours ago, TheHowieLama said:

A bit of pate is nice as well.

Had just this an hour ago with some little cherry tomatoes. Perfect lazy Saturday food. Would have had some grapes on the side if I had any here.

[Bjornebye]

Not a fan of Frogs Legs though.

 

[TheHowieLama]

2 minutes ago, Trumo said:

French food left behind? I think not. A Bouillabaisse is one the finest things to eat on the planet.

Left behind might be the wrong connotation. The great French chefs are making dishes that are hundreds of years old, for good reason. Fish stew has to be of the oldest dishes on the planet and every cuisine has one. And agree, there are a couple versions that would be amongst the finest things.

 

 

[lifetime fan]

9 minutes ago, TheHowieLama said:

Left behind might be the wrong connotation. The great French chefs are making dishes that are hundreds of years old, for good reason. Fish stew has to be of the oldest dishes on the planet and every cuisine has one. And agree, there are a couple versions that would be amongst the finest things.

 

 

They’re also making contemporary dishes based on traditional foundations. 
 

Left behind? Nonsense. 

[Numero Veinticinco]

Just now, Trumo said:

French food left behind? I think not. A Bouillabaisse is one the finest things to eat on the planet.

So, the argument for not being left behind is that bouillabaisse is one of the finest things on the planet? Well, alright then. 

[Bjornebye]

Sacre Bleu 

[Lee909]

One of my favourite books

 

 

[Nunavut Patrick]

They can leave saucisson andouillette behind.

 

However, the French make sauces that are incomparable and when I had saucisson andouilette it came with a sauce.

 

 

 

 

[Lee909]

Just watching a part of the Netflix show on Alain Passard, very very interesting. 

 

Definitely one that cannot be described as being left behind. 

 

How many people would have a 3 Michelin star restaurant. And take all the meat off the menu and start making vegetables the main course

[Bjornebye]

26 minutes ago, Lee909 said:

Just watching a part of the Netflix show on Alain Passard, very very interesting. 

 

Definitely one that cannot be described as being left behind. 

 

How many people would have a 3 Michelin star restaurant. And take all the meat off the menu and start making vegetables the main course

A Vegan? 

[Nunavut Patrick]

5 minutes ago, Bjornebye said:

A Vegan? 

Un hipster 

[Lee909]

5 minutes ago, Bjornebye said:

A Vegan? 

Its on Netflix if you want to see it. 

 

He just says that he came to a point that he wasn't happy, creative and wasn't happy with the constant gutting of the animals and it was playing on his mind. He took time off, came back into the kitchen and change the whole menu, lost loads of customers but was happy and reinspired to cook. Went to Michelin and told them, they were shocked and when the next guide came out he still had all his stars. Its a few years later and he uses a bit of poultry and fish again but the mains of his dishes are veg still.