Upwardly mobile 20 September 2019 The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
In this week's issue... Upwardly mobile The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
Read More
Search

Masterclass: emulating Escoffier with a morel and asparagus masterclass

22 June 2018 by
Masterclass: emulating Escoffier with a morel and asparagus masterclass

Jean-Philippe Blondet's cookpot of asparagus and morel mushrooms could be straight out of Escoffier's Guide Culinaire. Michael Raffael reports

Auguste Escoffier's Le Guide Culinaire was, for most of the 20th century, the chef's bible. Its methods formed the basis of textbook teaching. As a result of its heavyweight influence, French cuisine dominated Western cuisine.

Some of its iconic gloss has faded. French gastronomy stills tops the table going by volume of Michelin stars, but it doesn't go unchallenged. Scandi, molecular and world cookery, whether from Tokyo, Bangkok, Singapore, Sydney or Lima, multiply the possibilities of devising new as opposed to derivative dishes.

Continue reading

You need to be a premium member to view this. Subscribe from just 99p per week.

Already subscribed?

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!