Roll your brain back to French-lessons many moons ago - “stahhhge”, although I don’t know if that helps. After an aggressive end to 2016 (personally and professionally), I took a few weeks to wholly clear my head – no phone calls, no e-mails and a A LOT of planning time to myself away from life and it’s daily intricacies. As part of this time out I dropped an e-mail to my ex-head chef team at Deuxave to spend some time in the kitchen as an extra hand. I then realised…who else outside of the industry even knows what a stage is??...
It's been a while since I last wrote a Books for Cooks article, which is odd considering I own and read so many damn books. Like previously, I am going to focus on one niche of cookbook - and an invaluable one at that - Charcuterie! And if you are like me and just got up out of your seat and did a little dance for joy, this article is for you.
To confire is a French verb meaning to 'prepare', but in more recent times we know only of the products of this process: Duck and Goose Confit, Confit Fruits and Vegetables. To confit tough meat products doesn't require much skill, just a bit of know how, and we're going to take a look at the tastiest and most popular - Duck Confit....
One of the things most people find daunting about hosting an event of their own is actually dealing with the final product – in ours and most peoples' cases, this is the food. Being Chefs for a while now, Remi and I are used to dealing with planning and ordering food in advance for guests, whose number we can only guesstimate at...