The Michelin Guide to the UK and Ireland 2010, announced last Month. England, Scotland and Wales now boast a total of 133 stars, with four restaurants receiving the maximum three stars, and Alain Ducasse at The Dorchester getting his third star!
Alain Ducasse at The Dorchester's Executive Chef, Jocelyn Herland, interprets Alain Ducasse’s cuisine in a modern and refined way, consistently enhancing current seasonal produce, much of which is sourced from French and British suppliers. Signature dishes include seasonal vegetables cooked in a “cocotte”; Fillet of Angus beef and seared foie gras Rossini, “sacristain” potatoes, “Périgueux sauce”; or the decadent Baba as in ‘Monte-Carlo‘.
About chef Jocelyn Herland Born in Auvergne, France, Jocelyn Herland, has worked with Alain Ducasse in Paris for several years. From 1997-2000, he was Chef de Partie at Restaurant Alain Ducasse at 59 Avenue Poincarré (3-Michelin stars). He then moved as Chef de partie to the Restaurant Opéra (1-Michelin star) at the Hotel Inter-Continental in Paris, and as Sous Chef to the Royal Monceau Hotel. In December 2003, when Alain Ducasse introduced new Head Chef Christophe Moret to Alain Ducasse at the Plaza Athénée in Paris, Jocelyn joined him as Sous Chef, progressing to his most recent post as Chef Adjoint (deputy).
Jeremy's Blog
Greetings! I couldn’t figure out a dandy name for my blog but I did figure that I could pen a column featuring all the random things I get to see, read and eat… if you’re a chef, you’re gonna dig it.
BBC Radio 4's Food Program features a great audio show;
A celebration of British puddings. Not food but medicine, according to food writer Nigel Slater. There to heal and comfort, to cosset and hug.
Simon Parkes explores why Britain has excelled at producing puddings through a heritage going back to the Norman Conquest. Mary Norwak, author of English Puddings, explains her passion for trifle, while food writer and publisher Tom Jaine outlines the development of the sweet pudding through history.
But how do the shop-bought selections measure up? Award-winning company Manna from Devon explain the success of their hand-made and home-made puddings. Click here to listen!
Yes people I said it three times... I am always on the frence with books that come out of the CIA, not sure why, I guess the place strikes me as a bit of a machine and cookbooks are a romantic, labor of love... but with that said, this is a darn good book, and no shortage of work went into it;
The Modern Café (Wiley $60.00) is the first comprehensive, must-have reference for the aspiring restaurateur or café owner who wants to make sure he gets every detail right.
This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key contributor to any café's financial health.
- Includes nearly 250 recipes plus 150 sub-recipes, more than 100 photographs, and approximately 75 illustrations
- Breaks the café down into its five key components -- the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf -- with expert advice and contemporary recipes for each area.
- With information on all aspects of the café business-finances, human resources, food production, recipe/menu development, and even décor-The Modern Café offers both inspiration and instruction for anyone who wants to operate a successful café. (Click here to buy it! )
The Lanesborough (London, England www.lanesborough.com) has been awarded a Michelin Star for ‘Apsleys- a Heinz Beck Restaurant.’ The restaurant now holds the record for the fastest London restaurant to be awarded a star, less than 5 months after opening in September 2009, conrats people!
