Results tagged lobster from David Lebovitz

Midleton Farmers’ Market, Ireland

Midleton Farmers market greens

How excited was I to get an invitation to be a speaker at the Kerrygold Ballymaloe Litfest festival at the Ballymaloe Cookery School? It popped into my mailbox a few months ago and although I had been to Ballymaloe a few years back, I remembered the exceptional food of Cork, Ireland, and the lovely people – which meant there was no way in heck I was going to refuse.

Irish bread

Yesterday, which was the first full day of the event, I took 350+ pictures; as I said to someone here, “You can’t take a bad picture in Cork.” The intense green fields and trees, the low-lying landscape, and the pristine fruits, vegetables, herbs, and meats, remind me in many ways of Northern California, with a chill passing through the air every once in a while alternating with moments of sunlight and brightness before the sun retreats again.

Ballymaloe lunch salads

But it’s mainly the food that I come back for – fresh goat cheeses, a strong commitment to sustainable meats and fish, liberal use of fresh vegetables, and a pride of ingredients that shines through every plate of every meal that’s set down before us.

Ballymaloe house bread and butter-4

Even breakfast at Ballymaloe House, their restaurant, is made with free-range eggs laid by chickens just around the corner, bacon from rare-breed pigs that tastes better than anything you can imagine, and sausage that you don’t feel guilty biting in to, because you know that everything in there isn’t a mysterious blend of dubious meat scraps from who-knows-where. But skillfully blended and seasoned, making it the perfect accompaniment, and a hearty start to the day, along with the eggs and freshly baked whole grain bread that I’ve become addicted to.

Irish breakfast

While every moment of the weekend is jam-packed with talks, tastings, and socializing with old friends and new, Friday night we’d decided to get up early and hit the nearby farmers’ market in Midleton on Saturday morning, which I’ve visited once before. With a jam-packed schedule, we didn’t have much time to spare before the festivities started and we figured arriving at 8am would give us enough time to get a good look at everything.

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Restaurant Alain Ducasse

Uncharacteristically, I’ll spare you the specifics, but I need to catch up on about 147 hours of sleep. And while we’re at it, I could use a hug. And since the former isn’t necessarily easy to come by here, as is the latter, I was embrassé by dinner at Alain Ducasse restaurant. While it’s been tempting to remove the “sweet life” byline from my header until things return to normal, since one of the sweeter sides of Paris is an occasional foray into fine dining, I dusted off my lone, non-dusty outfit, and rode the métro to a swankier part of town.

When I was in Monaco and I went to visit the chefs and the kitchen at Alain Ducasse’s restaurant, Louis XV, the pastry chef asked if I could possibly stay and taste their lovely desserts. Unfortunately I had to catch a ride back to Paris because I didn’t want to miss, well..nothing – I couldn’t stay. Then a few weeks later, a lovely invitation to his Paris restaurant arrived in my mailbox and I cleaned myself up, then headed into the aquarium.

waiter at Alain Ducasse Alain Ducasse restaurant

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Le Pont de Brent

first courses

After my visit to the Vevey market with Chef Stéphane Décotterd, we headed back to Le Pont de Brent, his restaurant located above the lakeside Swiss town of Montreux. While he was laying out the fish for the day, which he had just sourced, I noticed the kitchen was unusually calm for pre-service and I didn’t see anyone in the usual panic that happens in restaurant kitchens just before the customers arrive. The cooks were quietly doing tasks like peeling and slicing vegetables into tiny pieces, rolling leeks around scallops with thin wisps of black truffles in between, and baking off miniature tartlet shells.

lobster butter pot

Laid out neatly on trays, he showed me the different fish he had, from a kite-sized Turbot to a blue lobster from Brittany, with tiny black eggs stuck in between all the craws and crevasses.

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