STIR THE POTS

Moulin d’huile - Summer Trip Post #4

I first met Jean-Benoit Hugues back in New York City at an event featuring his olive oils. I can't remember where the actual location. I do remember the oils. They were unforgettable. Luscious, unctuous, the type of oil that touches your lips and you feel kissed in the most lovely way. Now traveling to his home in Provence, I met his wife Catherine and was introduced to his estate that looked like something somewhere off Route 66 in the high desert of Arizona. We enjoyed a tasting of his oils, especially the tapenade flavored  Noir d'olive AOP. Oh to be in Provence!

Un Table au Sud - Summer Trip Post #3

We found Marseille's Un Table au Sud on a recommendation from the host of Relais 50, who could not offer us a table at lunch. But then the other restaurant was also packed, so we returned for dinner. With a beautiful view of the sunset over Marseille's ancient port, the meal was equally radiant. Chef Ludovic Turac is a rising star, and his menu Marseille was really fabulous. Here is what we had.

 

 

 

Maison St Honoré - Summer Trip Post #2

August is the month when I travel worldwide to seek out bakers and chefs. Unfortunately, like me, a lot of them are out traveling on their vacation, as well. Lucky for me, Marseille's Maison St. Honoré, I found baker Pierre Ragot hard at work. He kindly welcomed me into his kitchen, we shared thoughts and bread. Later, returning to my hotel, I turned on to see him being interviewed by a television news crew. I felt lucky to have gotten there first. 

Pierre Ragot from Jeremy Shapiro on Vimeo.

 

Relais 50 - Summer Trip Post #1

Arriving in Marseille the first stop in Provence, we were hungry. Lunch hour was in full swing. We thought we'd get a seat in the restaurant at the hotel, rated by both Michelin and Gault Millau. Bad luck. It was solidly booked. So we reserved for later that evening and ended up returning a day later for lunch. Excellent meals, from food to service.  Oh, yes, here's the name; Relais 50. And the kitchen under Chef Noël Baudrand and crew. Here is what we ate from the "Decouverte" menu.

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Air Fried Korean Chicken Wings

Hot summer days. Great for spicy chicken wings. Below are shots from a batch I made, inspired by David Chang along with the rising Filipino food guy,  Erwan Heusaff, known as a traveler, diver and cook. Air Fried is simple , kick ass and delicious.

Baked

Baking bread is second nature to me, all but at work... mercurial temperatures, staff, and time can get the better of my skills, where I decided to not even try, till I hit on some good yeast and fermentation this year. Trick is to let the fermentation take it's time and not mensch or watch a boiling pot of water. There will be bread.

 

 

Vadouvan

Vadouvan is a spice with South Asian origins and French influence (via their colonialism). At work recently, we made our first batch, using roasted cauliflower. Here's how it came out. 

Sans Pain (without bread)

August from Jeremy Shapiro on Vimeo.