A week at Cook in France

Spinning sugar

“But you already know how to cook,” said friends when I told them I was going on a 5-day cooking course, “and you already live in France. So why go to Cook in France?” Well, I’d been following Jim on Twitter for ages because of his sense of humour and lovely pictures of food. So when he tweeted a late availability discount for his first course of the year, my fingers zinged towards the mouse and fired off an email. A week later, I was there.

Bombel

One thing Jim’s otherwise informative website doesn’t prepare you for is what a beautiful place Bombel is — romantic honey-coloured stone buildings on top of a hill reached up a winding country lane, surrounded by acres of lawn and with fabulous views over the rolling Dordogne countryside. Guest accommodation is on the ground floor of two converted barns facing each other across a courtyard. Cooking is done in an airy, well-equipped kitchen on the first floor of one of the barns: there was ample space here for our group of nine. We were a mixed bunch, including a chocolatier, two majors, a tank procurer, a psychotherapist, and a custom lift manufacturer. But what we did have in common was an ability to get excited over things like perfect poached eggs, basil ice cream, fancy kitchen gadgets, and playing with pans of boiling sugar. On the first evening there was a babble of conversation over the welcome meal cooked and served by Jim and his wife Lucy. We didn’t even flag when Jim told us we’d have to reproduce this splendid meal on Friday, we just poured ourselves some more wine.

The next morning we found ourselves around the large kitchen work surface, faced with 9 spankingly fresh sea bass and 9 very sharp knives. Jim expertly filleted one to show us how it is done, demonstrating every stage from the initial cut to pulling out the pin bones with tweezers, then literally hand-held those of us who were a bit wobbly when we tackled our own. Thanks to him we ended up with eighteen perfect fillets, and in my case at least enough confidence to try it at home.

sea bass with sauce gribiche

Each day basically revolves around cooking the evening’s two-course dinner (plus lunch on a couple of days). One of the things that most impressed me was how well-planned the menus were, each designed to include several transferable skills, such as the aforementioned fish filleting, which can be applied to any round fish. With the sea bass we had sauce gribiche — “tartare with knobs on” in Jim’s words. This gave us an opportunity to make mayonnaise three different ways (food processor, electric whisk, by hand) and compare the results, and to do some “cheffy chopping” of the other ingredients.

Tarte Tatin, Liz style

Even dishes I’d done many times before, such as Tarte Tatin, demonstrated by Jim’s assistant Liz, could be eye-opening. I think my rustic tatin is pretty good, but I was bowled over by the elegance of hers: a perfect, glossy, mahogany coloured disc met my eyes when I turned mine out. I’ll definitely be incorporating her techniques in future; the extra work is worth it. And Jim’s instant method of making custard (used as an ice cream base) is a surefire winner.

Poached eggs as they should be

Jim’s also a goldmine of professional cheffy tips, things you never find explained properly in cookbooks. Perfect poached eggs, cooked in advance and reheated when needed, are now within my grasp, along with real fish stock, fantastically concentrated duck gravy, membrane-free orange segments, nifty tricks for making perfect pastry discs, and much more. I think everyone learnt something; one of my favourite moments was Tony’s “Wow!” as he beat egg whites for the first time ever, producing a silky smooth Italian meringue. And it was fun too, especially the afternoon we spent messing about with hot sugar, producing golden domes, tuiles, and springs. So 80s, but fun to do once in a while.

Most of these techniques were used to produce dishes that showcase classic French flavours presented in a stylish modern way, with Jim giving lots of tips on presentation. Everything here is within the reach of a keen home cook: no fancy equipment needed, but you can if you want turn out dishes that wouldn’t look out of place in a fancy restaurant. Some things were ridiculously simple: we all loved the baked camembert with rustic croutons, which is literally 10 minutes’ hands-on work. Likewise the fougasse, which made me ask myself why I always think it’s too much bother to do.

Fougasse

Our last day was dedicated to reproducing the three-course meal Jim had cooked for our welcome dinner on Monday: chilled tomato and fennel soup, duck confit with peas and pommes dauphinoises, and an elaborate dessert of deconstructed lemon meringue pie with ice cream, red fruit jelly, and the spun sugar tuiles we’d had a riotous time making on Wednesday afternoon.

roasted tomato and fennel soup in shot glass

I’ve never made duck confit from scratch before and probably never will again, since I live in a land of easily available duck confit, but it was a learning experience. And making the pommes dauphinoises gave me an “I want one of those” moment when I used a mandoline for the first time — what a lovely bit of kit! The soup we’d so enjoyed on the first evening turns out to be a doddle to make: prepare a herb-infused ragout of roasted tomato, fennel, onion and orange, which is a great dish in its own right, then liquidise, mouli, and finally sieve to get the perfect smooth texture.

For dessert, perfect cylinders of trembling lemon curd perched on crisp pastry disks and finished with a blowtorch, served with the lemon and black pepper ice cream we’d invented a few days earlier, were just superb: total silence descended as we ate them. Although with due respect to Jim, I’ll make conventional crunchy meringues, not Italian ones, the next time I do it.

deconstructed lemon meringue tart with lemon & black pepper ice cream

We weren’t tied to the kitchen sink all the time; there were always a couple of hours free during the day to chill by the pool (or in it, very chilly indeed!), go for walks, or just sit on the lawn and read. On Wednesday Jim and Lucy took us to the market in the beautiful medieval town of Sarlat, a 20-minute drive away. I might be blasé about French markets, but this is quite different from our cheap and cheerful local market: I don’t think I’ve ever seen such a concentration of foie gras and truffles in one place, and the array of locally produced spring vegetables was inspiring.

making lemon curd

Before I went, I wasn’t sure how I’d take to doing nothing but cook for a week. But having nothing else to do makes it a lot easier than rushing around cooking a meal after a day’s work, and then there was the thrill of cooking a perfect poached egg, or grinding up boiled sweets in the Magimix and feeding them into the candy floss machine (verdict: revolting). We were on our feet most of the time, but there were plenty of breaks, and of course you’re on holiday; you’re free to drop out of a session if you want. Given that I normally spend days alone with my computer, I found spending so much time with other people quite intense, so it was nice to have some space to wander off alone and recharge. And the fact that the only Internet access was via dialup was very effective at removing the temptation to check up on work.

spring vegetable salad with orange and walnut oil vinaigrette

I must have been inspired, because when I got back the first thing we did was invite 8 people round for lunch on Easter Monday. Menu: Jim’s lovely spring vegetable salad with poached eggs and orange and walnut oil vinaigrette; roast leg of lamb with pommes dauphinoises and tomato and fennel ragout; and strawberries and cream.

Jim’s tips for preparing things in advance so that you need only assemble them at the last minute proved invaluable, especially for the eggs. And the roast lamb, cooked using Jim’s half-hour cooking method, was fabulous — I have no doubt I’ll always do it like that from now on. I’ve never had a guest take photos of the food at my table before, and lunch ended up lasting till 8:30 pm; testimony to its success!

Photogenic tarte tatin

Belgian Fudge Cake, aka Baljinder Cake

baljindercake231115

I think every home cook in Britain does a version of this uncooked chocolate biscuit cake, made from broken biscuits and chocolate. My mother’s version was called Belgian Fudge Cake, but in our family the name somehow morphed to Baljinder Cake, after a friend of my sister’s. I hadn’t had this for years, but stumbling across a recipe for a similar cake recently, I suddenly had an urge to make it. Some googling and a merging of several recipes later, this is as close as I can get without being sick from eating too much chocolate. It’s a real crowd-pleaser, with adults and children alike. I took some to choir practice and it disappeared in minutes. It’s unheard of in France, and there were oohs and aahs of delight as people discovered it. Very gratifying.

Update: and apparently this cake is good enough to feature at the Royal Wedding!

You can tweak the recipe to your taste. I found most recipes much too sweet — even the one that appeared to be the original my mother used — and mine reflects my preference for a strong chocolate flavour with plenty of fruit. Any kind of cheap, plain biscuit will do. Some people use digestives, but I prefer to use the Petit-Beurre type. You can use plain chocolate, milk chocolate, or a mixture. I used half milk, half plain. And the fruit is your choice; I always like to use glacé cherries because that’s something I particularly remember from my mother’s version, but nowadays I like dried cranberries and apricots in it too. I also add a few chopped almonds just because I like them. Other nuts would go nicely too.

Melting the chocolate: I do it in the microwave on low power. If you don’t have one, do it over a very low heat, or use a double boiler. Overheat it and it will seize and turn into a bitter, grainy mess — the only solution to this is to bin it and start again.
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Vintage Feasts: Good Food on a Budget, by Georgina Horley

chicken fricassee

Sorry about the slight hiatus in this series. Somehow, while I was living in rural Spain, I had no desire to cook meals from elderly English cookbooks. Tapas and very simple food were the order of the day.

This book is another tattered old favourite from my student days, with a really unappetising stew of some sort on the cover. Several pages fell out when I took it off the shelf. Georgina Horley is another no-nonsense type in the Delia mould, except she doesn’t spell things out in such detail. It was first published in 1969, and the recipes are very traditional English food, with a few foreign touches due to the author’s background as a Cordon Bleu instructor.

I found it invaluable when I was learning to cook, because it’s organised by month and focuses on fresh ingredients that are good and cheap (in the UK) in that month. It really helped me learn what to buy when, and how best to use cheap cuts of meat. It also has a section of “foundation recipes” at the front. This is where I learned to make bechamel sauce, pancake batter, pastry, scones, marmalade … other sections cover basic skills like filleting fish and sharpening knives, growing vegetables and herbs, making jam, and planning a kitchen. It really is a compendium of useful culinary information even if many of the actual recipes are dated.

As for the recipes, the most food-splattered page is Gertie Goslin’s Brown Stew. We used to eat this a lot; a dark, spicy beef stew enriched with pickled walnuts that tasted better as it aged, so was made in large quantities. I also fondly remember Madam Rigot’s Burgundian Potatoes, a dish of potatoes slowly simmered in milk until it was thick and creamy.

So, on to the menu. I cheated a little bit and transformed her sweet and sour tomato salad (simply sliced tomatoes, salt, and sugar) into tomato tartare. I followed it up with her classic chicken fricassee. This was good, although not as good as the blanquette I normally make; it lacked the all-important kick of a smidgin of curry powder. It might look a bit naff, but I rather liked the border of creamy mashed potato as a change from the plain boiled rice I normally serve with fricassee or blanquette. She also suggested using a border of puff pastry, which I think would be nice too, making a much more elegant dish.

And now dessert. Oh dear. Having some melon in the fridge that needed using up, I decided it would be a good idea to try her melon cooler: ginger-flavoured jelly with bits of melon suspended in it. Some conversion was required, from powdered gelatine to sheets. And ginger ale in “split-sized bottles” was a non-starter. In a perhaps misguided moment of inspiration, I decided to use some of my home-made vin d’orange instead. After all, melon and orange are a good combination.

At first I thought I’d got the gelatine conversion wrong, because it just wouldn’t set. “As jelly starts to set, push melon down evenly through mould,” says Aunty Georgina. Well, I tried, but my melon balls resolutely popped up to the top again. In the end I put the dishes in the fridge, where of course they set before I had a chance to arrange the melon nicely. It looked a fright when I turned it out, and could only exacerbate French people’s phobia of jelly. I quietly ate it myself, without showing it to anyone else. It had tasted dire when I first made it, really sharp and alcoholic, but a night in the fridge seemed to tone it down a bit. So it was edible, but I wouldn’t make it again.

Replacement improvised dessert: affogato. Put a scoop of vanilla ice cream in a glass, pour over a freshly made cup of espresso. Yum! No danger of slipping up here.

scary jelly

Restaurants worth visiting: Navarra and San Sebastian

Posada, Oitz

As I was planning this post, I happened across Pueblo Girl’s recent post about Spanish food. After quite a few 9- or 10-euros menus del dia in local restaurants, I can really relate to a lot of what she says there. Until recently Spain was not a country that was renowned for its good food. If it is now, it’s for many-starred, bank account-busting “creative” restaurants like El Bulli (now closed down) or, closer to here, Arzak and Beresategui. But these are hardly representative. All too often, Spanish restaurant food is ensalata mixta, deep-fried everything, stodgy rice, or stringy, overcooked meat in a claggy sauce with a few mushy green beans.

However, as Pueblo Girl says, it’s not all bad. With persistence and much sampling, we have found a handful of reasonably priced restaurants in the area of Pamplona and San Sebastian that are well worth a visit, serving food that would be recognised as good in other countries, not just Spain. So here’s my list of recommendations: three country restaurants, and two city ones.
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Spanish food: tapas and pintxos

Bar, Pamplona

After almost two months in Spain, I think I’m beginning to understand what Spanish food is all about. Our initial impressions were not good. With one honourable exception, restaurant cooking here seems to be bland, stodgy, and unadventurous. And revolves around meat. Lots of it (not so surprising given that it’s a livestock-raising area). The menus at all the local restaurants have many, many things in common: ensalada mixta, ensalada russa, arroz con leche, flan, natillas, and cuajada (sheep’s-milk junket) feature on all of them. Main courses are usually massive platefuls of roast or grilled meat. Low points were the albondigas (meat balls) served in thick, Bisto-flavoured gravy, and bechamel-coated deep-fried lamb chops. There seems to be little concern with freshness and flavour.

Meanwhile, shops and supermarkets in our local small town were poorly stocked and uninspiring. The spice rack in the supermarket was a particularly sorry sight. Black pepper. Two kinds of pimentón (dulce and picante). Cinnamon (sticks and ground). Nutmeg. Herbes de Provence. Yellow food colouring (cheaper than saffron). Lots and lots of packets of “paella spice”, of which a major ingredient is the aforesaid colouring. “But where’s the ginger? And what about cumin? Or coriander?” Nowhere to be seen – I ended up bringing some back from France.

But then we hit the covered market in Irún. Revelation! Of course, living in France we are used to markets, even blasé about them. Superficially a Spanish market looks much like a French one, but this was different enough that we wandered spellbound around the stalls, oohing and aahing over the produce, and left laden with a week’s supply of food.

piquillo peppers, ready to eat

First, the preserved food stall. Bottled and tinned food is considered a worthy genre in its own right in Spain, and this is not surprising when you consider: thick chunks of bonito del norte (tuna) in brine, nothing like the flaky scraps in tins; whole, roasted piquillo peppers in oil, lusciously juicy and ready to eat straight from the jar; olives, of course, in their many forms; anchovies and boquerones; cans and bottles of olive oil. Half a dozen varieties of dried beans, dried fruit and nuts are piled in bins. And of course, since this is the Basque country, strings of dried peppers hang from the ceiling.

Then the preserved meat stall. The stallholder sharpens his menacing-looking knives, ready to serve you. Jamón, of course, in multiple varieties, ranging from garnet-red to purple, edged with frills of white fat, at prices ranging from maybe 10 euros a kilo for standard serrano ham to an astonishing 80 for the best bellota. The extra you pay for jamón ibérico is worth it, for bellota I can’t yet say. Multiple varieties of salami, sausage, and lomo ahumado are also on offer. The most notable sight at the butcher next door is tiny legs of lamb, weighing barely a kilo each; it seems Spaniards are fond of milk-fed lamb. We bought one of these, marinated it briefly in a paste of olives, capers, anchovies, olive oil, and pimentón, grilled it on the barbecue, and ate the whole thing between the two of us.

The cheese stalls might not rival French ones (OK, they definitely don’t). But there are a few varieties of hard cheese, from Manchego to Ossau-Iraty, dozens of local sheep’s cheeses, and bags of raw sheep’s milk (I snapped up one of these to make my own cuajada).

Then whole stalls are devoted to that Basque staple, bacalao, again with major divergences in price, from thin, scrappy pieces stiff as a board with salt, to thick chunks of boneless cod steak at 25 euros a kilo, waiting for a long soak to be reconstituted as white, flaky fish, gorgeous when simply cooked and served with a lively salsa verde or tomato and pepper sauce. Next door, the fish stalls were piled with glossy fresh fish, with ugly but delicious hake (merluza) playing a starring role alongside beautiful sea bass (lubina), red mullet (salmonete), crabs, lobsters, langoustines, squid, and octopus.

The major “aha” from all this is that Spanish markets lend themselves to simple food that can be nibbled with drinks – that would be tapas then (or pintxos, since we are in the Basque country). Getting home, we simply laid out platters of ham, piquillo peppers, thinly sliced cheese, olives, nuts, cut some bread, opened a bottle of wine, and a lifestyle was born. If you feel the need of something sweet afterwards, a little clay pot of cuajada drizzled with mountain honey hits the spot. Or the Spanish version of lemon sherbet: buy some lemon sorbet and a bottle of cava, combine in a blender, pour into champagne flutes, serve with straws. Who needs to cook?

Home-made cheese

Cheese making: separating curds from whey

We took the opportunity of living next to a small sheep farm in the Navarran Pyrenees to find out how our neighbour makes cheese. She has about a hundred sheep and makes cheese in her kitchen every couple of days. It’s a surprisingly simple procedure, requiring little equipment.

You will need:
about 7-8 litres of this morning’s sheep’s milk (I expect cow or goat milk works just as well)
about half a teaspoon of liquid rennet or other coagulant (I’m told nettles work, but I haven’t tried them yet)
A large metal pan or bucket to hold the milk
a thermometer
a large wire whisk
a cheese mould lined with cheesecloth

It goes without saying that all your equipment must be scrupulously clean. First of all, heat the milk to 36 degrees C. Turn off the heat. Add the rennet to a very small amount of water, about a tablespoon (just to make it dissolve better). Pour into the milk and mix thoroughly with the whisk. Leave to stand for 20-30 minutes. Sagrario told us that you could achieve the curdling by dangling a bit of tripe in the milk, but she prefers liquid rennet!

At this point the milk should have thickened to a lumpy, yoghurty consistency. Don’t proceed to the next stage until it does.

Cheese making: amateur cheesemaker

Reheat the milk to 39 degrees C, whisking constantly to break up the curds. According to Sagrario, this is important to kill all the bugs and prevent your cheese from ending up full of maggots. Remove from the heat and set aside to settle for 5 minutes.

Plunge your hands into the bucket and grope around the bottom, pulling all the settled solids together. Lift out your large and dazzlingly white lump of cheese, squeezing with your hands to firm it up and get rid of some of the liquid. Press into the lined mould and squish it down as hard as you can.

Cheese making: moulding the cheese

The cheese is left to drain for 24 hours, then put in a cheese press and squeezed further before being brined and left to mature for two months. The resulting cheese will keep for up to a year.

Update: and here is the proud cheesemaker with his mature cheese!

Steve and his cheese

There was a lot of liquid whey left over in the bucket. “It’s not wasted,” Sagrario assured us. “You can take this liquid and boil it up. Lots of froth will appear on the top. You can scoop this off; it’s called requesón, and it’s delicious.” A check in the dictionary confirmed that this was curd cheese, the word literally meaning “re-cheese”. And later we realised that the word ricotta (re-cooked) in Italian expresses exactly the same principle.

Next lesson: how to make cuajada, a very simple and delicious fresh sheep’s cheese made in clay pots that’s often served as a dessert with honey or sugar. I’m going to gather some nettles to make my own rennet for this.

Ginger and lemon refresher

Just in case you thought this blog was abandoned, here I am! Life is busy in the summer and I don’t have much time or opportunity to cook. I actually first made this recipe from Delicious Days about six weeks ago. Since then, I have made literally gallons of the stuff, served at village events as a non-alcoholic cocktail. It has been a huge success with both adults and children — we’ve sold 10 litres in a matter of minutes — and it is so easy and cheap to make. This is a slight variation on the original recipe.
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Gingery Lime Punch

ginger and lime punch

This month’s Taste & Create partner was Rachel of Tangerine’s Kitchen. Not a blog I’m familiar with, so I enjoyed browsing through the wide range of recipes (although the design could use a bit of work, the large un-optimised photos brought my slow connection grinding to a halt!).

As usual there were a few that tempted me: cheesy calzones and spiced apple tart to name but two. In the end though, yet again I went for something quick and simple.

A couple of weeks ago (during a visit to a free-range pig farm as it happens) we were served some delicious non-alcoholic aperitifs before lunch. One of them was made with fresh ginger, and it was excellent. So my eyes lit up when I saw Rachel’s gingery lime punch. This had to be worth a try. And it was.

After making the syrup I refrigerated it and then served it topped up with chilled sparkling water. Lovely, so refreshing; I did add a bit more ginger after tasting it, as it wasn’t quite zingy enough initially. It will make a great non-alcoholic and driver-friendly alternative to the lethally thirst-quenching Marquise that we serve at summer parties.
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Rillettes de thon

rillettes de thon

Strictly speaking, rillettes are a kind of pâté made of pork cooked in its own fat and then finely shredded (very nice, despite the description!). This version is a kind of tuna pâté, simple to make and delicious on toast. You need to use good-quality tuna, preferably “au naturel” rather than in oil — though you can use the latter if you drain it well. Make it at least an hour before you want to eat it; it will keep for several days in the fridge.
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The Omnivore’s Hundred

Everyone else seems to be doing it, so here’s mine! I didn’t think I was that adventurous an eater, so I was a little surprised to score 63 (or 62, depending on whether you count harissa without rose petals in it). The list is a strange mixture of things I consider quite ordinary (chicken tikka for example) and things that seem wildly exotic — to me, at any rate. I didn’t even know what some items were; I assume they make perfect sense to Americans 🙂 Some of the American items I have eaten are a result of a year in the US at the age of 11; I am not a regular consumer of PB&J sandwiches or root beer floats.

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at www.verygoodtaste.co.uk linking to your results.

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile (unless it’s endangered)
6. Black pudding
7. Cheese fondue
8. Carp (don’t really like river fish though)
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho (Vietnamese beef soup)
13. PB&J sandwich
14. Aloo gobi (Indian potato curry)
15. Hot dog from a street cart
16. Epoisses
17. Black truffle (Not all it’s cracked up to be IMHO, but perhaps the ones I’ve tried were inferior quality)
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes (I had to google to find out what these were — and I still don’t know whether I’ve eaten one or not)
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese (made my own from scratch! That I wouldn’t do again …)
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters (but only when I absolutely can’t avoid it)
29. Baklava
30. Bagna cauda (somehow I have missed ever eating this, although it’s the sort of thing I would eat)
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi (had some just last week — fabulous with curry!)
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar (both, but not together)
37. Clotted cream tea (again last week, on a trip to the UK — such a treat!)
38. Vodka jelly/Jell-O (I am assuming jelly made with homemade limoncello counts, since it has vodka in it)
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more (Once or twice; I’m not a whisky drinker)
46. Fugu (why risk it?)
47. Chicken tikka masala
48. Eel (Jellied eels are *horrible*. They put me off for many years, but I have since had both smoked and stewed eel and been pleasantly surprised)
49. Krispy Kreme original glazed doughnut (A what??)
50. Sea urchin (once, and wouldn’t again)
51. Prickly pear (didn’t know you could eat them! How do you get the spines off?)
52. Umeboshi
53. Abalone
54. Paneer (Indian cheese)
55. McDonald’s Big Mac Meal (many years ago!)
56. Spaetzle (my German friend Helga’s are the best!)
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores (what??)
62. Sweetbreads
63. Kaolin (used as indigestion cure in the UK — kaolin and morphine, used to be available over the counter!)
64. Currywurst
65. Durian (not sure if I would try it or not)
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette (won’t do it again though)
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost (not keen on it though)
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie (don’t know what this is)
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant (once, Michel Bras, in Aubrac)
85. Kobe beef
86. Hare (all too rarely!)
87. Goulash
88. Flowers
89. Horse (not intentionally, but I’m sure I have been served it at least once, disguised as beef)
90. Criollo chocolate
91. Spam
92. Soft shell crab (crab makes me ill)
93. Rose harissa (Yes to harissa, but not with rose petals — I assume it’s listed because a well-known brand of rose harissa is available in UK supermarkets)
94. Catfish
95. Mole poblano (unlikely to try this because I don’t do Mexican food; I’ve never had any Mexican cuisine that I liked, but if I was served it, I would try it)
96. Bagel and lox
97. Lobster Thermidor (but I think lobster is best served simply with mayonnaise or hollandaise sauce — why tamper with perfection?)
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake