This week’s main news in the restaurant world was the ease with which René Redzepi of Noma Restaurant sold out all covers of a 10 week pop-up in Australia in less than two minutes. If you’ve missed the news, you may want to read about it here.
Foodiva has an interview with chef Yannick Alleno. The French chef explains the reason why he never cooks anything above 88C. He says that once you go above this temperature you have a huge deterioration in flavour. Even his sauces are never cooked higher than this temperature.
Here is a good list of 10 food market stalls from around the world.
Former newspaper editor Tony Gallagher went to work in his favourite restaurant Moro, in London, after he was sacked. Here he writes about his experience in a restaurant kitchen. It is a very interesting perspective.
We’ve written before about the 50 World’s Best Restaurants. The New Yorker has a great article about the history of the list and how what started off as a one-off has become one of the world’s most influential lists. There is agreement that even if you are critical of the list you have to acknowledge its power.
Pasta is key to a healthy sustainable diet according to Massimo Bottura. The Italian chef has teamed up with food experts to hail a sensibly-sized portion of pasta as a sustainable and healthy meal. He said chefs should embrace pasta as a way of defending biodiversity and championing the use of grains over animal protein.
If the subject of food waste makes you angry, then you might not want to read this article. Hugh Fearnley-Whittingstall has seen 20 tonnes of freshly dug parsnips consigned to the rubbish heap in a Norfolk farmyard on the basis that they did not look pretty enough. It is enough to feed 100,000 people with a generous portion of roast parsnips.
Dan Barber is a chef who puts waste at the centre of his cooking but he would rather you do not sense this when you eat it. In this interview, he says he worries about the possibility that the current focus on food waste could be a fad but says that this issue is too important. He says “where we need to go with this is making waste an impossibility for the future.”
Home chefs are causing a panic in restaurants in Paris according to this article. Traditional eateries say that they could be put out of business as websites put consumers directly in touch with cooks. After hotels and taxis, it is now the turn of restaurant owners to get angry, the article says.
Is there a way of designing a menu to get you salivating? Read this article about the psychology of restaurant menus.
Are you planning a visit to Beaune in Burgundy? Then save this article for your visit.
Jancis Robinson writes about white wines and how they get far less attention than red wines. But she thinks that there could be a revival in the fortunes of white wines also because whites are more food-friendly than heavy red wines. She says that in Bordeaux, wine producers are turning their attention to making dry white wines as well as the reds that have traditionally been their strength.
The popularity of English wine has fuelled a rush to develop UK vineyards. Applications have risen by more than 40% in the past year.