you lot are completely thick
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luka
Well-known member
cant recommend this video highly enough
luka
Well-known member
Bells Three Nuns - 40g Pouch - Tobacco - In Stock at Gauntleys
A classic blend comprised of various sun cured & dark fired tobaccos from around the world with Brazilian and Kentucky highlights. This tobacco now has...
cigars.gauntleys.com
luka
Well-known member
CÀIRDEAS 2019 TRIPLE WOOD CASK STRENGTH | Laphroaig
The 2019 Càirdeas Triple Wood Cask Strength is a special triple maturation, first matured in ex-bourbon barrels, then in quarter casks and finally in European oak casks which previously held Oloroso sherry. | Laphroaig
luka
Well-known member
Arnaud's wild boar terrine with Cognac is a delicacy that oozes sophistication. Baked in a ceramic dish, the terrine is flavored with 2% cognac, plus fillers of pistachio nuts and prunes. It is perfect for sharing at the end of an elegant meal. Terrine has a shelf life of up to 7 days when refrigerated at 4 degrees Celsius. Tuck into this luxurious Wild Boar Terrine with Cognac – the ultimate in regionally inspired dishes, handmade in France. Packed with gamey flavor, the product is flavored with traditional spices before being encased in a cake of beautifully-smoked pork fat. Displayed on a stunning wooden board, it is encased within a box featuring stunning artwork by local artists. Arnaud is a well-established French producer with a tradition of excellence. Based in the heartland of the Dordogne, Arnaud is renowned for its pralines and chocolates but has an equally fine range of meats, glazed hams, terrines and pates. This handmade terrine is a particularly tasty delicacy made from the finest boar meat from Ardennes. It contains a delicate piccalilli, and is wrapped in thick strips of pork belly to provide additional flavor. Its natural taste rest assured, it is held in check by the lemon juice and Cognac brandy. On a winter's day you will want to serve it sliced with fresh baguette accompanied by an Armagnac.
luka
Well-known member
Redbreast 12 Year Old : The Whisky Exchange
A well-balanced single pot still Irish whiskey, Redbreast 12 Year Old has been matured in a combination of bourbon and sherry casks, creating a sweet-and-spicy character. The nose holds aromas of s...
www.thewhiskyexchange.com
luka
Well-known member
Main Courses
Quiche of the Day & Salad £ 14.00
Tartine Savoyarde & Salad ** (Raclette Cheese, Cured Ham & Mustard) £ 16.00
Hamburger LVC (Confit Duck with Blue Cheese / or Brie) £ 18.00
Plat du Jour / Main of the Day: Beef Bourguignon £ 20.00
Confit de Canard / Duck Confit Leg £ 19.00
Steak Tartare / Beef Tartare £ 20.00
Onglet de Boeuf LVC (Beef Onglet) £ 22.00
Fondue Savoyarde / Cheese Fondue £ 19.50
Raclette LVC (A volonte / All you can eat) £ 38.00
Quiche of the Day & Salad £ 14.00
Tartine Savoyarde & Salad ** (Raclette Cheese, Cured Ham & Mustard) £ 16.00
Hamburger LVC (Confit Duck with Blue Cheese / or Brie) £ 18.00
Plat du Jour / Main of the Day: Beef Bourguignon £ 20.00
Confit de Canard / Duck Confit Leg £ 19.00
Steak Tartare / Beef Tartare £ 20.00
Onglet de Boeuf LVC (Beef Onglet) £ 22.00
Fondue Savoyarde / Cheese Fondue £ 19.50
Raclette LVC (A volonte / All you can eat) £ 38.00
luka
Well-known member
Casse-Croûte - Bistro serving authentic French classics
Call us to book a table. 109, Bermondsey St, London SE1 3XB. 020 7407 2140. Kitchen hours: Monday–Saturday: 12-10.30pm. Sunday: 12–4.30pm.
cassecroute.co.uk
luka
Well-known member
Gauthier Soho is gracious to the point of being rarefied – there’s even a bell on the front door to announce arrivals at the sumptuous Georgian townhouse. The dining areas, spread over two floors, are furnished in shades of cream, and the atmosphere is as hushed as the genteel conversation of the mainly mature clientele.
Alexis Gauthier has made his name turning out cutting-edge French dishes, which often involve putting seasonal vegetables centre stage – perhaps buttery, slow-cooked fennel, baby turnips teamed with salmon, or beetroot purée partnered with scallops. As well as the carte, options include extravagant tasting menus. Top marks go to an intensely aromatic smoked seafood broth, studded with prawns and sea urchin and spiked with citrusy curd made from yuzu. Main courses were decent rather than exceptional. Flavoursome and tender, pink-cooked lamb cutlets, roast sliced loin and confit of slow-cooked shoulder worked well with a meaty jus enriched with roasted garlic.
Desserts were a disappointment: strawberry millefeuille, topped with a whirl of retro whipped cream, was let down by a flat-tasting mismatch of yoghurt and lime sorbet. Service is attentive – at times overly so. Gripes aside, Gauthier Soho remains a worthwhile special occasion indulgence.
Alexis Gauthier has made his name turning out cutting-edge French dishes, which often involve putting seasonal vegetables centre stage – perhaps buttery, slow-cooked fennel, baby turnips teamed with salmon, or beetroot purée partnered with scallops. As well as the carte, options include extravagant tasting menus. Top marks go to an intensely aromatic smoked seafood broth, studded with prawns and sea urchin and spiked with citrusy curd made from yuzu. Main courses were decent rather than exceptional. Flavoursome and tender, pink-cooked lamb cutlets, roast sliced loin and confit of slow-cooked shoulder worked well with a meaty jus enriched with roasted garlic.
Desserts were a disappointment: strawberry millefeuille, topped with a whirl of retro whipped cream, was let down by a flat-tasting mismatch of yoghurt and lime sorbet. Service is attentive – at times overly so. Gripes aside, Gauthier Soho remains a worthwhile special occasion indulgence.
luka
Well-known member
ONION SOUP GRATINÉE (V) £9.50
Emmental cheese and croutons
DUCK LIVER PARFAIT £9.50
caramelised hazelnuts, pear chutney and toasted brioche
ESCARGOTS £9.95
garlic, parsley, creamed potato and Pernod butter
SAUMON FUMÉ AU CHÊNE £11.50
pickled cucumber, dill, butter, granary toast
PRAWN & AVOCADO COCKTAIL £11.95
baby gem, tomatoes, Marie Rose sauce
ROASTED HERITAGE BEETROOTS (V) £9.25
goat’s curd, baby watercress, pumpkin seeds and toasted crostini
BUFFALO MOZZARELLA (V) £9.75
grilled courgettes, black olives, capers and red pesto
DRESSED CRAB £14.50
herb mayonnaise and lemon
ENDIVE AND ROQUEFORT £8.75
glazed walnuts, oranges, chives and Champagne vinaigrette
STEAK TARTARE £11.50
beef striploin, egg yolk and toast
HALF LOBSTER £24.00
grilled with garlic butter or chilled with mayonnaise
SOUFFLÉ SUISSESSE (V) £9.75
gratinated cheese with double cream sauce
SQUID AND PRAWN PROVENÇALE £11.50
roast tomato sauce with chilli, olives and garlic
HORS D’ŒUVRES
POMMES FRITES £4.75
COURGETTES PROVENÇALE £4.75
BROCCOLI £5.50
lemon olive oil
TOMATO SALAD £4.75
MACARONI CHEESE £5.50
HARICOT VERTS £4.75
with shallots
POMME PURÉE £4.75
SALAD MESCLUN £4.75
Champagne vinaigrette
CREAMED SPINACH £4.75
grated Parmesan
LES GARNITURES
LES GRILLADES
BALTHAZAR HAMBURGER £15.95
served with frites add cheese £2.25
STEAK FRITES £28.95
8oz/227g entrecôte, béarnaise sauce
CÔTE DE BOEUF £35.50
12oz/340g 28-day aged, watercress
GRILLED LOBSTER garlic butter and chips £48.00
CÔTELETTE DE PORC IBERICO £25.95
grilled cutlet with a piment honey glaze, merguez sausage,
roast peppers, spicy tomato sauce
FILET DE BOEUF 7oz/198g, peppercorn sauce £33.95
SAUCE S £3.25
red wine sauce | béarnaise | peppercor
Emmental cheese and croutons
DUCK LIVER PARFAIT £9.50
caramelised hazelnuts, pear chutney and toasted brioche
ESCARGOTS £9.95
garlic, parsley, creamed potato and Pernod butter
SAUMON FUMÉ AU CHÊNE £11.50
pickled cucumber, dill, butter, granary toast
PRAWN & AVOCADO COCKTAIL £11.95
baby gem, tomatoes, Marie Rose sauce
ROASTED HERITAGE BEETROOTS (V) £9.25
goat’s curd, baby watercress, pumpkin seeds and toasted crostini
BUFFALO MOZZARELLA (V) £9.75
grilled courgettes, black olives, capers and red pesto
DRESSED CRAB £14.50
herb mayonnaise and lemon
ENDIVE AND ROQUEFORT £8.75
glazed walnuts, oranges, chives and Champagne vinaigrette
STEAK TARTARE £11.50
beef striploin, egg yolk and toast
HALF LOBSTER £24.00
grilled with garlic butter or chilled with mayonnaise
SOUFFLÉ SUISSESSE (V) £9.75
gratinated cheese with double cream sauce
SQUID AND PRAWN PROVENÇALE £11.50
roast tomato sauce with chilli, olives and garlic
HORS D’ŒUVRES
POMMES FRITES £4.75
COURGETTES PROVENÇALE £4.75
BROCCOLI £5.50
lemon olive oil
TOMATO SALAD £4.75
MACARONI CHEESE £5.50
HARICOT VERTS £4.75
with shallots
POMME PURÉE £4.75
SALAD MESCLUN £4.75
Champagne vinaigrette
CREAMED SPINACH £4.75
grated Parmesan
LES GARNITURES
LES GRILLADES
BALTHAZAR HAMBURGER £15.95
served with frites add cheese £2.25
STEAK FRITES £28.95
8oz/227g entrecôte, béarnaise sauce
CÔTE DE BOEUF £35.50
12oz/340g 28-day aged, watercress
GRILLED LOBSTER garlic butter and chips £48.00
CÔTELETTE DE PORC IBERICO £25.95
grilled cutlet with a piment honey glaze, merguez sausage,
roast peppers, spicy tomato sauce
FILET DE BOEUF 7oz/198g, peppercorn sauce £33.95
SAUCE S £3.25
red wine sauce | béarnaise | peppercor
luka
Well-known member
La Belle Chaurienne Pure Duck Rillettes 180g jar Ingredients: Duck meat from France 66.3%, duck fat, water, salt, pepper, natural garlic flavor, flavored poultry broth (salt, dextrose, chicken fat, hydrolyzed animal proteins, spices, flavors). Authentic French import La Belle Chaurienne Pure Duck Rillettes 180g jar. Ingredients: Duck meat from France 66.3%, duck fat, water, salt, pepper, natural garlic flavor, flavored poultry broth (salt, dextrose, chicken fat, hydrolyzed animal proteins, spices, flavors).
luka
Well-known member
This thin natural rind cheese has a fluffy, creamy outter texture, which conceals a fudge like center. When young, this cheese can be more fudgey, crumblier and slightly acidic. As this cheese ages, the flavour won't intensify too much, but the texture will change to a more oozy, runny spreadable version of itself (think Champagne Rose or Epoisses texture).
Country of origin: France
Region, town: Nouvelle-Aquitaine, Saint-Martial-de-Valette
Source of milk: Goat's Milk
Texture: Creamy, fudgey, runny
Flavour: Slightly acidic, subtle, tangy
Aging: 3 to 5 weeks
Our Suggestion: A majority of the time, think most things can pair with so many varieties, but this cheese is just perfection with some crusty bread and a beautiful glass or white wine or champagne. Keep it simple with this one.
Country of origin: France
Region, town: Nouvelle-Aquitaine, Saint-Martial-de-Valette
Source of milk: Goat's Milk
Texture: Creamy, fudgey, runny
Flavour: Slightly acidic, subtle, tangy
Aging: 3 to 5 weeks
Our Suggestion: A majority of the time, think most things can pair with so many varieties, but this cheese is just perfection with some crusty bread and a beautiful glass or white wine or champagne. Keep it simple with this one.
luka
Well-known member
The aroma of Langres is strong, and the texture is smooth and firm. It has a flavour that is rich and full with a spicy tang.
Langres is a speciality cheese made in small dairies in the Champagne region and possibly dates back to the time of the Merovingian kings who reigned from about 500 -700AD.
The dip in the top of the truncated cheese is widely used as a miniature reservoir for local speciality alcohols, such as Champagne, brandy, kirsch or marc, and can differ according to the taste of the individual cheesemaker.
Although Langres became well known and widely appreciated in the middle of the 18th century. Its name comes from the principal town which commercialised the cheese, north east of Dijon in the Haute Marne region. With time, Langres became the object of a flourishing market and traders bought the cheese fresh from the farmers and matured it themselves, exporting it to Paris or Geneva.
In its original production, Langres was made simply, with rennet being added to the milk when it was still tepid and then left to curdle in stoneware pots. Once curdled, the cheese was formed and drained in terracotta moulds where they formed their distinctive truncated shape. The cheese were taken out of the moulds and left to dry on plane tree leaves in wicker cages, where the cheeses were never turned, but left until the natural moulds formed colours on the rind.
These days, the cheese is made in the region of Bassigny, mostly by small dairies as opposed to the traditional farms. It is wrapped in marked paper instead of plane leaves, but is still highly regarded in gastronomic terms.
In 1991, the cheese became protected, and now has a Protected Designation of Origin (PDO) as an indication that the cheese is produced using an ancestral savoir-faire in a specific region.
Langres is a speciality cheese made in small dairies in the Champagne region and possibly dates back to the time of the Merovingian kings who reigned from about 500 -700AD.
The dip in the top of the truncated cheese is widely used as a miniature reservoir for local speciality alcohols, such as Champagne, brandy, kirsch or marc, and can differ according to the taste of the individual cheesemaker.
Although Langres became well known and widely appreciated in the middle of the 18th century. Its name comes from the principal town which commercialised the cheese, north east of Dijon in the Haute Marne region. With time, Langres became the object of a flourishing market and traders bought the cheese fresh from the farmers and matured it themselves, exporting it to Paris or Geneva.
In its original production, Langres was made simply, with rennet being added to the milk when it was still tepid and then left to curdle in stoneware pots. Once curdled, the cheese was formed and drained in terracotta moulds where they formed their distinctive truncated shape. The cheese were taken out of the moulds and left to dry on plane tree leaves in wicker cages, where the cheeses were never turned, but left until the natural moulds formed colours on the rind.
These days, the cheese is made in the region of Bassigny, mostly by small dairies as opposed to the traditional farms. It is wrapped in marked paper instead of plane leaves, but is still highly regarded in gastronomic terms.
In 1991, the cheese became protected, and now has a Protected Designation of Origin (PDO) as an indication that the cheese is produced using an ancestral savoir-faire in a specific region.
luka
Well-known member
- Buchettes plain or smoked
- Cured Pork shoulder Plain
- Cured Pork shoulder Black Pepper
- Cured Pork shoulder Herbs
- Saucisse sèche a la perche
- La saucisse sèche “Fer à cheval”
- Rosette de Lyon
- Jésus de Lyon
- Jambon Noir de Bigorre
- Jambon Noir du Périgord
- Jambon sec de Pays
- Jambon cuit Supérieur
- La Queue du Dahu
- Canne au Marc
- Long bridé
- Montagne supérieur
- Montagne gamay
- Montagne ceps
- Montagne beaufort
- Beaufort
- Reblochon
- Smoked
- Genepy
- Montagne ash coated
- Montagne wild boar
luka
Well-known member
ains
-
Under blade fillet
with café de paris snails, stuffed portobello, shallot purée and béarnaise
-
Roast rose veal
with Piedmontese pepper, anchovy, olive, tempura courgette flower and sautéed tongue
-
Roast grouse
with crisp potato terrine, watercress, bread sauce, pâté and damsons (+£10.00) (may contain shot)
-
Cornish cod
with mussels mouclade, girolles, grilled corn, shaved fennel, croutons and gremolata
-
Chargrilled Cornish monkfish and squid
with sauce vierge, fresh coco beans and sea aster
-
Sauteéd gnocchi
with chargilled corn, tropea onion, girolles, parsley and pecorino
-
Roast guinea fowl breast
with yellow wax beans, baby violet artichokes, ricotta gnocchi and salsa verde
luka
Well-known member
CHAMPAGNE OF THE MONTH
150ml 750ml
Laurent-Perrier, La Cuvée
Laurent-Perrier, Cuvée Rosé
Laurent-Perrier, Vintage
Laurent-Perrier, Grand Siècle Iteration No.25
Laurent-Perrier, Cuvée Alexandra Rosé
On arrival we’re handed a glass of Laurent-Perrier Vintage 2008 (12% abv retail £54 a bottle), a good benchmark for the vertical tasting of Grand Siècles to follow. This is to comprise four iterations each going back 20 years, each a blend from three vintages. The new Laurent-Perrier Grand Siècle Itération No 25 is drawn from the years 2008 (65%), 2007 (25%) and 2006 (10%) and the dosage is 7g per litre.
Pereyre explains that there are three principles that the Laurent-Perrier cellar master have to abide by when making the Grand Siècle: that three exceptional and complementary years are to be blended together; this blend should be Chardonnay-dominant with a supplement of Pinot Noir selected among 11 of the 17 Grands Crus in Champagne; and it should be blend benefitting from more than 10 years ageing in the cellars. ‘Only the art of assemblage can offer the perfect year,’
The difference from the 2008 single vintage is clear. The Grand Siècle no.25 has all the same freshness, vivacity and persistency but far more aromatic complexity – “multi-layered with more dimensions as the vision of my grandfather demanded,” explains Pereyre. With a glorious white/ gold colour, there’s citrus fruits on the nose and hints of apricot on the palate.
150ml 750ml
Laurent-Perrier, La Cuvée
Laurent-Perrier, Cuvée Rosé
Laurent-Perrier, Vintage
Laurent-Perrier, Grand Siècle Iteration No.25
Laurent-Perrier, Cuvée Alexandra Rosé
On arrival we’re handed a glass of Laurent-Perrier Vintage 2008 (12% abv retail £54 a bottle), a good benchmark for the vertical tasting of Grand Siècles to follow. This is to comprise four iterations each going back 20 years, each a blend from three vintages. The new Laurent-Perrier Grand Siècle Itération No 25 is drawn from the years 2008 (65%), 2007 (25%) and 2006 (10%) and the dosage is 7g per litre.
Pereyre explains that there are three principles that the Laurent-Perrier cellar master have to abide by when making the Grand Siècle: that three exceptional and complementary years are to be blended together; this blend should be Chardonnay-dominant with a supplement of Pinot Noir selected among 11 of the 17 Grands Crus in Champagne; and it should be blend benefitting from more than 10 years ageing in the cellars. ‘Only the art of assemblage can offer the perfect year,’
The difference from the 2008 single vintage is clear. The Grand Siècle no.25 has all the same freshness, vivacity and persistency but far more aromatic complexity – “multi-layered with more dimensions as the vision of my grandfather demanded,” explains Pereyre. With a glorious white/ gold colour, there’s citrus fruits on the nose and hints of apricot on the palate.