Stars Of Film, Music and F1 Take Theatrical Journey Into The Art Of Blending At Monaco’s Ermanno Palais as Johnnie Walker Blue Label Presents Symphony In Blue

Posted on May 30, 2015 by Corinne Tuddenham-Finn

JOHNNIE WALKER BLUE LABEL welcomed icons from the worlds of film, music and F1 to SYMPHONY IN BLUE, MONACO on Thursday evening, May 22nd 2015 – an experiential spectacular that transported guests including Eva Longoria, McLaren Honda Formula One driver Jenson Button, England Rugby Captain Chris Robshaw and his girlfriend Camilla Kerslake into a universe of flavour, craftsmanship and heritage.

Hosted inside Monaco’s Ermanno Palais, Symphony in Blue kicked off a long weekend of glamour, style and sophistication. As anticipation in Monte Carlo grew for one of the greatest jewels in the motor racing crown – the Monaco Grand Prix – Johnnie Walker and the McLaren Formula One Team celebrated the 10th anniversary of their partnership.

Just sixty guests from around the globe were invited to Friday’s intimate Symphony in Blue experience, which showcased how a multi sensorial, theatrical experience that plays with imagery, sound and light can influence the perception and taste of a whisky hailing from the four corners of Scotland. Two-time Formula 1 World Champion and Johnnie Walker Global Responsible Drinking Ambassador, Mika Häkkinen, joined Button and Ron Dennis, Chairman and CEO McLaren Group, to celebrate the unique partnership forged over the past decade.

Guest attendee, Eva Longoria, wearing a white tasseled mini dress by AK Studios, said, “It has been a real pleasure to be a part of Johnnie Walker Blue Label’s Symphony in Blue, Monaco this evening. To be here on race weekend, when the atmosphere is so electric, is an amazing experience!”

Jenson Button said, “Living here, I understand the unique character of Monaco and what makes it so glamorous, which is why Symphony in Blue, is the perfect match for this Grand Prix. It’s the pinnacle race of the season and the perfect way to celebrate our historic 10 year partnership.”

On arrival, guests were drawn into a Scottish woodland, as oak, moss, peat, barley and water surrounded them, bringing to life the rarity of Johnnie Walker Blue Label that comes from uniquely delicate ingredients and a symphony of rich flavours.

In further rooms guests continued to explore the unparalleled rarity, heritage and craft of Johnnie Walker Blue Label with each experience encapsulating the delicacy and intricacy of detail that goes into every bottle.

Global Brand Ambassador, Tom Jones, was on hand to mentor guests on the impeccable character demanded for Johnnie Walker Blue Label, “Only one in 10,000 casks of whisky are selected to form our blend so we gave guests the opportunity to experience the perfect serve over 10,000 year old ice chiseled by their own hand, to represent the rarity of our liquid.”

As they looked over a city buzzing with excitement ahead of Sunday’s race, guests sipped on stunning Johnnie Walker cocktails which were carefully paired with luxurious canapés such as haggis bon bons with whisky marmalade and freshly shucked oysters to delicately enhance the whisky’s unique flavour profiles.

The guests were served these innovative cocktails:

Johnnie Walker pear & cucumber press

Johnnie Walker Gold Label Reserve, Freshly pressed pear Juice, Freshly pressed cucumber juice, house-made roasted barley shrub cordial, lemon juice, soda

Johnnie’s berry shrub

Johnnie Walker Gold Label Reserve steeped in strawberry and raspberry, Lime juice, soda

Pear & Apple press

Freshly pressed pear Juice, Freshly pressed apple juice, house-made roasted barley shrub cordial, lemon juice, soda

East meets North

Johnnie Walker Gold Label Reserve, White port, Lapsang souchong & jasmine tea mix, Lemon juice, Water, Soda

Scotch Bonnet

Johnnie Walker Gold Label Reserve, Antica Formula, Angostura bitters, Blood Orange juice, Scotch Bonnet syrup

Fire & Ice

Johnnie Walker Blue Label, Averna, Fig liqueur, Gomme, Black walnut bitters

Golden Gloves

Johnnie Walker Gold Label Reserve, Sweet rhubarb syrup, Seude bitters, Fresh ginger juice, Lemon juice

Canapés were carefully crafted to hero the six key flavours found in the pinnacle blend Johnnie Walker Blue Label:

Peaty

Heirloom beetroot with pecans and wild rocket and a pecan dressing served on a tiny focaccia croute served on a bespoke tray made of bark and peat

Fresh and Spicy

Freshly shucked oysters served with a spicy shallot vinegar served in their shells

Served on a silver tray with dry ice pouring out of the middle of the tray

Fresh

Fresh tuna rice paper roll with julienne of carrot, avocado with mint and basil topped with a wasabi mayonnaise

Served on a gold frame with a beautiful padded picture inside to match the design of the rooms

Smokey

Stuffed quails eggs with sumac, chipotle and 24 carat gold leaf

Served on a silver tray nestled inside a tiny birds nest

Fruity

Haggis bonbons with whiskey marmalade

Served on a gold frame with a beautiful padded tartan picture

Wood

Wild mushroom and creamy gorgonzola tartlet piled with fresh truffle

Served on a wooden panelled tray

Puddings:

Smokey

Johnnie Walker whiskey flavoured homemade chocolate truffles rolled in gold leaf, cocoa powder and plain chocolate coated

Served on beautiful glass petit fours cake stands with dry ice bellowing out

Fruity

Tiny pear and almond tartlets with gold leaf

Served on a leather tray

About JOHNNIE WALKER® BLUE LABEL™…

JOHNNIE WALKER BLUE LABEL is one of the pinnacle offerings from JOHNNIE WALKER.

Only sublime, rare whiskies at the pinnacle of perfection are used in the blending of JOHNNIE WALKER BLUE LABEL, with only 1 in 10,000 casks containing whisky of sufficient character to deliver its remarkably smooth signature taste. Each is hand selected by the JOHNNIE WALKER Master Blender himself, part of an unbroken lineage of Master Blenders stretching back over 190 years – it is an ultimate expression of whisky making today and an remarkable achievement for the modern era.

Presented in individually numbered bottles, it is reminiscent of the 19th century style of whiskies. The Master Blender uses his decades of experience to select some of the rarest casks from the JOHNNIE WALKER reserves for their quality, character and flavour to create the powerful, complex, smooth character of BLUE LABEL.

BLUE LABEL has a mellow, rounded nose, with a dry smokiness (a JOHNNIE WALKER signature flavour) mixing with raisin sweetness. It is best savoured with the palate cleansed and cooled by iced water. One sip reveals a velvety mouth-feel, then an explosion of flavour. At once you’ll discover hazelnuts, honey, rose petals, sherry and oranges. Subsequent sips reward you with more hidden secrets like kumquats, wispy aromatic smoke, sandalwood, tobacco, and dark chocolate.

About DIAGEO…

DIAGEO is the world’s leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, beer and wine categories. These brands include Johnnie Walker, Crown Royal, JεB, Buchanan’s, Windsor whisky, Smirnoff, Cîroc and Ketel One vodkas, Captain Morgan, Baileys, Tanqueray and Guinness.

DIAGEO is a global company, with its products sold in more than 180 countries around the world. The company is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE). For more information about DIAGEO, its people, brands, and performance, visit www.diageo.com. For DIAGEO’s global resource that promotes responsible drinking through the sharing of best practice tools, information and initiatives, visit www.DRINKiQ.com.

Celebrating life, every day, everywhere.

About JOHNNIE WALKER in F1®…

In 2005, JOHNNIE WALKER took another bold stride on its journey of global success, when it began its partnership with the McLaren F1® Team. McLaren are proven winners and hold proud credentials as one of the most successful teams of the modern era.

F1® and McLaren have long partnered with some of the world’s most established companies and brands, but perhaps none more symbolic than JOHNNIE WALKER. The famous Striding Man logo adorns the wing mirrors, overalls, visors and track signage at some of the most glamorous locations on the circuit. But the significance of the partnership runs much deeper.

McLaren Honda and F1® epitomise the characteristics of JOHNNIE WALKER: pioneering, progressive and the essence of quality, style and sophistication. It links an iconic brand with an iconic team and sport on a global scale – the perfect blend.

JOHNNIE WALKER has placed responsible drinking at the heart of its ten-year partnership with the McLaren Formula One Team and Formula 1®. Through its pioneering sponsorship and with the profile of the race team this provides an ideal opportunity to raise awareness of issues around drink driving to a wider audience.

At the 2014 SINGAPORE AIRLINES SINGAPORE GRAND PRIX, Johnnie Walker announced a new commitment target for the Join the Pact responsible drinking campaign. This target is to collect 5 million pledges to Join the Pact, and to continue to drive awareness around the globe to never drink and drive.

To honour the five million commitments, Johnnie Walker will give away globally 5 million kilometres of safe rides home. To Join the Pact, visit www.jointhepact.com

www.corinne-modelling.co.uk

Michael Rowan Makes a Song & Dance About Pall Mall Fine Wine “La Cave De L’Opera”

Posted on May 29, 2015 by Frostie

A wise old friend once taught me that one should always drink the best wine that can be afforded, and if that means just a single glass, then ‘C’est la vie.’

I have tried to follow this sage advice and have paid as much to savour a glass of fine wine than some of the lesser bottles on offer and never once regretted it. However such an investment can be inhibiting. If I am only going to have the one glass I need to be sure that I am going to enjoy it and that tends to lead me to sticking firmly to the nursery slopes, no going off piste for moi.

Despite the many fantastic new world wines I must confess to a slight prejudice towards France when it comes to enjoying a glass of red, which is why my latest find is ….. well, such a find.

Here the staff speak to each other in their Gallic tongue and to their English speaking customers with a thick French accent that immediately has my taste buds on red alert.

The glass frontage allows one to watch the shoppers pass by on their way to who knows where, adding to that cosy feeling that one has escaped the hustle and bustle of a busy metropolis. Despite the windows the overall feeling is cosily dark added to by chocolate brown walls decorated with sepia coloured sheet music, whist in one corner an old piano challenges customers to play a tune.

This typically French experience is reassuringly eclectic and quirky, and the small number of upturned barrels serving as tables ensure that you could only be in one place, a Cave du Vin.

But worry not, you won’t need Eurostar to get you here as this French temple to the grape is but a stone’s throw from Piccadilly Circus and Charing Cross Underground Stations.

As someone who, whether by accident or design, likes to move off the beaten track this is hardly somewhere you will stumble across but it so typically bijou and intimate in that unmistakable French way, that it really is worth making the effort to find it.

It is situated parallel to Haymarket in London’s busy West End in the aptly named Royal Opera Arcade immediately behind Her Majesty’s Theatre, that runs between Pall Mall and Charle’s II Street

There is only the one room with 8 or 9 tables but outside the covered arcade allows for additional seating and the supplementary heating means that you can sit outside even in the most extremes of the British climate.

As with any self respecting Cave du Vin some walls are lined with bottles of fine wine. There is something here for everyone from the connoisseur to those wishing to try something not to be found on the supermarket shelf.

The friendly waiting staff are more than happy to advise and take you through the first tasting regardless of if you have popped in for the odd glass or to savour a full bottle.

To accompany the wine one can enjoy platters of delicious cheese, charcuterie or a small bowl of olives sprinkled with pepper.

On occasion, a crackly Edith Piaf gramophone record completes my illusion, that I am tucked away in my favourite Cave du Vin in France pre theatre or post shopping.

The wine is not cheap, but what you save on a trip Paris you can spend on a glass of wine in fact a bottle may well be in order, given the good advice of my wise friend.

http://pallmallfinewine.co.uk/la-cave-de-lopera/

Climbing Mount Kilimanjaro by Patricia Heath

Posted on May 28, 2015 by Margaret Graham

‘We’ll go at the pace of the slowest and I’ll get you all up.’ Damon shouted encouragement, as we climbed the steep rainforest path.

‘Pole pole’ (slowly) porters instructed us in Swahili, as they hurried past with their heavy loads. Monkeys played, birds serenaded, the sun warmed us, but where was the white-peaked icon we’d come to climb?

Eventually we reached camp. The porters cheered and sang. Whilst we’d ambled, they’d carried our kit up on their heads, then erected our tents and prepared supper.

My tent-mate, Tracy and I crawled into our tiny haven, unfolded sleeping bags, then had a ‘let’s pretend’ shower – a bowl of water and bio-wipes. Days blended in a mesmerising dream. Rainforest merged into moorland, then moonscape, with huge succulents and white-necked ravens.

Kilimanjaro revealed herself on Day 2 – beautiful, inspiring, crowned by snowy glaciers.

We coped differently with maintaining appearance – Tracy applied mascara and lip-gloss – I just didn’t pack a mirror.

On Day 4 we scaled the Barranco wall – a thousand feet of solidified lava. By now, we were all feeling the altitude – headaches, breathless, our bodies ejecting breakfast (from both ends), dizziness. But we scrambled up the rock face, with help from Damon, Dawa (a real Nepalese Sherpa) and our Tanzanian Guides.

Day 5 was Summit night. 11pm, wrapped in down jackets and woolly hats, we munched sweet biscuits and drank tea. High-pitched voices and silly jokes betrayed our nerves. Dr Claire cradled her mug as she checked us – Everyone OK? Headaches? Any nausea?

Thirty-three strangers just five days ago – now firmly bonded. One person’s failure was everyone’s failure – we’d make it together, or not.

At midnight the sky was a mass of stars. We lined up outside.

‘Slowly, don’t talk. Get in the zone.’ Damon checked us.

Breathing heavily, I walked with my new friends, my head-torch lighting the lava path – steep but do-able. After an hour we rested, sitting on rocks. I drank water, bit into an energy bar – but my stomach resisted. Cold penetrated my jacket.

The way got steeper, black, inhospitable, but we pressed on – ‘pole pole’.

Then I hit the wall, couldn’t move, ‘Julius, help me.’

My guide silently offered his arm. Using his strength, I walked again.

‘Nearly there.’ he murmured.

We clambered up large rocks, and there it was, Stella Point – not the summit, but nearly. The steepest climb was done.

Cups of warm apple juice appeared. The sweet liquid pervaded and revived me.

‘Get moving.’ Damon coaxed us, before we were tempted to sit, fall asleep – and freeze.

The air was very thin now. My body screamed, but we trudged on. Then we saw the legendary wooden sign – ‘Uhura Peak’. The dawning sun threw rainbows on the pure white glaciers. We’d done it.

Elated, we took photos and hugged.

‘Right, get down, don’t linger.’ Damon again.

Dazed, amazed, relieved, we stepped onto the steep shale slope. Some raced down, some walked.

Kilimanjaro – you changed us – for ever.

To climb Kilimanjaro or similar mountain adventures, I would recommend:

http://www.actionforcharity.co.uk

http://impadventures.com

http://www.adventurethamserku.com

Following the recent earthquakes in Nepal, I am collecting for a charity run by Dawa, one of the leaders on the Kilimanjaro climb. It provides schools and teachers for some of the poorest children in the world. Their schools have suffered damage from the earthquakes and they desperately need funds. If you wish to donate: https://www.justgiving.com/Patricia-Heath2

Havoc Dyed Ink: Hockney by Adam Birtwistle

Posted on May 28, 2015 by Margaret Graham

by Margaret Graham.

Piano Nobile, 129 Portland Road, London W11 4LW Friday 8th May – Saturday 13th June 2015

Havoc Dyed Ink presents David Hockney by Adam Birtwistle: Pop Art’s foremost icon seen through the eyes of Britain’s pre-eminent portraitist.

I wasn’t altogether sure what to expect, but Birtwistle’s drawings are excellent.

I choose that word – excellent – carefully. With drawings the faint hearted are spotted immediately: all those feathery strokes and light pencil marks. Not here though – Adam Birtwistle whacks in, his work giving the impression of effortless talent. Here you could think is someone who picks up a pencil and ‘just does it’. The lines flow, the red braces draw you in.

It’s not as simple as that, though. There’s that other thing, talent. And what about the sheer hard graft, and perception? What about the ability to see the nuances of expression, and the ability to convey them? Birtwistle captures Hockney. We see the humour, the thoughtfulness of the man. We collude with the artist and the sitter, joining in and recognizing the joke, the thoughts, the body language.

We see the pre-occupation, and sometimes the look of ‘What, really?

The roots of Havoc Dyed Ink began with a fortuitous meeting in 2001 when Adam Birtwistle visited David Hockney in his studio. The following year Birtwistle painted two portraits of Hockney using studies made during this meeting.

Havoc Dyed Ink unites Birtwistle’s studies from 2002 and 2014 with a new painting of Hockney from 2015. Throughout his career, Birtwistle has painted many other icons, such as Jeremy Irons, and Elvis Costello. But it is to David Hockney that Birtwistle keeps returning.

Hockney’s status as a national treasure has continued to grow, yet Birtwistle strips away the noise of fame, recognising Hockney as a kindred creative spirit. Candid, playful and revealing, these studies and one painting give the sensation of sustained time in the company of Hockney. Birtwistle captures shifting poses and attitudes.

Downstairs at Piano Nobile are his – well what? Hogarthian paintings, with witty, or scathing commentary ditties? Some will love them, some won’t. Not my bag. I’ll stick with Hockney, but interesting nonetheless. Good for Birtwistle. I like artists who experiment.

Go and see it all. A feast, it is.

Doctor Who Symphonic Spectacular Review

Posted on May 27, 2015 by Jack Bowman

Inspired by the stunning decade of live Doctor Who recitals – including the 50^th Anniversary BBC Proms in 2013 – the Doctor Who Symphonic Spectacular arrives in the UK for the very first time, celebrating the music of the world’s longest-running television series. A regular event for families in Australia, Doctor Who Symphonic Spectacular makes its début here, now touring across Doctor Who’s homeland, doing so in style and (here in London, at least) to a packed celebrity audience, including the Twelfth Doctor himself – Peter Capaldi.

Vision Nine, working in association with BBC Worldwide have set about to present the very best musical experience that Doctor Who can offer, celebrating the series’ rich musical past. Focusing on the acclaimed work of Murray Gold – who has scored every episode of the series since its revival in 2005 – and with the BBC National Orchestra of Wales and the BBC National Chorus of Wales, lead by Ben Foster, the Doctor Who Symphonic Spectacular delivers on every level with assured confidence and a dazzling sparkle, all at the sweep of a Sonic Baton.

There is a clear and concise technical execution of the show in terms of staging, lighting and sound – written and directed by Paul Bullock – which adds to the slickness of Ben Foster’s elegant rapport with the BBC National Orchestra of Wales and the BBC National Chorus of Wales – a rapport no doubt built up due to Foster long history of working with both groups, orchestrating and conducting Murray Gold’s music since David Tennant’s début episode back in 2005. Not one note, not one beat, not one cue is missed to make this look like an effortlessly smooth event – no easy feat when you find yourself coming under siege from the most terrible things the universe has ever bred.

Because, yes, beware! There are monsters! A Doctor Who concert would not be complete with a large, seemingly numerous collection Doctor’s most dangerous foes sweeping us up into events, threatening to disintegrate, assimilate or exterminate. Even though the fear factor for the audience was high, there were plenty of children in the families to comfort their terrified parents, no doubt assured by the presence of the Doctor himself. Or should that be Doctors? Because Peter Capaldi was not the only Timelord present – events were wittily and charming lead by the ever-charming Peter Davison (who played the Fifth Doctor) who bantered with the performers with great ease, forming a lovely verbal and visual comedic double-act with Ben Foster for the audience between sets, which climaxes with… sorry, sweetie. Spoilers. Also present for fans are the ever-versatile Nick Briggs (Big Finish Maestro, voice of the Daleks, Cybermen, the Judoon, and many more), and regular Doctor Who monster performers Paul Kasey and Jon Davey.

These touches are really the icing on the Doctor Who Symphonic Spectacular cake – the real star is the music and those who perform it. With over ten years worth of material to choose from, this is two hours representing the very best Doctor Who has to offer. It isn’t until you step into the arena with the BBC National Orchestra of Wales and the BBC National Chorus of Wales you can begin to feel the real power of Murray Gold’s scores and Ben Foster’s orchestration – unlike on television, you really can hear and feel the music on an immediate and effecting level. Added by silent (no pun intended) visuals, the emotional essence of each piece is able to immediately effect the packed audiences present. Particularly effective was the beautiful voice of Elin Manahan Thomas, who excelled with her vocal work on the Tenth Doctor’s swansong Vale Decem, and most movingly, Abigail’s Song (from Matt Smith’s first Christmas Special, A Christmas Carol).

Doctor Who Symphonic Spectacular remains true to its roots and remembers that Doctor Who is a family show for children of all ages, and carries that through every second of the performance, and ends with the audience on their feet, applauding to the roof tops and calling for the TARDIS to be used to start the show over again, all as the Doctor Who reaches its crescendo. This half-term, whether you have to beg, borrow or steal a ticket, take a journey with Vision Nine, Murray Gold, Ben Foster, Peter Davison, the BBC National Orchestra of Wales and the BBC National Chorus of Wales to have the ultimate musical adventure in space and time guaranteed to thrill everyone. Stylish, effecting and exciting, this might be the best treat for any Doctor Who fan in your family.

Tickets: http://www.doctorwhosymphonicspectacular.com/

A Vision Nine Presentation in association with BBC Worldwide

How To Improve Your Chances of Getting Pregnant

Posted on May 27, 2015 by Catherine Balavage

Some woman get pregnant easily but for others it can be a long and difficult journey. Now I want to start this article off with pointing out that I am not a doctor, but I have researched the subject and I got pregnant as soon as my husband and I started trying. I have combined what I learned with some tips from friends, some of whom did not get pregnant for a while but persevered.

Have Regular Sex.

Sperm can live inside you for seven days. The sperm travels up the fallopian tubes to “wait” for the egg to be released. If you ovulate during this time you can get pregnant at any point during those seven days. The NHS recommend having sex every few days during ovulation.

Find Out When You Are Ovulating.

There is an abundance of calendars and apps to help you figure out when you are ovulating. Having sex when you are not ovulating may be fun but it won’t get you pregnant. The NHS website can help you figure out when you are ovulating.

Take Your Vitamins.

Make sure you are taking folic acid. It is best to take this for three months before you plan to conceive and make sure you take it throughout the pregnancy too.

Stop Smoking.

This is obvious. It has been proven in medical studies that smoking brings on the menopause by at least four years. It is also very bad for your baby. You should not smoke when trying for a baby and certainly not when you are pregnant.

Exercise.

I exercised for an hour five days a week and lost two stone before getting pregnant. It helped that I was also working out for my impending wedding. I went from a size 12 to a size eight. Exercise helped but the other thing is…

Diet.

I ate as healthy as possible. I did not eat a lot of meat and if I did it was organic. I eat a lot of vegetables and drank a lot of water. I cut down on alcohol, only having a glass if at a restaurant or at a special occasion. Read this article for more diet advice. More importantly I…

Quit Sugar

This was hard but I stopped having sugar in my tea. No chocolate, no added sugar, no fizzy drinks. I am almost positive that this was one of the main things that made a difference. Sugar affects your insulin levels and your insulin levels affect your health.

Lie flat for 15 minutes.

Lie flat for 15 minutes after sex to give the sperm a helping hand. I know many people who swear by this.

IVF

Have IVF. Consider IVF if you are over 35 and have been trying for a baby for six months or if you are under 35 and have been trying for over a year. IVF is a wonderful invention, giving many couples the chance at parenthood who otherwise would never have had children. Go to a clinic with a high success rate like

Café Rouge unveil their new re-furbishment and this time there’s Escargot

Posted on May 27, 2015 by Kesh

With a recent study showing that the restaurant industry has reported a 39% growth since 2010, it’s no wonder that well established much loved chains are willing to up their game to keep them one step ahead of the newer more trendier restaurant scene. Café Rouge established since 1989 has been serving up Eggs Benedict long before younger, quirkier establishments such as The Breakfast Club and The Riding House café, so it’s no wonder that they’ve invested in a new re-furbishment to unveil their ‘New Rouge’ theme to remind customers why they are still firmly on the map and are staying put.
The appeal of eating out has always been with me as a child but being a fast-food nation it was a real treat passing an actual restaurant and looking into the window to discover this other world in which a civilised eating atmosphere existed. Passing through Southgate on a weekend, Café Rouge with it’s Parisian style decor and ambient lighting and huge windows, I would always look in and wish that I was in there, and certainly old enough, to be enjoying a glass of wine and a chit chat over amazing food which is what I often saw. When I did finally become a customer, all of my expectations were met and more. The Poulet Breton became a firm favourite and I often did pop in just for a quick coffee and a Croque Monsieur or a Croissant to try and pretend to be Parisian if only just for the afternoon. Nothing much has changed, the Café has always retained it’s same charm and appeal, but after 26 years, it is quite rightly going re-furbishing all of the restaurants and rejuvenating the menu and we were lucky enough to test it out.
We were greeted at the Kingsway branch by very happy Wait staff always a plus in my book who were attentive and genuinely delighted to see us there regardless of the fact that there was a private function when every table was almost full. Despite the restaurant being packed, there was never a moment were the restaurant felt crowded at all and there was no sense of rushing around and hectic-ness that you normally get in a full house. The new decor designed by Keane Design Studio has ensured that the Bistro has regained it’s authentic design with even more Paris with the addition of antique chandeliers, rouge leather banquettes and velvet curtains. A slightly sexier feel in my opinion with more private sections and booths giving the option for date-nights or slightly larger parties!

The head chef asked me straight away if I was brave enough for the Escargot! Mais Oui! If there is something definitely worth trying on this menu, let me recommend to you The Ragoût D’escargots, this dish is delicious without being daunting. The snails are presented in a large pastry with mushrooms in a rich truffle sauce. Best of all, there’s no snail shell so perfect for anyone deciding to give snails a go for the first time.

We also tried the Croquettes du Canard which were tasty, rich and light all at the same time. Not too filling as a starter and just the right balance of duck, potato and salad.

Loup de Mer

For mains I was split between all of the delicious options and The Poulet Breton obviously appealed to me because it really has become one of my favourite Café Rouge dishes, but with all of the tempting steaks on offer I had to opt in to the 10oz Rib Eye with Truffle Mayonnaise. Personally, this was a risky option having eaten Steak in many a chain restaurant, it’s often hit or miss knowing what the quality of the meat is, how fresh it is and how accurately it’s being cooked to order. French restaurants are often berated for cooking everything rare and I ordered medium so I was nervous, but when it arrived it was cooked to utter perfection, the Steak was fresh, and the truffle mayo went perfectly with it, the staff inform me it’s from Argentina and the quality of it was just the correct amount of fat on a rib-eye. Having ordered steak in a few chains (rival chains) previously, the standard has always been mediocre/unsatisfying and left me regretting my decision but Café Rouge blows all competitors out of the water on this one. Bang on. My friend quite conveniently opted for Poulet Breton to my joy and it still tastes as good as I remember it the first time. Generous portions, tasty, satisfying and incredibly comforting. The Sauce is rich and delicious with courgette and Mash and the Chicken is also cooked to perfection. With all of the meals, they were paired by recommendation by a selection of delicious wines from the impressive wine list.

When it came to dessert, there were a few options we wanted to try so we ordered a selection. First up the Ganache au Chocolat Noir which was a creamy chocolate mousse served with a dark chocolate and lime sorbet. This was certainly not as rich and heavy as it appears and the balance between light as air mousse and rich sorbet balanced out perfectly to cleanse your palate nicely. The Trio De Desserts featured miniature Tarte Tartin, Tarte au Citron and Chocolate Fondant. All delicious, all absolutely faultless and a perfect combo if you want to try bites of everything without the fullness and feeling of over-indulgence after. The Salted Caramel ice cream was not too sweet and also portioned generously and what struck us, was the amazing glassware that the desserts were served in which seemed to take away the fullness and need to eat every single bite when served in a simple bowl. The showstopper for me was the Strawberry and Black Pepper Sorbet. Utterly tasty, refreshing and no guilt afterwards, an absolute taste sensation.

For me the overall experience was that I remembered exactly why I used to come to Café Rouge in the first place and it was only more enhanced by the new additions to the menu and fabulously light but still charming interior and staff. Dining here was an absolute treat and with constant voucher codes and promotions being offered on Café Rouge restaurants nowadays, I would thoroughly recommend you to give it a go. Above all competitors, the staff were consistently attentive and full of joy all evening.

To Find your nearest Café Rouge : www.caférouge.com

Move Over Beans Asparagus for Breakfast: Toasted Sour dough, Bacon, Eggs and Asparagus Recipe

Posted on May 27, 2015 by Christian Gott

Is there any other seasonal vegetable that attracts your attention, and then tickles taste buds like fresh, tender asparagus spears? We are slap bang, right in the middle of the all too short, English asparagus season* and now is the time to sing the praises of this versatile vegetable. Char-grilled over the dying embers of a barbecue, baked wrapped in Parma ham or dipped in a luxurious duck egg, I simply cannot get enough of the stuff. Asparagus is grown and eaten pretty much worldwide, and because of the year long availability of imports it is no longer the quite the once sought out delicacy it was in English and European kitchens. But I am not talking about the bunches of stuff in your supermarket from Peru or South Africa, I mean the fresh, fine stems available for a limited time, if your are lucky enough from your garden or if not from your neighborhood Farmers Market or local Green Grocers.

*The English asparagus season traditionally begins on 23 April and ends on Midsummer Day.

Asparagus has been prized since Greek and Roman times as a culinary delight, for considered medicinal properties and was even used as a offering to their deities. Asparagus has also been considered to be an aphrodisiac , the sixteenth century erotic writer Shayk al Nefzawi, claimed a daily dish of asparagus, first boiled, then fried in fat with egg yolks and condiments, has ‘great erotic effects.’ I cannot go so far as to confirm his claims but asparagus is packed full of vitamins and minerals, is low in calories and sodium and is an excellent source of dietary fiber.

Before the recipe I better answer a couple of frequently asked questions. First is white asparagus different to green? The asparagus eaten in continental Europe is almost exclusively white, and you can see it regularly in jars on the shelves of good delicatessens. The lack of colour comes from obscuring the growing asparagus tips from day light by piling earth around the shoots. This ‘blanching’ of the stems as they grow results in white or ivory asparagus which is considered to be both less bitter and more tender than green asparagus. The stems however tend to be thicker and need peeling before cooking.

The second question is a little more delicate, does Asparagus make our urine smell funny? The problem is that not everyone can smell if in fact, if this is true. Some of the great minds of the past wrote about the subject, the American polymath ,Benjamin Franklin, in a letter to the Royal Academy of Brussels commented,”A few Stems of Asparagus eaten, shall give our Urine a disagreeable Odour…” Asparagus contains a protein that does alter the smell but it was not until 2010 that was it discovered that only about 22 per cent of the population have the necessary genes required to appreciate the result.

Storing, Preparing and Cooking

If you are not able to harvest your own asparagus bed and drop straight into a pan of boiling water, then when you buy your bunch and bring it home simply wrap in damp kitchen paper, put in a paper bag and place in the salad drawer of the fridge. You can also store it in a glass or jug of cold water in the fridge.

New season asparagus spears only require you to cut off the bottom centimeter and then a good wash under the cold tap to remove any grit. For larger older asparagus, which will have more pronounced flavour, grip the spear in both hands and bend until it snaps. Keep the top for eating and freeze the thicker woody end for making soup. If the end of the spear still feels a little tough, you can shave away the skin using a vegetable peeler.

Traditionally asparagus is boiled or steamed, for about three to five minutes, depending on thickness, until the stems are just drooping, but not totally soft and floppy. You then dip in hot melted butter or Hollandaise sauce. Alternatively the spears can be brushed with good quality olive oil, sprinkled with sea salt, then roasted or grilled, then served with freshly grated black pepper, a squeeze of fresh lemon juice and a few Parmesan shavings.

When you have collected a good quantity of frozen woody stems you can defrost and then simmer in a nice home made chicken stock with a couple of large, peeled potatoes. Blitz in a food processor then pass through a sieve. This will remove any stringy pieces but can be a little time intensive. You can finish this soup with a squeeze of fresh lemon juice, a little double cream or crème fraiche, a good amount of seasoning and garnish with a few fresh asparagus spears.

Toasted Sour dough, Bacon, Eggs and Asparagus

This is a delicious late Sunday breakfast or midweek lunch and the great thing is you can prepare most of it in advance, and there really is no recipe just some guidelines on times and quantities. A good supermarket or farmers market should provide all of the viands, don’t skimp one the quality of the bacon good, thick, fatty slices are best. I have included a ‘glug’ of olive oil, the amount is not particularly important, more than a drizzle less than a pour. I regularly use a glug at cooking demonstrations and everyone seems happier with that, than with metric or imperial amounts.

A generous slice of Sour dough bread per per person

One free range egg per person

Approximately four slices of streaky bacon per person

Six to eight asparagus spears per person

A handful of cherry tomatoes per person

Two cloves of garlic, peeled and thinly sliced

A couple of good glugs of quality olive oil

A generous sprig of fresh thyme

½ teaspoon caster sugar

Sea salt and freshly ground black pepper

Preparation

Halve the cherry tomatoes and place in a baking tray. Sprinkle with the sugar and very generously season. Spread over the garlic and thyme and drizzle with some of the oil. Place in a very low oven, Gas Mark 1 / 140 C / 275 F ( you can make these when you are preparing meringues if you are that organised), and leave for three to four hours. The resulting tomatoes should semi-dried intensifying and enriching the flavours and sweetness. You can keep the tomatoes in the remaining olive oil, in a sealed plastic container, in your refrigerator for up to a week and use on salads, in pasta dishes and sauces.

Bring a pan of water to the boil and add room temperature eggs, this stops the eggs from cracking and blowing in the pan. Boil for five minutes then refresh by plunging immediately in plenty of ice cold water to stop the cooking process. Peel the eggs carefully.

To Serve

Line a baking tray with foil to catch any drips and top with a baking rack. Lay out the bacon and place under a moderately hot grill to cook and crisp, turning occasionally. Wash the asparagus carefully and trim any thicker stems. Once the bacon is cooked remove from the grill and keep warm. Start to toast the bread. Heat a second pan of water and add a quarter teaspoon of salt. Poach the asparagus for three minutes the add the eggs and simmer for a further to minutes. Assemble the dish by buttering the toast and placing on the bacon and asparagus. Dress the asparagus with a little olive oil and a sprinkle of salt and pepper. Carefully halve the eggs and place on the plates with a few tomatoes and there we have it. Enjoy.

Frost Magazine

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