What level of pillock tries to put an egg yolk inside a potato? A two star Michelin chef level of pillock.
One of the lovely things about going to
But now what happens when you go to
My heart sinks. As we drive to the Michelin restaurant I look wistfully out at those lovely, traditional Bavarian restaurants with rows of schweinehaxe turning slowly on a spit. And I eat my heart out.
This bloody awful thing of an egg yolk inside a potato was one of the courses in a meal I ate recently prepared by a two star Michelin chef in a hotel on the banks of the Tegernsee, the lake about 80 miles south of Munich.
Are Michelin taking the piss?
I wondered about this gloomily as I swallowed this awful thing. Are Michelin part of the modern conspiracy, teamed with the political correctness crowd, the 'elf 'n safety crowd, and the dumbing-down brigade who are dedicated to squeezing all the sensuality and fun and jolliness out of life?
You should put your foot down. When Apricot was still a going concern (and not the sorry apology for sticker engineering as which it has just 'relaunched'), we used to go up to Brum to visit and see what they were up to. "Where do you want to eat?" they asked - "This is Birmingham! Let's go balti!" we'd say. "Oh no, no, no - why does nobody ever want to go to a really nice French or Italian..." the Apricots would say. But we insisted. Every time. Balti it was.
You're right Rupert, I'm a wimp. In future, it's the curry house for me too, except in Bavaria where it's a greasy pork knuckle
These award winning chefs are a curse on good food. I once read about the "signature dish" of that Spanish guy who wins the world's greatest chef (WGC) awards all the time and opens for only six months of the year as he spends the other half "researching" recipes. He also thinks Heston Blummental is brilliant (Snail porridge anyone? no thank you).
This dish of the WGC was gnocchi in roast potato consumme. Which translates as potatoes in potato soup. Er, yum? I'll stick to the beer and paella.
It looks like pork knuckle is the flavour of the month. I was just writing about it myself - pork, pork and more pork: http://www.icis.com/blogs/icis-chemicals-confidential/files/2008/11/eisbeinessen-pork-and-more-por.html