Wednesday, February 15, 2012
Always interested in foody stuff we started to watch the new Raymond Blanc series last week.
He's back in his home region France Comte visiting his mum, admiring her cooking skills and heaping praise on his grandmother who was even more talented, and cooking a special meal for locals at a resto nearby. So far so good.
He did however wax lyrical about local produce like potatoes (they're potatoes for heavens sake), vegetables and in particular Morteau sausage. I really like Morteau sausage, Jan makes a fabulous dish combing the sausage and spicy lentils but, for crying out loud, it's a bloody sausage.
Raymond sang its praises, fondled it in some erotic fashion, and looked like he would marry one given half a chance.
It's been a long time since I've tasted it, but the wine from the region Vin Jaune is, in my opinion, bloody awful. It tastes like a kind of sherry. Avoid at all costs.
The only ingredient that I can honestly say that I really like from the same area is Comte cheese. A good one is really good. So there you have it, one of the best and most expensive chefs in England, popping home to his native region and waxing lyrical about sherry and sausage.
I felt as underwhelmed as the 30 or so people looked that he cooked his special meal for.
Since then we've watched the second programme and that was more of the same. More waxing lyrical about produce in Burgundy and yet again cooking an uninteresting meal.
I wonder what he'll do in Languedoc, assuming he ever gets there. 5/10