This dish is really about that under-loved vegetable, celery. I’ve cooked it 5 ways!
A sidewise take on eggs benedict using kale and croissants
(17.5 / 20) Very satisfying, well presented food in a truly stunning location. Certainly not the most innovative cooking we’ve ever experienced, but very enjoyable nevertheless.
Melt-in-your-mouth fatty pork is wonderfully complemented by the firm, sweet, ozoney flavour of the scallops
(18/20) A safe haven for foodies in busy Mexico City that left me stunned by both food and service
The philosophy of writing restaurant reviews and a relative scale on which to judge a meal’s success
Keizersgracht 384 1016 GB Amsterdam Tel +31(0)20 530 2010 1 Michelin star since 2009 Gault&Millau 18 7th Visit: 2nd Dinner at the Chef’s Table : Saturday 4th March 2017 (17.5/20) €€€€€ You can eat pretty well in my adopted town of Amsterdam… which is fortunate given eating is one of the few things I really excel at. Leaving your home to live somewhere new is never easy, and when food is as important to you as it is to me, leaving a city which has as world-class a food scene as London can be verging on terrifying. But I landed firmly on two feet here all those years ago; Amsterdam definitely knows how to eat well. I’ve actually been coming to The Dylan hotel for much longer than the 6 years I’ve been frequenting its flagship restaurant, given I often stayed here when I was in town on business travel. When we got married at the Museum van Loon a few blocks down the same canal, we spent our wedding night at The Dylan. So it’s …
Crispy perfection with obscenely moist chicken in just 5 easy steps!
Visually interesting dish with lots of textural qualities, served with a beautiful crisp
This is a great looking dish that can be made without much fuss, a lot of the items being well suited to pre-preparation. The combination fragrant elements of rose and red peppercorn to classic pairings for pork like sage and mustard works really well, adding another dimension to the already tried and tested. I favour a sous vide for this kind of cooking, especially as pork loin is a supremely challenging thing to cook right if you aren’t able to hold the temperature constant. It is however possible to cook this same dish just frying the pork loin first or throwing in the oven for 20 mins before applying the rub. Enjoy! Ingredients: (Serves 2) 1 pork loin (around 4-500 g) Broccoli stem 2 medium floury potatoes Dijon mustard Sauce: Red wine, bay leaf, carrot, onion, Madeira, Pedro Jimenez Rub: Dried rose petals, red pepper corns, sage Method: 1. Season the pork loin liberally and place with a knob of butter into a food-safe ziplock bag. Place in the sous vide at 65c/149 f for 1.5 …