Text 33842, 99 rader
Skriven 2015-11-30 14:54:40 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: fancy that 584
======================
>  ML> That's what Pangloss in Candide said.
> I first read that as Panagos - a schoolmate of Greek heritage nearly 60 years

> ago. The difference between Panagloss and Harry Abraham is that Panagloss' 
> music was by Bernstein and Abraham's music was by Diz, Bird, Miles, et al.

Well, the original had some high Voltage attached to it
as well.

>       Title: President Harding's Limburger Cheese Spread

Adds evidence to his reputation as the worst U.S.
president of the 20th century.

From fxcuisine.com

Who is Philippe Rochat?
Chef Rochat's restaurant outside Lausanne in Switzerland has
been named the best restaurant in the world by Gault Millau,
a leading French restaurant guide. It is almost unbelievable
that Parisian food critics of such high standing would name
a foreigner, let alone a Swiss, to this honor. Rochat spends
most of his time in his kitchen and not clowning around for
the media like Bocuse nor opening a restaurant a week all
over the world like so many celebrity chefs nowadays. A
chef's chef and a respectable man.

Strawberry Sorbet Interview at Philippe Rochat from
fxcuisine.com

I first asked Louis Villeneuve, the maitre d' and the
restaurant's second-in-command for the last 30 years. Mr
Villeneuve is quite a legend in Switzerland, a French from
Brittany who ran the restaurant under Rochat's predecessor
Girardet, one of the best known cooks in Europe in the
1980's and a role-model of Ferrān Adrian who once woke up in
the middle of the night to drive up to Lausanne from Spain
to have lunch at this restaurant. Beyond his impeccable
manners and beautiful personality, Mr Villeneuve has brought
the carving of ducks to an art form, having cut up over
30,000 ducks. Whenever I have a difficult culinary question,
I ask him. Although the chef is the boss, Mr Villeneuve has
a more encyclopedic knowledge and, to me, is a modern-day
Antonin Car˙me or Joseph Favre. Last year he was even
awarded l'Ordre National du M˙rite by President Jacques
Chirac, one of the highest distinctions in France and
extremely rare for a Maitre d'.

How many times a week do you make your sorbets?
Louis Villeneuve (offended): Who do you think we are? We do
them every morning. From scratch.

I thought you did, but if I had asked 'Do you make your
sorbets every day?' and you didn't, that would have been
embarassing for you, so I chose to be the one embarrassed.
Louis Villeneuve (laughing) You always like to joke. Let me
tell me more about our sorbets and ice creams. We always
have three flavors of sorbets and three of ice creams. Each
guest get a scoop of each on two plates between the main
course and the dessert. Flavors depend on the fruits we
find. For the strawberry sorbet, we use Gariguettes
strawberries when they are available in late Spring and then
Mara des Bois for the rest of the summer. If we can't find
either of these strawberries with a good quality, we make
some other sorbet. I don't think the Mara des Bois is
inferior in any way to the Gariguette. We only stem the
strawberries and do not remove any of the white flesh
inside, but that's because we only work with ripe fruits of
the best quality. If the day is really hot, it can happen
that by the end of the lunch service the sorbets start
melting on the top. If it happens, we just rechurn them for
as long as needed so that they will be optimal for the
dinner service. At night, we throw away whatever is left.

When I got around to interview chef Rochat, I already had
all the information from Monsieur Villeneuve and only asked
him a question of personal preference.

If you could choose between perfect Gariguettes and perfect
Mara des Bois to make the day's strawberry sorbet, which one
would you have?
Philippe Rochat: The Gariguettes any day. But if they don't
have them, I will make great sorbet with Mara des Bois which
are terrific strawberries. I get my own from a village
farmer and am very pleased with them. But to get good fruits
you need good sun, and this year (2007) was not very
generous in that department!

Philippe Rochat [raw-shah]
Restaurant de l'Hôtel de Ville
In the former city hall of Crissier, a town just outside
Lausanne on Lake Geneva
www.philippe-rochat.ch
CH-1023 Crissier
Switzerland
T˙l. +41 21 634 05 05

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