Jump to content


  • Content Count

  • Joined

  • Last visited


About SamanthaF

  • Rank
    Advanced Member
  • Birthday 04/29/1973
  1. Went to LURRA at the weekend. Newly opened in Marylebone. Very good indeed.
  2. SamanthaF


    It was indeed a lovely evening!
  3. SamanthaF

    John Hughes

    Spookily enough, I watched the Breakfast Club on Wednesday. RIP.
  4. She's here - and thank you!! A trip to Barbados on Friday is my pressie to myself.
  5. But you've posted this on every conceivable food forum that I am aware of. What did you expect? Oh, more hits on your blogs??
  6. SamanthaF


    This is really weird - we were talking about Take Hart yesterday. RIP Tony.
  7. Generally low carb diets only disallows root veggies. Greens etc.. are good. You can get everything you need without adding supplements. Cauliflower has much more Vit C than oranges... Fruit is useless water and sugar.
  8. Doggy lovelyness overload!! GG - That is one stunning pup. Squeat - I ADORE Doc.
  9. From an email - A DIFFERENT WAY OF SHARING MY COOKING If I’ve spent 26 happy years at the helm of my kitchen, a desire to share my cooking differently and the ever-increasing difficulty of meeting the physical demands of our daily services have led me, with my wife Jane, to take the decision to close the restaurant Olivier Roellinger. This “relais gourmand”, the restaurant that allowed us to win a third Michelin star, will close its doors on 15 December 2008. This is not the end of my career as a cook but rather an opportunity to practice this profession and passion in a different way, one that will be more in harmony from now on with my deep wish to share my vision and knowledge with the teams of the Maisons de Bricourt and each one of you. Le Coquillage, the restaurant of Château Richeux, will maintain its simple and convivial spirit but will also offer an O. Roellinger menu based on my classic dishes as well as new creations that I will bring back from my travels around the world. Indeed, I will continue on my route in search of flavours and people in order to share with the largest possible audience the rich variety of the world of spices. In the warehouse Epices Roellinger, I will create new blends of spices, herbs and aromatics, which anyone can use to make their cooking more flavourful. For, if the gastronomic restaurant is closing its doors, Jane and I will continue to work with the teams of all the Maisons de Bricourt to realise exciting new projects. This decision will allow us to bring new life to this house where I was born. We would like express all our gratitude to our clients whose high standards and love of good food accompanied us on this adventure. Whether you joined us at the beginning or anywhere along the way, we will always be delighted to see you at the Maisons de Bricourt. Jane and Olivier Roellinger
  10. I'm going to try that recipe at the weekend. HERE is another recipe from David Kinch.
  11. I want to come back in another life as Peter Creasys food and wine taster....
  12. That looks like a great dinner Peter, and the wines sound lovely.
  • Create New...