Monday, October 11, 2010
Monday, October 04, 2010
Having a restaurant in France, I can tell you that a strike day is wonderful for restaurant owners. Everyone take the streets, protesting from 10am and then at 12, take a long boozy lunch before starting the afternoon march.
Only when the day finishes, they all meet again in restaurants for long arguments on how the day has been or what will be the next day of strike!
Early September when striking was on everybody lip in France we made our best day ever at the Voyageur Nissart (taking wise). Today with a massive tube strike we did our worst day ever at Gauthier.
We need to educate British Tube Strikers.
I wonder what Bob Crowe had for lunch today?
Wednesday, September 29, 2010
Tuesday, September 21, 2010
Foie Gras Apple-Sultanas
Crispy Herbs Caramel
Calvados Reduction Deglazed with Verjus
Scottish Scallops & Girolles
Parsley Cream, Garlic & Crunchy Granny Smith
Light Crustacean Dressing
Salsify & Curry
Light Curry sauce & Mango Chutney
Autumn Truffle Risotto
Chicken Jus Reduction & Brown Butter
Cut Of Welsh Lamb
Autumn Vegetables from Secrett’s Farm
Classic Pommes Dauphines
Garlic & Lamb Jus
Slowly Baked Icelandic Cod
Marinated with Soya & Sugar
Braised Celeriac & Leeks
Lime Aromatic Jus
Light Herb Millefeuille
Wild Mushrooms & Almond-Tofu
Crunchy Pear & Port Jus
Golden Louis XV
Crunchy Pralin & Gold
Warm Apple & Caramel
Thursday, September 09, 2010
It is almost surreal as how fast time flies!
Thursday, July 08, 2010
Saturday, July 03, 2010
Monday, June 14, 2010
GOÛT DU JOUR
Sautéed Mousserons Mushrooms
The asparagus are quickly pan-fried in olive oil without coloration with salt. Then we add ½ a glass of water and cover.
They cook for 4 minutes.
When the lid is removed the entire liquid has disappear back into the asparagus.
The asparagus are bright green and look shiny and tender.
In another pan, we turn the butter brown and quickly pan fry the mousserron mushrooms.
It is vital that the pan is large enough so the mushrooms concentrate their taste within the brown butter.
Otherwise, the mousserron release their water and the whole thing turns bitter.
We plate the asparagus and put the mushrooms over it.
Easy & simple but delicious.
Light Green Pea Velouté
Soya marinated Tofu
Peas are prepared everyday- we keep the pods.
Peas are quickly washed and pan fry with nothing more than olive oil, salt and water.
We cook them for 3 minutes- that's all.
We add some ice cube and blend very quickly.
Meanwhile we boil the pods for 10 minutes. Then we blend them and add the pod'jus to the pea.
We taste the soup and keep in fridge for at least 3 hours on ice. It must be very very cold.
We always buy the softest Japanes Tofu- we slice it and marinate it with fresh gratted ginger, lime jus and skin, sweet soya sauce, fleur de sel and olive oil.
We sometimes add a spoon of caster sugar- not always- depends of my mood. (Humm...., the Michelin inspector may not like that- maybe I should not write that!)
Then we cut the tofu in thick cubes and put it at the bottom of the soup plate.
We pour the soup over the tofu infront of our guest.
The sweet pea mixed with the soft texture of the tofu is quite special. Then comes the bite from the ginger and lime.
Perfect with peas.
Monday, June 07, 2010
Sunday, June 06, 2010
Monday, May 31, 2010
That mean a crazy Sunday at the restaurant.
Voyageur Nissart is very well know amongst Nicois & Sunday lunch is often packed with families enjoying the restaurant' simple cooking.
Yesterday was really different- It was mother's day.
There are 2 things that you do on mother's day. First you buy flowers, then you bring your mother and family to your favourite place to eat.
The rush arrived around 12.30, when the mass was said and aperitifs had been finished.
They all wanted to eat at the same time- mega rush in kitchen and dining room.
It was hell: orders after orders- nobody wanted to wait- extra Panisses here; more polenta for this table; who took the pudding order for table 14?; did we charge the extra bottle of Badoit on 16?
When 4pm arrived, the restaurant looked like a mess and everyone had left towards the Promenade des Anglais for some fresh sea breeze.
The restaurant had to be reset; the kitchen had to start another daube and some more lemon tarts.
Last night was also crazy- restaurant filled twice between 7pm and 10.30pm
When I called at midnight, Daniel was exhausted but felt like his mission was accomplished.
42 available seats- over 130 covers during the day. Not your typical Sunday!
Tables in please- the day is over!
Well done to everyone at Voyageur Nissart.
Meanwhile in London, I was enjoying reading our upcoming review in Time Out when I saw, by accident, a tweet from Harden's guide questioning the integrity of Giles Coren review of our restaurant in Saturday Times.
I just couldn't believe my eyes. Harden's got something- but I don't know what it is?????
I thought very hard but I don't remember turning down any of the Harden brothers advances? ...or maybe I did- but that would mean that they were just really ugly and not sexy.
Saturday, May 29, 2010
This week is ending and it was a real roller coaster.
Firstly, I was told off by Antony- our very clever & young PR- for posting light jokes on my blog about very serious Food Critics. So I removed it- too dangerous.
Then, I was trashed by some bitter half baked brothers who have been spending the last 20 years CCing a very famous and respectable food guide. Their review was nausea and full of painful hits. They even managed to put words in other critics mouth- not very clever I thought; again Antony said not to be upset and to move on. So I did- well almost.
I concentrated on fine tuning the operation; trying and trying and trying recipes.
tasting food- tasting food- again and again.
Meanwhile the restaurant has been full everyday- which is a good sign.
Lunch is still a bit slow but I can feel that it is going to happen. Already repeat business- days after days.
Tuesday was photo shot at the restaurant for Jamie Magazine- I should be writing their recipes rather than writing this blog- but I can't help myself-I need to get the things out of my head.
Friday was photo shot for our web site and our own library.
Cath (the photograph) came and did some amazing pictures. It is funny how you get hook by someones pictures. 6 months ago I did not know her at all. She came to Roussillon and did the most amazing portrait I have ever seen. She took the cutest pictures of Roberto- and that is an achievement. Roberto's personality was all over her pictures.
Then I asked Cath to come and take pictures of the restaurant.
It is quite funny the way she works:
It always seem that she is just half prepared- camera in hand- and very quickly take pictures.
If you don't know her, you very quickly come to the conclusion that she is not doing her job properly; instead it is her style- she works like that! And the result is unbelievable. She is dead gifted. She has the eyes.
But where she excels is in her food photo shoot. I don't know if she realised how good she is- but she gets everything right: angle, colour, definition.... everything in perfect osmosis.
I feel very lucky to have met her.
And I was going to forget the amazing review we had from Giles Coren in the Saturday Times.
Couldn't ask for a better review.
Monday, May 24, 2010
Tee had been stuck in his flat above the restaurant; he did not get out for almost 2 weeks; the area was a no go area and snipers were on top of of every building targeting whoever would dare crossing some streets. The chaos was falling onto Bangkok and the army could not find a way to stop the red shirts. It is now over (for the moment!)
After a week-end of cleaning, the area is starting to get a new life- street food vendors are back during the day and today was the first day at work for many workers in the Saladeng area.
Tee has been designing his menu and the 24hours market is starting tonight.
Fresh greens from north east are pouring into Bangkok- choice would have never be that fresh!
The huge prawns will all be really alive and the pigs and snakes are being slaughtered- as I write this blog.
Let's look forward to making La Table de Tee once again the most exciting place to eat in Bangkok!
Meanwhile in Nice, Max is breaking all the records!
May has never be that busy- 250 covers in 3 days- not a bad week end!
It is good not to have your eggs in the same basket.
Monday, May 17, 2010
Thursday, May 06, 2010
We are getting into the busiest months of the year. The Cannes film festival is starting in 6 days time and that is followed by the Monaco Grand Prix. I am slightly worry that with such a bad weather, visitors are not going to spend much time in the area. I am also worry that our usual Italian clients are going to give a miss to their usual trip to the Riviera!
It seems as nothing is certain those days; we are going thru a very weird patch. Uncertain times ahead everywhere- and the weather is not helping.
The good news is that we are spending the day cooking- youpi!!!!!
I can't wait to touch the vegetables!
I can't wait to prepare the asparagus, mousserons, girolles....
I can't wait to taste my consomme, infusions, marinade...
I can't wait to try my new toys: blender, bath, pacojet.....
Wednesday, May 05, 2010
Monday, May 03, 2010
I sometimes wonder if I should have been a host rather than a chef. When I left hotellerie school, I decided to spend some times in kitchens. I was told that in order to be an excellent restaurant manager, you should be an excellent cook. So I embarked on a chef's journey and never looked back.
Only last year, when we took over Voyageur Nissart in Nice, did I start working in the dining room again . I just loved it!
Welcoming customers , taking their orders, making sure that their experience was worth what they were paying for...
But my favourite part was to explain dishes! I got into very detailed explanation of recipes;
I was purposely using very technical terms and was always giving them tips on Nicoise cuisine. Some were puzzled by the extend of the details; other were fascinated; no one knew I was a chef!
Sunday, May 02, 2010
Saturday, May 01, 2010
Thursday, April 29, 2010
This morning, a massive truck pulled in front of my house- the driver from Tcheque Republic told Clive that he had 800+kilos of chairs to be delivered at my home adress! wrong adress and 1 week too early- flooring is not finished at the restaurant- the carpenter is still sanding; dust is everywhere....
So the driver drove all the way to Soho and delivered the chairs.
Sunday, April 25, 2010
The usual non stop traffic is now non existent.
La Table de Tee has been closed for 2 days and we have had to ask most of the staff not to comeback until the area is safe.
The other parts of Bangkok are full of army personnel checking who is doing what.
I read in this morning newspaper that the prime minister had rejected the offer of a dissolution; the army is going to end all of this with gun.
We all expect carnage in the streets of Bangkok and that makes me really sad.
Friday, April 23, 2010
Most of our future wine suppliers have been coming to the restaurant for the last few days. They all share our hopes and are very supportive- above my expectations.
Meanwhile, Damian is busy trying to create a relaxing and chic dining room. He has also started interviewing our future waiters & waitresses. Recruiting for a restaurant in Soho is nothing to compare with recruiting for a restaurant in Pimlico. Our staff need to reflect Soho diversity and also its eccentricity- so get ready for a few piercing & tattoos.
The tough hours were behind me.
I walked Oxford street, passed Liberty and walked back to the restaurant via the side Soho streets. The sun was shinning and the sky started to look, again, like a congested sky motorway!
When I stepped into my office, Gerard was intensively looking at the computer; he saw me and told me:
Did you hear what happened in Bangkok?
I didn't know was he was talking about;
Bombs have exploded at Saladeng Station! 3 dead-100 injured.
Saladeng station is exactly where our restaurant in Bangkok is situated!
Gerard and I bought a restaurant for our protégé chef- Tee Kachornklin- called La Table de Tee.
It is probably the best restaurant in the Saladeng area and despite having been open for just under a year, business is really good.
Last week Tee told us that the red shirts had started to move closer to Sillom road and saladeng road. We did not worry, thinking that they will be deterred by the army. Wrong!
Red shirts are fighting for the restoration of democracy. The current government is fighting for the end of corruption. 2 good causes. 2 sides with conviction.
Sadly behind each side there is the interest of a few minorities pulling strings!
Now the King needs to step in or blood is going to flow in the streets of Bangkok... and our restaurant will never survive the chaos.
Not a bad day is it?
Thursday, April 22, 2010
Sunday, April 18, 2010
Soho is no Pimlico and I must reflect what Soho is all about in my menu.
It should be straight forward, relax and to the point- without the fuss.
Price wise, It should reflect my feeling toward gastronomic restaurant:
I just detest restaurant where I feel I am being overcharged. I think that having a Tasting menu for £75 or up is just daylight robbery! All our suppliers will be helping us to succeed when we start- we must pass the savings to our customers.
Saturday, April 17, 2010
The organisation was very slick; there was a bar in the kitchen where a very clever Canadian girl was mixing cocktails- the Saint Tropez cooler is exceptionnal= Ginger beer + Lime + Cognac
The meal went very well- if slightly under pressured in order to make sure that every single plate would be identical.
Tuesday, April 13, 2010
I can't wait for the day when I will see the back of this dust squad. They seem to love it. They sand and sand and sand all day long...I need to be strong; I know that it will soon be a bad memory.
Meanwhile, the building work is coming along nicely. First floor dining room almost finished- ground floor needs another day of painting; cellar needs to be build (ouch! that takes a long time)- private dining rooms need to make feel even more private; toilets need to be started....etc
We are not open yet!
Gerard is back from his holiday and I feel a lot better. I am kind of weird when he is not around.We tend to talk to each other on the phone at least 10 times a day- and this has been going on for the last 12 years. I can see much clearer when he is around.
He only had 2 hours break today, but he came to see me at the restaurant; gave me his point of view on different issues and we talked about strategy. Sometimes his intelligence really impress me- and that is quite reassuring.
I am going home early tonight.
I was out last night to the Streetsmart party at The Groucho Club- too much Champagne is bad for me. Good party and very nice & chatty people.
After that we went for supper at Rosa's (again); it was packed and I was really thrilled for them. They deserve to be full= good food; gracious service and Thai smile. What more do you need in a restaurant? Oh! and the price is still ridiculously low.....
Thursday, April 08, 2010
Tuesday, April 06, 2010
I told her that usually chefs stay 3 to 4 years in a restaurant and then move on.
I have spent the day trying to install my HP printer- without success. I also tried to design a mini-bar for our tasting room; It reminded me that a few years ago I designed a bar for Roussillon- we ordered it but was never delivered!
The carpet has been laid down in our offices and I have started to put my wonderful Ikea offices.
I have divided the offices in 2= 1 creative office where we will, hopefully develop ideas, recipes, products.... for Lindsay House, Voyageur Nissart & La Table de Tee.
The other office is the account- they should never be mixed together.
I'll take some pictures tomorrow.
Barcelona- Arsenal tonight! I need to go.
Sunday, April 04, 2010
Saturday, April 03, 2010
Monday, March 15, 2010
I have found some really fascinating stuff: Silver forks for Sardines only; serving trays in silver exclusively for white asparagus (!); gold platted carving knives...
The highlight of my finding was a set of beautiful Escoffier dish (for main course garnish)- they were more than 80 years old but looked perfect to me. I bought the whole set.
I have also managed to convince one the antic dealer to show me his collection of German coffee cups- I have already bought the tea cups but he was really reluctant to show me the coffee cups that matched the tea cups. Wednesday morning after 11am only- this German guy can read me like a book- Grrrrrrr....
Tuesday, March 09, 2010
A week since being back but I just start to feel normal again.
After a few days, I felt unwell- then I felt really bad- fever and all... A bad flu!
Back to normal now and ready to get on with what's ahead! One minor bad news when I came back: Apparently my Drinking Licence application was not properly put together by my solicitor; Westminster returned it- we had to redo it; 2 weeks delay. Rather than moving in to start work on 20th March; it will have to be early April- My solicitor didn't do his job properly- I make sure to bring this issue when he shows me his bill!
The leak at the restaurant did not seem to have been fully repaired, so I am chasing the agent for repair.
I have found some amazing plates at Islington Antic market; the perfect plate for our Louis XV pudding. I also discovered the most gorgeous 1940's coffee cups- I bought them all.
Tuesday, March 02, 2010
Saturday, February 27, 2010
2 lunchs in row in a small shop near Marsilling train station. Roast or steamed chicken are the only things on offers.
My steam chicken is soft and warm; the garnish of pickle cucumber is crunchy yet juicy- the fresh chilly paste doesn't burn and brings a lovely settle kick to the dish.
I don't know how they cook the rice- I suppose they steam it and add some sesame seed oil at the end- not sure. I must try.
Chicken consommé is clear, light and served with some chopped spring onions and coriander leaves. Delicious- as good as any consommé you'll get in a classic gastronomic French restaurant only slight difference is the price: the lunch is S$2.50 per person (£1.10); you know which one is my favourite!
Tuesday, February 23, 2010
The plane is packed- Anais is a nightmare, she can't stop screaming unless we let her run around in the plane- that is what we do and she comes back with a massive bruise under her eye! She now can't stop crying-it seems as everyone in the plane is looking at us.
Now Arthur drops half of its orange juice on the man sitting next to him and they both fall asleep 10 minutes before landing! 2 hours of hell- but it makes good memory!
Singapore is steaming as always. The moment you walk out of the airport- you feel like if someone has forgotten to close to steam oven door! It is 9pm and temperature is around 32degrees. I wish I was in London... well maybe not.
Clive mother has cooked for us tonight- something simple, as she puts it.
It looks like a feast to me.
Sauteed vegetables with garlic and sliced abalone
Steamed fish with lotus roots, spring onion, little chilly and fish broth
Casserole of very soft pork meat, mushrooms, dark soya broth
White & brown rice..
There was also a brown bean soup with chinese herbs- but I was too full to have some.
Everything was masterfully done- but a mother always cook like that when she puts love in her cooking!
Monday, February 22, 2010
Sunday, February 21, 2010
I have just returned from an amazing Dim Sum. We went to Crystal Jade, a good looking restaurant in Siam Paragon. The place was full- filled with rich Chinese Thai- having lunch en famille.
Dragon Castle is my favourite Chinese restaurant in London; their Dim Sum is exceptional but the one I've just had today was much better. Didn't think it could have been possible.
Everything I had was perfect; the thing that really marked me was the quality of the dough; rice flour dough is not exactly easy to master- it usually turn out too tough (dry-not enough water/ or too wet and you can't control you dough); the one used today had the most exquisite balance: Soft without being chewy; light- meaning that it must have been a nightmare to prepare!
First came the Chinese puff pastry-piping hot with a meat and honey filling-perfect, light, a little sticky with some roasted sesame seeds over it. Arthur couldn't stop eating them! Then pork rib boiled, served with a homemade chilly dressing and thick soya sauce. Didn't look appetizing but I think that it is the all idea- slightly peasant food with the right kick from chilly.
Followed: A Chinese gyosa- ravioli lightly pan-fried- filled with roughly chopped green chards with shallots & a little mince pork= Divine. I remember 15 years ago, at Alain Ducasse restaurant in Monaco, we used to pan fried cepe mushroom ravioli- today's interpretation of Gyosa Chinese style was a masterpiece of taste and texture. There was a slight resistance in your mouth from the pan fried ravioli skin; then came the softness of the chard- the crunchiness of shallots.... Just perfect combination and much better than Ducasse's one.
A plate of roasted duck- soft meat- yet juicy- skin was masterfully done. I have seen Chinese chef preparing the duck skin. They make a hole in the duck neck and blow very strongly with their mouth; the skin comes out of its layer. They quickly deep fry it. The skin is crispy and very, very thin! I recommend the opening of Eat, drink, man, women to understand it....
The rest of the meal was also very good- especially the scallops & spinach dumplings.
I just wish I could cook Chinese food like that.
Friday, February 19, 2010
It was nice to be able to chill out by the pool with the children today; Arthur still refuses to go underwater but his swimming technique is coming along nicely. The weather was quite hot today and the sun was pretty strong. I have been rubbing myself with some 50+ sun protection cream but I managed to get slightly sunburned on my right shoulder-grrrrrr...
I received a phone call today about a flooding in the ground floor dining room of Lindsay House. A flooding between exchange and completion is not exactly ideal. I knew that there was some sort of issue regarding the flat roof in the back of the restaurant. I suspected that water could infiltrate via the air conditioning unit. The landlord confirmed that the leak had been repaired; clearly not. Not sure who will have to pay to fix this. Obviously, I am not going to abort the deal due to the flood; and I have no right to do so. It is just a bit annoying. Let's get it fixed and let's move on.
I had two very good meals today. Both time at the same restaurant= Oakleaf- Naratiwas 24
My crab fired rice for lunch was perfect; juicy, not sticky and with plenty of lime juice over it. I could have eaten a tonne of it-it was as light as a cloud....
Then for dinner I had some steamed meat parcels- soft pork meat with coriander, red chilli, and nuts... served with a soya sauce dressing. The parcel had been done on the day; they were soooo light. I followed with snow fish & spring onion- crunchy onion mixed with the fatty fish flesh- there was a broth served with it- probably rice vinegar + fish sauce + leek+ sugar + soya sauce (again) and fish head consommé. That was very powerful in taste but quite refined texture wise. My main course of Chicken green curry was divine; the green curry sauce was clearly made out of fresh coconut milk- that is the big difference I think with Green curry you can find in London. I did not feel any heaviness in the dish- green curry can be overwhelmingly rich; this one was like a light velouté- the meat was moist and the baby Thai aubergines were not at all bitter. Now I understand this dish a bit better. I have a long way before I understand the entire Thai Food repertoire- I have the rest of my life- no rush; my children who are half Thai have, hopefully, thru their mother a predisposition to understand and enjoy the cuisine of Thailand.
With my silly French roots, I must break a lot of preconception. I wish I had been exposed to other food earlier in my life.
I also, took the children to see Avatar at the IMAX. Another powerful dish was served to my eyes!
Thursday, February 18, 2010
Because Tee had been working with us for 6 years, we decided with Gerard to help set up his own restaurant. I came to Bangkok in October & November 2009 to help him with the refurb of the restaurant, the search of suppliers, deciding on colours of walls, shape of plates...etc
I had to leave early November and Gerard came for the opening week. Since then, it has been quite busy. La Table de Tee has been reviewed by many newspapers and magazines- they have all been very good. A full page in Bangkok Post was the highlight of our exposure.
The restaurant can only seat 18 and it is a chef's table concept- so no A la Carte- Tasting Menu for everyone. I went to eat, for the first time, with Clive & Aubrey (my son's former teacher when he was at the New Sathorn International School in Bangkok).
First course: A very Thai salad of prawns & green chard with a rice vinegar dressing and some Sesame seed oil. It was cold and refreshing as a first course. Then we had a clear crustacean consommé infused with lemon grass and lime leaves- a little spicy & as always a dash of white pepper. That was quite a dish- I thought that the balance of flavours was perfect- It was very Thai. Delicious! The following course was Potato gnocchi, rolled in brown butter and served with a green "salsa" and some courgettes. Good but not memorable- rather safe- taste and texture were very good but I wasn't blown away by the composition of the dish. That was followed by a perfectly cooked seabream, served with some steamed Thai kind of celery and a fish reduction. It was well executed but a bit boring. Again, no ingredient really came up punching my taste bud. I felt Tee was playing a bit too safe. The main course was a lightly breadcrumb chicken breast; served with broccoli and mange tout- again quite boring despite the meat being well cooked. I didn't see any chicken jus reduction and was quite surprised by that. After spending so many years with us, I would imagine that Tee ahd understood that meat jus & consommé were the basis of any good cuisine. Clearly he forgot this lesson. – A refreshing Yogurt ice cream was served- then came the real let down of the evening= the Tee's chocolate delice. It is meant to be a dacquoise base with pralin & white chocolate & topped with chocolate mousse and covered with glacage Paradis. It wasn't like that at all; Tee changed the recipe and that was a real disaster. The bases was just a dry chocolate genoise topped with a not cold enough chocolate mousse and covered with a not reduced enough glacage paradis. We were then served the petits Fours: Delicious marshmallow despite the fact that they had no taste whatsoever; the pineapple macaroon were embarrassingly too cooked.
Oh! I forgot to mention the bread: delicious with garlic.
White wine was a 2006 Gewürztraminer- a bit too sweet for me. The red was the delicious Unfiltered Thai Syrah from Asoke Valley 2006. This wine is exceptional.
I talked to Tee after the meal. For 750 baht, this meal was probably the best you could buy in Bangkok. I thought that Tee really needed to trust his instinct and be a lot more adventurous with his cooking. He agreed with me.
Wednesday, February 17, 2010
What a week it has been; at one point I thought that we would never sign. Then on Friday, I received a call from my lawyer saying that we had exchanged contract.
The only thing that can stop us now is Westminster council not granting us a new Licence.
Retrospectively, I feel that the deal has been very smooth and I am glad that I can start planning the opening of my restaurant.
12 years at Roussillon is a long time but I could have gone on for another 25 years.
It is a real pity that my business partners did not share my enthusiasm, hopes and desire for the future. They were too busy planning their own exit strategies. It took a long time for me to realise that but it is never too late.
So I could go on and develop on how I have been taken for a foul; how I have been taken for ride; how I have been lied to; how they lured me into thinking that they were truly interested in taking Roussillon to another level....That was just bullshit!
It is better not to look back- I have learned from my naivety and can move on.
My timing is very straight forward- the restaurant is going to open in exactly 77 days= 4th May 2010.
77 days to concretise my thoughts. I have a very clear idea of how I want my restaurant to look like.
I also know too well that he has to be THE restaurant I would love to visit on a regular basis. I always think that if you are true to your feelings, patrons will feel comfortable to visit you.
I'll develop on the real identity of the restaurant in later blogs.
Currently, I am in Bangkok, visiting my restaurant (La Table de Tee) and enjoying a bit of free time with Clive (my partner) and our 2 children- Arthur 4 & Anais 18months old.