![]() ![]() We pushed the boat out with two different tasting menus: the nine-course Menu Decouverte de Saison ($155) and the five-course Menu Club ($95), both of which we shared. We visited the Vegas Atelier at MGM Grand, helmed by chef Steve Benjamin, for our wedding anniversary. I’ve written at some length about the London Atelier, and one of the lovely things about Robuchon’s globe-circling string of restaurants is that service, the food itself, the décor and the ambience are absolutely consistent across the lot of them a long post about the restaurant here would just be repetitious. Serve with a dollop of ginger ice cream.Ī picture post is what’s needed here. To put the dish together, spoon some of the compote onto the oatcakes, and top with plum halves. To serve, cut a thin slice of butter and place on the plums, and place under a hot grill until bubbling. Remove from the heat and allow to cool.Ĭombine the butter with the allspice and sugar and roll into a sausage shape and chill. Strain and allow to cool and when cold, churn in an ice cream machine.īring apples to the boil with the sugar and stew gently until they start to break down and the juices start to flow. Bring back up over a medium heat, stirring all the time until the custard starts to thicken. Add the boiling milk and cream to the sugar and egg mixture. Cut into 1cm thick discs and place on a baking tray. Roll into sausage shapes, wrap in clingfilm and rest in the fridge. Over to Paul for the recipe (and thanks to Tourism Ireland for the two group photos):Ĭream the butter and sugar together, then add the flour and oatflakes. As well as matching effortlessly with these plums, the oatcakes are beyond fabulous with a nice salty cheese. ![]() These little oatcakes are very easy to put together, and the dough, uncooked, freezes very well, so it’s worth making a large batch and taking sticks of the dough out so you can cook some oatcakes fresh whenever you want some. Creaming the butter and sugar together until the mixture is white and fluffy, then resting the dough (this is important – it needs to be very firmly chilled) in the fridge for several hours results in an almost shortbread-like texture, with a gloriously nutty flavour from the oats. ![]() You know those Prince Charles oatcakes from Dutchy Originals? The ones that taste a bit like salty cardboard? These are absolutely nothing like that. The recipe below is for oatcakes with spiced plums, and despite (or perhaps because of) the simplicity of its four elements, it absolutely blew me away on the day. L-R Signe Johansen, Denise Medrano, me, Paul Flynn, Ailbhe Phelan, Niamh Shields, Aoife Finnegan Classes vary in length from the five-day, hands-on courses to evening demonstrations where a group can watch as Paul talks them through a three-course meal. Paul’s great, though, tailoring classes to the skills level of his students without an iota of condescension, and I really enjoyed our few hours in the kitchen. I don’t usually get a lot out of cookery lessons it is annoying to be taught not just how to suck eggs but also how to separate and whisk them when you’ve been doing it for years. We visited the cookery school for a lunch demonstration – there’s nothing like watching a chef like Paul Flynn prepare your dinner to work up the old appetite – the fruits of which we later got to empty down our throats like starving baby birds. That restaurant, the Tannery, has been running for ten years now, and these days also supports a cookery school bristling with technology (Paul says that shortly, you’ll be able to stream video of lessons you’ve participated in over the internet), a rambling kitchen garden, supplying all the restaurant’s vegetables and herbs, that overlooks Paul’s old primary school (coincidentally, also the primary school of Niamh from Eat Like a Girl – there must be something in the water), and the Tannery Townhouse, a pretty little boutique hotel around the corner from the restaurant. Roasted spiced plums, oatcakes, apple compote and ginger ice cream As Nico Ladenis’ head chef back in London, he collected a positive galaxy of Michelin stars and it was a surprise to everybody when he upped sticks and returned to Ireland, eventually settling back in his quiet hometown of Dungarvan to open his own restaurant with his wife Maire. Paul has been called Ireland’s greatest living chef (“I don’t know who the dead ones are,” he says). The recipe below is one I was walked through by Paul Flynn during our food bloggers’ weekend in Ireland. ![]()
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