Gastronomes will enjoy Raymond Blanc's
bouillabaisse video and the associated
article where he scours Provence looking for the perfect bouillabaisse. Apparently, it's from Cannes.
He visits L'Oasis, near Cannes - French with Japanese
influences. "I'm not remotely hungry until the oyster sushi with aquitaine
caviar - frozen juice of oysters and soy sauce - arrives. It is so good, it
leaves me wanting more. And when I spoon up the sea urchin soufflé, which is
creamy but has an iodine taste of the sea, I'm in ecstasy." Not so certain about that, Raymondo.
Seeing Raymond Blanc's name in print, I am reminded of the occasion when I upset him in public. Entertaining some customers at Le Manoir aux Quat'Saisons, I quizzed the chef on his herb encrusted rack of lamb. He had used Dijon mustard to bind the herbs. I revealed that I'd recently discovered Cumberland mustard on a trip to the Lake District: Raymond seemed piqued until I opined it was unusually sweet. Maybe they had added honey or sugar or something. "Added sugar," Raymond stormed, "I never use added sugar."
A colleague observed he had not observed Raymond telling me how to run a software business. Mind you, knowing what I know now, advice at the time could have proved invaluable.
