Raymond and Oli Blanc webchat 3 February

Galen

I adore French cooking. Have you a good recipe for a sauce Robert as it's one of my favourites.

Sauce Robert belongs to an old repertoire of French cuisine and if i did do this sauce, I wouldn't use demi-glace as it's to heavy and rich. I would use brown chicken stock, but for a quick recipe, 10g of butter, 100g of onion (chopped finely), 70g of white wine (dry) and 100g of brown chicken stock, 15g mustard.

Sweat the onion in butter for 5 minutes, add the wine and boil to remove alcohol, whisk in the mustard, add the chicken stock, reduce until it coats the back of the spoon.

p.s a little bit of fresh herbs such as tarragon, thyme or rosemary will add character to your sauce.

granjura

Raymond- we are having a discussion about the school lunches in the UK. Considering Jamie's study of those school lunches- what do you think about the issue? Should strict school uniform be more important than healthy food- from a French point of view?

There are so many studies, which demonstrates very clearly that good food is so important to the health of a young child. His learning abilities, his attention span and his joie de vivre, also connection with where the food comes from (seasonality etc) so of course it's a no brainer. Nutrition is important and at last the government is recognising it. Soon the school food plan will be available in every primary school from 5-14.

Bonjour

Bonjour Raymond!

Je me pemert de vous poser une question en français! Je voulais savoir - Raymond, est-ce que vous estimez, comme beaucoup de Français , que la cuisine anglaise est inférieure a la cuisine française. J'ai vecu en France et mes amis français n'arrêtaient pas de dire que la bouffe anglaise etait degeulasse! J'espère que vous n'êtes pas (tout à fait) d'accord.

Ces gens qui denigrent la cuisine Anglaise maintenant ne savent pas qu'il y a une revolution gastronomique en Grand Bretagne. Cela etait vrai il y a vingt ans mais certainement pas maintenant. Londres, par example, est maintenant une ville ou la gastronomie est classee par mi les meilleurs au monde. Sa creativite etait construite sur la diversite des cultures.

La France a un tresor qu'elle doit protege comma un patrimoine precieux. Autrement ell le perdrera. Deja, il y a plus de McDonald en France qu'il y a en Grande Bretagne. Nous de plus en plus dans les Francais mangent du fast food. Et la France devrait etudier le cauchemard de la mal bouffe en Grande Bretagne il y a vingt ans et ses consequences.