I would like to share this simple but tasty recipe with you but it belongs to the Financial Times. It is another winner from the column of the chef Rowley Leigh. If it looks good to you here you can read the whole article at:
http://www.ft.com/intl/cms/s/2/084ccd72-f45d-11e0-bdea-00144feab49a.html#axzz1cNsCNT00
Suffice it to say that you need to find a source of very fresh scallops which we can find here in Nice at the market at Liberation. There we have four fresh fish stalls and one dedicated to all kinds of Mediterranean shellfish.
Monsieur and his sous chef, Roger were the ones hard at work in the kitchen so I did not see the process, only enjoyed the results. Spaghetti and cherry tomatoes and scallops don't quite do it alone . Its the bread crumb and anchovy mixture that really adds flavor to the mild scallops.
We had dinner at Le Cafe Anglais last week. The setting is open, airy, lovely. The staff are competent, but the cooking has slipped badly since last Spring when we had dinner twice.I remember great meals at Kensington Place over several years, but he's gotten too ambitious here, and it may not last much longer.
ReplyDeleteBruce
Is Kensington Place Rowley Leigh's restaurant as well... and is it still there? I ate there years ago. Too bad, if Leigh is spreading himself too thin with Le Cafe Anglais. I wonder, with this economic climate if there are still as many patrons anyway.
ReplyDeleteKensington Place goes on without Rowley. He severed ties a few years ago to launch his current resto. We had brunch at KP last Spring. Very good. Economic climate or no it's very hard to get in many places...Nobu, Heston Blumenthal's new place at the Mandarin Oriental, all of Fergus Henderson's joints, Gordon Ramsay, and others. The 1% can keep a lot of places going strong.
ReplyDeleteThanks, Bruce. Very happy to hear from an informed restaurant owner and bon vivant.
ReplyDeleteWhen I say 1% I believe it's more realistically 15-20%, those who are very flush if not filthy rich.
ReplyDeleteEven not flush or very flush, I can't complain with the choice of fresh ingredients around. Still I love dining out when the restaurant gets it right.
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