Rosa Jackson's Edible Adventures
Keeping cool
The sun is far too dazzling here in Nice so I'm off to England for a few days, where it promises to be cold and wet. I'll be back to tell you about the squirming fish at the market in Cannes and some incredible fruit vinegars produced in Sussex. In the meantime, I'd love to hear what you would do with these lovely langoustines (also known as Dublin Bay prawns) if you could take them home.
Recently...
It was potatoes that first cemented my friendship with Franck Cerutti, chef for ten years at Alain Ducasse's Louis XV restaurant in Monaco. 10 comment(s)
When it comes to restaurants, I'm not really that demanding. I want the basic ingredients to be seasonal and good. I want the cooking to show restraint: nothing puts me off more than an overly complicated plate. And I want the chef to have a heart that shines through in the food. 3 comment(s)
Tempting as it was to linger on the beach on Sunday morning, I wasn't going to miss the opportunity to visit Holland Park, an intriguing new garden center/restaurant that has been open just a couple of months. 1 comment(s)
I have a vision of my perfect apartment in Paris. It would be high up - stairs don't scare me - with a small balcony and a sweeping view over the zinc rooftops, punctuated here and there with church spires and glimmering domes. 11 comment(s)
Subscribe...
Daily reading
Daily reading...
Buy my books...
Buy my books...
Paris resources
Paris resources...
Paris destination magazine and travel planner
Beautiful places to stay, managed by my friend Erica
Luxury apartments in Paris and Nice
Museum tours with my friend Ellen
Cooking classes with parisienne Paule Caillat
Secrets of Paris with Heather Stimmler-Hall
Paris, Provence and Tuscany with Haven in Paris
Paris food scoops with Adrian Moore
Feared French food critic François Simon
American restaurant spotter John Talbott
Restaurant reviews (in French) by real Parisians
Comments
3 comment(s) on this page. Add your own comment below.
Okay, I'll be the first to admit I don't typically cook shrimp with heads still attached. Living in the Midwest now (I'm originally from California) doesn't allow me much access to quality seafood. And for that I'm dripping with jealousy. At least I'm honest. :)
I'm jealous, too! Although I just moved to the Carolinas from Tennessee--so I can't wait to get my hands on fresh seafood.
Hi Teryll and E for KC, Given the price of these langoustines they are not very accessible even to those who live on the Côte d'Azur! Today I bought a tiny quantity of equally expensive shrimp and just boiled them quickly in salted water to fully appreciate their flavor. Simplest is best with this kind of luxury, I think!
Add a Comment
Don't be shy.