WORDS
VICKY LANE
“Enjoyapeek intoadifferent culture...”
“when you dine
ina restaurant, do
you remember
what youateaweek
later?Now think
about theevenings
spent at a friend’s
place. It’s farmorememorable–whether
it’sbecauseof the food served, the
companyor the location.
“Two-and-a-half years ago,mywife
and I travelled toGreece. After four
daysof falling intoeverypossible tourist
trap,wewere invited todinewitha local
family. That evening turnedout tobe the
highlight of our trip. Theauthentic food,
thechance to speakwithpeople from the
area, thepeek intoadifferent culture…
It’swhat gaveme the idea forEatWith,
awebsite that connectsdinerswith
wonderful, local hosts,whoopen their
homes for anight towineanddine
a roomful of guests.
“Ourmajor prerequisite for hosts
is that theyhavea real passion for both
cookingandentertaining. Agreat host
isdynamic, enthusiastic, has a vigour for
foodandagood story to tell.
“We’ve found theexperienceappeals
tomanydifferent people. It allows
travellers to live likea local for a space
of time. Likewise, locals in thehost’s
cityhaveachance to sample food they
can’t get ina restaurant and tomeet new
people in their city.
“Oneof ourmost popular experiences
isMarta’spaella-cookingclass in
Barcelona.Guests learnhow toprepare
this traditional Spanishdishand then
get toenjoyeating it. InRome, youcan
doa tastingwithexpertwinemakersby
visitingBarbaraandher husband. It really
isquiteunforgettable.”
EatWith is available inover 90cities in32
countries.
eatwith.com
popularmeat dishesusingveal, pigeon
andbeefwill be servedwith their usual
assortment of seedsandherbs, all foraged
from the family’sEastSussex farm.
RobuchonRestaurant
Bordeaux
FineFrench
BernardMagrezand Joël Robuchonare two
names youwant to remember. The former
is theownerof 40estatesandwineries
worldwide, soknowsa thingor twoabout
wine,while the lattergoesby thenickname
‘thePrinceofGastronomy’, thanks to the28
Michelin starshe’spickedup.Nowonder
thenews that themenhavecombined
forces toopenhigh-endhotel andeatery
LaBernard MagrezHotel – Joël Robuchon
Restaurant, nextmonth, alreadyhas foodies
booking their tickets to the southof France.
According to insiders, it plans tobeaclassy
affairwithout thepretentiousness, but
expect the standard tobe seriouslyhigh.
Newopenings
Quadrum
Moscow
Italian
We’vecomeupwithanew term for people
likeFrenchmanDavidHemmerle: chef-
jetter.WithDubai, Brazil andmanyexotic
kitchensonhisCV, he’snot one to settle
for long.However, enticedby ‘theart of
luxurydining’, he’sagreed tocomeback
toMoscow tooversee the just-opened
FourSeasonsHotel’sfivedining spots. In
particular, he’ll beheading the signature
restaurant,Quadrum,which focuseson
producingauthentic Italiancuisine in true
Russian style: extravagantly.
Rabbit
London
Back tonature
Anyonewho’s visitedTheShed in
NottingHillwill know the threeGladwin
brothersdon’t likewaste; theybelieveall
theanimal –andmost of thenatural
ingredients found in thewildaround it–
shouldbeeaten. It’saphilosophy they’ve
continuedat their second site,which
has just opened inChelsea. Theanimal
of honour is, of course, the restaurant’s
namesake,with rabbit-baseddishes,
including ravioli and ragu. Theseandother
VIEWPOINTS
ON RESTAURANTS
Rabbit ravioli: obviously
asignaturedishatRabbit
Eating ina local’shome isunforgettable, saysGuyMichlin, founderofEatWith,whichconnectsdinerswithhosts
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