greenwood100's photostream  

Traditional Scottish steamed offal dish, Haggis, is made from lung, liver, heart, fat, oatmeal, onions and seasoning.
If you don't look at the ingredients beforehand it's rather tasty.

What's Burns Night?
en.wikipedia.org/wiki/Burns_supper

Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae let the Lord be thankit.

Pine Trees at Zhongshan Park, Forbidden City, Beijing.

Stripey tail of a Red Panda at Chengdu, Sichuan China.
Latin name: Ailurus fulgens or 'shining cat'
In my opinion much more fun than their famous but miserable giant cousins.
The reds are classified as vulnerable because their habitat in China, Nepal and India is under threat from deforestation for farming or from poaching. These attractive tails are prized as head gear in some parts.
Fossils found last year showed they once lived in Tennesse, USA - well, once being 4.5 million years ago.
I saw this one at the Chinese government Panda Breeding Research Centre.

Course One: The vegetable starter - Printaniere de Legumes Croquants a L'huile Nouvelle, Lard Maigre, Trait de Pendelottes.
No translation required - it tasted as good as it looks, fresh and beautiful.
At Les Chenes Verts restaurant, Tourtour, Provence, France.
See the rest of the meal here:
www.flickr.com/photos/greenwood100/sets/72157628705265189/

It was announced today that my favourite artist had died. Ronald Searle was a master who captured many of the world's horrors and made me laugh too with his dark and dirty cartoon humour.
So much will be said in the following days about his talent so how do I pay tribute to him?
Let me tell you about his spectacular choice of restaurant.
After reading his recommendation of Les Chenes Vertes near his home in the South of France my wife and I arranged to stop there during a tour of Provence.
We've been lucky to have eaten in some amazing restaurants around the world but nothing compares to this spectacular meal - not only is the food unique and beautiful but you dine surrounded by the works of Ronald Searle.
We both agreed it was the best meal we've ever had - if you get the chance book well ahead for your table at Les Chenes Vertes and choose the tasting Menu - it will be the best 56 Euros you'll ever spend.

For more on Searle - see this great blog ronaldsearle.blogspot.com/

Course Two:: The egg one - L'oeuf Poche Toupinel a la creme de truffes, Asperges Vertes.
In my words: the best egg dish ever made by man - poached egg in a truffle sauce with all the trimmings.
At Les Chenes Verts restaurant, Tourtour, Provence, France.
See the rest of the meal here:
www.flickr.com/photos/greenwood100/sets/72157628705265189/

It was announced today that my favourite artist had died. Ronald Searle was a master who captured many of the world's horrors and made me laugh too with his dark and dirty cartoon humour.
So much will be said in the following days about his talent so how do I pay tribute to him?
Let me tell you about his spectacular choice of restaurant.
After reading his recommendation of Les Chenes Vertes near his home in the South of France my wife and I arranged to stop there during a tour of Provence.
We've been lucky to have eaten in some amazing restaurants around the world but nothing compares to this spectacular meal - not only is the food unique and beautiful but you dine surrounded by the works of Ronald Searle.
We both agreed it was the best meal we've ever had - if you get the chance book well ahead for your table at Les Chenes Vertes and choose the tasting Menu - it will be the best 56 Euros you'll ever spend.
For more on Searle - see this great blog ronaldsearle.blogspot.com/