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Posted by David Eley on 08-12-2008
Peter Gordon is the famous New Zealand chef known as the godfather of fusion cooking: from the Pacific Rim to Romney Marsh, he is credited with inspiring more cross-over culinary creations than Kiri Takanawa has warbled arias, and by putting the word chef before celebrity, his benign gastronomic Haka has displaced the tired twin-set bluster of antipodean TV cooks. He really knows about food, its origins and how flavours work together. Peter is coming to Auberge Basque to see his good friends chef Yoshiaki Takazawa and wife Akiko before enjoying a dinner on Saturday evening.
Peter has known Akiko for over ten years, when as a young woman she worked at London's Sugar Club. Being head chef at this noted restaurant provided Peter Gordon with a platform for international recognition and since those early days he has become a familiar ambassador for fine New Zealand produce, but most significantly, an evangelist for fusion cookery. As a prolific author and contributor to numerous publications Peter travels far and wide - he also shares ownership with Michael McGrath of two wonderful restaurants; The Providores and Tapa Room in London's Marylebone High Street.
Throughout the weekend Auberge Basque has been a hive of activity, though the kitchens remain an oasis of calm. No expletives or angry gestures and barely a bead of perspiration. There is something entirely Zen like about Auberge. These brief pictorial entries preview the new gastronomic journal of Cédric Béchade coming soon to A Good Nose.Com. To receive further details of this and other original content, do subscribe to our e-Newsletter Picture Post .
Posted by David Eley on 04-12-2008
Yoshi Takazawa the exciting and enigmatic Japanese chef has arrived at Auberge Basque in south west France and he is already creating a stir.
Together with ever smiling wife Akiko, Yoshi will spend four days working alongside dynamic French chef and hotelier Cédric Béchade in the ultra modern kitchens of his stylish boutique hotel. This unique opportunity will feature in a new online culinary journal of Auberge Basque starting soon. To receive details of this and other gastronomic stories subscribe to our e-Newsletter 'Picture Post'