Word: michelins
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...tranche of wild sea bass with green-pea-and-rocket emulsion and mousserons des prés mushrooms sounds more like a three-star Michelin meal than a cookery-class assignment. But it's exactly the kind of fastidiously prepared yet surprisingly uncomplicated dish that features on the haute cuisine course at celebrity chef Alain Ducasse's new l'Ecole de Cuisine in Paris...
...courses - either half- or full-day, with a maximum of 12 per class - are for aspiring Michelin chefs. The school caters for two different levels: experienced and beginner, and offers subjects from "traditional cuisine" to "pastry-making." Neither is Ducasse particularly concerned about luring customers through the door in these cash-strapped times. "People need a hobby, and cooking is a way to forget your worries," he says. "It's about the joy of giving yourself and others pleasure...
...lovely fresh salad or soup on the hop - they make everything in-house. Then I'd head to the Manchester Art Gallery, tel: (44-161) 235 8888, as there's always something exciting going on. For dinner, it would have to be Michael Caines - the Michelin-starred chef, not the actor - at the ABode Hotel, tel: (44-161) 200 5678. I'd round off the day at the Radisson Edwardian's Opus One bar, tel: (44-161) 835 8904, and if I'm too tipsy to go home after that, I'd check into the Shirley Bassey Suite...
...Atelier 11. After shopping, I'll reward myself with a good French Bordeaux at a new wine bar in Ixelles, Le Petit Canon, tel: (32-2) 640 3824. For a simple, traditional lunch, I'll head to Le Pigeon Noir, tel: (32-2) 375 2374, a soulful Michelin-starred restaurant located at the corner of the Rue de la Chenaie and Rue Geleytsbeek. I like spending time at L'Archiduc, tel: (32-2) 512 0652, a legendary Art Deco-style bar known for its artists, cocktails and live jazz. La Paix...
Launching initially in London and Hong Kong, Sarment - the name refers to a grapevine's stem - is the brainchild of retired businessman Bertrand Faure Beaulieu and sommelier Philippe Messy. The idea is simple: poach a crack team of sommeliers from Michelin-starred and other top London restaurants like Papillon, the Square and Tom Aikens, and make them available to a select invited few. Seventy-five, to be exact...