Word: rustications
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...Ducasse protégé Hélène Darroze, whose two-Michelin-star restaurant on Paris' Left Bank has a formidable following. Darroze has taken up the pivotal role of executive chef of the reborn Connaught, www.the-connaught.co.uk, coming up with a menu that offers elegant reworkings of rustic dishes from the Landes region of her upbringing. Don't miss her caviar in black jelly and oyster tartare with a velouté of haricot beans...
...been collecting all manner of scrap at flea markets, auctions and junkyards, and transforming that ordinary stuff into illuminated art. "I favor old tools, farm equipment and industrial parts," he says. Here, a salvaged crate is combined with unearthed Moxie soda bottles to make a light that throws a rustic glow ($3,600-$250,000). www.bahdeebahdu.com
...farmers use a stick to poke holes in the ground into which seeds are dropped, before scraping the dirt back into place with their foot. Then it's time to pray for rain and hope God delivers consistently through the germination period. It's hard to imagine Nicaragua's rustic peasants being called on to save the day as the global food crisis has doubled average food prices in Latin America over the past year. But riding the campesinos to the rescue is exactly what President Daniel Ortega aims to do in his bid to assume a regional leadership role...
Dangereux didn't explicitly say he was finding the whole high-class restaurant thing pretentious. But what he did was to take over a small replica barn in a rustic-style shopping center in one of Cape Town's more distant suburbs, floor it with linoleum and call it the Food Barn. The result may be the best value fine dining on the continent, if not anywhere. Imagine half a dozen sensational oysters for $5. The perfect Japanese-style tuna tartare for $8. A bouillabaisse terrine set on mussels and a creamy saffron sauce for $10. Dangereux even persuaded...
Back to my kitchen caper. As I explained to my wife that I had concocted a free-form rustic tart (read, one very messed-up tarte tatin), one of my new Facebook friends, Alex, who lives in France, seeing my Facebook baking status, sent me a message informing me that the cookbook How to Cook Everything by Mark Bittman had the best tarte tatin recipe around, and that I could find it on page 700. In a sense, Alex's message summed up my vision for the future of search: I don't just want the information faster, I want...