Shop My bag (0)
TwitterFacebookInstagramPinterestLinkedInGuardian

Pairings | Fiona Sims

Cell, Berlin

Cell, Berlin

Posted on March 30 2019 at 10:47

The entrance to Cell looks like something from The Man from U.N.C.L.E, which is funny really as Berlin’s latest hot restaurant opening was conceived by a Russian chef, Evgeny Vikentev. The inspiration, we find out moments later, is not the Cold War, but the Bauhaus.

Tags: Fiona Sims chefs Berlin Cell restaurants
Read more …

Latest post

Asparagus, hot-smoked trout and pea shoot tart Asparagus, hot-smoked trout and pea shoot tart

Most popular

9 great wine pairings for duck (updated)9 great wine pairings for duck (updated)

Instagram

More cooking from @noorishbynoor’s Lugma this weekend, my current favourite cookbook. This roasted broccoli salad with lime and chilli dressing and Bombay mix was sensationally good. Best ever way of eating broccoli. . . . #lugma #broccoli #salad #bombaymixThe scrambled eggs with purslane and paprika from @edentravels beautiful new book #greenmountains (see how the cover shines!) I actually used rocket as Caroline recommends cos it’s hard to track down purslane but it was delicious. And 3 veg in a plate of scrambled egg (it also included onion and green pepper) makes it virtuously healthy too. . . . #eggs #brunch #vegetarian #healthyBookending my first meal on the opening day of the new @josephinebouchon Marylebone with fellow fan @thaneeprince with a fabulously wobbly Camembert soufflé and oeufs à la neige. Pork belly with charcutière sauce and pommes purée with an indecent amount of butter in between. The kind of food you just can’t make at home. Or maybe could but wouldn’t. Felicitations @claudebosi1 . . . #josephinebouchon #frenchfood #souffle #camembert #oeufsalaneige #porkbellyFollowing a well-established tradition of cooking with my mate @fionasims when I go to stay with her on the IOW. This time from @noorishbynoor’s spectacular new book Lugma. We made the charred courgettes with saffron, kefir and sticky onions, bottom of the pot chicken and rice and sunrise clementines with hibiscus and orange oil. Quite a lot of work - more project cooking than quick’n’easy which it’s why it’s great to cook with someone else - but the flavours were incredible. If you’re a paid subscriber to Eat This, Drink That it’s my giveaway this month (see link in biog) . . . #lugma #noormurad #cookingwithfriends Follow on Instagram

My latest book

How to Drink without DrinkingHow to Drink without Drinking

News and views

Fine Wine and Fast FoodFine Wine and Fast Food

Check out my Substack newsletter Eat This, Drink That!

About FionaAbout FionaAbout Matching Food & WineAbout Matching Food & WineWork with meWork with me
Loading