All posts tagged: france

What Top Chefs Cook for Their Dogs

Chefs want us to enjoy their food and are picky about what they serve. An intimate knowledge of ingredients, produce and provenance means they’re more likely to scrutinize what they feed their pup.

So what do they prepare for their four-legged diners? We asked them.

Andrew J. Scott |

Dave, seven, is a cross between a rough-coated Terrier and a Shih Tzu and is owned by Andrew Scott.
Source: Andrew Scott

Dave, seven, is a cross between a rough-coated Terrier and a Shih Tzu. He has a discriminating palate. “We try to do special stuff for him,” says chef Scott. “For his birthday, we did a trio of fish: salmon, cod and tuna, baked in the oven in tinfoil parcels. He prefers fish to meat, especially oily fish. We also made him a birthday cake with special doggy ingredients. He also enjoys turkey mince with a little cheese sprinkled on top, or scrambled egg and rice when he is poorly. He is so fussy, he can spot anything cheap.”

Monica Galetti |

Monica Galetti with her dogs Fynn and Cole.
Source: Monica Galetti

Monica Galetti, best known as a judge on MasterChef: The Professionals, owns two dogs: Fynn, a three-year-old brindle Boxer; and Cole, a French Bulldog pup. Both enjoy a sweet treat.

“I freeze them bananas and they love it,” she says. “Sometimes I poach chicken breast to give them a change from dog food. They can smell it and sit there waiting for it. If I am making myself a hard-boiled egg, the boys have one each. They also love apples if I am having some for breakfast.”

Mark Birchall |

Chef Birchall owns a 20-month-old chocolate Labrador called Reggie who enjoys an unusual treat.

“I feed Reggie regular dog food for most meals, but he gets a deer antler to chew on as a special treat,” Birchall says. “It relieves the boredom and the antlers are a great source of calcium and phosphorus. He likes roast chicken or roast beef, too. He loves it. He will eat anything we eat: potatoes, roast carrots, braised cabbage, broccoli.”

Richard Turner |

Richard Turner with his dog Buster.
Photographer: Paul Winch-Furness

Richard Turner’s four-year-old is a Pitbull crossed with a Rottweiler who goes by the name of Buster. He’s pretty easy-going but he does have a favorite treat.

“He really likes kefir fermented milk,” says chef and butcher Turner. “I make it for him. You take kefir grains, cover with milk and leave at room temperature for a couple of days. He likes it just as it is, but he is the least fussy dog in the world. We also give him fancy dog food called John Burns. We were advised to get it by a police dog handler. He also likes bone marrow, because I am a butcher.”

Paul Ainsworth |

Chef Ainsworth has one rule for the diet of his four-year-old Border Terrier, Flossie: She doesn’t get conventional dog food.

“We changed her diet about two years ago and usually give her lots of raw meat and vegetables,” he says. “As a treat, her absolute favorite is non-spicy chorizo cut up really small with scrambled eggs. She loves it. She’ll also eat what we are eating: Chicken, rabbit, duck. She’s not massive on lamb so we stay away from red meat. Also, loads of broccoli, carrots mixed really finely. She also likes Sea Jerky dried fish skins, the smellier the better.”

Angela Hartnett |

Otis is a three-year-old beagle owned by Angela Hartnett.
Photographer: Photographer: Richard Vines/Bloomberg

Otis, Angela Hartnett’s three-year-old Beagle, has an eating disorder: He compulsively hides his food.

“If we give him a bone or some other treat, he’ll either hide it around the house or bury it in a hole in the garden,” she says. “Dogs are like humans. They are what they eat. Otis was behaving badly and we took him to a trainer who said that feeding him dried food was like giving him crack cocaine. So we switched to Luna & Me, which are frozen patties of raw meat. But he doesn’t always behave, still. I served a steamed treacle pudding the other day, which he sniffed, knocked it off the table and consumed in a minute, the whole lot.”

Henry Harris |

Percy, a six-month-old Cocker Spaniel, has a sophisticated palate.

“He is rather partial to roast chicken or lovely pink-and-white fish sticks,” chef Harris says. “In the main, we buy a kibble that we moisten with warm water or occasionally a light stock. He definitely prefers stock. He is fine with chicken or beef or fish. He’s also partial to buttered asparagus. We were eating it the other day and he jumped up and yanked it off someone’s plate. He won’t be getting that again soon.”

Eric Chavot |

The French chef’s Cocker Spaniel Solo gets poached chicken every day, with no seasoning or sauce. “He absolutely loves it,” Chavot says. “Being the dog of a chef, it is very difficult for him because we cook wonderful things for us, and he knows. You can see his little nose analyzing everything. And he doesn’t want to be on the ground. He wants to be up on a chair, seeing everything that you do.”

Daniel Clifford |

The two-Michelin star British chef knows all about feeding dogs. “In France, it was my job to cook for a chef’s Labrador,” Clifford says. “He’d eat a fillet of beef that had to be sauteed. It was glazed in veal stock and you had to add potatoes and carrots.” Clifford’s own Bulldogs, Clifford and Winstone, enjoy nothing more than a Sunday roast but he won’t let them have cauliflower or broccoli because they aggravate their flatulence. They are also partial to a bowl of boiled rice, roasted marrow bones and anything from the restaurant.

Albert Roux |

Albert Roux and his dog, Canelou.
Photographer: Alice Cottle/Bloomberg

Canelou, a four-year-old-Labrador, loves beef Wellington. At least, I hope she does. When I invited her owner, chef Albert Roux, to Bob Bob Ricard restaurant for lunch recently, he took a large part of our £89 ($120) dish home for her. “Every time I have a lunch like today’s, I always leave a little bit for her,” he says. “When I go back, I say, ‘What have I got for you, darling?’ I love my dog. I call her my mistress, because when my wife is away, she jumps onto the bed, puts her head on the pillow and sleeps all night.”

Theo Randall |

The British chef’s Labrador twins, Maude and Evie, aged five, will eat anything, from chili to raw garlic. “Whenever I am cooking, they lie on the floor for any scrap,” Randall says. But their regular diet is Basil’s Dog Food, a raw mash up of meat, vegetables and ground bones, all from British farms.

    Read more: http://www.bloomberg.com/

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    Steve Bannon tells French far-right ‘history is on our side’

    Former Trump adviser addresses Front National as Marine Le Pen attempts to relaunch her party

    Donald Trumps former adviser Steve Bannon has told Frances far-right Front National that, history is on our side and will bring us victory in an address to the partys conference.

    Announced as a surprise speaker at the event, Bannon said: You are part of a movement that is bigger than that in Italy, bigger than in Poland, bigger than in Hungary.

    As Bannon entered the hall to cheers and applause, the US flag was unfurled above the stage.

    Although no longer a White House staffer, Bannon, who has been doing a tour of European cities including Zurich, Milan and Rome, praised his former boss.

    Our dear President Trump said: Weve had enough of globalists, he told FN members.

    Todays politics cannot be summed up by the left-right divide. During the 2008 financial crisis, the governments and banks looked after themselves above all, they saved themselves and not the people.

    Bannon said Trump had three main concerns: stopping massive immigration; persuading manufacturers who had left for China to return to the US; and pulling the US out of the quagmire conflicts in Iraq and Afghanistan.

    You recall the evening of the American election, the traditional medias were shocked. They could never have believed that the Americans had finally voted in their own interests.

    You fight for your country and they call you racist. But the days when those kind of insults work is over. The establishment media are the dogs of the system. Every day, we become stronger and they become weaker. Let them call you racists, xenophobes or whatever else, wear these like a medal.

    Bannon ended his discourse with: God bless America and vive la France.

    At the two-day conference in the northern city of Lille, FN president Marine Le Pens is attempting to re-found her rightwing party, announcing a change of name to be revealed on Sunday and validated by a members vote to show the FN has come of age, shaken off its controversial past and is ready to govern.

    Le Pen is also trying to reassert her personal and political authority after a drop in popularity following her crushing defeat by Emmanuel Macron in last years presidential election. Many in the party blame Le Pen for her chaotic and bizarre performance in a pre-final vote debate with Macron.

    Le Pen is under investigation on claims she misused European Union staff for FN business, and facing defiance from her estranged father, Jean-Marie Le Pen, who founded the FN in the 1970s, but who has since been thrown out of the party for xenophobic and racist comments. He was stripped of his honorary president role in a change of rules at Saturdays congress.

    Marine Le Pen also faces a possible future challenge from her niece, Marion Marechal Le Pen, who announced she was temporarily withdrawing from politics after the 2017 presidential election but is seen to be waiting in the wings.

    Critics suggested inviting Bannon was hardly a sign of political maturity.

    Jean-Marie Le Pen said: Its the big bosss surprise. I think Bannons OK but its not exactly the definition of de-demonising [the party] and its a bit of a paradox given that Steve Bannon was supposed to be Trumps most radical adviser, he said. But who knows. She [Marine] may end up coming round to my way of thinking.

    Marine Le Pen said Bannon was interesting to listen to for those who are fighting against anything goes in their country.

    FN spokesman Sbastien Chenu said Bannon symbolised voters rejection of the establishment.

    He has also been the architect of a victory, that of Donald Trump, on whom nobody would have bet, particularly European media and politicians. So he can explain how victory is possible and how to bring it about. I find its always interesting to hear from someone who has won an election.

    Read more: http://www.theguardian.com/us

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    Paul Bocuse, French Chef Who Became Cultural Star, Dies at 91

    Paul Bocuse, who became one of the 20th century’s most influential chefs by building on the traditions of French haute cuisine with a distinctive style that emphasized simplicity and freshness, has died. He was 91.

    He died Saturday at Collonges-au-Mont-d’or, the Associated Press said, citing a statement from French President Emmanuel Macron. Bocuse had Parkinson’s disease.

    In lending his name and advice to restaurants around the world, Bocuse fashioned a template followed by chefs such as Alain Ducasse, Joel Robuchon and Gordon Ramsay.
     
    Bocuse “started things for this modern era of the chef as cultural star,” Michael Ruhlman wrote in “The Reach of a Chef,” his 2006 book. “Bocuse was really the first to play to the media and begin to elevate the chef’s standing toward what it is today.’

    Yet he never lost touch with his roots, retaining three Michelin stars for more than four decades at his flagship establishment near his birthplace outside Lyon, France. Still on the menu is his most famous dish, Black Truffle Soup V.G.E.

    He opened a chain of eateries, Les Brasseries Bocuse, across France. Not content with being a star at home, he traveled the world, lending his name to restaurants from Florida to Hong Kong, and acting as an ambassador for French cooking. He set up a scholarship with the Culinary Institute of America and founded the Bocuse d’Or World Cuisine Contest as well as an institute for culinary arts. He was also the author of several cookbooks, including La Cuisine du Marche, in 1980.

    Bocuse said that he hadn’t revolutionized French cooking, only simplified it after a period marked by “the heavy meals and the rich sauces of the Escoffier school,” according to a 1972 article in the New York Times.

    “First-rate raw materials are the very foundation of good cooking,” he said. “Give the greatest cook in the world second-rate materials and the best he can produce from them is second-rate food.”

    Bocuse was born into a family of restaurateurs on Feb. 11, 1926, at Collonges-au-Mont-d’Or, in eastern France, where the main food market is named after him. It was there that he shopped for produce from local characters such as the cheese maker Mere Richard and the pork butchers Colette Sibilia and Gast. His ancestors had been known for their cooking as far back as in 1765.

    He went to work in 1942 in a restaurant in Lyon. In 1944, he enlisted in the First French Division and, in World War II combat, was shot in Alsace, where he received transfusions in an American field hospital. In later decades, especially as he became popular in the U.S., he enjoyed pointing out that he had American blood in him.

    In 1948, he began work under chef Fernand Point, whose reliance on the freshest products available each day shaped Bocuse’s views.
     
    In 1959, Bocuse saved the family restaurant from ruin and made L’Auberge du Pont de Collonges Restaurant Paul Bocuse a dining destination. It is there that you can still order Soupe aux Truffes Noires V.G.E., which Bocuse created in 1975 for then-President Valery Giscard d’Estaing at an Elysee Palace banquet.
     
    In 1966, a year after winning his third Michelin star, Bocuse succeeded in buying back his great-grandparents’ old restaurant and placing it under the family wing. He named it the Abbaye de Collonges.
     
    Bocuse was named a knight in the French Legion of Honor in 1975, and a commander in 2004.
     
    He was married for more than 60 years to Raymonde, but unashamedly kept two long-term mistresses and enjoyed other liaisons, according to an interview in the Daily Telegraph.
     
    “It would not be everyone’s idea of married life, but everyone gets on,” the newspaper quoted him as saying in 2005. “They are all happy, with me and with each other, and if I add up the time we have spent together as couples, it comes to 145 years.”
     
    “These days I feel best surrounded by nature, beside my lake, with my dogs and friends,” Bocuse said in the interview at Collonges. “I regret nothing, save perhaps the pain I may have given the women of my life. I hope they will forgive me.”

      Read more: http://www.bloomberg.com/

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      People are super psyched over Ikea’s new pet furniture collection

      Scritch
      Image: ikea/screenshot

      Even dogs and cats need to relax in style.

      Ikea has just dropped a new collection designed exclusively for pets.

      The new Lurvig collection, which means “hairy” in Swedish, made its pilot launch in five countries — Japan, France, Canada, U.S and Portugal (Algarve) at the start of October, an Ikea spokesperson told Mashable.

      From a plush dog bed to a fancy scratching mat, Ikea’s pretty much got you covered.

      Image: ikea japan/instagram

      Image: IKEA JAPAN/INSTAGRAM

      Here’s the catalogue, even if you aren’t in a country that has the goods yet yet.

      People are really, really psyched.

      And those that did manage to get their hands on the new collection naturally had to flaunt it on social media.

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      According to the Swedish furniture giant, the new collection was created by “pet loving designers with support from trained veterinarians.”

      The collection is also pretty affordable, as is usually the case with the Swedish retailer, with the collection’s priciest item, its padded cat house, coming in at $54.

      Though really, we know we’re going to end up buying it all anyway.

      Brb, shopping on Ikea now.

      Read more: http://mashable.com/

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