Jan & John Maggs
Antiques and Art
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And This Is What They Ate
Some of our best meals from our recent travels
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Although many of our favorite restaurants in England, Bruges, and Amsterdam have either vanished or have reduced their offerings, preparing and consuming food of high quality is still a high priority. English chefs have done much to raise the quality of restaurant cuisine, and the landscape is dotted with pubs serving delicious meals, prepared with local ingredients and seasoned with a mixture of tradition and innovation. And of Bruges and Amsterdam, what's to say?
During our four-week stay, our evening meal was the focus of our culinary life. We'd like to share a few images of some of the highest spots, beginning in the southeast of England.
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Half confit chicken with chorizo and butterbean stew
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Duck liver pate with Guiness bread and blood orange
Lamb shoulder & feta croquettes, Harissa mayo, whipped feta, black treacle, rosemary pickled onions
Crispy pork belly & braised pig cheek. Potato
and black pudding terrine, caramelized cauliflower, Romanesco
Dark chocolate and salted caramel tart,
honeycomb, salted caramel ice cream
The
Carpenter’s Arms
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Black pudding fritters, served with a red onion confit
Slow-roasted lamb shank, served with creamy mashed potatoes, and a rosemary and mint jus
Sunday lunch style vegetables, family style
Cheesecake with the slightest hint of chocolate
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Marrow bones with toasted white bread
Sweetbreads and potatoes
Rack of lamb
Roasted vegetables
Brasserie Raymond
An amuse bouche of thinly sliced rare beef, served with a thick slice of exceptional brown, seeded bread
A selection of charcuterie, consisting of thinly sliced coppa and
mortadella, and thicker slices of Salsiccia
Scallops from Dieppe, with chicory, kohlrabi, and orange
Two large asparagus spears, with Lebanese muhamarra sauce, fresh cheese, and green herbs
Veal ribeye, Morels, broad beans, and mashed
potatoes
Locàle,
Bruges
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An open-faced sandwich made of steak tartare, truffled mayonnaise, and thinly sliced foie gras
Metzo, Haarlem
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Duck with blackberry beets compote and roasted shallot
Fried sea bass with chervil garlic oil and potato
Candied chicken leg with red cabbage salad and apricot sauce
A delicious dessert that defies description
D’Vijff Vlieghen
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