Friday, May 7, 2010

What we need ( from Financial Times How to spent it )

This is what we need at tracks here in the US and enforcement of Dress Codes bring some pride back to our sport

and they're off (for lunch)
It's the ultimate galloping gourmet experience - renowned father-and-son
chefs Michel and Alain Roux are taking their fine cuisine to Royal Ascot.
Ithet'fsirst day of the new season at Ascot racing and their shooting. I think Ascot is one of the
tomorrow, and regular visitors to the Royal most beautiful racecourses in the world and I love the
heath are already salivating at the thought of the horses and the atmosphere with the good old-fashioned
excitements to come at the Royal Meeting, which bookies. A lot of racegoers come to us for dinner in the
begins on June IS. The five-day extravaganza evening, including the jockeyswho come early, and they
unquestionably stages the finest flat racing in the have the same table every year. It's like a party."
world. But thoroughbred punters need something Michel is a particular admirer of the skill and
special to sustain them during the battle with the athleticism of the jockeys and sees their position,
bookmakers and this summer Ascot is offering them a entrusted with fabulously expensive raw materials and
unique opportunity to savour top-class sport alongside expected to deliver, as analogous to that of a chef. "You
exceptional food - and I don't mean a car-park picnic. can give the best equipment to the people in the kitchen
The distinguished chefs Michel Roux,who founded or on the racecourse but only the very best chefs or
The Waterside Inn at Bray in 1972, and jockeyswill provide you with a winner
his son Alain, who presides over the The Battenberg every time;' he observes. He is adamant
Thameside kitchen, are taking over elk Id that in order to serve a good lunch on a
Ascot's panoramic restaurant for the C e WOU racetrack, "Youhave to understand that
week. It's a wonderful setting atop the probably go the primary objective is to race and,
Grandstand with its own balcony and down well in therefore, everything has to be done
roof terrace, which has an unparalleled with speed and it has to be light food
view of the course and of Windsor the Royal Box. that shows off our skill but is quick
Great Park beyond. The father-and-son and fresh and full of flavour."And
team, one ofwhom will be cooking what mouthwatering flavours are
each day, are offering a special Waterside Inn at Royal promised - including a tomato gazpacho garnished
Ascot package that includes a Royal Enclosure guest with basil-flavoured mozzarella cannelloni, a soft
badge, champagne and canapes on arrival, a five-course poached egg served on an artichoke bottom with
lunch with wine and liqueurs, and a complimentary bar, smoked salmon and celery, The Waterside Inn's
with more champagne, throughout the day. signature dish of saute of lamb and roasted best end of
Prices start at £734 per person but the kind of lamb with a saffron-flavoured celeriac and, for dessert,
mouthwatering fare that will be on the menu is a far cry its famous pistachio-flavoured creme brulee. There will
from the overcooked school-dinner roast, preceded by a also be a classic Battenberg cake at teatime, which
prawn cocktail, that once held sway on British would probably go down well in the Royal Box.
racetracks. Michel Roux sees a natural overlap between It's a little early to be tipping RoyalAscot winners,
his business and Ascot and he is almost as serious about since the line-ups for the big races have yet to be
the racing as he is about the food, having enjoyed many decided, but I'm hopeful that Aidan O'Brien's classy
good days there as a member of the hugely popular filly You'llBe Mine will improve for her first run
RoyalAscot Racing Club. "Alot of the members are this season and finish in the frame in the Oaks at
friends and clients of mine and, like me, they love their Epsom on June 4, at 14-1with Ladbrokes. JAMIE REID

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