Tag: Grady Atkins

REVIEW | PAYSAN, BLOC CAFE

Paysan Bloc Cafe

Right now, you’re probably thinking, ‘I’ve heard so much about Paysan at Bloc Café. I’ve been told it’s all about French influences, about flavour and unpretentious execution… but this? You’ve chosen to highlight beef with carrot and mash? Really?’ So let us confirm that yes, you’ve heard right. That’s exactly what Paysan does. But (and [...]read moreREVIEW | PAYSAN, BLOC CAFE

RICOTTA DUMPLING WITH SAGE, QUINCE AND BROWN BUTTER – GRADY ATKINS

Plat Paysan Grady Atkins

Grady Atkins | Paysan, Bloc Café Chefs notes; a very simple, seasonal dish which relies heavily on the quality of ingredients for its success.  At Bloc Café, we use this dish for ‘plat paysan’, which is our peasant style small plates offering.  This is a vegetarian dish as long as the ricotta sourced does not [...]read moreRICOTTA DUMPLING WITH SAGE, QUINCE AND BROWN BUTTER – GRADY ATKINS

ROASTED ONION WITH MUSHROOM AND RED WINE SAUCE – GRADY ATKINS

Paysan Grady Atkins

Grady Atkins | Paysan, Bloc Café

Chef Notes; this is a seasonal vegetarian dish, served as a starter at Bloc Café for our Friday night Paysan 3 or 4 course French dinners. Any mushrooms can be used-wild where available- as long as they are cooked with a good amount of caramelisation.  The onions are also completely reliant on being cooked till very soft with a slightly burnt exterior.

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GRADY ATKINS – PAYSAN

Chef Grady Atkins

Business Name | Paysan Hello and thank you for being our Behind The Pass guinea pig!  Paysan and Plat Paysan have been running for six months or so now, but we know your life in food has already taken you far and wide. So tell us: what was your first experience of cooking? My earliest [...]read moreGRADY ATKINS – PAYSAN