Skip to main content


Showing posts from June, 2009


The authentic Parisian dance troupe found time to visit Simply Fosh Restaurant during a recent visit to Spain.

For the very first time in Spain, the ballet dancers of MOULIN ROUGE PARIS presented the Premiere show in Mallorca to celebrate the 120th anniversary of the Moulin Rouge in Paris and enjoyed a special lunch menu prepared by Chef Marc Fosh as well as picking up a few cooking tips in his kitchen.

Thanks to Klaus siepmann for the photos.


Recently I was travelling on a plane back to Mallorca from Moscow, just flicking through a Russian Magazine when I came across a recipe of one of my signature dishes. The Sea Bass with anchovy, parsley & liquorice was printed exactly as I had written it some four years ago, embarrassingly still with the same grammatical errors, for a website called Global chefs. The only difference was the picture of the smiley chef next to the recipe was not of me, but a French Chef from a famous Moscow hotel claiming the dish to be his own. I found it mildly amusing at first, but slowly it niggled at me and bothered me enough to email the chef to ask if there had been some sort of mistake. He denied using my recipe at first, until I pointed out the very same grammatical mistakes and the identical content on global chefs. He then confessed and stated that he is a big admirer and I should be proud of the fact that he liked the recipe so much in a, copying is the best form of flattery, kind of way…

The Dress Code

Remember when a salad consisted only of some limp lettuce, tasteless tomatoes, soggy pickled beetroot and a few slices of cucumber?

Thankfully times have changed and I was pleasantly surprised walking around my local supermarket the other day at the many different varieties of lettuce and salad leaves available. You don’t even have to go through the hassle of cleaning your lettuce as you can buy ready mixed salad leaves, full of different flavours, textures and colours all cleaned and ready to eat. All you need to do is drizzle the leaves with a little dressing at the last minute and tuck in.

So what is the correct dress code when talking salads?
Vinaigrettes, tossed with salad leaves, drizzled over poached fish, pooled around a nest of steamed vegetables, or adding just a touch of gloss to plateful of boiled potatoes, help to jazz up the most elementary of foods. They are the simple yet sublime components of countless appetizers, salads, main courses, and even some desserts.

At first g…