Comments on: Say Goodbye to Hollandaise

By: Poul Jensen

Poul Jensen — Fri, 22 Jul 2011 14:17:41 +0000

Bring on that truffle, lose the mascarpone and you have a delicious healthy open sandwich. We use black rye bread, lemon juice and black pepper with eggs, salmon and when in season, fresh aspergus. Gorgeous!

By: Keirnan

Keirnan — Thu, 21 Jul 2011 16:49:48 +0000

Truffle marscapone sounds a good alternative.

They also do an espresso mascarpone to go with some of the sweet offerings (eg Banana Bread). It is good and surprisingly subtle.
I tried making it at home. The first time it was perfect with strawberries. The second time it just went runny and the flavours weren’t that great. Shows that something so simple still needs skill.

… and a kids joke for you …
Q: What cheese can you hide a horse in?
A: Mask-a-pony

By: Gill

Gill — Tue, 19 Jul 2011 14:47:55 +0000

I had it the other day and thought it worked really well. It felt less cloying that Hollandaise. Especially as the Salmon has quite an oily feel to it, it was nice to have a changed from the butteryness of Hollandaise. Also, the earthiness of the truffle (though bear in mind it was my first experience of truffle) was great combined with the chargrilled asparagus.

Their brunches really are great. They certainly don’t stint on portion size, I nearly couldn’t finish the salmon (obviously I did though)
I’ve also tried their Bircher muesli and their porridge with poached rhubarb. The rhubarb is gorgeous – tastes like it’s been really slowly caramelised

I’ve heard good thing about the “my mexican cousin” but not tried it.

By: Chris Green

Chris Green — Tue, 19 Jul 2011 14:22:31 +0000

As someone who is not a fan of most variations of Hollandaise, I really like the sound of truffle mascarpone instead.

I can see it working very well with the fish, but what about with the eggs – would have thought it would be a bit of a texture clash?