THE RESTAU­RA­TEURS Chris­tian Bauer, ex­ec­u­tive chef and mad dreamer; and Ed­die Chew, wannabe ten­nis star and as­pir­ing pi­anist

Harper’s Bazaar (Malaysia) - - Life -

The per­fect party: EC: From Etxe­barri in San Se­bas­tian to Le Pré Cate­lan in Paris, from Rafa’s in Roses to La Brace on the Amalfi coast, the most mem­o­rable have been lunches at friend’s homes, our own, or our restau­rants. Din­ner à la se­cret is­land get­away: CB: Sar­dines, an­chovies, and all sorts of fish, lob­ster, and pork sausages on the grill, lots of great sal­ads, ce­viches, her­ring, smoked fish, ba­calao, buck­ets of hol­landaise sauce, spicy chimichurri, av­o­cado salsa, just a mad mix of all sorts of things and def­i­nitely chur­ros for dessert. EC: Seafood off the boat sim­ply cooked à la plan­cha – clams, clams, and more clams, chipirones, gam­bas, tur­bot, monk­fish, and rock fish all washed down with some won­der­ful Mon­tra­chet. The playlist: CB: Live mu­sic, please! Give me a proper marimba band (not mariachi!) play­ing an eclec­tic mix. Or bet­ter still Di­nah Wash­ing­ton, Nina Si­mone, and Ce­saria Evora tak­ing turns. EC: Baroque mu­sic – mu­sic of the gods. None com­pares to Vi­valdi, Han­del, Bach, Corelli, Rameau, Couperin … CB: Cof­fee, truf­fles, and mac­a­roons from Lindt on Collins Street in Mel­bourne. Ladurée, eat your heart out; these are the best I have ever tasted. And apolo­gies to Pierre Hermé, too. Per­fect pre-din­ner cock­tail: CB: Lime Daiquiris. But they need to be per­fectly bal­anced. Worst faux pas: EC: I never make mis­takes! CB: Shag­ging some­one’s part­ner in the bushes. It is sim­ply not done. The well­man­nered guest makes an assig­na­tion and com­pletes the deed af­ter leav­ing the party! Rémy Martin XO Ex­cel­lence

Chris­tian Bauer and Ed­die Chew

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