Yum

Long week, so we went to one of our local favorites
La Be'casse
Chef Guillaume Hazaek Massieux cooks "country french", sometimes with a Caribbean twist

On last night's special's list for appetizers was this Foie Gras  - Creme Brule'e ... decadent

Photo is with a couple bites taken.

It's time - Asparagus

Mark Bittman’s Asparagus Recipe Flow-Chart - NYTimes.com: "It takes effort to maintain a sense of seasonality with asparagus, given that it has become a year-round product. But right now even the stuff in supermarkets may come from a local source — so that the stalks snap rather than bend when you apply pressure and the aroma and flavor are fresh rather than simply strong."

I will admit to using asparagus year round, but now is the time for fresh and local product.

Asparagus Festival next week in Empire (MI), and we're moving fresh local product from Cherry Capital Foods

Mark catalogs many ways to prepare it.

The Tates

Last day of our visit, we took in "The Tate's"
Tate Britain in the morning, the the river ferry to the Tate Modern with lunch at the Modern's Restaurant

Very nice for this sort of venue
We had to sample the pork belly

slow roasted, with pea shoots and a black pepper honey vinaigrette

the girls both chose the potato-leek and wild garlic soup

For the main, and because we had not had a chance to try yet - Fish & Chips

All washed down with a nice ale - London Pride - quite fitting

Next day we were up and out early, catching our plane home

Breakies

Brief post from London
Breakfast : Italian Prosciutto Crudo, bit of mild cheese Organic "Wholemeal Seeded Bloomer" (toast) and Orange Juice ...

Sunday Roast

We survived the wedding and were off to Sunday "Roast" a british tradition at the local pub.

The Havelock

Opened in 1996 the Havelock Tavern is one of London's original gastro pubs. Unlike many others that have come and gone since, we have changed very little over that time. Rather than become a restaurant in an old pub building, we focus on being a pub that serves really good food. The atmosphere is lively and informal so that anyone can eat, drink and feel at home. We don't take bookings and orders are placed at the bar. We are not trying to be sophisticated, but aim to provide you with a good, relaxing time. Menu changes daily, but I suspect that they always have a roast beef ... I started with smoked salmon on some beets - nice and the Roast good dollop of horseradish ... of course all chased with a couple pints - sorry, no notes taken on the ale