ARTS & WEEKEND
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THE SLOW LANE
The real meaning of lunch
We share not just bread and wine but also our feelings, put into words, writes Harry Eyres
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Fast food, Japanese style
Ekiben, translated as ‘station lunchbox’, combines two of the most pleasurable things to do in Japan – train travel and eating
Restaurant review: Jules Verne, Paris
A table at this restaurant on the second floor of the Eiffel Tower will get you jaw-dropping views, fitfully good food and complicitous service
On the house
To discover more about the process of purchasing inexpensive wine, Nicholas Lander sits down with Hamish Anderson, the buyer for Tate’s restaurants
Duck decisions that boil down to peas
Nothing could better illustrate the differences between the French and the Anglo-Saxon cooking than duck with peas, but Rowley Leigh cannot decide which he prefers
Wine magic and other mysteries
Jancis Robinson on a rare two days of discussion between some of the world’s most respected winemakers and wine writers
The taste of a Syrian summer
Anissa Helou traces her love for this richest of Middle Eastern cuisines to her meals as a child during the summers spent with her aunt
Relaxed, laid-back, glamorous
Saturday evenings attract a different crowd than other nights of the week, giving restaurants a distinct vibe and fresh challenges, says Nicholas Lander
Latium, London
This well-run Italian restaurant’s approach is to take one ingredient, ravioli, and adapt it to whichever course the customer would like to eat, writes Nicholas Lander
A meal to toast the class of 1982
The year 1982 is of huge significance in the world of wine – it was the vintage that marked the beginning of the modern era in Bordeaux, writes Jancis Robinson
The spear delight of asparagus
It is difficult to come up with a better ice-breaking or fun sort of dinner-party dish than one including the vegetable, regardless of how it is treated, writes Rowley Leigh
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