BACKLIST
4 4 estivoscm s
The iollowing oiiers are open to Clyde Card holders only.
ANNIE BOSS Two tickets for the price at one for Annie Boss at the Glasgow International Jazz Festival at The Old Fruitmarket, Candlerlggs on 2 July at 10.30pm. Tickets irom Ticket Centre, 041 227 5511 and all Tlcketlink outlets.
STBATHOLYOE YOUTH ORCHESTRA & BOBBY WATSON
Two tickets ior the price oi one ior Strathclyde Youth Orchestra &
Bobby Watson at the Glasgow International Jazz Festival at The Old Fruitmarket, Candlerlggs on 4 July at 7.30pm. Tickets irom Ticket Centre,
041 227 5511 and all Ticketlink outlets.
GLASGOW TBYST FESTIVAL
50% discount on Family Weekend Ticket for the Glasgow Tryst iestlval at Strathclyde University on 5th and 6th August. Otter applies only on tickets booked direct on or beiore 15th July. For iurther lnionnatlon contact Ellen Morris on 041 552 8581 .
STEP SLIM
Your iirst Step Beebok class tree (normally £3.50) plus iree Weigh In and record card ior Step Slim at a large number oi classes throughout the city and throughout the week. For iurther inionnation
telephone 041 423 5052.
STEP AEBOBIOS
Free membership (normally £5) plus £1 oii your ilrst class ior Step Aerobics at Pollokshaws Burgh Hall on Mondays and Wednesdays at 5.30pm. For iurther lnionnatlon telephone 041 638 3579.
To take up one oi these oiiers present your Clyde Card to the venue box oiilce. All oiiers subiect to
availability. CLYDE
filling
Listen to Clyde 1 and Clyde 2 ior iurther details.
You can apply ior a Clyde Card by credit card, in person or by post irom: The Ticket Centre,
Candlerlggs,
Glasgow G1 1N0.
Tel: 041 227 5511.
Each Clyde Card costs £7.50.
l
90 The List 1—14 July I994
i
hands look like Lady Macbeth‘s after preparing all the plums and chem'es.‘ says Doheny. There does seem to be a dramatic element to the patisserie. with Espouy arriving at 4am to bake olive bread and Koughlof (a knobbly fruit brioche recipe handed down by his Alsace-born mother).
Freshness is paramount »- lispouy‘s personal horror is of day-old eelairs. When the place becomes better-known (it opened in May) there should be few leftovers. Being in the centre of town, the Auld Alliance caters for the lunch crowd. selling spinach and bacon quiches and turnovers filled with goat's cheese and sun-dried tomatoes. ‘We already have a lot of regular customers.‘ says Doheity. ‘I get quite
3 interested in people's lives. and tend to worry about them if they‘re looking a
bit down.‘ Thistle Street seems a far cry from the
Cordon Bleu School in Paris where Espouy trained. but The Auld Alliance
treats its Scottish side seriously; he
, sought the advice of an elderly
Edinburgh cake-baker before he would even consider making shortbread. Meanwhile Didier Leignao, manager
of Patisserie Parisienne in Leith. is less keen on sharing his secrets. ‘We
; wouldn't want everyone to know what ; equipment or ingredients we use,‘ he says darkly. ‘We have to be careful. . .'
That he uses only chocolate imported
from France. is about as far as Leignao
will go in releasing trade secrets. Like
the Auld Alliance. he started business
9AM e
breakiast ' O
lunch 0
afternoon tea 0
pro-show meals 0
evening meals 0
HAPPY HOUR e e o e S-Bpm
alter-showmeals
e LATE
Serving load and drink
a wide selection at international wines
beers and spirits
(any, groovy 8 funky music regular bar promotions
MONDAY - SATURDAY
9AM - LATE
cca
cafe/bar
350 Sauchiehall Street Telephone: 041 332 7864
Bertrand Espouy. one halt oi the Auld Alliance. with some oi his patisserle
in early May. based at a distinctly un- Parisian industrial estate near Leith.
Leignao is aware of a new, Scottish interest in French patisserie. a leaning away from scones and gingerbread to elegantly constructed tartlets. People are choosing these more and more as desserts to finish a meal. and he is already in demand with hotels and restaurants across Edinburgh. His gateaux and pastries can be found at. amongst other places. the Waterfront Wine Bar. Montpeliers and Di Placido‘s delicatessen. ‘The main difference about patisseries is the decoration.’ he explains. ‘That‘s what people are interested in.‘
lfJohn Knox thought eating for pleasure was a sin introduced by the French. many of us must be well beyond redemption. The Auld Alliance is at 25a Thistle Street. Edinburgh. 220 0874 and Patisserie Parisienne (trade suppliers only) is at 56 Jane Street. Edinburgh. 553 5999.
FLAVOUB OF THE FOBTNIGHT
This simple pudding is supplied by Bertrand Espouy oi The Auld Alliance in Edinburgh.
OLAFOUTI AUX OEBISES
Shortcrust pastry case
1lb stoned black cherries (approximately)
200ml whipping cream
1 wllole egg and 6 yolks
2 tsps orange ilower water Sugar to taste
Bake blind a sweet Shortcrust pastry case (ii you use supermarket ready- made, we won’t tell Bertrand). Fill it with the cherries and cover with a mixture oi the cream, egg and yolks, orange ilower water and sugar. Bake in a slow oven (gas mark 3, 150°) until almost set. Leave overnight in a cool place, but don’t put in the reirigerator.
I la Bonne Vie 49 Causewayside. 667 1110. The emphasis is firmly on fresh, local produce cooked to order at this restaurant recently opened by the chef/proprietor. Mark Dickson. Dickson
trained under Gavin Wilson at the Michelin starred Peat Inn in Fife then moved to the Hilton before striking out on his own to flex his creative. French-influenced imagination. The restaurant is intimate yet bright and airy; at lunchtime a three course
meal costs £6.50 whilst two courses are at £5.50. In the evenings a three course set meal runs at £12.50 and plans are afoot to provide a traditional. roast-based Sunday lunch. The restaurant is licensed but there is also the option to bring your own. (Jonathan Trew)
VIVA MEXICOj
fiesta urant
“sensed
LUNCH — 12—2.30pm '- EVENINGS _ 6—1 1pm (last orders 10.30pm)
10, anchor close, Cockburn Street EDINBURGH 226 5145 50, east iountalnbrldge EDINBURGH 228 4009