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An autumn break in the French mountain town of Saint-Gervais-Les-Bains offers thermal treatments and glorious walking trails before the winter ski crowds descendMont Blanc is hiding behind the clouds, but the Aiguille du Midi spears the sky above a mountainside ablaze with russet, gold and tawny tones. The maples flare red; rowan trees are dusted with crimson berries.Our little group has trundled up to Mont Lachat station (altitude: 2,115 metres) on the Tramway du Mont Blanc, the century-old cog railway that climbs improbably steep slopes from the French alpine town of Saint-Gervais-les-Bains. Operational since 1909, the railway was once intended to reach the 4,809-metre summit of Mont Blanc, but war, glacial terrain and waning funds put an end to that ambition. But even from Mont Lachat, the view is a showstopper. On one side, the Bionnassay Glacier slips scenically down the slope, a buzzard soaring over the milky-green glacial lake at its base, while on the other the Chamonix valley basks in soft autumnal sunshine. Continue reading...

This fantastic tart is a minor miracle invented by a legendary chef, yet it has very few ingredients and an intriguing technique for baking it Often, the greatest dishes are made from very few ingredients and with pretty standard techniques, and this tart is one of them. It’s based on an old Frédy Girardet recipe that, despite his reputation as one of the all-time greats, calls only for a simple application of process to deliver a knockout result (which is one reason I put it in my latest book). A pastry case is spread with sugar and cream, then dotted with butter and sprinkled with cinnamon. The pastry is not blind baked, but filled and baked in a very hot oven. That sounds wrong, but it is not: a fierce heat is needed to bake the pastry under its filling and to meld the cream, sugar and butter. A pinch of flour is mixed with the sugar and, as it all boils up, that smidgen of flour holds everything together as it bubbles and reduces until it takes on the appearance of condensed milk while the pastry cooks and toasts at the edges. I still use Girardet’s quantities because, unsurprisingly, they work perfectly. Merci, chef.Henry Harris is chef/co-owner of Bouchon Racine, London EC1. His book, The Racine Effect, is published by Quadrille at £40. To order a copy for £36, go to guardianbookshop.com Continue reading...

FLX Networks appointed Alvi Abuaf and Eric Lordi to its Advisory Board as it expands its membership network, technology platform and marketplace. The two executives will collaborate with current advisers and provide perspectives intended to strengthen industry relationships. The post FLX Networks Adds Alvi Abuaf and Eric Lordi to Advisory Board appeared first on Grit Daily News.

Insights from conversations with family offices at a recent Singapore LP Summit point to a private capital market that remains hungry for innovation, while becoming far more selective about where and how it invests. Singapore became a gathering point for global private capital as family offices and institutional investors from around the world converged on […] The post What Family Offices Are Investing In Now: Four Signals From Singapore appeared first on Grit Daily News.

These highly crunchable cheesy bread balls are a great way to use up odds and endsSadly, I’m never going to be able to recreate the cheese and bread balls I made a few weeks ago, because, of the four cheeses used, I recognised only two of them: a bit of gorgonzola and a slice of precious Montgomery cheddar, bought from Da Corrado, a stall on Testaccio market. The other two lumps of cheese, both wrapped in white waxed paper and both quite dry, were, I think, a piece of grana padano and the end of the pecorino we brought back from Umbria. But I can’t be sure, because I didn’t really examine them. Even if I had, it would have been hard to guess; the description “heels of cheese” is appropriate here. What I do know, however, is that the combination of those four grated cheeses with two eggs and enough breadcrumbs to turn the mix into a soft, malleable dough made for fantastic deep-fried balls.The inspiration for using up the uncertain contents of the cheese box was pallotte cacio e ova, which translates as “little cheese and egg balls”, a typical and much-loved thing in both Molise and Abruzzo, which were, in fact, one region until 1964. Pallotte are resourceful, and were surely invented as a way of using up scraps of cheese (almost certainly local pecorino) and bread. Whatever combination of cheese you use, though, the important thing is to add enough soft white breadcrumbs – anything from 80g to 120g – to turn the mixture into a soft dough that you can then mould into balls, but not so compactly that the tenderness is lost. Like meatballs, cheese balls benefit from a rest in the fridge, so they can firm up before frying. The rest in the fridge also ensures that they are cold, which is important, because the thermal shock of the cold surface meeting the hot oil helps create a crisp shell. Continue reading...

Women hold just a fraction of new AI jobs but are overrepresented in roles with high risk of AI disruptionThere’s a common fear among people who work in Silicon Valley: snag one of the fast-growing, high-paying jobs in artificial intelligence, or get trapped in the “permanent underclass”, a phrase describing the fate of those who won’t have upward mobility in the age of AI.The phrase usually describes a future in which AI automates human jobs. But for women in tech, it’s starting to look like the present. Continue reading...

Sales at one UK retailer are up 200%, thanks in part to young people rejecting the informal look adopted by their middle-aged bossesName: Ties.Age: Originated in the early 17th century. Continue reading...

No longer messy and cumbersome, a new generation of powders blurs, sets and mattifies without the faffI can’t remember the last time I wrote about loose powder because, honestly, there’s been little point. Pressed compact powders have become so sophisticated in formulation, so finely milled in production, that most of us rely on those to keep shiny bits matte and makeup looking fresh past lunchtime. Loose powders – messy, cumbersome and barely improved in decades – seemed trapped in the past. But there have always been times when one absolutely does benefit from a proper dusting.A fine coating of loose powder locks down foundation and concealer like nothing else can – no bridal or TV makeup artist, dancer or performer would be without it. Now, seemingly all at once, a flurry of new generation powders are offering way more for your trouble. Continue reading...