Bombardino: Italian après ski

Towards the end of our recent skiing holiday I developed a taste for a cheeky little tipple called Bombardino. It's a rich, warming toddy like eggnog, but more potent – hence the name "Bomb". It's generally served ready mixed, heated through with steam from an espesso machine and then topped with whipped cream and a sprinkling of cocoa. As with eggnog, it's based on milk, eggs, sugar and brandy, but includes Marsala which gives it a lush zabaglione quality. I couldn't resist bringing home a bottle and it's been going down just as well back in damp dreary north London.

You can also use Advocaat or Vov and a splash more brandy, or tweak your own eggnog to give it a more Italian flavour.

A happy New Year in the Italian Alps

Over New Year we treated ourselves to a week in the Italian Alps skiing and, I must say, eating magnificently. As a novice, my skiing didn't come close to being magnificent, but the food and drink in this spectacular corner of Italy certainly were.

We flew into Milan on Sunday 29th where we were collected and driven northwest to Champoluc in the Monterosa district near the border with Switzerland. Our two and a half hour drive took us towards Turin and then inland up into the mountains, following a stretch of the Aosta river. I was on the lookout for vineyards and our route went past Carema with its steeply terraced Nebbiolo vines. From the motorway it almost looked like a slate wall the way the terraces are supported, with snowy peaks in the near distance. What a feat of human endeavour. Zig-zagging higher and higher it became clear that we were in cheese territory, noticing signposts to dairies and even a 'cheese route'. If we were going to be generating big appetites on the slopes, there'd be plenty of delicious local options to choose from.

We were staying in Champoluc, a small traditional Alpine town nestling in a long narrow valley with a gondola/cable car in the centre to whisk you up to the pistes. We had half board accommodation at the family run Hotel Petit Tournalin, our comfortably arranged family room had a mezzanine level for children. Champoluc is a town with a strong ski bias, rather than a full-on ski resort. Apparently each year when the snow melts, the area reverts to dairy farming and cheese-making. There are several bars, restaurants and hotels, a market and the shops include a number selling ski equipment. Three feet of snow had fallen on Boxing Day so it was looking like a classic winter wonderland, especially with all the Christmas decorations. Gorgeous.

Over the course of the week, learning to ski, I pushed my forty-something body well and truly out of its comfort zone, giving it the fullest workout its had in years. Even after a carb-laden lunch (see above!), by evening, we were ready for another lot of food. Most evenings began in the bar in front of the fire with a local beer or 'vin brulé' before decamping to the dining room for several calorific courses. Highlights included melt-in-the-mouth cured meats, mushroom pasta and local cheeses – especially Fontina, and great value house wines Arneis and Dolcetto. At Le Petit Tournalin the cooking was reassuringly unshowy and sensibly economical, with most dishes served family style, helping yourself from large platters.

The exception was on New Year's Eve which was a more formal banquet, with an array of dishes, accompanied by local wines. I particularly liked the soufflé like 'leek flan' with bagna cauda, gnocchi with bleu d'Aoste and taglionini with shrimps and red caviar. Cotechino sausage with lentils was another great local dish – rather cassoulet like. Apparently the more lentils you eat, the more prosperous you will be in the year to come! The main course, pork shanks with almonds was creamy and tender. For dessert was semi freddo with chocolate sauce and sprinkled with amaretti crumbs – simple, but really effective. We toasted the New Year with Alpine fizz Blanc Fripon and some super-light panettone (although barely touched by the replete revellers). The panettone reappeared later in the week in tiramisu which tasted much more interesting than the usual creamy cliché. Another idea to bear in mind for Christmas leftovers (I have two lurking in my larder).

As a treat on our final evening we selected Gaia's Sito Morsco to have with venison braised with pancetta, cloves, bay leaves and orange. This was a wonderfully seasonal foil for the intense, warming Nebbiolo – from vineyards in the Langhe region, near Barbaresco and Barolo and, consequently sensibly priced at 40 Euros. A happy New Year indeed!

(The picture of the sparkly snow was kindly provided by Jessica James.)

Otto's: old-school charm

Okay, I'll pin my colours to the mast straightaway. I absolutely love Otto's. If you're interested in food, drink and especially cooking there's a great deal to love here. Even before we entered the restaurant on a quiet stretch of Gray's Inn Road, the eye-catchingly glamorous empty bottles in the window got the juices flowing. Once inside, there was a palpable buzz from diners all delighted to be there, witnessing the spectacle of classic, old-school restaurant service, expertly led from the front of house by Otto Albert Tepassé who has 43 years' experience gleaned in starry dining rooms such as La Tour d'Argent, Plaza Athenée and Maxim's in Paris. His young chef, Eric Jolibois, has manned the stoves at the Hotel Bristol, Carré des Feuillants and Taillevent in Paris and Maison Troigros in Roanne.

We'd had to book a couple of months in advance to have the dish for which Otto's is most known: canard à la presse (i.e. pressed duck) as the duck press can only be used a couple of times per sitting and the ducks are ordered in advance from Burgaud in Challans, the same supplier as La Tour d'Argent. I first came across this fabled dish reading Brideshead Revisited (see here) and as soon as I heard that a London restaurant was serving it, I just had to go, willing husband in tow. We were greeted warmly by Otto and immediately offered glasses of Ayala Champagne while we settled ourselves in for a memorable evening.

Another table were also having pressed duck which gave us the chance to observe the spectacle before it was our turn. In the meantime we ordered a couple of starters (to be honest, unnecessary given what was to follow, but they helped fill the time). I had smoked salmon, hand-carved at the table (£12.50) and N had snail and creamed garlic ravioli with parsley sauce (£9.50). These were washed down by some cleansing Cuvée des Evêques Pinot Blanc by Hugel (£24). It also gave us the chance to deliberate over which red to have with the duck. As you might expect, the wine list is strong on Burgundy and not greedily priced. We opted for Beaune Premier Cru les Siziers 2005 de Montille (£65).

As we ate our starters, we were shown (introduced to?) our duck – large, plump and complete with feathered head. This is not for the squeamish. It is then taken away to be roasted before reappearing at the table, cooked, for flambéing, carving and, ultimately, pressing. In the meantime the sauce base is made by firstly melting a brown sugar cube and allowing it to caramelise which is then flambéed with Cognac. Port and red Burgundy follow and are reduced to a syrupy consistency, then stock from a previous duck (enriched with veal bone) is added. After a lot of whisking over heat (a burner in an large ice bucket) the chopped liver from our duck is stirred in, plus some Sercial Madeira. After a lot more reducing, the sauce is strained twice.

Shortly afterwards we are served an appetiser of duck liver crostini with a little cup of Malvasia Madeira: a great little taste of what was to come. Rich and complex.

Our duck, now roasted, is brought back to the table and is then doused in Cognac, flambéed and carved. The legs are removed and returned to the kitchen and the breasts removed from the carcass and set aside to keep warm. The skin is gently eased away from the breast meat with a spoon. Now for the main event. The carcass is put inside the silver-plated duck press (made by Christofle in the early 1900s) to be crushed, extracting all the tasty duck gunk which is then whisked into the sauce for pouring over the breast meat. The result is dark, glossy and deeply flavoured, with layer upon layer of complexity and amazing with the gamey meat.

Pommes soufflés – something we'd never seen before – came as an accompaniment. These little air-filled potato pillows are made from finely sliced (2mm) potatoes (in this case the very dry Agria variety) deep fried three times, each time for 20 minutes, until they pop and expand. Imagine the fanciest game chips turned into crisp little bubbles. Apparently, many don't behave properly and are discarded. No wonder you don't encounter them much.

We were getting very full by this point, but two more duck dishes followed – there was a wonderfully rich creation made from the leg meat and then a bowl of tasty crunchiness like duck scratchings made from the skin. There was so much to eat.

However, we managed a palate cleansing dessert – pineapple, coconut cream and lychee sorbet with some dainty little madeleines. Otto joined us with a rather special bottle of Mosel Riesling, Graacher Himmelreich Auslese 2000 from J J Prum which rounded off the evening impeccably.

Of course, something this laborious and luxurious doesn't come cheap, but £120 for the canard à la presse for two (plus drinks, although several of ours were included) seemed perfectly reasonable for a special evening out. We'll certainly be going back – there are more classic culinary adventures we look forward to sharing with Otto before he calls it a night.

Otto's
182 Gray's Inn Road
London
WC1X 8EW
Tel 020 7713 0107

Quality Chop House: quality indeed

Last month I finally got along to the Quality Chop House in Farringdon a year after this historic site was taken over by *Will Lander and Josie Stead. Our timing was fortunate as they were still celebrating this anniversary and offering some rather special wines by the glass – Krug Grande Cuvée was a great way to kick off our meal (and, as it was the day after my birthday, difficult to refuse!)

We kept things simple by opting for the set dinner with accompanying wines. A selection of small starters including crab toast, chickweed, lemon; breaded lamb, green sauce (deliciously crunchy and tangy) and, particularly memorable, wild mushrooms, parfait, walnuts – a luscious autumnal combination. These were great with a naturally made Chenin from Touraine in the Loire Valley, Clos du Tue-Boeuf Touraine Petit Buisson.

My friend Neil had the main on the set menu – Tamworth pork, fennel, beetroot, celeriac, purple kale and I had the special, roast mallard. Both dishes were cooked fashionably rare (I must say, I do get a bit squeamish about under-cooked pork, but it tasted beautifully tender and flavoursome). The mallard was rich and gamey, if a little bloody, but it came with more of the gorgeous parfait. I'd cooked mallard at home recently so I couldn't help comparing it with this, but our glasses of Blaufrankisch did both dishes real justice with its earthy fruit and crisp acidity.

We nibbled some cheese and sipped some amazingly mature Rivesaltes (Château Sisquelle 1946 – a bargain at £8 for a 50ml glass) before finishing with an elegant slice of clementine and almond tart with cream and grapy, refreshing Moscatel from Malaga in southern Spain, 2007 Bentomiz 'Ariyanas Naturalmente Dulce'. A great end to an excellent meal. 

The set dinner costs £35 and the fascinating selection of wines is affordably priced with small margins. As soon as you walk through the door you feel you are in safe hands and it was a pleasure to be eased through our meal a such a charmingly capable manner. Just go for it. (Which is what we did – despite me leaving my wallet at home and arriving red-faced, so a huge thank you to Neil for treating me!)

*Will Lander is the son of Jancis Robinson and Nick Lander, ex-restaurateur, consultant and Financial Times columnist, so quite a pedigree.

Black truffle butter

This rather glamorous treat was a wedding anniversary gift from my husband last month and it really has been the gift that keeps on giving. The sheer pleasure of simply untwisting the lid and inhaling the powerful fragrance is amazing in itself, yet it lends itself to so many things. Anointing baked potatoes or plain pasta are obvious options or slipping it between the breast and skin of a chicken, but how about frying eggs in truffle butter? Total bliss. It transforms food instantly.

If you're wondering what to give foodie friends for Christmas, look no further. Thank you darling!

Piper heralds Christmas

Last week I got my first proper taste of Christmas when I emerged from Sloane Square tube station and gazed at all the glamorous Christmas decorations. The trees in Sloane Square sport large tasteful twinkly stars and Peter Jones in the background is draped with lights. My short walk up Sloane Street was just as festive as I headed to Le Cercle restaurant as a guest of Piper-Heidsieck Champagne.

Piper has had quite a playful, partying image, however, cellar master Régis Camus recently received the International Wine Challenge Sparkling Winemaker of the Year trophy for the eighth consecutive time. New owners EPI, who bought the house from Rémy Cointreau in 2011, seem keen to place more emphasis on the quality of the wine itself – we were served several with dinner and they stood up beautifully (much better than the simple party pop you might have expected in the past). The wines are Pinot dominant and a generous proportion of reserve wine is included in the blends resulting in richer, complex tasting fizz closer in style to stable mate Charles Heidsieck (also run by Régis Camus).

The wines all showed well, but the highlight of the evening was Piper-Heidsieck's prestige cuvée Rare from the 2002 vintage. This was served with foie gras crème brûlée, lemon brioche and cardamom crust: all very luxurious. Finely structured with layers of complexity and, although drinking well now, it will age magnificently for several more years. (It's currently in this rather blingtastic bottle, although the new owners might tweak the packaging in future.)

The main course, roasted monkfish, glazed celery and lovage, was served with the soon to be released vintage 2006: although it was overshadowed by the Rare 2002, it was rich and muscular and a good pairing with the fish. The cheese course, chic carnation like rosettes of Ossau Iraty with mandarin (and a 'smoked Lillet' foam), worked very well with Cuvée Sublime (demi sec).

The dinner ended with the classic French pairing of pink fizz and dessert (in this case white chocolate parfait with frosted strawberries). For me, this never works as the wine isn't sweet enough, but I was really taken by the deeply coloured, bold vinous style of the Piper's Rosé Sauvage. I could imagine it with charcuterie, steak tartare or at a smart picnic. Distinctive stuff.

Piper-Heidsieck have other events planned for the Christmas season including tastings with cheese and charcuterie at Searcy's Champagne Bar at One New Change at 6.30pm on Tuesday 10th and Monday 16th December (£39). For more information mail: events@searcyschampagnebars.co.uk. Searcy's Champagne Bars will also be serving a broad range of Piper-Heidsieck by the glass.

I attended as a guest of Piper-Heidsieck and First Drinks. For information about future wine dinners at Le Cercle check their website. This tasting dinner cost £49 per head.

Piper-Heidsieck retail stockists
Brut NV Waitrose £31.99
Rare, Vintage 2002 Harrods £175
Vintage 2000 Harrods £64.95
Cuvée Sublime TheDrinksShop.com £38.69
Rosé Sauvage Waitrose £24.99