Ready. Steady. Lunch.

Lunchtimes are fleeting beasts, too often snuffed out before they’ve barely begun. In this era of unavoidably saturated schedules, of assumed workaholism, of packing as much as possible into every moment, the notion of spending one’s fleeting lunchbreak in a cookery course might seem ridiculous. Masochistic even.

Surely they’re several hours long, complex, and too much like hard work. Who on Earth would want to rush around, wasting hours of their precious day to learn some recipe when there’s a Marks around the corner?

You, that’s who. Trust me. Or rather, trust the exuberant international chefs at the new Atelier des Chefs . Give them one 30 minute lunchbreak, and they’ll have you sautéing your own lunch of veal with aubergine, olives and capers in their gorgeous two-floor kitchen in Marylebone.

Think about it. That’s the time it takes you to queue for the cashpoint, grab something unsatisfying from Pret, wolf it down, maybe treat yourself to a brief walk in the sunshine or a ten minute tan top-up.

Chicken wrap or lemon-scented pastasotto pan-fried poultry aiguillette? Wrap or aiguillette? It’s such a tough decision. And can you imagine the faces when you bring that back to the office?

by AC

Comments:

Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.