Friday, 3 January 2014
The bread and olives at Boulters
With the new year, I am trying to start again the Friday (or Saturday, or weekend ) tradition of plugging a menu or a piece of the menu in a pub or a restaurant. Tonight, it is something I ate at Boulters when I had a lunch with colleagues. I could plug more than one thing on their menu, but I want to focus on one particular item in their starters. I am talking about the Homemade Rustic Bread (as they announce it), with olives, confit garlic and dipping oil (and balsamic vinegar). First, a warning: while what I had as a main dish was quite small (but delicious, and more on it another day), the rustic bread and all its accompaniments were very filling, enough actually to make for one meal. In fact, I think it could be shared by two people and they would still have enough for a lunch each. But, s it any good? It is delicious. I love olives, and the confit garlic was a discovery to me. I was a bit too enthusiastic with the garlic: I had it all and stank of garlic all afternoon and the day after. I guess it should also be a warning, but it was worth every bite. So delicious in its simplicity.