. . . IN CANADA, says Charles Guilbauld.
"Sitting back on my crossed skis, with fresh snow up to my knees, eating a wonderful homemade vegetable soup, plus a juicy roast beef, mustard, romaine lettuce and tomato sandwich and fantasising about my freshly baked white chocolate chip and macadamia nut cookie for dessert.
Surrounded by great friends and close family, it is a moment I will never forget.
We were in the northern Canadian mountains and we had done a tough morning's skiing. The sun was beaming down and we were devouring every delicious morsel of our packed lunches. Not a refined gastronomic experience to be sure, but there was a great appreciation of the company, the surroundings and the quality of our simple, yet extremely tasty food."
BUT I'M NOT
"So I'm most likely eating my favourite omelette Arnold Bennett, for lunch - either at home, or asking Denis Massey, my chef at Venu Brasserie, to make me one. (His always seem better . . . I think he's hiding something from me.)
By adding some flaked poached smoked haddock, Parmesan cheese and chopped chives to your omelette as it is starting to set in the pan, you have a delicious dish.
It is hard to find a better combination of ingredients, but if you are so inclined, a wee drop of white truffle oil added to the finished dish can really set it off. Bon appetit."
In conversation with Marie-Claire Digby
Charles Guilbaud is proprietor of Venu Brasserie, Anne's Lane, Dublin 2, 01-6706755