Lunch Actually
Luc MartinFood, thoughts, insights, but mostly food.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 6 | Subscribers | Read | lucmartin.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Brioche
My brioche recipe from Tilburg Sourdough and later Pig & Rye, took years to perfect. It started out as a hot cross bun recipe from Hamelmans Bread book (a must have book for any home baker or professional), we made the hot cross buns for ea...
Pâté en croûte – Part Two
In part two of this guide i will cover how to make the individual components of the Pâté en croûte as well as some variations. I can’t stress enough how far in advance you need to begin this process, everything needs to stay cold and everyt...
Restaurant Roundup 2024
Another year behind the back as they say in the Netherlands. 19 notable restaurant visits of which 11 were return visits and 8 were new. I was tempted to include Troef in this list but i was there 30/12/23 and rules are rules so they’re not...
Pâté en croûte
I’m often asked for my Pâté en croûte recipe and i always answer clumsily with something like “oh i don’t have it written down”, or “haha you’ll have to wait for my book”, when in fact the reality is, like building a pâté en croûte, a littl...
Authors
The writers behind this newsletter.
Recovering workaholic; former owner of bakery restaurant Pig & Rye in Tilburg.
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