 Roger has earned world-wide recognition as a business travel guru through his weekly column, 'The Frequent Traveler,' in the International Herald Tribune; and as a contributing columnist for the New York Times. He has been described as the dean of business-travel journalists in Europe, who ‘created the template for business-travel columns in newspapers worldwide.’ An actor and broadcaster, Roger provides the many voices offered by Voicesetcetera.com.
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Finely chop two large Spanish onions and sauté slowly on a very low heat, turning frequently with a spatula. When they start to  become nice and soft and brown, generously sprinkle dried herbes de Provence, sage, rosemary, a few coriander seeds and plenty of ground black pepper. Add a chopped red pepper; a finely chopped clove of garlic and a finely chopped stick of celery, and mix thoroughly in the pan. You may need to add a little more olive oil (I often add a couple of spoonfuls of my gravy stock as well); it’s important that the mixture is nice and moist. Carefully fold in 600 gms of ground (minced) beef and stir thoroughly, still on a low heat. Then stir in a few good dollops of Dijon mustard, a slug of soy sauce (I sometimes add a little curry powder or Raz el Hanout mixed spice), a splash of balsamic vinegar, and a guilty dash of ketchup. Mix in a little more finely chopped celery, to give people something crunchy to bite on, and turn the whole mess into an oven-proof dish. Add a few cherry tomatoes as an after thought.
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Instead of booking in advance in the normal way, we are considering the possibility of booking to, say, Dubai, and, once there, find out what flights are available to, for instance, Singapore, and, if the price is right, go there. If not, we will consider other possibilities – like Bangkok, or Manila… It might be worth a try. What do you think?
Sven Andren, Bergerac, France
A: Wherever you are starting from, you should at least sketch out your itinerary in advance and look at options for achieving it. If you are planning to travel at least halfway around the world, your best bet may be a round-the-world ticket with one of the three major airline alliances at Staralliance.com; Oneworld.com; or Skyteam.com.
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This is one of my favorite comfort foods.
Divide a small cauliflower into florets, cut any green bits from the stems, but save and chop up the stalk – important for flavor. Cover with skimmed milk, add a bay leaf and clove, and bring to a gentle simmer. When the cauliflower is tender, but has still got some bite – but not mushy, for heaven’s sake – remove the clove and bay leaf and set aside on a warm platter.
Prepare a roux/basic white sauce: melt a large knob of butter in a saucepan, heat gently, then add a careful quantity of flour and stir with a wooden spoon until the mixture forms a smooth paste, and cook for about two minutes. Pour in gradually a mug of warm milk and stir until the mixture blends smoothly. Then add your cheese (I usually use grated gruyere/broken blue cheese – or whatever I have to hand), beat vigorously, adding more milk until you have a nicely smooth thickly fluid sauce. At this point I stir in a spoonful of Dijon mustard along with a sprinkling of mixed herbs and coarse ground black pepper.
Pour the sauce over the cauliflower; stick it under the grill for a few minutes until it’s bubbling and slightly black. Serve with strips of crisp smoked bacon; and maybe steamed spinach.
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I need to travel from Geneva to Chicago soon. Can you please suggest the best itinerary?
Astrigh Lindemann, Lausanne, Switzerland:
A: You have many options: You have to count 12 hours from Geneve to O'Hare; an important consideration is ease of transfer at connecting airport; then you need to weigh up the best value for money, depending on whether she wants the cheapest 'cattle class' flight, or business class. 'Premium economy' can be a good compromise, but not all carriers offer that intermediate cabin. Prices vary according to flexibility. Are frequent flier miles a factor?
Expedia suggests a Delta/Air France routing through Charles-de-Gaulle for around £609. There is also an option of returning on KLM through Schiphol. I suggest visiting AF or Delta Web sites. SR will route you through Zurich, which may or may not be convenient.
Another option is British Airways through Heathrow for around CHF481 return; flight time 13 hours.
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This takes about 45 minutes and can be prepped well in advance.
With a fork prick the skin of each breast and with a small sharp knife score the skin diagonally both ways to form a diamond
 pattern. Season with salt and black pepper. Place them skin-side down into a frying pan and cook very gently for 20 minutes until most of the fat has rendered and the skin is a light golden brown. The fat will bubble around the pieces of duck; but don’t let it get too hot or the skin will color too quickly and you risk the meat being tough.
Carefully drain off the duck fat (I add it in my goose-fat jar that I keep in the fridge for roast potatoes et cetera). Then turn each breast over and, without increasing the heat, cook them for five minutes if you like them pink; 10 minutes for medium. But you need to keep checking.
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