Chris VR's Profile
Maui (Lahaina / Hana) & Big Island (Kona / Volcano Village) recs sought
We were dazzled by the array of mango and banana varieties at South Kona Fruit Stand http://www.southkonafruitstand.com/
Madrid trip report: La Terraza del Casino, El Club Allard, Le Cabrera and more
Exactly. So much good food everywhere! Looking in particular at Rafa and Arzabal.
May 2012 Openings and Closings
Sad news here in the burbs when Bread 'n Bits of Ireland announced they were closing due to the owners' retirement on June 30. I am going to miss their perfect scones, nutty brown bread and lemon squares, and the homey atmosphere. I wonder how well scones and brown bread freeze...
frenchie reservation: mission impossible??
Saturne does allow you to book online via lafourchette.com This is the link from their website. http://www.lafourchette.com/aff.php?i=58&uid=8760
Madrid trip report: La Terraza del Casino, El Club Allard, Le Cabrera and more
Ha! I missed that. I wonder if it's that edible rice paper or something else...
We're coming to Madrid from Paris and going to Lyons after, and we have some big splurgey meals planned in those places. I'm trying to decide if we want to add in another splurgey meal to see the difference between such a meal in France vs. Spain.
Madrid trip report: La Terraza del Casino, El Club Allard, Le Cabrera and more
erica, I'm looking at it as well. Their website lists 3 prices: Encuentra is 74 €, Seduccion is 84 € and Revolucion is 99 €. Those prices seem to be per table, not per person. The website at http://www.elcluballard.com has more details.
Madrid trip report: La Terraza del Casino, El Club Allard, Le Cabrera and more
Thanks for this detailed report. Very helpful for our upcoming trip to Madrid!
few questions in boston w/kids (times) and foxborough.
1) The MOS salad bar is not bad.
2) I assume you mean the Summer Shack in Back Bay. They move pretty quickly there and that's a slow time of day, so you should definitely get out of there by 5:45.
4) agree with Kat, you'll be fine.
5) I wouldn't go out of your way to go to Kelly's, definitely not to Natick when you need to end up in Foxborough. We often end up at Hearth 'n Kettle when we are in that area with our kids, but it's in Attleboro, past where you're going and not really worth going that far out of your way for. You might find some suggestions doing a search here for some of the towns on your way (Norwood, Walpole, Foxborough, maybe even Wrentham.)
Upcoming Paris trip: need some input on this planned itinerary
Thanks- I've added Severo to my trip planning Google map, which is full enough for 20 trips at this point :)
Upcoming Paris trip: need some input on this planned itinerary
True, but websites that offer an English translation (and many do) always do a better job than Google Translate. Here's Google Translate's version of the above text. Not as bad as some of these Google translations can be but still awkward:
"The RESTAURANT GUY SAVOY
reserve a table at lunch every day for guests wishing to discover (or rediscover) a gourmet restaurant ... But hesitate!
We open our entire lunch menu to choose for a starter, main course and dessert, for the lump sum of € 110; our sommelier will offer their wines by the glass from € 10. This idea is broadcast to Internet only! Desired arrival: 12:00 "
Overwhelmed by all the restaurant options in Paris - please help!
One tip we've read is to book lunches for your high end meals. Not all restaurants offer lunch, but for those that do, it doesn't sound like you're compromising on quality by choosing a lunch seating, and pricing is much less.
Upcoming Paris trip: need some input on this planned itinerary
If you go to http://www.guysavoy.com/en// you'll see a box on the left that says:
"Each day for lunch, Guy Savoy reserves one table for guests wishing to discover – or rediscover – the delights of a French gourmet restaurant, but who hesitate. From our full lunch menu, guests can choose a starter, a main dish and a dessert for the fixed price of € 110. Our sommelier will offer wines by the glass from € 10.
This special is only on offer to web surfers. Please arrive by noon. "
(If you speak French better than I do, it's also on their regular website at http://www.guysavoy.com/ in French.)
Upcoming Paris trip: need some input on this planned itinerary
Ooh I hadn't realized the internet special let you order that way. Even more excited now. Thanks for the feedback!
Upcoming Paris trip: need some input on this planned itinerary
To followup my own question regarding Guy Savoy... I filled out the web form at http://www.guysavoy.com/en/guy-savoy-reservation and in the comment box on the form requested the internet lunch special. I received an email confirmation today confirming our reservation and the €110 internet lunch special.
Upcoming Paris trip: need some input on this planned itinerary
I'd also appreciate one bit of practical advice: while I am not allergic, I don't tolerate bell peppers well. Peppercorn and chili peppers are fine but even a bit of bell pepper in a meal will have me regretting it for hours. How are bell peppers described on menus and what's the best way for me to convey the need to avoid them without raising false and troublesome worries with restaurant staff about food allergies?
Upcoming Paris trip: need some input on this planned itinerary
My husband and I will be in Paris at the end of May for a 15th Anniversary trip and are staying at the Hilton Arc de Triomphe. We are both pretty adventurous diners. I've been to Paris, he hasn't. He speaks some French (learning it currently through Rosetta Stone), I speak very little beyond the social niceties. After combing through this and a bunch of other sites, I've narrowed our plans down but would appreciate your help on a few of our meals.
Friday May 18 Lunch: We are on the wait list at Le Jules Verne (this is a place my husband would really like to go). If that doesn't work out, we have a recommendation to head to le Dernier metro, on bd de Grenelle, described to us as a top authentic, simple bistro, that serves all day, which should work well with us being jetlagged.
Friday May 18 Dinner: Le Relais de l'Entrecote (doesn’t take reservations). I know this is a bit typical and touristy but many of my friends recommend it and my husband is looking forward to steak and frites for one of our meals.
Saturday May 19 Lunch we'll browse through markets (not sure which ones yet) and put together a picnic lunch.
Saturday May 19 Dinner CONSIDERING: Les Saisons, Neva, or Le Chemise (see descriptions below)
Sunday May 20 Lunch 13:00: Le Cinq (reservation confirmed)
Sunday May 20 Dinner nothing planned for dinner, probably felafel or crepes, nothing heavy
Monday May 21 13:30 Saturne (reservation confirmed)
Then we head off to Spain and Lyon, returning to Paris to stay in Montmartre area:
Monday May 28 Dinner CONSIDERING: Le Petit Canard, Neva, Le Chemise (these all appear to be open on Mondays based on the research I've done (below))
Tuesday May 29 Lunch Guy Savoy, L'Arpege or Pierre Gagnaire? This will probably come down to where we can get a reservation, but if there are factors we ought to consider, please let me know. I'm hoping all of these options will be able to store our luggage, because we have a flight at 7:50pm from CDG. The plan is to try to get in at 12:00 and let them know of our time constraints. I also wonder if someone can explain the 110E lunch special at Guy Savoy- is it something you request in advance when booking? Is it only available to one table per lunch or am I misreading their website?
Here's a rundown of our research on the lesser known places. Your input, especially on our May 19 and May 28 dinners would be appreciated:
Les Saisons
Recently opened neighborhood bistro, reasonably priced
http://www.restaurant-les-saisons.com
52 Rue Lamartine 75010 Paris, France
01 48 78 15 18
Open Tues-Sat
Lunch : 12pm to 14:30
Evening : 10:45 p.m. 7:15 p.m
Reservations: http://wb.thefork.com/Paris-Les_Saisons-restaurant/Les_Saisons-restaurant-reservation/4a_18077/reservation.html (Is available both Friday and Saturday night right now)
Reviews:
http://chowhound.chow.com/topics/841915
http://johntalbottsparis.typepad.com/john_talbotts_paris/2012/01/les-saisons-in-the-9th-my-goodness-my-gosh-my-golly.html
http://johntalbottsparis.typepad.com/john_talbotts_paris/2012/04/les-saisons-in-the-9th-the-best-ive-ever-had-they-say-again.html
Neva Cuisine
Contemporary French/Nordic cooking in a polished, airy room at reasonable prices
2 rue de Berne, 75008
01 45 22 18 91
Closed: Sunday and closed Saturday lunch OPEN Monday
Reservations: Book a day or two in advance
Reviews:
http://chowhound.chow.com/topics/843715#7273371
http://chowhound.chow.com/topics/808890
http://parisbymouth.com/our-guide-to-paris-neva-cuisine/
Le Chemise
"Innovative food" an alternative to Frenchie?
http://www.lechemise.fr/
42, rue de Malte in the 11th
01.49.29.98.77
(from their Facebook page) As of May 2, 2012 Open every evening from 18.30 - except Sundays. Closed for lunch.
(Metro: Republique or Oberkampf)
Reservations: contact@lechemise.fr
Reviews:
http://johntalbottsparis.typepad.com/john_talbotts_paris/2012/02/le-not-la-chemise-in-the-11th-presque-parfait.html
http://johntalbottsparis.typepad.com/john_talbotts_paris/2012/03/le-chemise-in-the-11th-i-quote-x3-this-is-one-of-the-best-ive-ever-had.html
http://www.parisgourmand.com/restaurant_paris/restaurant_paris/le_chemise.html
Le Relais de l'Entrecote
All my friend say this is where to go for steak frites
http://www.relaisentrecote.fr/
15 Rue Marbeuf 75008 (also 2 locations in 6e)
Tue-Sun 12 pm - 10:30 pm
No reservations
Saturne
Molecular gastronomy techniques Highly recommended by Chowhounds
www.saturne-paris.fr/
17 Rue Notre-Dame des Victoires 75002
01 42 60 31 90
Open M-F Lunch & Dinner
Reservations: http://wb.lafourchette.com/Restaurant-Saturne-Paris/Reservation-restaurant-Saturne/4a_8760/reservation.html (available for Saturday night, not open/available Monday the 28th)
Reviews:
http://chowhound.chow.com/topics/844109
http://chowhound.chow.com/topics/795481
http://chowhound.chow.com/topics/782624
Le Petit Canard
Duck, duck and more duck from the owner's farm. "Not to be missed" according to one of my chef friends.
http://www.resto-lepetitcanard.com/carte_en.htm
19 Rue Henri Monnier, 75009 Paris
(just off the Place Pigalle in Montmartre )
Open every evening at 7pm
and Mon/Fri from 12 to 3pm
Reservations: 01 49 70 07 95
Reviews:
http://www.chow.com/topics/265523
My French food adventure Part 1 - Lyon
Thank you for this report, especially on Le Bouchon des Filles.
Dip Challenge
My sister would be in heaven at your office. Dips are her favorite food in the world but she thinks it's too indulgent to make a whole meal of them.
For a main course dip, I'd go with a Buffalo Chicken Dip. Here's one thread on a version of that recipe, with lots of comments http://chowhound.chow.com/topics/364374
Some of our family favorites were Hot Pizza Dip and Hot Bean Dip. We served these for years at my family's B&B in Key West and both were always a hit. Both start with a block of cream cheese spread in a pie pan (let it sit on the counter to soften and then put the block in the pan with a piece of saran wrap over the top and push/squish it to spread evenly). For Pizza Dip, spread it with pizza sauce and then shredded mozzerella cheese. For Bean Dip, spread it with a can of beans (preferably Bush's Bold and Spicy) and then shredded cheddar cheese. Bake either/both dips at 350 degrees for about 20 minutes- until it's bubbling hot. Serve with tortilla chips.
Gougeres with alternative flours?
Pão de Queijo uses tapioca flour so I'd think that would work. Those are great links from ghg, though!
Le Petit Canard report - HIGHLY HIGHLY recommend for reasonable priced dinner in Paris
I know this thread is as old as the hills but for our upcoming trip, a chef friend of mine here in the States says this place is not to be missed. I don't see much mention of it here or on any of the other Paris food discusion sites... what's the word these days?
Le Bouchon des Filles lyon - anyone been?
I saw that after I posted. How far out did you try to reserve? Most of what I've seen for Lyon suggests that most places are a few days to a week out... I feel like I"d like to try to get it all done now for our trip about a month from now, but I don't know if most places book that early.
Le Bouchon des Filles lyon - anyone been?
We're considering this for our trip as well (and also staying at Evasion, which I didn't realize was Chowhound-recommended until after I booked it). knh or ChefJune, any feedback?
Do-not-miss Lyon?
Thanks for this, fittoeat!
We'll be in Lyon at the end of May and if you've got any more recommendations, I'd love to hear them! I'm just starting my research now so hopefully I'll be back with specifics...
Tripadvisor being investigated [moved from NAF]
They did remove (and seems to have stayed permanently removed) a response from the same owner calling one of the reviewers a liar (I reported that one as well and it was removed really quickly). But I have to say I wish I hadn't reported that one, because the owner seems to be such a schmuck, it's better for prospective guests to see that.
LIst of Wine Bars
Here are some older threads
http://chowhound.chow.com/topics/741415
http://chowhound.chow.com/topics/591528
Tripadvisor being investigated [moved from NAF]
My recent experience suggests you're right. I reported some obviously shilly posts on a B&B. After a week or so, the posts were removed, but a week or two later, they were back, along with responses from the owner. I suspect the owner paid them off, so I didn't bother re-reporting them.
is there german food in florida???
The German Restaurant in Holiday is where we go when we visit my parents in New Port Richey. Might be more North than you are looking for, though.
When a recipe calls for 'chili sauce,' what do you use?
Sure is similar based on ingredients. Here's Heinz Ketchup:
INGREDIENTS: TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING.
I've only bought the chili sauce twice, to make this recipe, and it definitely has more bite than ketchup does, sort of like cocktail sauce.
When a recipe calls for 'chili sauce,' what do you use?
The only recipe I've used calling for chili sauce is meatballs with grape jelly and chili saice, in which case I buy Heinz Chili Sauce, next to the ketchup, http://www.amazon.com/Heinz-Chili-Sauce-12-oz/dp/B004I8EUBA/ref=sr_1_2?ie=UTF8&qid=1334367978&sr=8-2
Ingredients
Tomato puree (tomato paste, water), distilled white vinegar, high fructose corn syrup, salt, corn syrup, dehydrated onions, spice, garlic powder, natural flavoring.
