mangeur's Profile

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A Europe Virgin needing help

Totally agree with this self-assessment. Maybe he/she/they meant "JT modern" versus his traditional gems or "modern in general".

about 1 hour ago
mangeur in France

Trip Report, May 10 - 17 (Fish, Le Villaret, Chez Casimir, A La Biche au Bois, Other)

Great news. Thanks.

Aug 26, 2014
mangeur in France

Trip Report, May 10 - 17 (Fish, Le Villaret, Chez Casimir, A La Biche au Bois, Other)

We have found it available in most Morbihan drugstores where we have inquired. I bought the last in Pont Aven in a very modern shop, the last place I would have expected to find it.

Aug 26, 2014
mangeur in France

Which is more reliable: Michelin vs. San Pellegrino's Best Restaurants List

I, too, used G et M throughout the '80s and '90s with brilliant success, finding the descriptive information much more intelligible and reliable, their rating system close to perfect. But since then have relied on the explosion of immediate and timely internet information.

To prove myself wrong, I pulled up Gault et Millau and reviewed their current Paris recommendations. They seem to be slow in picking up on recent restaurants, particularly out of the tourist center of Paris.

Aug 26, 2014
mangeur in France
1

Paris: Do I need a reservation for lunch at Chez Dumonet and Chez Denise?

Google says: Denise = 12 to 3 and 7:30 to 5am
Dumonet = 12:30 to 2:30 and 7:30 to 10:30

Aug 25, 2014
mangeur in France

Paris: Do I need a reservation for lunch at Chez Dumonet and Chez Denise?

Lunch is an important time for locals at both rooms. If I wanted to lunch at either, I'd book. Why not? You can always (and, of course, should) cancel if you change your mind.

Aug 25, 2014
mangeur in France

Irouleguy Basque Wine Region worth visiting?

Pti has perfectly described the wine aspect. But from a larger perspective, the Pay Basque area is one of France's most magical: deep river valleys with vineyards and grazing pastures climbing steeply on either side. Rushing water. Vivid greens. Sparkling white boxy houses with brightly painted shutters. A distinct and delicious cuisine. A singular corner of France.

Aug 25, 2014
mangeur in France
1

Review my itinerary, please?

Or to paraphrase, we can give better feedback if you share with us your reasons for picking Le Jules Verne. Then we will have a better handle of what you are looking for.

Aug 24, 2014
mangeur in France

Which is more reliable: Michelin vs. San Pellegrino's Best Restaurants List

You prove an important point, collioure. One needs to find a (his own) reliable guru.

Aug 24, 2014
mangeur in France

Trip Report, May 10 - 17 (Fish, Le Villaret, Chez Casimir, A La Biche au Bois, Other)

That's a tough one. You might try the Breizh Café épicerie.

Aug 24, 2014
mangeur in France

Trip Report, May 10 - 17 (Fish, Le Villaret, Chez Casimir, A La Biche au Bois, Other)

The shop was entirely closed the end of July. Could be vacation or just taking advantage of vacation. Early this year, Bruno broke his leg and was having "medical complications" according to his friend whom we found by chance in the shop. The friend indicated that Bruno was having a rough time and that the shop was essentially and indefinitely closed until he recovers.

FWIW, our son liked the Thés Donovan from Bruno. I called Thés Donovan's office in Paris and was directed to Cafés San Jose on rue de Petit Champs, a block east of Passage Choiesul. This is a comprehensive coffee seller, excellent shop attendant. Will continue to check out Bruno but return here until he resurfaces.

Aug 23, 2014
mangeur in France

Specialties from the Vaucluse (Avignon) part of Provence?

Woohoo! Thanks. Will report. :)

Aug 21, 2014
mangeur in France
1

Specialties from the Vaucluse (Avignon) part of Provence?

Pti, you've inspired me. But how do I cook whelks? I am guessing that it is much simpler than cooking land snails.

Aug 21, 2014
mangeur in France

Roscoff & Brest in August

You're impressive! A large group, half of them obstructionists, August in a heavily tourist area...well done.

French supermarkets in the outlying areas are a revelation to Americans. They truly sell everything and the quality is surprising. Local products can be outstanding. Plus, larger ones tend to be open when village and small town shops are closed at lunch and weekends.

Aug 20, 2014
mangeur in France

Specialties from the Vaucluse (Avignon) part of Provence?

Now there is a name for how I spend my time.

Aug 19, 2014
mangeur in France

Specialties from the Vaucluse (Avignon) part of Provence?

Friday lunch is indeed the time to look for this layout in small, tacky restaurants in the country. We (actually I) ordered a relatively proper one in a truckstop/dive in Villeneuve les Avignon several years ago.

Aug 19, 2014
mangeur in France

Specialties from the Vaucluse (Avignon) part of Provence?

Kurtis, I would start by Googling "fete votive". Add Provence and or grand aoili. Continue several pages into the search and you will start coming up with individual villages. Too many to list here but a great project. St. Remy seems to be one of the larger.

http://www.mairie-saintremydeprovence...

I would then start emailing the tourist offices in target towns, asking them the dates of their event.

(We fell over a sanglier roast in Bresse several years ago that became one of our indelible memories.

)

And thanks for a new goal, as if I needed one! ;)

Aug 19, 2014
mangeur in France
1

Two interests in Paris

Henri was open last week. I don't think they close. New chef. Food a notch better. Lovely rosy gigot. Very generous servings. (Andoullette removed from the menu. :(. Boudin noir still available.)

Aug 19, 2014
mangeur in France

Specialties from the Vaucluse (Avignon) part of Provence?

In this vein, if one wants a snapshot of the foods of the Vaucluse, one can do worse than a meal (or night) at L'Auberge La Fenière outside of Loumarin. Reine Sammut is sincere and competent if now elevated above the soulful and simple rooms we look and hope for.

Aug 18, 2014
mangeur in France

Two interests in Paris

(Yo, Soup! So good to hear your voice. :) )

Aug 18, 2014
mangeur in France

Specialties from the Vaucluse (Avignon) part of Provence?

I will further muddy the water by suggesting that some of the best renditions of local fare, regardless of the province, has been at the tables d'hotes in upscale maisons d'hote or, as Parigi I believe agrees, ferme auberges. We look for hosts who profess a passion for both cooking and the products of their area.

(Hint: I google "table d'hote charme xxxx", listing the village or area we want to visit. Then read between the lines, as always.)

Aug 18, 2014
mangeur in France

Specialties from the Vaucluse (Avignon) part of Provence?

A dish from last year that haunts my taste memory is similar to your snouts: sliced pigs ears (oreilles de porc) and cornichons in a thin garlicky vinaigrette. Served at a table d'hote in the Yonne.

Aug 18, 2014
mangeur in France

Specialties from the Vaucluse (Avignon) part of Provence?

Agreed. We just returned from 9 days in Burgundy. Every private home and restaurant regaled us with Gougères, "our local specialty". It was actually a very interesting survey.

Aug 18, 2014
mangeur in France

Specialties from the Vaucluse (Avignon) part of Provence?

This is an interesting question. If one is only interested in eating the "finest"food in an area, I can see Phil's point since many "local specialties" have mostly local appeal or need an historical backstory to be fully appreciated. But if one is interested in learning about and trying all of the idiosyncratic things that people for any number of reasons have chosen to eat over time in a given area, one has to look below the white tablecloth. Many are well worth the search; others may need to be learned along with mother's milk.

Aug 18, 2014
mangeur in France

Paris to St. Sebastian through the Basque

Since this is a party-line, I've been listening in. My public email is "mangeursf@yahoo.com". Your house sounds wonderful! :)

Aug 18, 2014
mangeur in France

Two interests in Paris

For pigeon, I've really enjoyed pigeon at L'Ami Jean (where it is called dove) and at L'Ourcine. Be prepared for a hefty supplement to the menu price. It is worth it at these two places. Other bistros offer it for less and it is quite ordinary compared to L'Ami Jean and L'Ourcine.

It is often presented in two services, the legs braised or confit and the breast roasted or pan-roasted rare.

Note that it will/should not be cooked past rosy. More well done and it loses its delicacy and is just tough, overcooked fowl. Most people familiar with it order it rarer than rosy.

Aug 17, 2014
mangeur in France

Specialties from the Vaucluse (Avignon) part of Provence?

Lamb.

Agree that pieds et paquets is a classic and probably a "should try", but I find it difficult.

Aug 17, 2014
mangeur in France

BAT described, please

(I'm tempted to call the hole-in-the-wall, chipped paint, mixed chair, cooking-their-brains-out young cheffed places we love "garagistes".)

Aug 15, 2014
mangeur in France
1

Table etiquettes in France - anything to watch out for those from New Zealand?

Agree. We always greet a staff person first and let them indicate a seat or if we are free to choose.

Aug 15, 2014
mangeur in France
1

Beaunne/Paris (with kids) Trip report

(Ironic smile re your last sentence.) Does your wife look up at you during a meal and ask quizzically and pointedly, "Do you remember why you booked us here?"

Aug 15, 2014
mangeur in France