mangeur's Profile

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Volunteer(s) need to test Bistro Chez Remy near the Ratatouille Ride at Disneyland Paris, no experience required.

As always, you are correct. I misspoke, since I seldom despair. I meant contrition.

(A picture of me hanging my head in contrition is certainly more than you're going to ask, no?)

about 2 hours ago
mangeur in France

YIKES-Another thread on tipping in france

Hmm. I dunno. We haunt hip restaurants where we are treated with far more hospitality than our age would seem reasonable. We frequently wonder why they don't greet us with, "What are you old coots doing here?"

We usually leave 5% if the servers have added to our delight and if we intend to return. And sometimes we forget to leave anything at all. But the next time we visit, they still treat us like family.

Tipping is highly personal. So is one's relationship with FOH. I guess that we as well as Wendy have to do what we have to do.

about 2 hours ago
mangeur in France

Volunteer(s) need to test Bistro Chez Remy near the Ratatouille Ride at Disneyland Paris, no experience required.

Culpa, culpa, culpa. Head hanging in despair.

about 4 hours ago
mangeur in France

Volunteer(s) need to test Bistro Chez Remy near the Ratatouille Ride at Disneyland Paris, no experience required.

I will credit you, John, that you do get out to the boonies. And that you encourage others to do the same. I think that maybe tourists and ex-pats might be more willing to do so than locals.

I remember joyfully telling our London hotel manager that I was just back from Mortlake, the end of our local bus line. He looked horrified and asked, "Why on earth would you go THERE?"

about 6 hours ago
mangeur in France

L'Office, take two

At a minimum, it's necessary to understand this new style. Many people love the freedom to choose at the last minute. Besides securing a table, I personally like the idea of telling the kitchen that we care enough about eating its food that we will commit an evening to it early on.

And saladification can be a personally insulting deal breaker for those expecting something substantial.

As in all dining, it's important to know before you go.
That said, I'm sorely tempted to have some cards printed with the opening clause of your last sentence. Maybe bilingual.

about 10 hours ago
mangeur in France

YIKES-Another thread on tipping in france

I'm not sure that Wendy's article will "close the loop". More likely to open the storm doors.

Some will say that suggesting that service wages are pitifully low is insulting, and a fixed 10% tip sounds very "American" to me.

Personally, I am very comfortable with 5%, and can see instances where 10 is appropriate, but there needs be a gradation which allows for acknowledging extraordinary attention.

about 12 hours ago
mangeur in France
2

Volunteer(s) need to test Bistro Chez Remy near the Ratatouille Ride at Disneyland Paris, no experience required.

Have you posted this on TA?

1 day ago
mangeur in France

Le Cinq's 17 hr lamb shoulder

(For a slumming version at under 20€, one might try the agneau a sept heures at little Machon d'Henri on rue Guissarde. Shank rather than shoulder and prunes rather than raisins. But on a cold, rainy night it fills the bill.)

Nov 21, 2014
mangeur in France

Gare au Gorille

This sounds awfully good to me, plus I learned a couple of new words: sophistroquet and sophistrotière.

http://lefooding.com/fr/restaurants/r...

Nov 20, 2014
mangeur in France

8 days near Le Marche D'Aligre

As Parigi said, well designed and executed as well as reported. A very satisfying read. Many thanks.

Nov 19, 2014
mangeur in France

Which restaurants will take kindly to requests for doggy bag?

Who/where started the tradition of sculpting the foil around leftovers to form a chicken or lamb or fish or...?

Nov 15, 2014
mangeur in France

Dining in and near the French alps, September 2014: Flocons de Sel, La Table du Trappeur, La P’tite Ravine, Pere Bise, Annecy Friday morning market, and more

Another of your brilliantly planned and executed side-trips, Jake.
Somehow this comment, " It’s not accessible by car, but has nice views of Mont Blanc. We were happy to notice the same proprietors from our visit there 10 years ago" summarizes your style of ferreting out the esoteric and sublime.

Nov 15, 2014
mangeur in France

Clos de Venes, eat/sleep near Carcassonne and Limoux

An article on the wines from Limoux in a recent Elle a Table reminded me of our memorable stay with wine-makers, Sylvie and Christophe Jacquel in Saint-Couat d'Aude. Passion describes this couple, from the minute details of the renovation of their village house, comfortable rooms, superb breakfasts, extraordinary dinners around their kitchen table, their tiny acreage of hand manicured vines and not least, Christophe's vintage and original condition Jag.

While they don't have time to cook every night, we were lucky to have them create an exquisite Spring dinner for us with the first local asparagus and some of the best grilled magret we've been served, again seasoned with their good conversation about wine and their area. They are generous in all things.

Saint-Couat is a pleasant drive to Carcassonne and Castelnaudary as well as to wine village Limoux.

http://www.closdevenes.fr/index.html

Nov 13, 2014
mangeur in France

2 Salons Saveurs, November and December

Another reminder of these two huge events. There are usually admission tickets in the November issue of Saveurs magazine. Note that the first one is held at Porte de Versailles while the second one is at Champerret.

http://www.salon-saveurs.com/

Nov 13, 2014
mangeur in France

5 nights in Paris

One more reason to blush, we need to thank you for perhaps your most irreplaceable contribution, your Tuesday "Review of reviews". For those who pass over this gem, it is your English language heads up on what's being said in the Paris press. Multiple perspectives, the local slant.

Nov 12, 2014
mangeur in France
2

Foodie stop between Paris and Barcelona

"Capitainetrain.com site shows one TGV train at midday that goes non stop from Paris to Arles. "

Great catch! I would think that this would be a very useful train for scores of Chows including me. :)

Nov 12, 2014
mangeur in France

Foodie stop between Paris and Barcelona

Strongly agree. Especially when you have a small contingent to herd.

As DH loves to preach, the number of problems is the square of the number of participants. Ergo, 1 person = 1 problem. 2 people create 4 problems, and your group can present 36 problems.

Keep it simple and enjoy everything you encounter.

Nov 12, 2014
mangeur in France

Paris from mid-September to mid-October!

But she lives only 15 minutes from ME! Sorry, kids.

Nov 11, 2014
mangeur in France

Foodie stop between Paris and Barcelona

I concede. La Telline does require a car.

I should also temper my comments by adding that in upscale dining rooms we are increasingly demanding of superior cooking. For us, it is all about the food. Elegant decor and attentive service are superfluous when our food lacks the kind of "chef love" we call soul.

As I wrote JT recently, we want the chef's heart on the plate. At La Chassagnette, we felt the kitchen stalled in a cookie-cutter mode. But I guess that's just our take

In short, we're a really hard sell.

Nov 10, 2014
mangeur in France

Foodie stop between Paris and Barcelona

I usually hold back from naysaying, but one of the least satisfying (most annoying) meals we have had recently was at La Chassagnette. I respect its early status as an organic farm restaurant and possibly as a kitchen that maximized the produce. But we found the entire experience self-congratulatory, soulless, touristy, expensive for ordinary food and silly service.

Far, far better, yes, to visit singular La Telline a few km west or even hang out in one of the (touristy) coastal towns of Saints Maries de la Mer or Aigues Mortes.

Nov 09, 2014
mangeur in France

Alex Croquet's Kouign Amann

Soon! But thought we might meet at B Patisserie for something that needs no apologies.

Nov 07, 2014
mangeur in France

Alex Croquet's Kouign Amann

A problem with being retired is that you have time to get carried away with quixotic projects. Like "wouldn't it be nice to have some warm kouign amann..."

Wrong in just about every category except flavor since it's hard to make butter, sugar and salt taste bad. I must remember to cut it in Lego sized pieces.

Nov 07, 2014
mangeur in France
1

Long report: a Franco-African week in Paris

Amazing report! Amazing visit! Humor, yes, but not a single gratuitous gag. Love your offal adventures.

Nov 06, 2014
mangeur in France

"Tip and Tax not included." A new trick on visitors unfamiliar with Paris restaurants?

Exactly. You need pink, swirly designs, go for it. Otherwise, buy generic and spend your money on details that really make a difference. You can choose to be a princess or not.

AFAIK, California now doesn't allow sex-based difference in like charges such as haircuts (assuming similar length hair) or laundering a blouse versus a shirt.

Nov 05, 2014
mangeur in France

Restaurants for Christmas Eve in Paris

I've lost the references, and I've no experience with any of these, but dinner in a private home, an underground kitchen, might be interesting. My logic is that if someone is willing to give up his personal Christmas in order to put on a guest dinner, it might be worthwhile.

A gamble, but intriguing.

Nov 05, 2014
mangeur in France
1

A formula for avoiding sitting next to those pesky fellow Yankees who whoop it up and disturb your meal in Paris and finding good food in “secret places.”.

I think that David's article fell short of being useful when it tilted toward soothing visitors' insecurities about differential treatment rather than coaching his constituency about how to fit into culturally sensitive situations. But then it's hard to tell your reader that he has spinach dangling from a tooth or to keep his voice down and save his life story for his journal.

Parnessian said it best: "The French like to enjoy their own evening, not yours."

Nov 05, 2014
mangeur in France
2

Alex Croquet's Kouign Amann

Many thanks! Will save this.

I made one a few years ago, but had never seen or tasted one and was very disappointed in the result. Since it was a yeasted dough, I assumed that it would have some loft to it. But it was flat, and the sugar on top had caramelized and it was just this leaden disk...of buttery, sugary, slightly salty, caramelly layered sin. Regardless, DH ate the whole thing.

Now that I know the goal, it's time for another go at it.

Nov 05, 2014
mangeur in France

Au Bon Coin

I read Pti to suggest that liver is now a la carte only and not a menu option. Pti?

Nov 05, 2014
mangeur in France

Au Bon Coin

"the atmosphere and service — unwelcoming and almost rude, stiff, cold, not nice at all."

Wow! I wonder if the staff is different at lunch and dinner. My single dinner there was served by a woman who was so effusively welcoming and helpful that she almost sat at our table. Or maybe she just works Sundays...

Nov 05, 2014
mangeur in France

Alex Croquet's Kouign Amann

Pti, can you describe the proper (as in Douarnenez style) method of layering rather than folding the dough? Should one be working with multiple single sheets of dough instead of folding and refolding one piece? I can't picture the process.

Nov 05, 2014
mangeur in France