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First Time in Paris, Tips for Escoffier-Style Cuisine
Thanks so much for your suggestions!
Souphie, I must say you've gained another blog reader. :) Very enlightening post. It's also very interesting that you seem to (at least, as I understood it) divide nouvelle cuisine into early (Bocuse) and late periods (Senderens, Loiseau, etc.).
Will definitely try to book a table at Rostang when I go to Paris next year. La Table de JR is something I will also definitely check out (the EUR 59 "club" menu for lunch is hard to beat). From what I've gathered, Robuchon (as you mentioned) melds together cuisine classique and nouvelle cuisine.
First Time in Paris, Tips for Escoffier-Style Cuisine
I am visiting Paris for the first time next year and, as part of my trip, I am planning to treat myself to a few of the French capital's gastronomic pleasures. Although I've already done a bit of research, I would still like solicit restaurant recommendations.
As this is my first time in France, I would like to use this opportunity to experience traditional French haute cuisine--a.k.a. pre-nouvelle cuisine cooking. I know it's kind of passé, even unexciting given the inventive cuisines flourishing in Paris right now but I am of the opinion that to appreciate today's culinary trends, it would be best to be acquainted with the classics. Which leads me to the question: which Parisian restaurant serves the best Escoffier-style cuisine (or a more or less accurate interpretation thereof) today: Lassere, Michel Rostang, La Tour d'Argent, Le Cinq, Gérard Besson, Jacques Cagna, La Braisière, L'Angélique, La Terrasse et l'Assiette, L'Espadon? Would it be wise to visit these Michel-starred institutions or would I be better off in a more humble (and not to mention cheaper) place like Guillaume Delage's Jadis? I would really appreciate it if you could use their prix-fixe lunch menus as the point of reference. Although I am planning to treat myself, I do want to mindful of my budget and the slightly weak dollar.
Also, since I am already there, I plan to indulge myself further and continue my French culinary history lesson. As such, should I have enough time and money left, which of these nouvelle cuisine restaurants remains most faithful to the movement's credo and represents the best value for money: l'Auberge du Pont de Collonges (Paul Bocuse), La Maison Troisgros, La Côte d'Or (formerly Bernard Loiseau's), Les Prés d'Eugénie (Michel Guérard), Guy Savoy, Alain Chapel, Senderens? Again, a bit naff but since I was but a kid during the 80's, I never really got to experience authentic nouvelle cuisine--something which I want to reverse now.
Thanks in advance for all your help! I really, really appreciate all guidance I can get.
