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Angéla is alive and hopping at 81 rue de Turbigo

As you have crossed continents and oceans, I knew you would. I was just making a general comment about kimchi which is, at the least of its importance, includes my last name : )

Sep 02, 2014
Kurtis in France

Angéla is alive and hopping at 81 rue de Turbigo

lagatta, I am turning my bike around and heading north!
(mangeur, please keep trying. I will get there some day :)

Sep 01, 2014
Kurtis in France

Angéla is alive and hopping at 81 rue de Turbigo

If you are making it, I am crossing state lines...

Sep 01, 2014
Kurtis in France
1

Dans les landes

Reads very delicious. Our visit to the old Dans les Landes last year was a big winner, and this seems an ambitious project. Thanks for this report.

Sep 01, 2014
Kurtis in France

Angéla is alive and hopping at 81 rue de Turbigo

I would agree Rio, but with different reasons.

As there are personal, seasonal, degrees of aging (from minutes to more than 3 years) as well as regional (more than 200 varieties survive currently) differences in kimchi, it makes a interesting pursuit. And while restaurants are where many are readily available, it's the invitations to individual homes where one can taste the good stuff; many friendships and marriages are made and broken is how the legend goes ;)

Would I cross town on an invitation to a friend whose wife is from Julla province known to make soul-comforting kimchi with raw oysters? You bet.

Sep 01, 2014
Kurtis in France
1

Angéla is alive and hopping at 81 rue de Turbigo

My take on John's comment is that many of these "so-what, eat-on-the-street, don't-think- about-it-twice food items" more current reinventions have taken the paths of absurd hype and re-reinventions beyond recognition. $500+ sushi meal, $100+ ramen, and $20+ pastrami sandwich or banh mi has their seekers, but more often as curiosity than genuine interest (and sometimes geared to satisfy just this), and more often for the travelers than the locals.

The other end of this issue when good original food is poorly reinvented in another country. Take Galbi/bulgogi in Korea. Generally, a modest portion of this is served at the beginning of a meal, with various cuts you order, followed by a bowl of cold buckwheat noodle soup, or fermented bean soup. But as expected, AYCE places flourish in the US, and even a respectable food critic votes it the "best galbi in town" even though the quality of meat always suffers under these circumstances.

"Once every hundred years Jesus of Nazareth meets Jesus of the Christian in a garden among the hills of Lebanon. And they talk long; and each time Jesus of Nazareth goes away saying to Jesus of the Christian, "My friend, I don't think I recognize who you are""

-Kahlil Gibran

Sep 01, 2014
Kurtis in France

Angéla is alive and hopping at 81 rue de Turbigo

I agree here, the pork liver pate in the classic banh mi thit nguo, aka "special combo" really does make the sandwich. I've also had some poorly handled ones while in VN but luckily not prior to a flight...

"I've read (on this board I think) that the pate spread is omitted in France because it would be considered too weird in combination with the meat."

Hmm, does Angela's version omit the pate? It's this combination that make it a classic.

Sep 01, 2014
Kurtis in France

Backerei in Vienna

haha, or have it out of the oven about an hour before we walk by (bit longer for rye, and even longer for sourdough ;)

Sep 01, 2014
Kurtis in Europe

Angéla is alive and hopping at 81 rue de Turbigo

Or, the [insert your own pedestrian ethnic grub] gone wild where the "wild" version has no resemblance or representation of the original; not that it has to, but when it is named so without basic understanding of the original, it turns into the bizarre and the unidentifiable.

Aug 31, 2014
Kurtis in France

Backerei in Vienna

Wow!

Thanks Strumi. I think this list will scatter us in all directions :)

Aug 31, 2014
Kurtis in Europe

Backerei in Vienna

We are a family of 6 traveling to Viennain near future. All of us have certain obsession with bread, and I would love to visit the represented bakeries while we are there. Ideally, this would be a specialty store (rather than a supermarket) that bakes their own brot - crusted loaf types. Suggestions on Semmeln, stangerl, kipferl, or kolatschen would be also appreciated.

Aug 31, 2014
Kurtis in Europe

Angéla is alive and hopping at 81 rue de Turbigo

What's her Banh Mi like?

I remember making rounds in frequently discussed Bahn Mi joints during a "Banh Mi craze" of 2008 in NYC. Those highly discussed and popular were "all you can stuff in" types more reminiscent of a philly cheese steak or a meatball hoagie with dripping grease and resulting soggy bread: far from what should represent a Banh Mi as known in Vietnam.

Aug 31, 2014
Kurtis in France

Ferme Auberge Le Castelas, Sivergues, France-Updated Info?

Thanks for this on Le Castelas.

Is there a change of chef at la Ferme de la Huppe? It seems like it when looking at some pictures on their updated website.

Aug 25, 2014
Kurtis in France

Ferme Auberge Le Castelas, Sivergues, France-Updated Info?

That's great to know.

Yeah, boredough, I think it would be nice to have more info on their weekday plans as it seems less consistent which was the unfortunate case for Joellene as reported. My sister will be there at the end of September, and if you require more info please email me to address on my profile.

Many thanks boredough!

p.s. Any new good finds on your perpetual adventures in this region or "other side"?

Aug 25, 2014
Kurtis in France

Ferme Auberge Le Castelas, Sivergues, France-Updated Info?

Thanks boredough!

Have you been to their dinner w/ pig roast during a weekday? How about for a weekday lunch? Is there a price difference?

Aug 24, 2014
Kurtis in France

Ferme Auberge Le Castelas, Sivergues, France-Updated Info?

Hmm, sorry to hear this experience. I am looking to send my sister here in a month. There was a report that this place is up for sale. Not sure if it running meanwhile...

Aug 23, 2014
Kurtis in France

A Weekday Celebratory Lunch in Vienna

Thank you both for the help. As important as this trip and the birthday celebration is, your words are very reassuring.

Aug 22, 2014
Kurtis in Europe

Döllerer's Genusswelten in Golling an der Salzach 40km south of Salzburg

I didn't find this mentioned on this board. Their website looks like he has built an empire with various venues. Any experiences?

http://www.doellerer.at/en/

http://www.tripadvisor.com/Restaurant...

Aug 22, 2014
Kurtis in Europe

Specialties from the Vaucluse (Avignon) part of Provence?

(I meant it as in biblical reference, not the Hemingway kind : )

Aug 19, 2014
Kurtis in France

Specialties from the Vaucluse (Avignon) part of Provence?

Appreciate this valuable fishing lesson.

Aug 19, 2014
Kurtis in France

Specialties from the Vaucluse (Avignon) part of Provence?

Is there a restaurant/market in Paris where one can have traditional or even reinvented Grand Aioli? I don't know what I am missing, but I miss them seriously too.

Aug 19, 2014
Kurtis in France

Specialties from the Vaucluse (Avignon) part of Provence?

"Look out for that, ask around, get flyers at the local tourist office, etc."

I never had much need for the tourist office until I read this!

IIRC, Le Bistrot du Paradou has grand aioli on Fridays, but your mentioning of a village aioli seems a real way to enjoy this. (If and when the stars align, sigh...)

Aug 19, 2014
Kurtis in France

Personal Reservation Service

There was a post that mentioned this for a nominal fee. I think there was an email address attached to it, but I can't seem to find it. If you come across it, please let me know, and if you have experience with this, would you share?

Aug 18, 2014
Kurtis in France

A Weekday Celebratory Lunch in Vienna

Strumi,

Thanks for your thoughts. I do agree that a bit formal setting is the way to go for the b-day of this magnitude. I don't find the Hyatt venue very appealing as it seems to lacks any sense of privacy or intimacy (a family gathering of 20-30pp would be very nice there).

I think Steirereck is an excellent recommendation. My concern was after looking at the pictures online I felt some of the dishes and general approach seem bit avant garde which is not uniformly enjoyed by the dining members nor me unless the taste outshines the concept.

Aug 18, 2014
Kurtis in Europe

Specialties from the Vaucluse (Avignon) part of Provence?

Many thanks to the Provencal gods and the devil (oh you know who you are :) for this great thread, and johung for asking many good questions in your preparation for the trip; this thread will become a valuable resource on my return trip here.

Aug 18, 2014
Kurtis in France
1

Specialties from the Vaucluse (Avignon) part of Provence?

What's the difference between pieds et paquets à la niçoise versus a la marseillaise?

Aug 18, 2014
Kurtis in France

Specialties from the Vaucluse (Avignon) part of Provence?

But dear Parigi, as someone who has never had Tielle, I think you and I will leave the table with very different experiences even if we shared a piece together from Paradiso in Sète, and in order for me to enjoy as you do, I must eat 1/10 as good one for a very long time...

Aug 18, 2014
Kurtis in France

Specialties from the Vaucluse (Avignon) part of Provence?

While everyone has their own rhythm, for a first time visitor to the region, seeing the forest before chasing a tree is a far more rewarding approach IMO.

As the countryside's well-chosen restaurants and markets will be everything local and regional, this approach opens more doors than the prepared and specific keys one brings, and while it may not be the particular rendition everyone raves and touts repeatedly, it will be a personal discovery and exploration of the best kinds and often very successful one if one listens to the Provencal gods of CH : )

For a first time visitor, seeking for a specific dish or regional specialty is more fitting if one's visit is limited to say Paris only, or for a frequent visitor in a quest for the impossible "ultimate."

Aug 18, 2014
Kurtis in France
1

A Weekday Celebratory Lunch in Vienna

In this particular case, it falls on Wednesday.

I have a confirmed reservation at Steirereck, but am getting a bit of cold feet as think the food and service may be bit too theatrical which can take away from the celebration (Dad's 80th). This would be perfectly enjoyable between me and my wife, but it will be best if the food helps to celebrate the occasion rather than the vice versa. Please correct me if my preconception is incorrect.

I received an email from Vestibule yesterday that they are fully booked (we are about a month away) on that day so that's out. Konstantin Fillipou and Hollman Salon would be perfect if for dinner but their lunch doesn't seem very celebratory. My preference would be more modern Austrian, though it can be more international cuisine.

Any suggestions?

Aug 18, 2014
Kurtis in Europe

Salzburg: Monday Lunch

... so unfortunately Esszimmer is out as they are closed.

Any other options? If nothing stands out that are open on Mondays, I am thinking about going to Augustiner Braustubl for the experience. I would prefer to bring the food from elsewhere, so any suggestions for where to purchase ready-to-eat items to make a picnic out of this would be very much appreciated.

Aug 17, 2014
Kurtis in Europe