Dave Fahey's Profile
Dining hour in Paris and ordering aperitifs
At what hour should we reserve a table in Paris in order to have it for the remainder of the evening? We want to settle in for 3 or more hours of drinks, conversation and food, but are mindful that we should be courteous to the small restaurant. Weekday or weekend, does it make a difference in the hour?
Please educate me on aperitifs. I'm familiar with Pernod, but my wife is not a fan of its anise flavor. What other aperitifs are commonly available and how would you describe their tastes to someone unfamiliar with them? Do the French treat any of them as seasonal? -- We'll be there in October - November. I infer from some reading of this site that some restaurants have a "house" aperitif ... if so, what term should I use to inquire about it?
Thanks again for all your help.
November in Paris
Many thanks to all of you. Have been reading your posts and replies to other questions and am thankful for your devotion to this site. Thanks so much.
November in Paris
Thanks so very much to all who responded. We appreciate your thoughts and recommendations. I use various "gourmet" salts and peppers in home cooking here and am very aware of the difference in butters ... Ireland floored me when we first went there. I plan to put our stomachs in the hands of the shopkeepers, follow their advice, and plan meals accordingly. It is one of the principal reasons we've chosen France for a month. Now back to the RosettaStone DVDs.
Oh!! Please! Recommendations on a good English-French dictionary of food terms so I can explain that I want, for example, to "braise" the meat. (I'm especially fond of working with cheap, slow-cooking cuts of meat.) My Larousse has, of course, some things: roast, saute, etc. But it would be helpful if I had a compact restaurant and general food terminology guide.
Corned Beef in Iowa City?
Sorry. Just saw your post. Try calling Mickey's Irish Pub on Dubuque St (near Prairie Lights). A waitress there told me they corn their own beef when I complimented their Ruben sandwich. Maybe they would sell you some in bulk for a future visit.
November in Paris
My wife and I will be staying in an apartment near the Rue de Levis market (17e) for about four weeks beginning in late October. Although we have been to Paris for a few days before in hotels on two prior occasions, it's our first trip to Paris where we will have cooking facilities. We're not sure how well stocked with staples the apartment will be. A number of questions arise:
We will likely have to buy all the essentials for cooking for a month (flour, sugar, butter, oil, perhaps even salt and pepper, basic spices, etc.). Can any of you recommend a relatively close and inexpensive source for such things?
Is there anything special in terms of meat, fish, shellfish, game that we should be on the special lookout for during November? Similarly regarding vegetables or fruits? We hope to do roasts or other large main dishes where the leftovers can either be eaten the next few days or morph into stews and soups.
Does anyone know an especially helpful wine shop for people whose French language skills are poor at best? We are definitely not able to afford expensive wines; thus will be drinking bottles in the 12 to 20 Euro range.
Thanks for all your help.
