feedmegood's Profile
Lost near Quimper.
I will be on the coast, close to quimper and was wondering if anyone has any must eats in the area. I am open to any suggestions, any pricepoint, restaurants, shacks, markets, regional specials, ect....
Eduardo Sousa Foie Gras in Paris?
was hoping some gourmet shop here would carry it, as I wont be going to spain anytime soon. You can find it online, but it is from the UK and 67 pounds.
Eduardo Sousa Foie Gras in Paris?
Anybody know where you might be able to find this non gravage foie gras in Paris?
Good resto/hotel with proximity to Bras; rodez or aubrac or laguiole
Will be lucky enough to dine and stay at Bras for one night but will be making it a weekend adventure and looking for the other night..
Thanks in advance
10pm- Between Etoile and St. German de Pres
Im looking for an upscale bistro close to Champs de Elysees and St. German de Pres for a late dinner post theater. It doesnt need to be white table cloth, but good food is the main priority.
Any suggestions are welcome.
Was thinking one of Constants place.... possibly the newer bistro, or maybe even Violin... but looking for more suggestions.
Thanks
La Cote Saint-Jacques in Joigny & L'Arnsbourg in Untermuhltahl?
For the most part i think the food at La Cote is a bit uninspired, however that being said some of the classics are still divine and the level of skill is representative of 3-stars.
The truffle in cabbage and the poulet de bresse in 2 services are both very very well done.
And if i am not mistaken the renovations should finished and the new spa complete.... now they just need to renovate those horrible rooms.
Hope you enjoy the trip and please let us know about Larnsbourg, it has been on my list for a while now and i havent had the chance.
a few Northern Italy restaurant updates
Ate at A Sorriso 2 nights ago and was blown away that it was 3-star.
The service was wonderful but I cant imagine that this place would get 2 stars in france.
The food was "nice" but nothing very interesting and flavors were bland. (salt please!)
We tried both of the tasting menus and there was only one other table that evening so i cant imagine the kitchen would have any trouble making everything perfect.
Amuse were for the most part nice, if a bit out of date, mussels with parsley, tomato mouse with pesto and a parmigiano creme brulee that was pasty.
First course of italian foie, again apple and ice wine gelee.... 1998? foie was good, not nearly as fatty or luxurious as french....but the combo was straight out of the 90's
-langostines were cooked very well in the other menu
Second scallop with porcini, good qualitty scallop, but a bit over-cooked
-stuffed porcini, must have been good because i didnt get a chance to taste!
Third Ravioli with mystery ground meat, truffles- couldnt taste the truffles, but the dish was seasoned very well and just ok no where near 3 star
-risotto was cooked very well, with marscapone , balsamic but a bit sweet.
Last course was Beef from Piemonte.
Although it was slightly past medium rare (they say med-rare, but i was never asked) but the beef was quite chalky and not moist at all. Very over rested.
Sad because it was flavorful. Came with bone marrow ravioli with an insepid consume.
Turbot looked good but didnt taste
Desert was a molten chocolate pumpkin cake, cooked very well but considering you can get this at TGIF..... it is not what a 3-star should be doing.
All in all, after re-reading my review im sounding a bit harsh, but i would say solid 1-star meal, at 390 euros quite a bit over priced, but the service was very nice and if your looking for great service a over priced wine list and mediocre food from 10 years ago, this is your place.
next time im in the area though, i will be looking for something under the radar.
PS- michelin what are you thinking?
Unpretentious in St. Tropez area ?
Verdoyante would have to be my rec. I was there last week and had a wonderful dinner. The terrace is gorgeous and the food doesnt miss a beat.
totally unpretentious and friendly service, a couple of dogs running around. I would have to say the atmosphere is better than the food, but the food is perfectly adequate and thats hard to find in St. Tropez from the places we tried.
On another note, also had a dinner at Pinede (relais chateau/michelin 1 star)
and what started off as an ok meal quickly went downhill. Not one star quality at all, but for sure 2 star prices. All and i mean every single meat on the tasting menu was over cooked. Everything!!! The soup with langos was one of the only redeeming qualities well.... that and the goofy but very friendly service.
Anyways, enjoy the area it is nice a quiet right now and good luck with the food.
would love to hear if you have any other finds.
Most Unhealty Meal in NYC
Check the Krispy Kreme bacon cheeseburger at Google cafeteria... think there are some other places to get it, not sure though..... but could also make your own then re-deep fry it!
http://www.aldenteblog.com/2008/07/almost-inedible.html
Vineyard Tours, Roanne & Avingon
I will be doing some serious eating in the beginning of September going from Roanne to Avingon with a stop in the middle (either St. Etienne or Valence) but would love any info for great Vineyards in the region to visit, or any tour operators that can do day visits around these areas.
I am fairly unfamiliar with the wines further north, but as we move south I know a bit more and driving an hour or so out of our way is not much of a problem.
Thanks hounds.
-Mark
French Yogart
If you try to find Liberte yogurt, they sell a full fat yogurt in the US, that compares to the best (packaged) yogurts in France.
(whole foods and gourmet garage carry it)
Opinions of Pic, Valence
I knew you guys would answer!!!
Thank you so much! I read Chucks review and thats what scared me. I have been to regis marcon.... did a biking trip from Pont du Brent, Pyramid, finishing at Regis Marcon... (if anyone likes that kind of thing, I am always up for another trip) so maybe i will play it safe and return.... it is amazing ala Bras.
If anyone has some great stories from Pic I am still willing to hear them.
Thank you all for the comments.
Opinions of Pic, Valence
I will try this one more time.... I am really trying to make this trip special for my parents and havent heard much about Pic, or I havent heard much from someone i trust on Pic. Souphie? ChefJune?
Is it a better option to eat and stay there rather than Regis Marcon... i know very different, but if you had your choice....
Thanks
;-)
Mark
Citrus Etoile report - a lemon
I had an aweful experience there a few months ago before they lost their star, but I had more of a problem with the service than the cuisine. IMO, the food is good to fairly good (read: almost worth the price), but it was the service that prevents a return trip for me.
Agape... surprise
I had not heard about this resto, but was very happily surprised with everything from the food to the decor, to the attentive service.
Small touches have been well thought out, like the design of the napkin rings/kinfe holders to the baguette plates (+ the smoked butter...beautiful)
But the real surprise was the food. Very restrained and precise, not overdoing it and with a limited menu (4 entre, 4 main, 3 dessert) looks like the chefs know what they are doing.(passard disciples)
Highlights were the parsley root veloute and the smoked veau cru (although it did suffer from a bit of uneven seasoning and lack of acidity to be nit-picking).
Mains could use a little more attention, or inventiveness but well on their way to being delicious and were perfectly suitable.
I will return.
Top 5 dining experiences
Havent even heard of Scalinatella, but the others are on par with mine so, looks like i will have to try a new Resto.... thx
Per Se
Masa
Blue Hill (either)
Di' Fara's
Mas (at the bar)/ or L'Atilier
My brother (the chef) comes to NYC - with 6 days notice
I would agree with hitting up as many lunches as possible. Try Le Bernardin for lunch, rediculously cheap, J.G, 11 Mad park. Also make the trek to brooklyn for difaras. Any chef should enjoy seeing Dom make his pies. The dedication to the craft is impressive.
Bar Boulud is delicious for sunday brunch.... and as a stoner brother, im sure he wont be getting up too early, so youll miss the UWS family crowds.
Other than the restos, make sure he gets his feel for NYC too,
bagels at murrays (imo)
2nd ave deli
burgers- shake shack(burger joint?)
regardless, there are enough good recs on this thread that im sure he will be stoked.
Biaritz to Bilbao... Exteberri and Mugaritz
I will be leaving biaritz for bilbao on thursday morning staying the night in Bilbao and head back to Biaritz the next day. Was wondering how to plan so i can eat at both. Wondering how far each is and in what direction.
Thought maybe drive to Exteberri for thursday night (isnt it 2 hrs south?) then maybe Mugaritz on the way back to Biartiz on friday?
Is this too ambitious and will my non-foodie boy friend who will be driving want to kill me for making him drive too much?
Thanks
Choco Chip Cookies
Le Pain Quotidien has amazing cookies.... big crispy buttery if thats your thing
Has anyone tried Adour yet?
yah we sat at the bar...actually one of the cubby holes, so we didnt have the full dining room menu, which i want to say is around 120 maybe?
4 Apps, champagne, wine, port = 140 w tip
Has anyone tried Adour yet?
went on monday night with out a reservation and sat in one of the two "cubby-holes"
The wine list is great (of course) though the champagne list offered at essex house was more impressive and lengthy. Had a glass of the black label, which was a nice start to the evening since we were alone in the restaurant.
The menu is basically bit sized portions of the real menu, not every dish, but a good portion.
Started with the Jambon served on slices of baguette (a little too thick IMO) with delicious Jambon Iberco (i think), not as dark and rich as a bellota, but nice and gamey with some raw fennel, raw garlic, capers, and a drizzle of olive oil. Bit too many capers for me, but overall the ingredients were of tip top quality and such a simple dish was perfect to nibble on with a glass of the heady Malbec.
Lobster Thermador- which was a nice play on the classic. Half of the upper body stuffed mainly with lobster and mushrooms, herbs and arromatics. Covered with breadcrumbs and nicely toasted. The dish was wonderfully executed. This was difinately a Ducasse dish and the balance was spot on. Enough acidity to peak the lobster, but not enough to dull the herbs, soft mellow and wanted more than the bite size portion!
Braised Pork Belly- was the least favorite of the 4. Belly was moist nice, a little bland but the proportion of fat to meat was about 7:1 way too much fat. Maybe it was to cover up the grainy and dissapointingly flat boudin noir. I was really looking forward to the boudin noir, being a specilty of the region(actually a river in the region if your splitting hairs) for which the restaurant is named, but alas the dish was a mix-up of flavors that relied on the "cheap-tricks" of sweat/fatty/salty combo with little balance and zero of the ducasse delicacy.
Coquille St. Jack- Probably the best of the night,
2 perfectly prepared scallops with a light truffle rich scallop jus, with salsify and "tomato confit" (stolen from the poulet de bresse from essex house!) but just as delicious with the scallop.
Surprisingly the dish elevated the scallops in richness without overpowering the delicacy.... enough to hold up to the Malbec.
The only problem was waiting for a piece of bread for the scallop jus. I had to guard my bowl from about 10 different efficient servers/bussers/maitre d trying to clear it away before i got my bread (which was excellent and on par with Robuchons for the best in the city, IMO).
Will be back for sure. Its a great place to have a glass of wine, snack a bit before going somewhere else if your in the mood. Which is a nice option if serious food is a priority. I am sure the full menu experience would be amazing as well, the room is stunning, but I applaud Mr. Ducasse for extending his cuisine to the small bites market. It made a stunning appetizer and led to a bit of a drunk evening before a plate of pasta at Babbo.
Anyone been to DUCASSE yet? How was it?
went on monday night with out a reservation and sat in one of the two "cubby-holes"
The wine list is great (of course) though the champagne list offered at essex house was more impressive and lengthy. Had a glass of the black label, which was a nice start to the evening since we were the first people there!
The menu is basically bit sized portions of the real menu, not every dish, but a good portion.
Started with the Jambon served on slices of baguette (a little too thick IMO) with delicious Jambon Iberco (i think), not as dark and rich as a bellota, but nice and gamey with some raw fennel, raw garlic, capers, and a drizzle of olive oil. Bit too many capers for me, but overall the ingredients were of tip top quality and such a simple dish was perfect to nibble on with a glass of the heady Malbec.
Lobster Thermador- which was a nice play on the classic. Half of the upper body stuffed mainly with lobster and mushrooms, herbs and arromatics. Covered with breadcrumbs and nicely toasted. The dish was wonderfully executed. This was difinately a Ducasse dish and the balance was spot on. Enough acidity to peak the lobster, but not enough to dull the herbs, soft mellow and wanted more than the bite size portion!
Braised Pork Belly- was the least favorite of the 4. Belly was moist nice, a little bland but the proportion of fat to meat was about 7:1 way too much fat. Maybe it was to cover up the grainy and dissapointingly flat boudin noir. I was really looking forward to the boudin noir, being a specilty of the region(actually a river in the region if your splitting hairs) for which the restaurant is named, but alas the dish was a mix-up of flavors that relied on the "cheap-tricks" of sweat/fatty/salty combo with little balance and zero of the ducasse delicacy.
Coquille St. Jack- Probably the best of the night,
2 perfectly prepared scallops with a light truffle rich scallop jus, with salsify and "tomato confit" (stolen from the poulet de bresse from essex house!) but just as delicious with the scallop.
Surprisingly the dish elevated the scallops in richness without overpowering the delicacy.... enough to hold up to the Malbec.
The only problem was waiting for a piece of bread for the scallop jus. I had to guard my bowl from about 10 different efficient servers/bussers/maitre d trying to clear it away before i got my bread (which was excellent and on par with Robuchons for the best in the city, IMO).
Will be back for sure. Its a great place to have a glass of wine, snack a bit before going somewhere else if your in the mood. Which is a nice option if serious food is a priority. I am sure the full menu experience would be amazing as well, the room is stunning, but I applaud Mr. Ducasse for extending his cuisine to the small bites market. It made a stunning appetizer and led to a bit of a drunk evening before a plate of pasta at Babbo.
Report on Paris Restaurants
I was really sad to hear that as well. Was there this summer and had a wonderful experience with the poulet de bresse. Absolutely magnificent....and creates quite a scene!
Truffles yet?
wondering if there have been many truffles on menus yet?
I was in Alba last weekend and the truffle situation was a little weak. Dry weather and small truffles.
Would love to know about the price and quality in Paris.
-Mark
Does Ducasse make his own stocks?
you are right. I have worked in all but one of the three stars in nyc and it would have been unthinkable to buy stock. Im wondering if times have changed so quickly.
Does Ducasse make his own stocks?
First I believe it is a matter of perception. When your dining at the plaza you are assuming that the upmost care and oversight went into everything prepared. Of course not everything can be made in house, but there is a premium for things prepared in house for a reason; the additional oversight and upholding of standards, and at those prices, i would hope as much was made fresh in-house that day.
Second, if it is true, it is either a) an admission by the chef that someone else can produce the stocks better (which for a chef, this type of humility is unheard of)
or b) a lowering of standards because it is cheaper/easier.
and Third, I think it is interesting that in a profession seen here in europe as an art and so deeply rooted in history, it is going the way of america and the all mighty dollar.
and...... of course all of this is null if he doesnt do it or admits they make a better stock.
I
