I was going to respond about the pricing exactly the same.
But you are wise and rational in your approach.
Even at 46€/kg, and current fx, it comes to about 28USD/lb which is where I assume Oferl is from.
Honestly, for a shop with top rep in the big rent district in the city of Paris for cheese that has been aged, this price is hardly unreasonable.
To me, what is outrageous is basically every cheese being 25/lb at the minimum(and more like 28-35) in every farmers' market in the US. Their costs are not higher and their products are not superior so, I cannot abide. The pretense of selling some cheese of the gods is too much along with the undertones that the prices are break even for them if you ask the question.
So Oferl,28 as the most expensive in the shop(I think the aged comte is at Dubois) in comparison should make you feel better now when you realize you are not spending any more than you usually do in the US if you buy the 'fancy', 'local', whatever.

Unfortunate we will not cross paths. How many months is the oldest comte, currently? No need for Italian cheese in Paris. And once one has the prices they might be obtained for in Italy(or even the US if you know the right importer which is almost none but still)in your mind, it just cannot be done. At least by me.
I am sure I will be a moron with location and have to ask you more specifically for your cheese guy at Lenoir but thanks.It is such a crap shoot and I never had the patience to go through every stall at every market.What is his price for petit basque if you recall? I do love to compare.
I found fab chorizo though.Imported Spanish, relatively cheap and no junk unlike even Oteiza. That is in the 'boonies' of Paris proper though where I often am. Soup and Pti were impressed enough.
And about that morbier you rate amazing. You said it is very aged but any other difference to describe the taste from a more usual morbier? Soup had one that I tried and it was awesome.The catch is that I don't like morbier much(and he said he did not either) but this was great, very, completely(to me) unlike morbier. Not very 'bleu' in taste which was a positive for us.Then I went to Dubois(SGP shop where he got his) within 2 days, tried what they had and that was the usual type morbier that I dislike. Maybe you have some pointers to get me back to the morbier I enjoy. But there is plenty of fine cheese without it.Wonder if Monoprix still has that cheap and good cantal that was on sale half the time for 8€.Great find for being downstairs from my flat.
You are leaving, Soup will not be around, I am left to my own devices.

Indeed I did that double often.
Ecuador is the favorite of one of the most notable and esteemed posters(obviously, not me).
What are the prices at Dubois now? Last I was there, most of the more expensive were 27-31, I would say, with a couple at 33€ for those by the kilo.

Well, of course, you need to add another 9 € bar to your basket.
Cannot believe they don't take plastique under 20. I went there a lot and usually did not buy more than 2 at a time. Guess I paid cash. I would at least remember being rejected with a card if it had happened.
Was the milk choco that good? I never sample it anywhere feeling, why bother? Are you in Paris in June? We can split a bar or three if you like.

Oferl, not sure why but you have been missing out, indeed.
What I find exceptional about Roger is the quality of nuts. Fresher and better texture than when buying 'good' nuts almost anywhere.
And have only had bars, what else is there?

Passard, yes, you are absolutely correct. Thank you for finding and correcting. My apologies for brain fog. Perhaps I was musing about another post on Gagnaire but that is no excuse.

If only a vegetarian and not vegan and if able to sit in a restaurant that serves non vegetarian dishes, I do not see how this is so much of an issue. I'll assume not a pescatarian but is absolutely any animal related ingredient an issue(say stock)?
That makes a great difference.
But I would guess there is couscous at the famous spots and Pierre Gagnaire has a massive veggie tasting. See that spans quite a range, no?

Ledoyen was 88-92 for lunch about 18 months ago. I am sad that I am too senile to remember exactly. I just dislike the lack of weekend dining. Michelin lists lunch at 98 but perhaps the 105 number is the dead tree edition and more updated though I hope this type of difference is not the case.That nonsense is inexcusable.
3 star level in N America is not 3 star level in France not that I am attempting to dissuade you from your selection. Merely a note.
I have a question, why did Amex quote you a price? Did you ask if there was a lunch menu or did they precharge you(also the only way your thought of a markup makes sense)? Just seems odd to me since making a reservation for lunch is just that.

How many times can this be a thread? Reading the board you saw no info? That is false, there is plenty about how many or most speak English, call at this time for this restaurant, etc. A lot and specific.
Just email the big stars like Ledoyen, Le Cinq.Never a problem, never fails and you can write in English if you prefer.
How long before there is a thread where I repeat this information is the question for which I await the answer.

Perhaps salacious. Good info about the restaurant in Ecully, though.
Lunch or dinner, the price is equally steep at Bocuse proper.
He might not be around too much longer, no need to give any discounts.

While I think most on the board(especially, who have been active, lately) will point towards the mid-mid upper, casual places, if euros are truly no object, you should do some 3 starring. If a meal at every restaurant cost the same amount, I cannot believe Ledoyen, L'Ambroisie and the likes would not be one's choice, ever. Does not have to be a Mich 3 star but some of them are worthy of the praise. And you have 3 meals so I would do at least one of those, again, if price is not an issue. Personally, I would probably do two in the upper crusty tier of cost.
I am stating this in terms of the quality of food, mostly. Perhaps you do not like the vibe or this or that but I think it absurd to skip this because the regulars favor what is more accessible, more regularly. Anyway, good luck with your selections.

Actually, I completely understand why they love it.
I just am not one who is enchanted by certain qualities and then projects that euphoria onto what I had put in my mouth. Did that come off a wee bit dirty? That's alright.

As for Grebaut's talent, there are many talented chefs whose peak is not reflected in all of the food coming out of the kitchen.

It was not a bad experience, but it was nowhere near the level of 'pack the space, pray for an opening' at least for the food which is mostly what I care about.
Yes, I fancy the room and people feel like they are in the young and hip spot(we.. they are) and that raises their opinion of the place regardless of what they are eating.
If the exact same dishes were served in some sleepy, older, less interesting area, the demographic that I speak of would not be nearly as enthused.
Does that mean that pure food people would not find it and maybe fill it? No, but it would be a different set, that is all. And the filling would not be to the 3 weeks no vacancy level.

In short, overrated, not that I think it is terrible or anything. And if you are a certain type of person, you will definitely love it.

Stating that a restaurant is packed and thus good was the argument stated, no? Or at least a weaker version that one demographic is not enough to fill it up the way it is. Both are patently false. I'm sure anyone here can think of counter examples. Perhaps that was not what you meant but it was obviously the implication of what was written.As for the weakness in my arguments, that is another matter but anytime one cares to check logic versus mine, we can find a neutral, objective, qualified party to decide. I'll give you heavy odds to sweeten the pot.
And upon any loss on my end,I realize I will be treating at Septime but someone else will have to secure the reservation. I am not hooked with the chef or the visiting chefs or the circle though I wish I were. I am pure jealousy and envy.

One could use the 'off meal' argument but someone else at the table was equally underwhelmed in exactly the same way as myself.
And when a meal is far below the usual accolades, I will allow that it was about 20% below their standard. If it was 50% that is just not acceptable. So, if I assumed the next meal would be back up to 100%, it would still not be worth my time.
As for the room being full, that logic is just........folly, to be kind.
There are probably restaurants that are full that you, yourself, do not care for(I'm quite sure) but even if not, the argument stands.
Being full is not some accurate indication. Sometimes it is, sometimes not.
As for your chef friends, that means nothing to me. Drop names if you must.
And just as a note, the other of my table mates who was less than wowed would bolster my argument and standing if I named names. Are we both wrong? Perhaps.
But again, the demographic that fawns over this place has overrated and caused a huge fuss about some other restaurants that do not quite warrant that much exuberance in my view. That goes for around the world, not just Paris though there are variations between the exact relationship between group and restaurant style between cities.
But jessica may love it and I am not saying it is bad or average, just that I don't get the uber hype. If she is coming from the US, it might be the best she has experienced or very close and more likely if it limits it to the upscale food/casual/hip joints.
I get it, most people here love it to the extreme. That is fine and just a bit too much, not so off a judgment to me that I consider these views 'wrong', per se.
The other issue with a redo is that I fear I would have to eat two meals to do so.
And I mean at the same time to fully be sated.
Only time that has ever happened to me in Paris. Certainly did not help my feelings towards Septime.

Or too full for lunch.
Also,I cannot imagine it has improved since I went in the popular but hardly impossible days.
I have mentioned it before but it is a certain demographic that is completely love struck with this restaurant. Undeserved if I have to say in case that was not obvious.That does not refer to you, Parnassien(since I am replying to your post).
Jessica might be part of that crowd so it would work out well for her.
Nice room, great bread, though.
And I cannot compare it to the other two so I am sure that disqualifies me from the discussion.

Have you been to this Maeder, Deluca?
I am intrigued by Carol's mention and it sounds like a proper endeavor for your retired self.
Admittedly, we disagree strongly about one boulangerie in particular(and that is putting it mildly), I would like your opinion and scouting, especially since it is Alsatian.
More cheese and bread for you.
More jealousy for myself.

Now that is a great and useful post.
I often wonder this very same question about so many shops, brick and mortar and on the web.
It is mind blowing and frustrating.
I understand paying a bit of premium for certain factors(though I rarely would pay any premium unless they are quite extreme).
People are lazy, they don't care to go an extra two blocks.
One place has a shiny bauble which dazzles fools while robbing them.
Things of that nature. But sometimes you can barely find the difference even in those.
On top of the fact that most people complain about costs and money but then spend, say, 20-50% more on exactly the same items when, at worst, a touch of effort will yield much less outlay.
But did you have to ruin it by telling about being young and retired and with all the time you have to walk about and gain this knowledge? OK, you mentioned it at the beginning so one read the blurb already 'ruined'(which is not as bad as a ruinous ending) and still the info is very good but that does not quite cure me of my deep jealousy.

Did you each eat 25 croissants? That would be team building. But then a mandatory office gym session.
I must disagree about a croissant is another is the other. Blind taste tests and all.
Indeed, maybe your office mates have no or bad taste. How did you fare on the test?

Mulot is a fine shop. Does a good to very good job on a wider variety of the sweet good things than most.
Un Dimanche? Ugh Dimanche would be more appropriate, I must say.
That is a lot of pretty and price to be so disappointing.

Is being superficial a bad thing?

A line? When did this begin? That is horrible news.
I thought he was discovered. Must everything be ruined?

Deluca, have you been to Grom in the US or Italy? Could you compare them all if so? Thanks

Christian Constant.

I was going to note that I was not commenting on your financial capabilities. And I hope that I did not insult you. I, surely, did not mean to do so.The fact that you are having this trip and eating out with the whole family at restaurants that are hardly inexpensive on the worldwide scale, along with the fact that you do not seem frivolous and irresponsible, made me think all is well within your means. But sometimes, certain prices for certain items, when so unexpected change peoples' desires for them. Can you spend 40 euros? Sure, if it were on a flight, it would seem free, on a pair of shoes, almost nothing, on a chicken? Some people might take issue even if they could spend 1000 euros and not have their life altered. What if it were a 40 euro loaf of bread? At some point, there is value to most people and shock comes into play more than the actual capability to pay for it.
But you seem to know the lay of the land.

Now, don't go and ruin that expensive bird.
Maybe buy two and have a test run, haha.

Cheers

Just a heads up. As I understand it, you live in Manila. Since I don't believe I saw it anywhere in your post and while it is possible that you are aware of this, the prices for fancy French chickens and buying meat from Desnoyer or other quality butchers is, to put it mildly, not cheap.
Again, if you are aware, my apologies. But if not, I think it better that you know beforehand than to show up, see 15-25euro/kg for whatever breed of bird and at that moment be taken aback and then want to rethink your plans.
Your posts are more thoughtful than the example I will site. I am using it only for illustration not to compare you to their thoughtlessness.There have been many who ask for restaurants, 'price not an issue'. Then you list a few top choices, note that 300-500 is the expected cost per person and all of a sudden there is 'an issue' and, more specifically, a ceiling on their budget.

But your family has an excellent Xmas trip lined up.

Also, second Parigi's dismay about French food fatigue in 2 weeks.

The all time EU/USD spot rate high is a few bps under 1.60 just in case dotted i's matter.Take it from a Euro seller.
Perhaps everyone is getting ripped off in exchange, in which case, I can recommend some alternatives to lessen or eliminate the vig even for personal consumption levels.
But, yes, ~1.23 is much better than even last summer's 1.40s. I won't be greedy and hope for the glorious 2001 90c and sub deals. Maybe split the difference?

Not really sure why anyone goes to a bad restaurant in Paris. Maybe there are tons and tons of terrible eateries but there are so many that are, at least, good. If you care about food and, especially, if you are on holiday, one is always within what..maybe 10-15 min travel time at the longest? Get a list so you have options nearby most locations.
If you are too tired, lazy, etc. and you have to eat within 25m of where you stand and within 3 min, then, maybe you get crap. That is what most people do because they are as I stated. And that is why there is so much terrible food out there. But even so, you do not have to passively encourage this trend. At least not in Paris.

Well, I was stuck in Paris(oxymoron extreme) and wanted one. Exactly about la Patisserie des Reves but it was well done. But Ledoyen's version was very good and that was the last one I tasted before attempting to find one in a shop.
I know nothing of the kouignettes, I purchased a large, straight, no nonsense, no hijinks kouign amman at Larnicol. Maybe because it sits around too long, I don't know but it was really not good. Yes, it was reheated and I am expert enough at that(I find so many items that can have it done so that most people would not know the difference between freshly made and the reheat)to chalk up the poor result to the product itself.
But I am game to dive back in though this time only as a share.

And since I am a slave to Constant ice cream, I will definitely try the apricot/almond if I am so fortunate as to be back there. I might have had one pastry from his shop but if so, it was certainly not mind blowing. But I might have never had any which I hope for. Great if I can stock up on more than ice cream there.

Funny I never heard anyone mention Larnicol much though there is word of the shop for kouign amman. I was searching for a good one and was not so pleased with his. Purchased at the St. Germain location. Also, did not like the one from La Grenier in Montmatre that Deluca loves.Only two versions I did like were at Ledoyen(maybe that is not fair?) and La Patisserie des Reves but the latter had a bit of modern twist. Perhaps neither comparison is quite fair. Surprised to hear of Larnicol's magical macarons. I am not concerned with those but still interesting to note.

A more appropriate question is 'Why are Dockers?'.

Security everywhere is incompetent. If I were checking bags, I surely would have confiscated them for one of my many breaks.

Honestly, I think if you just read what is posted, that is most of what there is. Overall feelings on the 3 stars has not changed so much in a year(unlike the more casual scene) and particular dishes, requests, etc. would be in posts. I'd assume if someone has much to say in reply, they would have already posted it but maybe you get a bit of cutting edge info. And just to clarify, Le Cinq is not a 3 so perhaps you should make it clear if you are asking about the actual *** or fine dining in grand spaces(Le Cinq, Les Ambassadeurs, etc.).
Macaroni castle is 98 now? Crikey! It was 90 when I was there last, well, more like would have been.It was not even on the menu that day.

Oh, no worries, all good fun. This sounds more up class than youthful trendy(bobo or whatever you like) but I have no fear of the 1.78m sylph(blonde or otherwise).
In fact, I might bring one in the entourage up to 1.8m, myself. But any more stretched than that and then add spikes and I admit that I get a complex.
Will wait for Parnassien to chime in about the vittles.

Is Bushwick hipster trendy enough?
Though I do have refined edges, not full on like the defining natives of the area.
I hope that some Euro gloss does not cost me points in the eyes of the cool.
Actually, I have given up my most extreme hipster attribute.Uh oh, I might not be allowed back into Brooklyn either.

Please, oh, please, let me in and do not spit in my food or maybe right on my dipster shoes.

What is quite amusing is that French visitors love the area. Not sure why.
And talk about 'tude, it is like the worst of Parisians except across the board instead of mere instances.
And while nobody should be an uppity *()#&@, they are far less deserving of this status
than Parisians.
Most anywhere in Paris is far better though I get that not all French visitors are from Paris.

Could you compare the quality of food at La Societe to some of the usual suspects on the board? I have not eaten at so many restaurants in Paris as to have reference beyond all those that you tire of speaking about(and I completely understand), I am mostly a shop fiend.
I am just curious if there is somewhere that is good enough for moi that I don't just skip eating(my usual way around the rubbish restaurant issue) and I can bring some people who are into a scene and what not AND is in this tricky area since travel might not be an option. Totally against my ways, I only go out to eat somewhere for the food and 'travel' is never an issue but even I must cave once in awhile. Plus, I never noticed this place before.
Feel free to mention other spots or berate me for not researching. I was just perusing the board, really, and just happened upon this and thought to ask. Hardly urgent. And I know that you get all around town, Parnassien, if you know what I mean.
Just being cheeky, not actually making any salope/salaud
associations.
Actually, I think you have good, broad and thoughtful posts.

Merci Beacoup

It is a chain. It is nothing so special. Maybe if you eat rubbish and it is best in the area, you insist on it being within 2 blocks, etc. you might say it is 'great' or one of the many overused adjectives of praise that proliferate on these boards.
But it is not that. It should be decent to good though. And I don't know the prices at this location. They are actually not bad in South Beach for this type of pizza(and the location) so maybe the same in NYC.