mdietrich's Profile
Ledoyen
M. Le Squer prepares your meal:
http://www.youtube.com/user/wbpstarscom#p/u/19/5ViT_jzxcxM
http://www.youtube.com/user/wbpstarscom#p/u/18/_QywDzYvFE4
Spectacular dinner at The Modern
Thanks for your detailed review of The Modern, we are heading there this weekend
Better steakhouse...
Bourbon Steak is tops no contest ...been there many times and always great
Question about Cheese Shops in Paris
Thanks to all for outstanding information.
One last question:
do you eat these cheeses (epoisse, vacherin, comte) with any particular type of bread or cracker? or just straight up with a spoon like pudding?
I will be in town next week MTW and looking forward to cheese tasting...anyone interested in joining lmk...thanks
Question about Cheese Shops in Paris
Thanks to all for the great info....DLC what is the price range for Epoisse and Comte in Paris? Is it priced by the Euro/kg ? I see a small round of Epoisse selling at Whole Foods in US for around $35 US . I'm coming over next week.
Question about Cheese Shops in Paris
Curious about the protocols for purchasing cheese in Paris Shops like Cantin or Dubois. I love cheese, don't know that much about it, and have never purchased at a Cheese Shop in Paris.
Is the "sampling" of cheese customary before purchasing, as it is done in some US shops? Will the Vacherin Mont d'Or be in season in early October? I am also interested in Epoisse and Comte. Is it possible to purchase small amounts of these cheeses? Is there a minimum to purchase ie. 100g? Thanks in advance for feedback and advice.
AZ Restaurant Week 2010
We went to both JG Steak and Bourbon Steak this year for restaurant week. My opinion is that Bourbon Steak is in a league of its own. The quality of the ingredients, skillfull preparation, excellent service and ambiance all add up to great experience and value. Service miss fires at JG Steak, and quality of ingredients is not in same league as Bourbon Steak.
CHEZ L'AMI LOUIS
hey man the '60s weren't all bad....we had a blast on the left coast !
Lunch at Le Cinq vs. dinners at Josephine Chez Dumonet and La Regalade (St. Honore)
how is the foie gras prepared at Dumonet ?
Bourdain in Paris, Part 2
Tony and Eric Ripert visit places below, also nice segments with Joel Robuchon
La Quincave
Frenchie
Le Tete Dans Les Olives
Je Thé...me
Les Cocottes de Christian Constant
Le Comptoir
Le Chateaubriand
Le Jeu de Quilles
Marie-Anne Cantin
L’Atelier
Hugo Desnoyer Boucherie
Les Papillons
Marx Food Lab
What is the single best restaurant in Phoenix?
Best Restaurant in Phoenix is NOCA....,,great food and service.
Seafood rec
Michael Mina American Fish at City Center
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Michael Mina Restaurant
3600 Las Vegas Blvd S, Las Vegas, NV 89109
What changed in your kitchen when you moved to Phoenix?
to upgrade an electric cooktop in areas of no natural gas..., , install an "Inductuction Cooktop". Induction cooking is now "de rigueur" in top restaurants....precision cooking, more efficient method of cooking...very clean sealed cooking surface.
Dinner at Guy Savoy Paris
agree 100% with shortstop. I have been twice and it has been a great party each time. The fun, friendly service, the suprises, and the desserts are over the top.
Restaurants for dinner in Lyon? Please critique my list.
I really enjoyed George Blanc's Le Splindide in Lyon...you are also close to legendary dining Roanne, Vonnas, Collonges, and Mionnay...
Korean BBQ
thanks for recs...I plan on trying Red Kimchi this weekend. Are there any menu items in particular that you recommended, or do not recommend ordering?
Korean BBQ
Can anyone recommend really good Korean restaurants in Phoenix? ...I am new to Korean cuisine would like to try it.
Best PHO...east valley...chandler, mesa, gilbert
I tried to go to Maxim today (Sunday), but appears they are closed today,,no one answered when I called in. Does anyone know the hours of operation for Maxim?...thanks
Troisgros, Roanne, 3*
Just noticed that Troigros have updated and redesigned their website. Very nice with many beautiful and historic photographs....definitely worth a look
http://www.troisgros.com/
Is L'ami Louis worth it?
hmmm.....next visit I suggest that you leave the Peugeot at home, and drive the Bentley
Les Gibiers sont arrivés: it's that time again where the game is afoot.
wow...what a deal !
L'ARPEGE
< retour aux résultats
> Chef de cuisine
Alain PASSARD
> Lieu
84 Rue de Varenne
75007 PARIS
01 45 51 47 33
www.alain-passard.com
> Prix
Formule entre nous : > 50 €
> Menu
Menu valable au déjeuner toute la semaine et au dîner pour les réservations du jour même et sous réserve de disponibilité (nombre de tables limité)
80€ TTC + une surprise du chef
Couleur, saveur, parfum et dessin du jardin
Collection légumière Automne 2009
Robe des Champs Multicolore "Arlequin"
Canard de Challans à l'Hibiscus
Dessert d'automne
VINS
1 verre de Haut Poitou Marigny Neuf Sauvignon
1 verre de Bergerac Château La Tour des Gendres 2007
Eaux et cafés
Alba and Piedmont Report
Thanks for the information, I will be in Alba Oct 27-29, hoping to indulge in the famous Tartufo d'Alba. Here is the list of restaurants that I have reservations at:
Tratorria nelle Vigne
La Libera
Tratorria della Posta
Il Cascinale Nuovo
Oseteria delArco
Any comments, suggestions? Should I swap out one of these for I Bologna in Rocchetta Tanaro? How far in advance do I need to reserve for lunch at I Bologna?
thanks,
mdietrich
Piedmont-Le Langhe: Alba and around--report 4/09
thanks for the tip....they have a great website and I emailed them for reservations,
appreciate the info. Another place I see mentioned is Il Vicoletto - anyone have feedback on this?
Piedmont-Le Langhe: Alba and around--report 4/09
Erica,
I have enjoyed your informative posts about this area. I will be in Alba in late October. I am trying to make reservations at the restaurants in advance, what is best way to make reservations, and how far in advance is required? I see that these have websites and I have emailed them requesting reservations:
Trattoria Nelle Vigne
Trattoria della posta
Osteria dell'Arco
I would also like to try these, but not sure how to contact or reserve:
La Liberia
Villa Tiboldi
Enoclub
We will be staying in Alba...hoping to sample some Tartufo d'Alba
Any suggestions or feedback greatly appreciated...thanks
mdietrich
What's apps are not to be missed at Nobhill?
I was there last week and we had the "mini Soft Shell Crab Po'Boys" and the Steak Tartar prepared tableside. The Po'Boys were fantastic - 4 pieces, each had 1/2 of large soft shell crab lightly crusted and fried, served open face on soft mini roll with a tangy remoulade sauce. The steak tartar was top quality minced steak, prepared tableside with traditional accompaniments, red onion, caper, quail egg yolk, etc, served with warm pita bread. The tartar garnishes were a dollop a fantastic sweet bbq flavored mustard, a whole grain mustard, white sea salt, and a black salt from Hawaiian Volcano. Really good. Highly recommended are the "New England Lobster Rolls"...I did not order these as we were having Lobster Pot Pie entree, but lobster rolls are a signature Michael Mina item. I will absolutely try the Lobster Rolls next trip there, saw some go by and they look amazing. They also have Cheese Fondue and some other items. Everything I sampled was outstanding.
Check out the standard bread service at NHT, it is slices of Ciabatta bread, which are rubbed with fresh whole garlic and olive oil and then wood grilled, served warm and soft with a delicious, fruity green olive oil for dipping. One of the best bread offerings I have ever enjoyed. Be sure to say hello to Mario (GM)....and let him know you are there to sample appetizers...he will take excellent care of you and may offer some additional choices not showing on the menu. Please post and let me know what you think when you return...I live in Scottsdale and travel the world looking for great food, I think NHT delivers.
LAS VEGAS: NOB HILL TAVERN & JOEL ROBUCHON
Quick trip to LV last week and had the pleasure of dining at Nob Hill Tavern and Joel Robuchon Mansion at the MGM.
Joel Robuchon at the Mansion was offering a 89/pp special. Having dined at TJR and L'Atelier JR in Paris, I figured this would be good time to experience this Robuchon venue. The food was good, great technique and elaborate presentations. We had Duck Breast with seared Foie Gras, and Steamed Turbot. Both very good and the foie and duck breast were perfectly cooked. A very generous amouse-bouche (appetizer sized) of Sevruga Caviar and Crab was very good. Nice Dessert and Mignardise all inclusive for 89/per person. All the food was very well prepared and the service spot on, although very formal, somewhat stiff service.
Also had a lunch at BLT in Mirage which was nothing special, unorganized service, cold fries, unremarkable burgers. BLT is nothing special and I would not hurry back.
The real suprise of the trip was Nob Hill Tavern, a Michael Mina restaurant, also in the MGM Grand. Michael has recently re-freshed the Nob Hill Tavern restaurant with a new Chef and new General Manager, Mario Daniele. The restaurant has a very comfortable, spacious feel. Private booths are one wall opposite the bar. The staff are all very professional, upbeat, friendly, in a hip, sophisticated atmoshere. Appetizers we tried were Mini Soft Shell Crab Po Boys, and Steak Tartar, prepared tableside - both excellent. For entrees we had Michael Mina signiture dish of "Lobster Pot Pie"...a 2lb Lobster baked in Pastry topped copper pan, with spinach, mushrooms, vegetables in a savory Lobster sauce. It was delcious and the Lobster was perfectly cooked. One of the best Lobster dishes I've ever eaten. We also enjoyed the Seafood Ciopinno at $24, delicious fresh tomato broth with generous selection of Shrimp, Clams, Mussels, Halibut, and Tuna. The Seafood was perfectly cooked, and this very large portion dish easily could be split for two. For Dessert we enjoyed warm Chocolate Souffle with Mint Ice Cream, it was excellent. The new Nob Hill Tavern is fun, upscale restaurant with excellent food, and friendly, very professional service at reasonable prices. This is now one of the very best places in Las Vegas, fabulous wine list, the staff and Mario will take great care of you, and it is a lot of fun...not to be missed!
Mr. Higgins restaurant-Lyon
ha ha love your references to obscure cultural icons...very funny
that would be John Hillerman ...the real mr higgins
tintin out
Noca Wagyu Report
Another outstanding experience at NOCA on friday evening 05-08-09. I returned to see if the Wagyu Pastrami dish would be as good as the first time I had it in Februrary - high expectations, back to that in a minute. Eliot Wexler, Chef Chris Curtiss, and the NOCA team definately have game on. This place seems to get better with each visit. No slippage here, and no one here is sitting back and coasting on the countless rave reviews they have received. The service at NOCA is very good, the staff is well tuned, and genuinely caring towards guests. The Chef's approach to food is to acquire the very best seasonal ingredients and combine them in simple, sophisticated preparations, that allow the quality and flavor of the ingredients to shine through. I like that the menu preparations are not cluttered with heavy sauces or unneccesary ingredients or garnishes. Main ingredient, three or four supporting ingredients, plus highly skilled technique, and bang you have a winner. I really enjoyed the cheese and herb filled Squash Blossoms, and the sauteed Veal with McClendon Farms Fresh White Asparagus and Oregon Morels.
Now back to the Wagyu....the supporting ingredients of the Wagyu dish have been adjusted since I had it in February, and I like the latest incarnation is even better than the original. Generous portion of rich, unctuous, Wagyu brisket, now served with pickled onions and cabbage - a nice addition that is refreshing and helps offset the richness of the brisket. Dijon crema rounds out the flavor profile. NOCA is a great addition to the Phoenix dining scene, casual, well managed and serving excellent cuisine at reasonable prices. This is a place I could eat every week, menu constantly evolving. I have posted photos of the menu items here:
http://picasaweb.google.com/mdd2006/NOCAPhoenix02#
Digestif, Scottsdale
I agree...Payton and the staff at Digestif have got it going on !!... Exciting food is happening there.
