ChefJune's Profile
Top Chef Masters Season 4 July 25th
It's an interesting and very talented group of chefs. I'm a big fan of Takashi and Thierry Rautureau.
Top Chef Masters Season 4 July 25th
Technically, I don't believe any of them are Certified Master Chefs through the rigorous program run by the ACF. Most people refer to established (and well-known within the industry) chefs who have mentored and/or trained other chefs as "Master Chefs."
As well, the name of the show is Top Chef Masters, not Top Master Chefs. (fwiw)
Wine Recommendation 2002 Vintage
another vote for 02 Burgundy. Superb, but not cheap.
If NZ Sauvignon Blanc is Best Who's Second Best?
Interesting comments. I find NZ Sauvignon Blanc FAR from the flavor palate of Loire SB's. NZ is loads of tropical fruit, Loire's is grassy.
I'm not a good one to give you subs, because while I don't dislike NZ Sauvignon blanc, I prefer Sancerre. and I like several from Napa Valley, too... notably St. Supery and Honig.
Zuni Cafe Cookbook--the BEST, BEST roast chicken and bread salad EVER!! (long)
I'd like to add Suzanne Goin's "Sunday Suppers at Lucques" to the short list of celebrity chef cookbooks that are full of wonderful, exciting delicious recipes that work.
Paris restaurant near Palais Congres for large group
Maceo does large parties very well.
Where Paris' locals dine
I'm not a local, but one of my favorite places in Paris is Le Belisaire in the 15me. It's approximately around the corner from Le Cordon Bleu school. While I was in school there we had 4 dinners at Le Belisaire. It's populated mostly by locals, and the food is always very good. I usually meet friends for lunch there when I'm in town.
It's a short walk from the Vaugirard metro stop.
Wine Pairing Recommendation Needed
I agree with the Sangiovese /blends for red wines with these foods.
We've liked Finger Lakes Riesling with similar meze that you mentioned.
"Least Favorite Vegetable" Poll
Dislike rutabaga. It's the only veggie I don't want to eat. Have only had it once, and it was an unpleasant experience. Love brussels sprouts, broccoli rabe, spinach, chard, kale, collards all sorts of beans... just can't get ready for rutabaga. (Caveat, don't like okra when it's slimy. love it fried or sauteed.)
My cousin Judy is great with all veggies except beets (which I like). In her mouth they taste like dirt.
Around the World in 80 Plates [Split from Top Chef thread]
Well, I watched last night. I loved all the shots of Lyon, Jacotte Brazier (whom I met in 1992) and my "French brother," Jean-Paul Lacombe. Got a HUGE kick out of chefs who didn't know what a quenelle was before they got there. Pulllease! But I intensely disliked the format of the show, and all the racing around. If I wanted to watch "The Amazing Race" all these years, I would have.
Whatever happened to Top Chef Masters? Didn't it used to air at this time of year? This is not a worthy replacement, imho.
I would have sent Jenna home if I'd been on that losing team. What did she cook, anyway?
Doesn't mean I wouldn't watch again, but I have no intention of planning my Wednesday evening around it the way I do when Top Chef is running.
Provence and Cotes du Rhone
ditto Osteau de Baumaniere and Hiely!
My favorite lunch in Lyon is at the brasserie Leon de Lyon. (I know, it's not a bouchon.)
BTW, love Guigal wines... esp Brune et Blonde!
Paris Fine-Dining Suggestions & Critique
Nice to see you on the French board.
Two suggestions -- not starred but wonderful. I think you'd enjoy dinner at Maceo. Menu is modern, very French, wonderful. And the wine list is excellent!
The second is Josephine, Chez Dumonet. Food and service are very good, but the wine list is aMAZing with it's good values for older wines. Here's a great place to splurge on an old Sauternes with your foie gras. ;)
Anyone eaten at Laduree Bar on Champs Elysee
Just don't eat the food at Fouquet's. The hot chocolate is fine, and the people watching is superb, but the food leaves a lot to be desired....
Red wine with Thai Green Curry?
not to mention that "curry" is a term that covers a whole lot of territory and flavors, food-wise. It is not a one-note flavor or dish....
What wine pairs with carrot pate?
Carrots have a lot of residual sweetness, as do caramelized onions. What's the foil for the sweetness? I'm thinking a demi-sec Vouvray, but it depends on the other flavors in the dish.
Fino Sherry would be amazing with a Walnut pate, but I'm not sure about the carrots with it.
Le Bernardin Report: Dinner, Friday, 5/11 (long)
...and when Laiskonis (the egg's creator) left. BTW. Laiskonis created that dessert when he was Pastry Chef at Tribute in suburban Detroit, MI.
How to "toss"??
My guess is your greens are wet -- or at least wet enough that the dressing picks up the water on the leaves and heads straight for the bottom of the bowl.
The first "rule" of salad after washing your lettuce(s) is to dry them well. Usually just spinning them is NOT enough. Give them a soft squeeze with an absorbent towel or Bounty.
Which rice for asparagus risotto
Noilly Prat has gotten too sweet for my palate. I use Dolin Dry Vermouth now. I'd go with the Pinot Grigio.
Which rice for asparagus risotto
Vialone Nano is my preferred risotto rice. It's pretty easy to find in US in Italian specialty stores.
Burgundy Wine Guide
I think the best place to get the info you seek is from the Burgundy Wine Bureau. Their web site is here: http://www.burgundy-wines.fr/
I don't know whether or not they provide printed guides, but they can and will give you some sound advice. For dining, I don't know whether there is a specific Burgundy dining guide, but the Michelin Red Book will have (just about) everything in the area listed.
Guided Burgundy Wine Tours
Good catch, Peech! I didn't read the OP's statement very well -- the September date didn't register in my brain. Of course, September is not a good time to visit, unless you are signed up to help with harvest.
Dijon vs Beaune?
That's a very good place for pastries.
Next door to Ma Cuisine is a place with very good pizza and insane Burgundies by the glass.
Favourite place in Paris area to buy d'Affinois cheese (or soft, mild, French cheese in general)?
Is your mom in Paris with you? If not, I regret to say that cheeses of the Brie variety don't travel well across the Atlantic. One reason is they don't fare well in the required vacuum packaging.
As for a great cheese shop, imho you can do no better than Dubois in Place Maubert.
How long is unpasteurized cheese from France good for?
Probably won't make you sick, but if you're really wondering, I'd give it a toss.
Dijon vs Beaune?
we had a wonderful dinner one evening at a little (and very unobtrusive) wine bar in Beaune called Part des Anges. Maybe the best sweetbreads I've ever eaten, and amazing wines by the glass. We ended up drinking way more than we ate it was so much fun and so good.
Wanted to make sure you don't walk by it and miss it!
