Theobroma's Profile
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Paris wedding dinner for 70 guests I believe you can get what you would like with l'Angle du Faubourg from the Taillevent company. I organized an event for 60 people there once. And they have excellent and reasonnably-priced wines from their Cave de Taillevent. |
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I apologize in advance for not answering your question but I wanted to warn you about the your request. Homard Thermidor is a quite outdated recipe which belongs to another era when food was richer, sauces heavier. In short, I am not sure many chefs today would put that on a menu. |
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Andouillette in Paris or Tours? In Vouvray (2 km from Tours), you have a famous pork butcher named Hardouin. His andouillette is outstanding. He also provides some products to Lafayette Gourmet and La grande Epicerie in Paris. |
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Excellent Article! ! Had a good laugh and I completely agree with the author. |
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I had stopped going there for a year or so because Nadège, the owner had a hard time finding a proper chef and I had several disappointing experiences. |
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How to cook the mushrooms I bought at Grenelle market today? From your description, the mysterious mushroom looks like 'trompette de la mort' which is much better than its name sounds like. |
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L'arpege closed for a month. Does anyone know when it will open? Were any vegetables injured ? |
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Ordering Wine with Dinner in Paris You should also consider that one of the reason might have been that your waitress didn't speak english very well and she might have been even more embarrassed than you were. |
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Au Bon Accueil - Anyone Been Recently? He went back to Japan (somewhere in Hokkaido I believe). The guys working at Makoto Aoki's would be able to tell you more. |
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Can I bring a bottle of wine to a restaurant in Paris, and outer regions in France? Previous answers are correct. |
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I am glad you liked it. |
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Restaurants in Paris for a butcher It is a good recommendation indeed as Nadège Varigny (the owner of the place) is herself from a butcher family. |
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Jean-Francois Rouquette at the Park Hyatt, Paris This is a very good place. I enjoyed very much the tasting menu there. |
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The fallout from Japan as Mecca Hiramatsu is a must. Much too often, it is overlooked. When I am questioned about it I invariably say "French cuisine with Japanese perfection". BTW I've never been to Stella Maris, does any one have any comments on this one? |
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how to make macaron? (moved from France board) How do you mix the batter? |
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I am not aware of any specific iphone app but Patrica Wells has a convenient glossary that you could download. |
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First Time in Paris, Tips for Escoffier-Style Cuisine Stéphane Jégo is from Lorient in Brittany. |
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If you're here for a few months you might want to try the Royal Maroc (http://royal.maroc.site.voila.fr/), a quiet off-the-beaten-path neighborhood kind of place. |
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Ordering steak American medium rare ? No. "A point" means medium. Now, I agree with you ordering the right cooking is a bit of a lottery because the cooks are not always good and because patrons do not always know the right way th express it. See reference in french (where they seem to use the same pictures btw): |
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Agree, very classic place. On a sidenote: |
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Well, well, although I agree with you that le Grand Véfour lost some of its grandeur (when it was run by Raymond Oliver for example), at least it is a truly historic restaurant. Seats are marked with the names of their most famous customers (including Napoleon and Josephine, V. Hugo and others). I ate there 3 times and had pretty enjoyable time. It is not part of my top list either but I would probably go back if I have the opportunity. |
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Since your budget is little bit challenging, you should consider 'Chez Papa' a small chain of south-west restaurants. I haven't been there for ages but I guess it should fit the bill. |
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Question about Chez L'Ami Jean In addition to the always-pertinent-and-qualified comment from PhilD, I should add that the whole crew is scheduled to come back one day before the re-opening as I was explained last week on their last business day. Stephane's food was great as usual. |
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It's good. You can trust your friend's taste. |
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dinner reservations in Paris for September 15-19/09 Be careful, Stephane Jego, the chef at l'Ami Jean is flying to NYC for a "gastro venue" around that time. You'd better check early. |
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Questions about Chez L'Ami Jean Could your concierge have mixed it up with "Chez Jean", another restaurant in the 9th? |
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Paris Restaurant Advice for a Molecular Gastronomy lover Thanks for the details. I might try the other ones you and Souphie mentionned. (I hope Noma will be better than Arzak ;) I was underwhelmed there. Akelare OTOH was superb.) |
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Paris Restaurant Advice for a Molecular Gastronomy lover Then obviously, PG is not for everyone. I totally agree that JF Piège is absolutely wonderful, much better IMO than some other 3-stars (such as Alléno for example, and that and other things make me wonder about the Michelin). I didn't know about Noma. I happen to be in Copenhagen in two weeks time. I will try. Thanks for the tip. |
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Paris Restaurant Advice for a Molecular Gastronomy lover I have been to Pierre Gagnaire restaurant 4 or 5 times and never had a bad dish. A few of the numerous dishes might not have been outstanding, I can agree, but never bad. You must have been really unlucky or you are probably not ready for a modern twist in cuisne. ;) |
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If budget is not an issue, the breakfast at the Lutetia is supposed to be outstanding. |
