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Group dinners in Paris

Pottoka has a private dining room which can accommodate 16 diners.
Maybe you could check that?
http://morel-esculenta.blogspot.fr/20...

For the group of 25 people, I would try to privatize a small restaurant (many of which are discussed on this board, upstairs A Noste maybe?).

1 day ago
Theobroma in France

Paris In Early October

I was surprised too, but indeed deep-fried! In some of his recipes, Stéphané Jégo starts by quickly deep-frying the liver in boiling oil in order to quickly sear the whole chunk of meat.
When I asked whether it didn't melt, he smiled and responded that it works because of the very good quality of the liver which have been fattened only very slowly. On the contrary, poor-quality foies gras would indeed melt like butter and it would be a mess.

The rest of his recipe depends on his inspiration. I like the one where the foie is covered with an extremely thin crust of caramel (like a crème brulée).

What to buy from Fauchon?

I kind of agree that it is not as good as when Christophe Adam and Fumiko Kono were still there.
However, if you happen to be around I would still try the 'baba au rhum' which is still one of my favorite ones in Paris.

Nov 08, 2013
Theobroma in France

Basque restaurant in Paris in August

Well, fair enough then.
I still think it is better now than it was 2 years go.
Cheers.

Sep 04, 2013
Theobroma in France

Basque restaurant in Paris in August

Dear John,
Only 6.5/10 for Pottoka? Ah, this was in 2011. then I understand.
Now I suggest you recheck the place. Sébastien Gravé has considerably improved the menu and reformed a skillful team. He is now getting to back to the quality level of Les Fables de la Fontaine which he left and from which style he wanted to get away.

Sep 04, 2013
Theobroma in France

Marc Veyrat and the Tour de France

Yes, the Veyrier is run by the talented Yoann Conte. I have not had the opportunity to try Marc Veyrat's cuisine but I was very impressed by his disciple's cuisine. Highly recommended.

You can check the full review at :
http://morel-esculenta.blogspot.fr/20...

Sep 04, 2013
Theobroma in France

May/June trip report: Paris, Burgundy, Jura, Savoie, Lyon

Hi John
I really meant food. My perception is that Es food is a little bit more contemporary/modern whereas Aki's food is more Escoffier-esque traditional. That is my judgement over one meal for what is worth.

Jun 30, 2013
Theobroma in France

May/June trip report: Paris, Burgundy, Jura, Savoie, Lyon

My dinner took place in April. The restaurant had not opened for a long time. I recall that all tables were occupied but I wonder if the restaurant was running at full capacity. There were a dozen diners at most (one of them was the pastry chef Christophe Michalak).

Jun 30, 2013
Theobroma in France

May/June trip report: Paris, Burgundy, Jura, Savoie, Lyon

It might well be true.
But since Shinichi Sato also comes from l'Astrance, I still believe that there's a common Barbot root here.

Jun 30, 2013
Theobroma in France

May/June trip report: Paris, Burgundy, Jura, Savoie, Lyon

Hi Nancy
I believe the style at Es is slightly more modern. To me, it looked a little bit like a replica of l'Astrance.
You can get a peek view at my meal there at the following link:
http://morel-esculenta.blogspot.fr/20...
Cheers

Jun 30, 2013
Theobroma in France

May/June trip report: Paris, Burgundy, Jura, Savoie, Lyon

Indeed. I enjoyed very much the meal there although the setting is maybe not on par with the quality of the dishes.

For the ganache I use a very regular siphon. I have updated the post with a picture of it.

Cheers.

Jun 24, 2013
Theobroma in France

May/June trip report: Paris, Burgundy, Jura, Savoie, Lyon

Great report Johanna Banana, thank you!
Since you mention La Table d'Aki, would you allow me to share some pictures of his dishes with the rest of Chowhounders?
http://morel-esculenta.blogspot.fr/20...

Jun 23, 2013
Theobroma in France

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.
Don't hesitate to meet with them and talk with the chef to fine tune their standard offers.
Cheers

Mar 27, 2012
Theobroma in France

lobster thermidor in paris

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.
Maybe someone will put forward some chef who can revisit the recipe ? but then to make it in agreement with today's taste would require some emancipation from the original.
Maybe you were aware of all that and you were looking for an historical experience rather than gastronomical one?

Dec 06, 2011
Theobroma in France

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.

Apr 19, 2011
Theobroma in France

l'Ami Louis

Excellent Article! ! Had a good laugh and I completely agree with the author.

Apr 09, 2011
Theobroma in France

Ribouldingue?

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.
I did go back however like 1 month ago and I was pleasantly surprised.
We had a wonderful scallop carpaccio with slices of porcini mushrooms, a beautiful partridge with "forgotten" vegetables. I was so impressed that I decided to go back two weeks later to check whether it was not an accident. I wasn't. Second time was equally good, I had wonderful clams with fresh herbs, and a very tasty meatloaf made out of pork trotter.
It turns out that there's a young and talented japanese chef in the kitchen.
This is now back on my list. I believe the 3-course menu is now 32 euros and that's really worth it.

Nov 27, 2010
Theobroma in France

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.
See pictures on google, to check if my guess is correct.
http://www.google.com/images?q=trompe...

Oct 24, 2010
Theobroma in France

L'arpege closed for a month. Does anyone know when it will open?

Were any vegetables injured ?

Sep 25, 2010
Theobroma in France

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.
Lastly, tipping not being so strongly part of the culture, not having the same waiter all along during the dinner isn't an issue and it happens all the time.
Nevertheless, it was not great service, I agree.

May 26, 2010
Theobroma in France

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.

Apr 28, 2010
Theobroma in France

Can I bring a bottle of wine to a restaurant in Paris, and outer regions in France?

Previous answers are correct.
Only if you have an exceptional bottle can you ask the restaurant whether they mind or not. Ask for what the 'droit de bouchon' (corkage fee) would be. Asking this for an ordinary bottle is not something you do (for the reasons mentioned in previous posts).
I did it myself at l'Astrance once.

Apr 26, 2010
Theobroma in France

Best Couscous in Paris?

I am glad you liked it.
Note that they make their mergues themselves (but not the patisseries).
Cheers.

Apr 26, 2010
Theobroma in France

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.

Mar 27, 2010
Theobroma in France

Jean-Francois Rouquette at the Park Hyatt, Paris

This is a very good place. I enjoyed very much the tasting menu there.
But as in any Hyatt IMO, you feel you could be almost anywhere in the world. When you travel a lot that's a comfortable feeling. Some people however prefer to grab a little bit of the soul of Paris instead.
At the same time, to have fine dining on a Sunday night in the neighborhood is not an easy task.

Feb 20, 2010
Theobroma in France

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".
I still don't understand why the red guide does not give them the recognition they deserve. The 'new' location is not as great as when they were in Ile St Louis but still this is worth a detour.
There's this thing about Japanese chefs mastering french cuisine which make them somehow unique; I think about Hiramatsu, Yoshimasa Watanabe from les cartes postales, (maybe makoto Aoki), and chef from Au bon Accueil who regrettably left to somewhere in Hokkaido. It is the essential french cuisine prepared with perfection. It gets rid of the heavy Escoffier-style sauces.
I am usually extremely impressed with the ability of those chefs who came to France to learn things they could easily get in Kyoto.

BTW I've never been to Stella Maris, does any one have any comments on this one?

Feb 01, 2010
Theobroma in General Topics

how to make macaron? (moved from France board)

How do you mix the batter?
My suggestion is to make sure that you incorporate enough air in the preparation. In the end, it is the air which will inflate the macaron when it is cooked.

Dec 06, 2009
Theobroma in Home Cooking

Iphone menu translator

I am not aware of any specific iphone app but Patrica Wells has a convenient glossary that you could download.
http://www.patriciawells.com/glossary...

Dec 04, 2009
Theobroma in Not About Food

First Time in Paris, Tips for Escoffier-Style Cuisine

Stéphane Jégo is from Lorient in Brittany.

Nov 28, 2009
Theobroma in France

Best Couscous in Paris?

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.
It is my favorite where I always order a Couscous Mechoui. The lamb shoulder has been slowly cooked for hours, is crusty outside and melts in the mouth. The stock is rich and also very good (very different from the Table de Fes, for which I don't quite understand the reputation).
it is very cheap (something like 20 euros for a couscous). Two Moroccan brothers are running the restaurant. They almost retired earlier this year but eventually decided to carry on a little while. Sometimes the service is a bit slow but the overall experience for me is always very good.

Oct 21, 2009
Theobroma in France