30 replies to this topic

[nakji]

After five years as part of the host team in the eGullet forums, John Talbott is stepping down from his hosting duties. He's been a stalwart member of this team for years, and we'll miss his contributions greatly. His support for the eGullet Society's mission has never wavered, and we're all looking forward to his continuing contributions as a forum member.

John has always graciously and expertly dealt with my questions, especially when I was a new host who didn't know an arrondissement from an atelier. I look forward to learning more from his informative posts in the future!

[gfron1]

It was always a pleasure to work with you John and hope to someday meet in France for a drink.

[Chris Hennes]

John, thanks for all your hard work over the years in the France forum! Your digests and compendiums are truly a thing to behold.

[David Ross]

Thank you for your service as a host John--and thank you for all the wonderful reports on dining in France.

[nyokie6]

Thank you for all the wonderful info you have provided. I have enjoyed reading your recommendations over the past few years and appreciated your suggestions for both of my Paris trips.

[weinoo]

As one who has had the pleasure of both working with John and having a meal and a drink in Paris and New York with John, I can't say which has been more fun.

But I can say I look forward to John's continued contributions to the France and other forums as an Emeritus host, and really look forward to the next meal I can share with him in Paris or New York.

[rjwong]

Merci beaucoup, John! Your contributions in the France forum has helped me greatly in planning my upcoming trip to Paris.

If I ever see you in Paris, I'll remember to say "Bonjour" and offer you a glass of wine.

[hsm]

Thank you so much for your amazing contributions and recommendations, John. The only thing I've enjoyed more than reading them is using some of them! And being able to pass them along to friends. Looking forward to more.

[docsconz]

John is class all the way. The eGullet Society is ever the richer for all of John's many contributions.

[Marlene]

Merci, John. I will always remember cooking a "Canadian" meal for you and your collegues when you visited Ontario. Bon Chance!

[Magictofu]

Thanks for your great contribution. It is because of people like you that I joined eGullet a few years ago.

[Chris Amirault]

Merci indeed, John. Your incredible work over the years is one of the reasons eG Forums is as terrific as it is. Your keen wit and insight, coupled with your commitment to good food and drink, are a hallmark of each post. Thanks for all the behind-the-scenes work -- and here's looking forward to ever more posts.

[KatieLoeb]

John:

I look forward to my next opportunity to avail myself of your astutel guidance and advice. It's been far too long since my last visit to France, and I know my next visit will be far richer as a result of your hard work and dedication. Merci and Bonne Chance in your further endeavors as Host Emeritus!

[hemingway]

Thanks for the tireless work. It takes time organizing all that infomation that was extremely helpful in anyone eating in Paris. I used your favorites for two trips to Paris this year and liked them all. Will still look for your posts here on on your blog

[Kim Shook]

Thank you so much for your work, John. I agree with Magictofu that folks like you are what made me join eG!

[Domestic Goddess]

Thank you John. I always looked forward to your writings and posts.

[tan319]

All the best to you, John!
Thanks for alway lending a hand.
A bientot!!!

[therese]

Many thanks for your work here at eG, John, and for the lovely company in Paris.

[LindaK]

Thanks, John, for all your work and for letting many of us live vicariously through your Paris posts. They're always thoughful and witty. Encore!

[Forest]

Thanks, John, for all of your hard work as a host and always useful input & comments!

[raisab]

John,
Thank you! You have been so helpful to me everytime I am in Paris! (and I am here now!). Your service has been so appreciated! Please tell that you will still be posting though!
Thank you again friend!
Raisa

[John Whiting]

John T shares with two other fine-food-writing Johns (Thorne and Hess) the indispensible realization that there are other more important things going on in the world. As Paul Richardson so succinctly summarized it in his Cornucopia: A Gastronomic Tour of Britain,

It is a hard thing to say, but fine food is far from the most important thing in the world. It is not really a question of reaching perfection – that would be too much to ask – nor of lotus-eating, but of finding and maintaining a level of confidence in the food we eat day by day that enables us to get on with the rest of our lives. I forget who said it [he later told me that it was Jane Grigson], but the phrase could apply perfectly well to [our food]: ‘We have more than enough masterpieces. What we need is a better standard of ordinariness.'

Fortunately we still have his wide-ranging and free-wheeling presence in John Talbott's Paris, whose Alexa rating is likely to bump sharply upwards.

[Corinna Dunne]

Thanks so much for your contributions John, and incredible input into eG Forums. I have enjoyed reading your posts so much and look forward to many more. Very best wishes for the future - Corinna

[John Whiting]

For those who are not aware of exactly who/what we are losing.

[pauladsous]

Monsieur Talbott.....or should I say Monsieur Poulbot!!! You're more Parisian than most "authentiques parisiens" (has nothing to do with the béret you wear on your avatar pic), myself included, born at the Baudeloque clinique, raised a few years in the 9th around la Trinité and later in the 6th, with a fair part of my family split between the 4ème, 9ème, 11ème et 12ème arrondissements, bla bla bla, j'arrête là : P
We will completely miss you and want to thank you so much for your time, energy and generosity in sharing your finds and faves
Tout le meilleur et plus encore pour la suite, à bientôt!!!

[pierre45]

I am glad to see that John is still contributing to egullet.

Prior to his tenure i used to go to as many new restaurants as I could after doing a lot of research and my satisfaction level was around 60%,but then someone by the name of John Talbot appeared with reviews of most new restaurants.To my surprise my satisfaction level went to 90% after I followed his recommendation.I think that the Paris chapter was lucky to have him.

[Margaret Pilgrim]

I am glad to see that John is still contributing to egullet.

Prior to his tenure i used to go to as many new restaurants as I could after doing a lot of research and my satisfaction level was around 60%,but then someone by the name of John Talbot appeared with reviews of most new restaurants.To my surprise my satisfaction level went to 90% after I followed his recommendation.I think that the Paris chapter was lucky to have him.

Word! The best "head's up" on English-language and French press commentary about food in France on the web... or elsewhere ever.

[meg_zimbeck]

eGullet won't be the same without John Talbott, whose tireless organization (those compendia are amazing!) and regular, thoughtful contributions are the reason I joined and promoted this site.

John, I'll be following you on your website, which I recently named in Budget Travel as one of the Top Ten Paris food blogs.

Thanks for your many years of important work!

[Laidback]

I am glad to see that John is still contributing to egullet.

Prior to his tenure i used to go to as many new restaurants as I could after doing a lot of research and my satisfaction level was around 60%,but then someone by the name of John Talbot appeared with reviews of most new restaurants.To my surprise my satisfaction level went to 90% after I followed his recommendation.I think that the Paris chapter was lucky to have him.

Pierre,

I could not have said it any better myself...well stated.

[Pan]

John:

As everyone else is saying, you did great work here, and it was a pleasure to work with you when we were both moderators. It sounds like you're off to a tremendous start with your website. All the best of luck to you!