winemike

I said "very hard" instead of saying "impossible"... just to put the word "impossible" mildy... You could get a taxi from Wissembourg (no idea how much that's cost) but you'd have to stay overnight there as I doubt that there's a train back that late (after dinner) from Wissembourg to Strasbourg. Unless you go for lunch?... Or why don't you just rent a car?... it'll be the same cost as train/taxi and will be so much more convenient....

Prices at Le Pont Aux Chats are very reasonable for the quality. Starters at less than 15 eur, mains around 30eur. There's no menu but you can ask for half portions if you'd like to try more stuff. If you're going soon, there's an "egg" starter which is mindblowing. I also recommend the mackerel (or lisette) as a starter. There's also always a dish "Hommage to Bernard Loiseau". I had the frog legs last week. Wow... The wine list is nice, especially on the Alsace section. You should not need to book ahead unless you're going saturday night. But it's always a good idea to have a booking, though.... Going to Cheval Blanc in Lembach without a car is very difficult, not to say impossible...

U.E, I have been back in Alsace recently and just could not keep away from "Le Pont Aux Chats" in rue de la Krutenau in Strasbourg. I've been there several times this year and it just keeps getting better. The food is amazing. Full stop. Definitely at the level of Buerehiesel used to deliver a few years back, IMHO. And I am trying to be objective... really. Sure, less truffles/caviar/lobster but ingredients of TOP quality and BRILLIANT cooking. Not to be missed. I wanted to give "Au Crocodile" another shot, too. I was told by trusted source that it got much better recently. On the way back up from the lows they've hit a couple of years ago... I've heard positive things from "A la table 77", 77 Grand Rue in Strasbourg but could not find out myself (as I said, I return to Le Pont Aux Chats everytime I am in Strasbourg). Foot and rail does unfortunately limit you in the region where nice restaurants are to be found in the "villages" around (up to 30min) from Strasbourg.

Another vote for L'Ambroisie. It was my first 3 Michelin stars in Paris and remains the best I have had. I had the most amazing lunch of my life. Though, I went for lunch because of timing issues. It was not cheaper than dinner because it's a la carte anyway.... I second MobyP: if I had to choose a restaurant for my last meal, it'd be L'Ambroisie...

Yeah ... if you buy a random Pomerol at Lavinia, it's not going to be a bargain. On top of that, the recommendation for Lavinia is also a "visit" recommendation. Wine porn as some say ...

Zouave, the disastrous dinner I had at Le Jardin des Remparts was about 3 months ago. While I know a restaurant can't always be grand on all aspects, this was a major f*** up and any critic would have downgraded them straight away. It was a very busy saturday night dinner, btw. But it does not excuse anyhting, we paid the full price. I second "Le Benaton" as a recommandation. Very nice indeed.

Taillevent is very nice, they have a very very extensive list ... but no good values there. I second the recommendation of Lavinia on Boulevard de la Madeleine. Some great values can be found although you have to be careful... but the selection is very nice. On top of that, you can buy a bottle there and have it with your lunch at the first floor. No corkage. Now, THAT is a good value

Places to go to in Burgundy : - Le Chassagne in ... Chassagne-Montrachet. Great food, great prices. Amazing wine list. Full of gems. - Ma Cuisine in Beaune. Great food, simple but perfect execution. A dream winelist (for the content *and* the prices) - Les Tontons in Beaune. Maybe not up to "Ma Cuisine" for the food but definitely in the top league. Another winelist that it fantastic. Place where NOT to go in Burgundy: - Le Jardin des Remparts in Beaune. Over pretentious, too expensive. In one dinner, I had a badly denerved foie gras, a severely overcooked risotto, ice cream that looked like a heavy mousse... To top it all, wine service was not anything near satisfying and two of the waitresses were simply downright rude....

I do not think that Laguiole knifes are cheaper in Laguiole than in the rest of France (at least) but you've got a larger choice. Also, make sure you buy the stuff from "Forges de Laguiole". They're the *real* ones. Michael Bras is not quite in Laguiole, I remember it's a short drive out of Laguiole, 5 minutes in direction of Aubrac if memory serves but it seems hard to walk (especically up hill )

Taro's fish on Steeles/404 in the J-Town mall center. Got toro, and all other sorts of sushi grade fish. Very good. Very very good. Maybe the best in Toronto (though not the cheapest...) Cheers Mike

Well, I think you disliked what you have been served at Buerehiesel and I'm sorry about that but stating "how it ever got 3 stars, I can't imagine" ... shows you have not been there frequently or that you do not understand what Antoine Westermann serves in his restaurant. Or simply that you do not like the style ? Cheers, Michael.

I have to agree here. The most sensational food in Strasbourg must be at Buerehiesel. I was (and still am) a big fan of this place but having moved out of Alsace makes it hard to get back there regularly.... It has been stated on this board and I wholeheartedly agree : the frog legs are probably the best in the world. I had this dish at least 40 times. I can't get tired of it. Restaurant experience and recommendation is a very personal matter, though. The comparison might not be very good, but it's a bit like wine recommendation: I trust the recommendations from people I *know*. I mean I know their taste... Of course, I try, here and there, something people gave kudos to and I am (sometimes) disappointed and when I report it to my "trusted sources", they tell me I've been stupid and should have asked them.... I have not been to Hotel Bareiss but from the other places, I preferred "Auberge du Cheval Blanc" too. I have to say that Buerehiesel is in another league, though. Way above... Cheers Mike

I've eaten 3 times at "Au Crocodile" and I have been disappointed three times. The last time I've been (that was just before they lost their 3rd star, actually), I could not believe how low the *food* quality was. It was an "inventive" menu with asian and middle eastern notes. I had never had such a tasteless and "sandy" hummus. The lamb bricks were cold, dessert simply unedible. Very sad ... I might have been unlucky 3 times and I'm sure many people did have great moments there but I had not. Though, if you want inventive food, try "Serge and Co" in Schiltigheim. They've just got their first star and food is spectacular. Very surprising, fantastic use of spices and quite accomplished dishes. Another restaurant not to be missed if *food* is what you're interested in is "Le Pont aux Chats", rue de la Krutenau in Strasbourg. I have been few times to this place and it's still amazing .... check this thread My 2p.

You must be talking about "Courtepaille". They're the only one I can think of with a conical roof. Probably the best bet for "chain" food, I have to agree. The likes of Hippopotamus and Buffalo Grill have to be avoided at all costs. They're dreadful, IMO. Cheers, Mike.

Should not mean all of February but just the "february school holiday in Paris" which is from February 19th to March 7th. Though I'm surprised it's not mentioned in the Guide... So, I might be wrong...

Erno's Bistro ... famous place for who wants to eat well in Frankfurt. And it did not disappoint ... Phew ! I have to admit I was worried as I had recommended "Gargantua" to my friends and we were *really* disappointed there. I had not been there in years either. A sad thing that it went downhill .. it's close to the bottom, IMHO. But that's another topic.. Back to the lovely food we had at Erno's Bistro : Amuse-bouche composed of "bouillon de legumes, terrine de foie gras et volaille and mousse de turbot?, poivron rouge et petits legumes". Very nice indeed. The terrine of foie gras and poultry melted in the mouth, very delicate flavours. We then started with "Poireaux en vinaigrette, foie gras et truffes noires du Perigord". Brilliant. The leek was slighty warm, and had just what it takes of "croquant" (even though I would not have minded it slightly less cooked) to balance the melting foie gras. Everything in the plate was of the highest quality. While there's no wow factor, it was a brilliant start in the classical french registry. Along with this dish, we had "Chablis 1er cru, Montee de Tonnerre 1996 - Raveneau". Very good wine but served slightly too cold at the beginning and we thought it was off balance because of the very high acidity (which goes with the vintage). But it turned out to be a grand wine. Very focused, mineral, honey, citrus. Very elegant indeed... It also went with the "Bouillabaisse, safrannee et anisee". Again, highest quality products. All cooked to perfection. I loved the soup and thought it had just what it needed of anis. Though, a friend of mine thought the anis was overwhelming .... Well, I still enjoyed it The wine did work very well with this dish and it had opened up (it was decanted previously, of course), so it hit "hard" Then, we moved to the main dish, "Filet de veau, endives caramelisees, jus a l'Arabica" Veal cooked to perfection. very nice dish with every element calling for another ... We had a "Hermitage - La Chapelle - 1989 - Jaboulet" to go with it. Well ... a lot of discussion about this wine. I thought it was rather closed. Though not completely closed, strong aromas of ripe black cherries, spices but still oak and clearly not at its peak right now. I would not open a bottle again for at least 5 years.... A friend thought it was a fantastic wine. I may agree with him in few years Aynway, beautiful cheese plate with all the French cheeses you can dream about. A glass of Gewurztraminer VT 2000 from Frederic Mochel to complement them. Absolutely magnificent with the munster. But that's a classic anyway So, finally dessert : "tarte banane-vanille, glace au rhum et raisins, bananes caramelisees et jus exotique" and a glass of "Jurancon - Symphonie de Novembre - Cahaupe -- vintage?". A great wine more than a great dessert. Though I enjoyed the ice cream, I was less convinced by the vanilla/banana cake. But at that stage, I was not going to be very critical anyway because the rest of the meal was of a very high standard. So, my global impression was that it was very good. And I was happy about it after some disappointing experiences in places I used to like a few years back... The cuisine is very classical french. There are no "experiences", no exotic stuff that I would not have expected (or not seen before). But I will clearly go back though I have to visit a few other places in Frankfurt first.... Cheers, Mike

This page (in French) shows what I was referring to. Does not look quite like what Lucy posted but it's close to what I had in mind. It also gives recipes and all.... It does not look like your plant could be young horseradish (I have never seen young horseradish ) ... For some reason, and even though the tastes are quite similar, I believe wasabi has nothing to do with horseradish (I mean from the botanic point of view)... am I wrong ?

I thought Alsace was the only region in France where horseradish had success... My grandfathers used to grow horseradish in their gardens and used to let it grow much bigger than the ones on your picture. It was mainly picked end of automn and beginning of winter, indeed. The leaves were discarded but the root was grated and then immediately "creamed" and used with "pot au feu" (don't know how to translate that). It was also used in the "vinaigrette". It's very very strong and they always grated the root outside of the house, I remember. I have never tasted a radish that was as strong as horseradish ... the name is quite clear ! It was used as a replacement for mustard, really. Maybe the ones you've seen are "young" and have not developed a strong taste yet ?? It's surprising to find this on a market in France, I must say. Horseradish is way more popular in Germany (and in the UK, I thought) than in France (except Alsace).

I do agree that Grand Cru/Premier Cru do not pair with food the same as a "village" would but, I think it's just common sense not to serve a pale flavourless Chablis with a very rich/elaborated dish. The better the wine, the better the food should be. Interestingly, when the wine is really great, a friend of mine calls it a "perfect match" wine, meaning that it's going to pair well with *almost* any food. Also, when the wine is really great, I try to serve it with a dish that will leave the room for the wine. Perfect pairings are difficult to get (it takes a lot of work even to Alain Senderens) ... To answer the question : "chicken cooked in herbed salt" with Batard-Montrachet. I like this

Actually, like most wine drinkers, I am a BIG fan of white burgundy... But I do not understand how the fact that they're grand/premier crus will make a difference in their pairing with food (as compared with the "village" appellation). They should be the same, just that the wine is "better" (depends on the producer, of course )

Mr Adria, call me "dumb" if you want but I do firmly believe that torturing myself to answer this question is a vain effort. Maybe this is because I do not look for the ideal, I do not try to define it, nor indeed to find it, I just try to enjoy as much as possible the ways I have to satisfy my primal instinct which is to "eat" .. and to drink ! Sometimes, it happens to be an "experience" and the more enjoyable it is, the better, but ideal ... does not apply (for me). Sure, I try to make it enjoyable as often as possible. But that's only as far as I got... If I may ask, what is your definition of an ideal meal ?

I think the trick to good Bourgogne (red or white) is *who* makes it. Sure the vintage has its importance, but the winemaker is what makes the difference in Burgundy. Or did you imply this anyway ? I'm sorry, I do not understand this. White is great *therefore* red will be weak ?! What makes you believe this ? Mike.

I used to live in Bloor West Village and have been to Falafel World quite a few times. While the place is not mind blowing, it's honestly quite good, The hummus is brilliant and the falafel are very good too but only when they've just been done....

The restaurant is open every day except Wednesday all day and Saturday lunch. The phone number is 03 88 24 08 77. I think it's open every day in december ... It's probably worth giving them a call but Monday and Tuesday nights are usually slow anyway so you should not have any problem to get a table

Thank you all for your replies. I went to Pages on Shafterbury avenue. I liked the shop a lot Thanks again !