robyn

People in Paris are about as Mediterranean as people in Oslo IMO. What is the normal "compris" amount these days? 15% - 18% - more? Is it stated on the bill or the menu? If we round up to 20% - which is our normal tip these days in the US regardless of how much we're spending - unless the service is bad - will that work? We usually do the same with liquor/wine too (note that I don't drink wine - my husband usually orders wine by the glass - and even when he orders bottles - they aren't "big" bottles"). If we "round up" to 20% - should we do it in cash? Or just put it on the credit card? As long as we're talking about tipping - how about the other tips if anyone knows? Bellmen who handles your baggage - the fellow at the hotel who gets the cab for you - the concierge desk? Norm in the US at a nice hotel - and we are staying at a nice hotel - the George V - is $10 for the bellman - a dollar or two for the cab (depending on how hard it is to get a cab - more if it's impossible to get a cab and we get one quickly) - and nothing for the concierge unless he/she does something extraordinary. If we just tip the same amount of Euros - will we be ok? What about cab drivers? We usually tip 20% in the US. Any guidance in the form of hard and fast rules would be appreciated (when you're half dead on your feet with jet lag - you don't want to have to think about these things). Robyn

So how did it turn out? Robyn

"And, by the way, americans and japanese are regarded as the worst tippers (in germany at least)." Perhaps that's because - even after reading this thread - we still don't have a clue what's expected of us! In the United States - it is easy. Service is almost never included. So tips are expected. When service is included (as it is in a place like my golf club - there are lots of visitors from overseas and an 18% service charge is added to all bills) - tips are not expected. In Japan - there is no tipping period. To anyone for anything. It is a very simple and easy way of doing things. In Europe - service is "compris" - included - except when it isn't . That's what most people seem to be saying here. So give me one hard and fast rule we can follow in France so we will be doing what is expected of us when we receive reasonable service - whether we're talking about a cup of coffee and a croissant or dinner at a 3 star Michelin restaurant. Robyn

You know - Spiaggia was the first restaurant that came to mind. We had lunch at the cafe there last time we were in Chicago (2002) - and thought it was quite nice. But I've read a lot of recent on-line reviews of the main dining room - and quite a few were very negative (of course - you never know who the people are who are writing the reviews). The reason I liked Tru is that it has one of those 3 courses for X dollars menus - with quite a few choices in each category. I really like that kind of menu. Everyone can pick foods that he or she likes (my husband and I are worlds apart in terms of what we most prefer to eat - he will always go for pork and I will always go for little birds if offered). In fact - it is my first choice for my husband and myself one evening if we take my nephew out elsewhere (I am not a fan of tasting menu only restaurants). BTW - the dress code (jacket required) isn't a big deal. That's how my husband likes to dress when we're in a big city - and I assume my nephew owns a jacket (even though his wedding reception will be in a bowling alley). Also - I have never found a place to be "unnervingly formal". Formal yes - unnervingly so - no. Perhaps that's because if I'm eating a great meal - I am always relaxed and having fun. And I don't mind a little dignity with my meals - none of this "hello my name is Bruce and I'll be your server tonight" . And I guess you're right UE - my husband and I were first introduced to fine dining by some older people when we were in our 20's. I am sure my nephew knows nothing of this world - so it is time for him to start learning. Just to make sure I have my facts straight. It seems to me that both Alinea and Avenues are tasting menus only (judging from the web sites). Is that correct? Robyn

We'll be in Chicago in July for a few days for my nephew's wedding. One night we'd like to take him and his bride-to-be to dinner. Something really nice - but ok for younger people who don't have much fine dining experience. IOW - yummy food - excellent service - not weird. I was looking at Tru as a possible. What do you think? Robyn

Whelks - I've eaten those before. I don't mind working for my food. I just don't like to work that hard . Robyn

Thank you for these suggestions. I have to buy that little Michelin map book and start making notes on it. The latest edition is about 4 years old - but I suppose the streets in Paris don't change all that much over the years . Julien - I'm not very broke - just too old to stuff myself every day! SharonB - I love seafood platters. Have a question about Paris. Apparently there is a problem with various types of seafood from all over the world - and especially Africa - winding up in Europe (some legal - a lot illegal). Here's an article about the problem that was written in the New York Times this week. Apart from the political issues (which can be discussed elsewhere) - I am always concerned about disease when I eat raw seafood - especially things like oysters and other shellfish. One reason I don't eat local (Florida) oysters. Too many come from illegal polluted beds. Are there raw seafood places in Paris that are pretty dependable in terms of sourcing their ingredients - or is it just the luck of the draw? Robyn

I was reminded reading some of the threads here how excessive some eating in Paris can become. My husband and I never set world records for eating the most when we were 30-40 (and we sometimes got sick from trying to eat too much rich food). Now that we are 60ish - I'm sure we will be trying to do things in moderation. One thing we do when we travel is to go to a nice attractive fun place which has a bar. Sit at the bar - have a few drinks - nibble - split a few dishes. Good food - but nothing we will regret at 3 am. Or - for lunch - we try food courts (sometimes they're grand emporiums) at department stores. Or a great bakery - or cheese store - with some table service. Or a "street" market - as long as there is a place to sit down and eat (we don't like to eat standing up). Anyone have any suggestions along these lines? Robyn

Some good general advice here. A couple of notes. Michelin makes a nice little spiral bound book of detailed maps of Paris which will fit into a purse or "man bag". Much easier to use than a big old thing you have to keep folding and unfolding. If you are a "Pepto" user - bring it with you. Or check what the status of the drug is in France these days (last time we were there - it was by prescription only - which was kind of a surprise). For that matter - bring any drug - prescription or OTC - which you use on a regular or even irregular basis with you when you leave your home country. You never know what you'll be able to find or get abroad with or without a doctor's prescription. Robyn

John - And now that you are famous ? I am not famous - but I think I may use the concierge desk in Paris for big-deal reservations. I will see how my dealings go with the hotel with respect to things I have to arrange now. Robyn

P.S. I guess that sometimes it helps to know people. On one trip - our friend made arrangements for us to dine with Andre Daguin at the Hotel de France in Auch. We were very young. It was the first time we ever ate cooked foie gras - and Chef Daguin put together a very memorable meal for us. I can still remember Cheg Daguin ranting - why didn't Mr. X come with you on this trip? Simple answer is we offered to drive him with us to say hello to one of his favorite people - but he had sustained serious injuries during WWII - and - even when he was in his 60's - it was hard for him to travel. I know I will not be able to recreate our travels and meals in France 20-30 years ago. Times change - people change. But I will do a lot of research to get the most I can get out of this trip. Robyn

I don't mind at all. And I am interested in these things too. It just seems like every time I get involved in an on-line discussion about these things - I get in a big fight. Some of my messages get deleted - or in the case of OA - I get banished (my specific sin there was arguing that if you were dining at a high level restaurant - you should get great treatment whether or not you are "known" to the restaurant). A person like me who lives in Florida may get to a specific Michelin starred restaurant once - maybe twice - in a lifetime. That's why I think consistency - and having great meals at a place capable of serving great meals regardless of who you know is important. To give you an example which I have perhaps written about here before (years ago). We had a "food mentor" in Paris. Someone from where we lived - Miami - who had spent 4-6 weeks/year in Paris every year since WWII (he is now dead). He taught us how to dine in Paris and France - and had lots of friends in restaurants all over the country. On one trip - he had obtained very hard to get reservations at Lucas Carton (under Senderens). And he was sick the night of our reservation (bad cold). But he insisted that we dine without him - because it was such a difficult reservation to get. He also insisted that we ask for Claude (I think that was his name) - the maitre d' - when we arrived. Well we arrived - and didn't ask for Claude - and got what in English we call the "bum's rush". Which means that our starters arrived before the sommelier took our wine order. We got a little upset - and finally asked to talk to Claude. He came over about 10 minutes later. We explained that we were friends of Mr. X - that Mr. X was sick - and that the service was unacceptable. At which point - the entire tenor of the meal changed. I don't think this is a proper way to run a high end restaurant. By the way - thank you very much for your dining suggestions. I look forward to exchanging ideas with you as I start reading more about dining in Paris these days. Robyn

Eric - About the best Japanese restaurant I've found in Orlando is Ran-Getsu on I Drive. It's a branch of a restaurant in Tokyo. A lot of the fish is flown in from Japan. Isn't cheap - but - when we dined there - we thought it was worth the price. Robyn

Julot - No reason to argue about the consistency point. My goal is to have meals I will enjoy - not argue about the metaphysics of fine dining . I did take a look at your blog. Read what you wrote about Chef Winkler. Haven't dined there - but I think I would like it. We did dine at Dieter Muller and Vendome last year. Similar type of places - I think. Enjoyed both a lot. What would be similar types of places in Paris these days in terms of style (which I guess would be more on the traditional side as opposed to the Gagnaire side)? We'll be staying at Le Bristol. The restaurant there looks quite good. Any experiences with it or comments about it? Unless I hear a lot of negatives - we will probably eat there at least once (no reason to stay at a fine hotel and not try its restaurant). I'll keep following the threads here - your blog - etc. I use Gridskipper too - mostly for design/architecture articles - but don't know how reliable it is in terms of food in Paris. Does anyone here read it - and - if so - is it reliable? Quite frankly - one of the things I am looking forward to most is simply buying some raw cheeses and great bread - fruit and wine - and having a couple of picnic lunches or light dinners in our hotel room. I used to be able to order raw cheeses from France - but I can't anymore. Robyn

Julot - I don't have the time to search through ancient threads - but I have had arguments with people here from time to time about the consistency one should expect from a 3 star Michelin restaurant. It has been - and still is my opinion - that disapointments as you call them should happen almost never. In other words - if a restaurant misses the mark one out of three times - it shouldn't get 3 stars. But I will take your word that that is the case today - and act accordingly. If I spent $1000 on a meal and experienced one of these disappointments - I think I'd want to run into the kitchen and murder the chef. I would like to try Senderens for sentimental reasons - since I have been to both of Senderens' earlier 3 star restaurants. And I think that perhaps we may do lunch instead of dinner at a big deal place or two. Maybe also try something like Gaya (Gagnaire's newer "informal" restaurant). I have a lot of reading to do! Robyn

Epicure is kind of the Miami Beach standard for gourmet food. If you can't find what you're looking for there - you can probably chat with some people there and get additional ideas. Robyn

OK - I think you need more information from me. We did a lot of big deal dining in France in the 70's and 80's. I ate at Grand Vefour when it had 3 stars (before it lost them and got them back). At Jamin when it had 1 star (had just opened). At L'Archestrate and Lucas Carton (both Senderens). I am totally unfamiliar with 2 decades of restaurants except by name - places like Guy Savoy - Arpege - Pierre Gagnaire - and I'd by lying if I told you that what little information I have is anything but fragmentary at this point. I know you're not going to find me the next Jamin - but I'd like to explore the current dining scene. Those restaurants at the top of their game - as well as some rising stars (even if they don't aspire to 3 star status). I'd like to avoid those restaurants I should have dined at 10 years ago - but didn't - which are now perhaps on the back side of the mountain (I've tried to do that before - and it has always been a sad experience). I would also like to avoid restaurants where the chef is so famous that he's rarely in the kitchen these days - unless the food is extraordinary in the chef's absence (sometimes it is - I had lunch at Gordon Ramsay RHR about 3 years ago - and the food was terrific although Ramsay was off doing a TV show somewhere). BTW - I really like chefs who make good use of seasonal ingredients (e.g., fall is game season and I like game). I don't like chefs where everything is foie gras this and foie gras that to give the impression of luxury. I would rather have a great pigeon dish than another foie gras dish. Oh - and if the moderators don't mind mixing up the thread a bit - if your favorite happens to be not a big deal restaurant (in terms of stars or decor) - throw it in too. Like I said - my husband and I only have the capacity to eat so much - so we will be eating a fair number of simple meals. Some of my fondest recollections of French dining are of extraordinary ingredients prepared simply. Robyn

Haven't been to Paris in more years than I care to mention. It is not getting any cheaper - and I am not getting any younger. So I decided to go back there this fall (have to plan this far in advance to get reward tickets). We'll be there for a week - but there is a limit to what my husband and I can eat these days. So we are probably looking at one or two really big deal dinners (and/or lunches). I'm interested in what different people here think of the current crop of "big deal restaurants". Specifically - if you could only pick one - which would you pick? And why? Note that I'm more interested in a newer restaurant on its way up to a second or third star - than one on the way down. Although if you have an old favorite - well that's ok too. We'll probably be taking a day trip or two out of the city - so if your favorite is an hour or so by train outside the city - please mention it. As always - I get to make all the reservations - and my husband studies the language. He already knows some French - so he should be pretty good by the fall (French will be easier for him than German and Japanese - his last 2 language projects). IOW - restaurants where English isn't spoken - or isn't spoken well - are ok. I think it will be easier to find good food in Paris than getting tickets for any of the shows during Fashion Week (which is when we'll be there) - I know a lot more about food than I know about fashion. Robyn

OK - Chanukah is easy. I always make brisket. Christmas is hard. My husband likes a pork tenderloin dish I make (with an apple cream sauce) - but I am sick of cooking it. I was thinking of a "prime" prime rib. I have only cooked a prime rib once before. Got it at Fresh Market. It wasn't "prime" - it was choice - but it was pretty good - and easy to prepare (members here talked me through it). I thought a "prime" prime rib would be even better. They aren't sold where I live - so I started looking at mail order. And now I am totally confused. I can buy fresh from Lobel's - or frozen Niman Ranch from Costco (Costco is about 1/2 the price of Lobel's). Or from a half dozen other places with prices in between. The situation is complicated by a couple of factors. First - Christmas is Tuesday. So mail order products would arrive no later than Friday. I'm not sure I want a "fresh" roast that has taken a long trip - and then spent 4-5 days in my refrigerator. The Lobel roast can come with bones cut and tied (which seems like it would be the easiest to deal with) . The Costco roast only comes whole. How hard is it to bone and tie a roast? Will I need a bandsaw to do it <g>? I suspect the butchers at my local Costco would do it for me - but I would rather have a root canal than go to Costco the day before Christmas. Anyway - any suggestions from experienced buyers of rib roasts - mail order or otherwise - would be appreciated. About what to buy? Where to buy it? Fresh or frozen? Even prime versus choice. My husband and I don't eat a lot of beef - but - as with most things - even those we don't eat very often - we can tell the difference between good - better - and best. The brisket I bought from Publix this year was mediocre. OTOH - it wasn't expensive - and we both like kugel better than brisket anyway <g>. But I don't want to jump through a lot of hoops and spend $150-300 for a hunk of meat that isn't any better than what I can buy locally at Fresh Market for $50-75. Robyn

The $40-60 was for the fixed price lunch menus. I'm sure if you go a la carte (kind of difficult when your Japanese isn't very good) - or for dinner - the sky's the limit. Note that this restaurant has been mentioned in the English speaking press recently (we were there in early 2006) - so prices may well be higher now. Robyn

There is a branch of Ippoh (Osaka) in Tokyo (Ginza). It's on one of the top floors of Barney's New York (which makes it easy to find). I am not an expert when it comes to tempura - but it sounds like the kind of place you're looking for. It was kind of expensive - about $40-60/person for lunch. But really excellent. Note that about zero English is spoken by the restaurant staff - but that didn't prevent us from getting terrific service (a couple of patrons spoke a little English and helped us out). Robyn

If she's in St. Augustine - there's no reason to go to Jacksonville since Opus 39 is better than any place I've dined at in Jacksonville. It's still the best restaurant in the Jax metro area these days IMO - except perhaps for Salt at the RC on Amelia Island - which would be an overnight trip from St. Augustine unless you had a limo or a designated driver - it's about a 90 minute drive. FWIW - the menu at Opus 39 is a 5 course menu - with 2 choices on each of the courses except for the main - which is a choice of 3. There has always been a meat choice on the main when I've been there. As for potatoes - they're usually on the menu if they're in season here (we have a big potato crop in St. Johns County). I live in the area - so I'd be glad to answer any questions you might have. Robyn

I will not hear a word against farm raised catfish (having experienced the "wild" variety). Of course - I pay less than $5/pound for it - and pan fry it - and I doubt that is what you had at Le Bernadin . Seriously - it's hard to find decent fish anywhere in the US these days. We were really spoiled during our trip to Japan. We did have a nice swordfish dish at our golf club last night - and I doubt it was farm-raised (don't think there is such a thing as farm-raised swordfish - is there?). Robyn

Yes - that was the story in May. Then there was an "open house introductory period" in June. Then it was open to members only. Now the main dining room is public. I think it's still a somewhat fluid situation. The TPC is located in a portion of the Sawgrass community. Don't know anything about the legal documents between the 2 - because I don't live in Sawgrass. But I suspect Sawgrass and the TPC have been going back and forth on this. FWIW - Sawgrass has 2 parts - and the 2 parts even have issues between them (like gate decals which work at the part west of A1A don't work on the part east of A1A and vice versa). In any event - members have access to dining at places other than the main dining room - like the fine dining room scheduled to open next month - and various member food events (lots of wine tasting dinners scheduled for the fall). And golf privileges depending on membership type. On our part - we have something called a Valley Membership. It now costs $2400 a year for a whole family. Full dining/social membership. Plus we play the Valley Course for cart fees only (I only play 9 holes at a time - that's $20/person). And the Stadium Course (way over my head) at reduced rates. I'm sure these prices seem ridiculous to some people who play golf in other parts of the country. If you get here for the tournament next year - or want to visit some other time to play golf (not possible during TPC week) - give a holler. Robyn

There are a lot of different golf options. One is an "Associate Membership" which costs $350/year and apparently includes one round of golf at the Stadium Course. I'm not sure what the terms and conditions are. Here's the person to contact for additional information. BTW - I also found out that the main dining room is open to the public - members and non-members. That's new. Robyn