John Talbott

In my experience, that's not true at all. Cheese platters are eternally evolving, and they leave the small cuts of the previous cheese; like it or not, you're not helping them "finish" something they would otherwise throw out! ← I agree.

Does anyone have any updated information on the Beacon Hotel restaurant? It was reported in the Sun that the new chef is Edward Kim, who only a while back "returned" to Baltimore from I think DC to cook at Saffron, where I thought he did interesting things but apparently the locals thought his food was too far out.

The New York Times, now free online for everyone, published an interview with the famous founder of Starbucks Howard Schultz in which he says there are now 50 "successful" stores in Paris with "Parisians drinking Starbucks coffee" and globally he expects to double the number in 4 years.

Tiny baby eels. ← I'm almost afraid to ask...how would they be prepared/served, live or cooked? ← I've always had them cooked/sauteed in olive oil and garlic and served almost like spaghetti, eaten with a wooden fork; they're so precious one doesn't want to mess up the taste.

Charles: thanks so much - it sounds like a place to get a quick bite near where I'll be stuck. But I'm not sure what pricey means in terms of both a glass of wine or a plate of cheese or charcuterie.

Tiny baby eels. ← Pti: the same as angulas in Spain or for that matter in places like the Casa Alcade.

The two places I mentioned in the pinned topic above were full of locals; not too new though. Also check out the Slow Food Guide aka Osterie d’Italia that I found incredibly reliable and that has new places so noted.

I think the latter two far outpace the first but hey, all eating is personal.

I just wanted to bump this up in order to ask if there was anything new or changed (for the better) in the area, esp for quick lunches (between meetings) on the Hilton-Shoreham axis (I've noted the New Heights news which is most welcome.) Thanks.

My thought exactly; how could you do better?

Agree as always with Pti. Charming.

My aide memoire says Toussaint is OK, it's Nov 11th one has to beware of. But call anyway.

My very personal take on it: Ok but too expensive, like l'Ami Louis.

FYI: Forbes.com reported that the world's most expensive tasting menu is that at l'Arpege at $465.

You can kick start this by searching for star and you'll get about 10 topics.

That's interesting.... If I was someone working at the restaurant I would feel very privileged/honoured to have photos taken. ← You'd think so, especially by bloggers who will disseminate your great looking food widely, but three of us have had unpleasant experiences lately with refusnik chefs/waiters.

Welcome.The secret sauce has been discussed before elsewhere and in Le Monde recently. I'm going to merge this into the thread that discusses steak/frites so we can have all the information in the same place. Once again welcome and we look forward to your participation this year.

Strangely enough, something I would never DREAM of doing in a 3-star. I think asking for uneaten food to be wrapped is crass. I don't expect anyone else to share this view, and I'm not suggesting it's a general rule, but I'd never do it. ← Me either; that's why I carry two ziplock baggies in my briefcase.

This is the first review of it I've seen: Emmanuel Rubin, in Figaroscope two hearts.

Flour, baking powder, baking soda This is one of a series of compendia that seeks to provide information available in prior topics on eGullet forums. Please feel free to add links to additional threads or posts or to add suggestions. Baking Soda and Powder in Europe Ble noir/buckwheat Baking Powder Wheat gluten

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Ingredients : brown sugar, butter, chocolate, flour, honey, mustard, olive oil, other, etc. This is one of a series of compendia that seeks to provide information available in prior topics on eGullet forums. Please feel free to add links to additional topics or posts or to add suggestions. Brown sugar/Cassonade Butter Chocolate Flour, baking powder, baking soda, etc Honey Mustard Olive oil Other cooking/baking ingredients

Chocolate This is one of a series of compendia that seeks to provide information available in prior topics on eGullet forums. Please feel free to add links to additional threads or posts or to add suggestions. Chocolate tasting 2007 Chocolate Recon Chocolate show 2001- Angelina’s Salon 2005- La Petite Fabrique The end of chocolate Chocolate surprises

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