robert40

I would call one of the retail stores below for prices and shipping information. Also consider searching ebay randomly as I have seen them for sale there and fairly reasonably priced. They are expensive.

Let me also add that not only are his beans the best available you could not know a nicer guy. Bravo Rancho Gordo!!

It is very surprising they pass that oil around like that. Really expensive stuff.

Without a doubt philadining,percyn and of coarse jeffj win my vote for food photography of the year on egullet. What a wonderful breath of fresh air this thread was given with your photos. Thank you.

Articles on this very subject are arising already. http://quote.bloomberg.com/apps/news?pid=1...id=aFt3QM4_X7cU

It would be unfair of me to make a comparison of my visit to the French Laundry and Per Se due to certain circumstance's. But in my opinion the food style is nearly identical and what only sets them apart from each other is mostly atmosphere. Per Se has that urban feel to it while obviously the French Laundry sitting in the middle of the wine country is different. It's just a matter of preference I suppose but for myself the setting of the French Laundry transformed it into a truly magical experience.

Marlene, Your roast pork looks mouth watering delicious. I have been so disappointed with pork lately as it seems so lean it always turns out dry and tasteless. I'm tempted to run a intravenous of butter into the poor thing while it roast. And that gravy truly looks wonderful.

Pan, Now after all this time we know why you suffer from insomnia.

My parents brought me to all sorts of fancy restaurants before the age of 9 and as I understand it from my parents and grand parents, I was exceptionally well behaved (too bad this trend did not continue later on in life). I ate my soup with aplomb and then I would usually fall asleep in my chair or someone's lap. Wait, I still do that now. That being said, I didn't have an appreciation or awareness for any sort of fine dining until I was in my early teens. Before I was 13 you could have just as easily brought me to the local pizza parlor and I would be just as happy as when they brought me to Lutece, Le Cirque or the Four Seasons. I just don't think children that young are even capable of it. ← I can absolutely accept there is a possibility that they may not truly appreciate the restaurant at their age. But weather they can truly appreciate Taillevent is not the issue. The more important issue is the impression and memories that they will take away from the experience. Actually Jason you just happen to be the perfect example to show my point. You may not have gave a second thought about Lutuce,Le Cirque or the Four Seasons at the time but I have no doubt it had to instill some impression upon you otherwise we may not have been discussing this on Egullet. Your love of food must have came from somewhere and luckily for all of us it did. Edited to add... Also I can't imagine in the present day if your parents were pumping you full of sloppy joe and Chicken Mc.Whatever you would have woke up on your 13th birthday and said Dad lets go to Ducasse.

If it is the case that the kids are accustomed to fine dining, they should be plenty comfortable and welcome at Taillevent. It's not at all unusual to see children in Michelin three-star restaurants, and I've specifically seen children at Taillevent. ← I have to side with Steven here. It just may be a experience and memory that will last them a lifetime.

I don't believe Laurent Gras has or needs anything to prove in this point in his career and to speculate why he would chose to work at Bistro Du Vent is just that. Speculation. There could be any number of reasons both professional and personal why a chef of his caliber may choose a management position in a restaurant that may be perceived a step back in the eyes of the public. Is Gray Kunz less a chef now then he was at Lespinasse? Could be Chef Gras is waiting for the right opportunity to persent itself or maybe he perfers a low key restaurant at this point to avoid the high pressure and stress involved in running a kitchen like Fifth Floor or Peacock Alley. I have no doubt Chef Gras is a professional that puts his heart and soul into any task contrary to where the restaurant stands on the popularity or status chart.

Umm.....Dave I don't doubt for a second you would chance eating in your car.

Jeff, Don't forget the deal we made eons ago about my getting first dibs on your photos in trade for my first born.

Interesting article in the restaurantinsider. http://www.nyrestaurantinsider.com/oct2005_ducasse.asp

Not to get off topic but you would likely be surprised (I know I was) to know that a few of the very top chefs in the country are members of Egullet other then chefg. They just choose to remain anonymous.

It's not exactly something I would recommend. ← I'm confused. Would you recommend using a flash or not? The photos I took are flash less as I did not wish to disturb other diners.

Sure have and there posted in ImageGullet. http://forums.egullet.org/index.php?act=mo...m&album=95&st=0

I think the $45 supplement on the truffle dish is pretty reasonable compared to the $109 supplement I noticed on Per Se's menu a few weeks ago. Having had a risotto dish back in July that was extraordinary I can only imagine one with white truffle's shaved on top. Thank you for posting the menu! Looks fantastic.

N.Y. Street Vendor Wins City's Top Dog. http://news.yahoo.com/s/ap/20051111/ap_on_...et_vendor_award

Here. http://www.nytimes.com/2005/11/06/style/tm...k_tyranny_.html

For those interested in the Michelin winners next week. Check out Jennifer Leuzzi's blog "Snack" Monday morning. http://www.snack.blogs.com/

Speaking for myself I never at any point doubted Psaltis cooking ability! There is absolutely no question in my mind he is capable of cooking a outstanding meal. There is no evidence in this thread or anywhere showing otherwise. For instance what is questionable is the cook in charge of toasting the pumpkin seeds...Did he put his best foot forward to the best of his ability to do an ever so little part to put chef in the best possilble light? Or did he mumble under his breath sure I'll toast your dam pumpkin seeds alright? Contrary to belief by so many a chef at that level is not cooking your food in the first place. He is implemating his vision hopefully to a dedicated staff supporting him. The greatest cook in the world cannot make a restaurant function without the support of the staff behind him. Management and people skills are what may be questionable in this case in my opinion. Not cooking skills.

To single out just one example after reading the above quote one could believe its only natural and expected for people to scrutinize any meal Doug may produce and be "outspoken" about it. Even if it is at the James Beard House. For every action there is a reaction. Or at least that is what my mother always told me.

I agree. Its not as if it's the latest Harold McGee opus is it? I reviewed the book and it didn't take me long to finish the thing at all. I'm sure they're really busy but everyone has to read something on the loo don't they? ← Andy Rooney also agrees. http://www.tmsfeatures.com/tmsfeatures/sub...d=67&catid=1054

Rocco talks to Psaltis. Link. http://www.roccodispirito.com/data/recipesection.data.html