daemon

Hello Luis, Going to el Bulli for the second time in May, I've also booked a table at el celler de can Roca (based on all the good reviews on this forum) Would you share with us the names of the differents dishes you enjoyed there ? thanks a lot

Thanks for all your comments and advices. I'll definetly give him a try in march.

Bonsoir, I am very attracted in Olivier Roelinger's cooking (the way he mixes fresh seafood and spices from over the world, recreating in a way the " Road of spices" ( not sure about the english translation I am about to book a table at "la maison de bricourt", his restaurant in Cancale, and I would be very interested in reading a review or getting differents points of view, if any of you have ever eaten there . thanks a lot

You might try Caius ( 6 rue d'armaillé 17° 0142271920) . Opened since december it gets very good press. I ate there once after several friends told me to and I had a more than very good meal, in about 2 hours. It's classic recipes but with a very interesting modern touch (quite amazing boletus carpaccio / charolais beef cooked in a wok the morrocan way) short but great wines list.

vmilor, Imight be wrong but I'd say that if Adria wanted to make the restaurant more profitable, he'd probably increase the menu's price rather than switch noble ingredients for "cheaper" ones. not to say again that in France ( I am French ) the same meal would probably cost twice this ( Veyrat's menus respectly are 270 and 360 €). Last June I did have a meal at Le Jardin Des Sens ( Montpellier) which is about 170€/menu and was a bit disappointed. maybe do I expect too much from my forthcoming bulli-xperience, time will tell…! but I do recognize Ingredients are not as "luxious" as they use to be.

Adria has often said the restaurant only represents 30% of the incomes of the group (for 630 000 € benefits in 2002.) but also that they want to consolidate it not to depend on the other activities ( eg. the book - #1 income ) anylonger. Comparing 3 stars prices, I'd say El Bulli is much cheaper than a lot of French ***. I also believe This is more about how the ingredients are used and transformed than about the ingredients ( expensive or not) themselves. As I am lucky enough to go there in a few weeks, I'll let you know about a #3 version of the 2004 menu

Hi ! I do actually work in Paris, often travel to Reims for Business and spend my week ends in Tours. But as a native from Chinon, I would definitely recommend Tours. Except If you are found of Champagne, the Loire valley offers much more different wines. Huet probably produces one of the top Vouvray wines ( "le mont" and "le haut lieu"), and Chinon offers remarkable wines (cuvée "l'arcestral" de Philippe Pichard, Olga Raffault…). In Tours is a very very very good cavist named André Vaillant ( www.vinotheque-tours.fr ) that could talk to you about wine for hours and hours and will respect you and your wallet the region also provides a great selection of restaurants w/ a huge range of prices. in tours, le petit patrimoine is a small restaurant providing regional food (about 17€ for a 4 courses meal— be sure to go for the cheese selection / 58 r Colbert 02 47 66 05 81 should book a couple of days in advance for dinner ). in the same range is l'Atelier Gourmand ( 37 r Etienne Marcel 02 47 38 59 87 ). More selective is Bardet as mentionned above, but also Charles Barrier ( 101 av Tranchée 02 47 54 20 39 ), and if you visit Chinon, you should have lunch at Au Plaisir Gourmand ( 2 r Parmentier 02 47 93 20 48 ) which provides regional gastronomic meals. This list is far from being exhaustive but I hope it will help