Tarek

I had a most horrid lunch yesterday at Saphire, but will give it another shot before I abandon that ship, it used to be my favourite in Laguna. K'ya at Casa El Camino is a nice restaurant offering small plates, they also have a roof top bar that is tres cool Tarek

The set menu is about twenty varied small plates, all tremendous,and it was for about 55 euros last year.I loved it Tarek

Has anybody tried the 100% Bonnat and Pralus bars? I found them terrific, and perhaps less bitter than Michel Cluizel noir infini Tarek

I would strongly suggest Rabanel's atelier, single menu of small plates. Lunch is twelve plates, and twenty for dinner and they will pair it with wine if you wish Nothing short of phenomenal Tarek

Are you sure these came from Genin? I know he only sells by the Kilo, no halves unless your friend---- java script:emoticon('')

I found it at Cost plus world market, I liked it a lot especially the Tanzania here is the importer's web site http://www.avantisavoia.com/index.cfm/m/29...l/categoryID/15 Tarek

Robert, Thanx very much for sharing your insights, did you happen to try the Olivier line of french bars? I just tried the ghana and tanzania, but I'll wait for your opinion Tarek

o.k now the withdrawal symptoms are raging, i need some of those caramelsjava script:emoticon(''), Last year he was charging fifty euros per kilo, which is about half what the top dogs- Herme, Roger, Hevin and the rest are charging, I wish he shiped his products to the U.S Tarek

Another store you should consider visiting for design AND content is Boule on San Vicente blvd in Los Angeles( boulela.com ), tremendous store this side of Pierre Herme Tarek

I would say chocolate bars 70% of the time, but somedays a truffle or a bonbon filled with caramel or better yet a palet d'or is heavenly and no sustitute Tarek

I do not have a problem with the FDA wanting to add or subtract ingredients from chocolate or anything else for that matter, what I do not understand is WHY HIDE IT print whatever you want on the ingredients and let us all decide if we want to buy or not Why put ingredients in chocolate and not divulge? Tarek

If you happen to be spending a few days on the Cote, and don't mind a three and a half hour train ride, you could mosy on up to Arles, where Jean Luc Rabanel will feed you twenty fantastic small plates that compares to nothing you will have in Nice or its environs It will set you back a grand total of fifty five Euros not including wine. one seating at eight P.M and a no choise menu, he will choose the plates for you, and he is always there Three week advance reservation is required. Tarek

I think it is still very good, the number of small plates you order will decide your cost, wine by the glass is also excellent, alternatively you could try Drouant, very good too Tarek

I visited the atelier last July, that was my third visit. You typically have to call and get an o.k first I found Jaques to be a very pleasant and accomodating type. you buy by the kilo, wheather chocolate or caramels, and they are among the top of Z top of Z top Tarek

I think Aire would probably be my only suggestion, Troquet closed a while back Tarek

I agree, we just had a very good and fun dinner at L.M last week, and I thought the oxtail and the daube for 12 Euros each quite reasonable. I had the blossoms last summer, and did not think they were that greasy considering the locale.The vegetable Farci were terrific in my humble opinion, in any case I have come to enjoy L.M a lot but never thought of it as refined dining. As far as Plumail, I did not have a memorable experience there last year, perhaps it was the heat my two cents Tarek

Unfortunately in between Long Beach and Laguna Hills you are looking at the great chocolate wasteland, heck the entire southern Cal is with two exceptions 1-Chua is decent , try the bonbons, you will also find El Rey bars there 2-Jin Patisserie in Venice is probably the best around here, she also makes yummy pastries. try the chocolate inspiration, it is very good The weather is beautiful today, and probably tomorrow, rain is expected Saturday and Sunday Have a good trip Tarek

Brilliant all around, Excellent food and service over the last three years Tarek

Heretic

Hi escry, Yes, I'm familiar with the general rule about the chocolates produced in each country, but in my opinion, PM does not produce the typical Belgian chocolate, but more French-style chocolates. I believe that's also what's written in his pamphlet and it agrees with what I've read online by other tasters. Like I said, I haven't tried LMduC and I think I will go and order a box now! ETA: It costs 48 Euro to ship a box of chocolate to Canada...that's $68 Cdn just for shipping! ← Lorna, Try their New York store, I would think shipping would be much less Tarek

I agree that la maison is the benchmark, at least for me. a lot of others mentioned, Michel Chaudun, and I would be interested in trying his, but being that i'm in CA and he's in paris, it will have to wait. Richart does have pretty chocolates, but for me the taste is lacking. ←

as far as caramels in the U.S I think the little flower candy does an excellent job http://www.littleflowercandyco.com/index.html Tarek

right now it is Jacques Genin, and Patrick Roger Tarek

sounds delicious, however she does not ship to the U.S, sigh Tarek

Soooo, how can I get my hands on some of these chocolates? Tarek