Tarek
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Posts posted by Tarek
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I apologize ahead of time for my rudimentary knowledge. I had read on these and other board about La Chassagnette. It sounded amazing. I didn't connect the chef with L'Atelier de Jean-Luc Rabenel.
How is La Chassagnette now? worth going to? 9we are staying in arles for three nights.
L'Atelier does only one menu? so if we don't eat meat or shellfish, we would be out of luck?
The set menu is about twenty varied small plates, all tremendous,and it was for
about 55 euros last year.I loved it
Tarek
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Has anybody tried the 100% Bonnat and Pralus bars? I found them terrific,
and perhaps less bitter than Michel Cluizel noir infini
Tarek
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Of the six restaurants listed for Arles in the Guide Gantie, has anyone eaten at any of them? We will be visiting Arles one day for our trip to Provence and would like a place for lunch that is not too, for lack of a better word, "fussy."
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
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my fren bought for me half a kilo... the mango, plain and pistachio... i thought they were not bad.. but not AS amazing as the hype would be... and yea the texture is quite smooth.. too bad i only had 1 or 2 plain ones.. i didnt quite like the pistachio ones... the mango ones were quite ok i would say...
Are you sure these came from Genin? I know he only sells by the Kilo, no halves
unless your friend----
java script:emoticon('') -
I'm not very familiar with the Olivier brand...could you tell me a little about it?
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
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Well I just tasted the first Askinosie Chocolate bar which is from Ecuador. It is a 70% with 2% added cocoa butter(within the 70%). It definitely had the Ecuador flavor that is common. They didn't destroy the flavor at all...the flavor is ver potent and noticeable. I am not the greatest fan of this flavored chocolate so I didn't like it a great deal but the overall quality and taste is there. So someone that likes more of the Ecuador flavors will really enjoy this bar!
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
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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 topdogs- Herme, Roger, Hevin and the rest are charging, I wish he shiped his products to the U.S
Tarek
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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
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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
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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
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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
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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
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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
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I think Aire would probably be my only suggestion, Troquet closed a while back
Tarek
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I find La Merenda to be a fun place, featuring cooking I can't get at home, of high quality, at reasonable prices.
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
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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
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Joel Robuchon's place in the Metropole -- an experiences?
Thanks.
Brilliant all around, Excellent food and service over the last three years
Tarek
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......favourite chocolatier?.....or favourite ganache maker?. Many of the quoted favourites on this thread, certainly the ones from the UK and many from France and the US produce mainly ganache based chocolates.
Sorry dear readers, for me a chocolatier does not just make variations-on-a-theme chocolates. Honold in Zurich and Confiserie Frey in Basel are excellent examples of chocolatiers with 'all the skills'. Shock/horror say all the Francophiles...but the best truffles in Europe..bar none.. are Truffes du Jour made by Confiserie Sprungli on Paradeplatz in Zurich...made and sold on the day of manufacture...nothing I have ever tried has even come close...though Melt in Notting Hill is making a valiant effort.
Heretic
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As a rule I find there is a corrolation between country and sweetness for artisan chocolates. American chocolates are the sweetest and most intensely flavoured, French chocolates (eg LMduC) have very little or no added sugars and subtle flavours, with Belgian chocolates (eg Marcolini) somewhere in between.
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
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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.
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I'm still a fan of Norman's and Drew's but I'm now convinced that I need to check out Christopher Elbow.
I was actually disappointed with the Vosages caramels. I didn't think it was a particularly good caramel to begin with and it didn't seem to be properly paired with the chocolate. The two didn't work together for me. And then to toss in odd flavors on top of that, it seemed like it was just for the sake of having odd ingredients and not because they fit well. I didn't even finish the box and I love caramel. Weird that we had two totally different experiences with them, Wendy. Although to be fair to them I believe the box I got a hold of may have been a little old.
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
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I was wondering what everyone's favorite chocoltier is. My two favorites are La Maison Du Chocolat and Joel Durand.
Luis
right now it is Jacques Genin, and Patrick Roger
Tarek
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^She uses other chocolates besides Amedei. I stand corrected. (Her truffles are some of the best I've had, btw.)
sounds delicious, however she does not ship to the U.S, sigh
Tarek
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Soooo, how can I get my hands on some of these chocolates?
Tarek
Casual Eats in Laguna Beach
in California: Dining
Posted
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