raisab

Through lunch I wouldn't expect or necessarily want a prolonged dining experience. But through dinner I have come to expect about 2 hours. I always book the 21:30 sitting soI won't be rushed through. I do find that restaurants feel they are doing me, as an American, a favor by speeding up my meal. I still feel the 2 1/2hours experienced At L'Angle still resonable for the amount of food and drinks that were consumed.Most kitchens have a set speed for meals and again it comes down to expectations not being met.

Why would you say it should have taken an hour and a half? This is a serious question. With 4 courses,you had an aperitif, wine, coffee,after dinner drinks, and perhaps some Amuse Bouches? How about a conversation with your dinner companion? Part of my complaint to French restos lately is that they cater to the American need to rush thorugh dinner. I find most bistro meals take about 2 hours. so 2 1/2 hours for a four course seems pleasant to me. Again it is different expectaions for different parts of the world. If this meal had only taken 1 1/2 hours I think most in Paris would of been extremely displeased.

How about 2941? He-he. (I actually took my kids there for Christmas one year) (Colvin Run the next). I thinks the Tunks Empire restaurants are my kids favorite though. And oh yeah, they like Mie-n-Yu too.

I was scared I wouldn't be able to bring my puppy in. I had all the paperwork required including a special health certificate from a vet in Paris. Do you know what they looked at, nothing! Not even my cute litttle dog!

This is the French Forum? I have never seen biickering on here! One of the things I really enjoy about it! I am on the yes camp also. Only you know your children. If they can sit relatively quiet for 3-4 hours, why not? Dress them up royally and enjoy them and yourself. And if someone chooses to move solely because there are children at your table, well that is their perogative. I have taken my children to nicer restaurants in New York, some people moved away immediately, but I can't tell you how proud I was when the majority stopped by my table on the way out and complimented my children! I have seen children at 3 star Michelins in France and no one said a word or moved. So Enjoy!

Lucy, I haven't researched but I would venture most of us here in the US haven't a clue as to what Pierrade is. I am guessing since you say it is now called grillade at your resto, it must be some sort of grilled meat combo such as the Argentinian Parillada? Served with different sauces maybe? Just curious as the website linked to seems to be advertisement or mail-order of sorts. Edited to add: I see Pierrade is cooking on a stone?

I had dinner with a friend at Carte Blanche on Monday night. The place is attractive on the inside with a monochromatic color scheme but yet warm. We walked in with a reservation and were seated immediately. My friend and I sat and conversed for about 5 minutes, after which the board was brought out with the menu. A few minutes later we were asked if we had made our decisions on our choices. We were not asked whether we wanted an aperitif, so I asked if they did not serve them here. (Of course they did). We ordered our coupe of champagne and Kir Royale. Within 1 minute we were asked whether we had chosen again. We claimed we had not and as he had not explained what the menu Carte Blanche was, I asked him about it. It is their form of menu surprise for 35 euros. We both ordered that and I asked him for the wine board as he had not set that up for us. We ordered our wine (a red from a lesser know part of Burgundy, whose name I have forgotten). I am not joking when I say our entrees were brought out within 1 minute of ordering! We still had our full aperitifs at the table! The server placed them down in front of us and walked away! We did not touch them. We watched him deliver entrees to other tables and explain what was being served. After about 5 minutes we called him back to our table and in French (which we had been using with him the entire time) we asked him to explain what had been served, as it was a menu surprise. It was presented beautifully on a granite slab. Inside a little tomato paste can was a confit de tomate with a granita of tomate on top. Served along with it in a sardine can were three different types of fish (I don’t know how to get a French keyboard on my laptop but it was poisson marine). The fish was salmon, tuna, and fresh sardine. It was marinated beautifully. Both items were incredibly delicious. We both took our time eating as we felt we were being rushed. Our next course was a Boudoin Noir and a Seared scallop on top of some mushrooms and pastry. (This and the remainder of the meal were described for us as presented). The boudoin was the best I have ever tasted. The scallop was great as well. The plat was a confit of pork with julienne vegetable. It was presented in a beautiful copper domed kettle. This was the only thing which I felt did not live up to the rest of the menu. The pork could have benefited from being braised just a bit longer and it just did not have a lot of taste to it. For dessert we were served a moelleux (sp?) de chocolat et carmel-gingembre. Basically a very rich chocolate custard layered with a caramel-ginger custard. On the side was a madeline. It was delicious! The food quality and presentation at this place were great. Even though I did not like the pork, my friend loved it. The service? I don't know if they assumed because we were American we would want to be rushed through dinner, but once they realized we were there for a French meal, they responded accordingly. I guess maybe that belongs in the comparison thread. Our meal for two, including a 26 euro bottle of wine, two aperitifs, sparkling water and coffee came in at 126 euros. I would go back as value to quality was wonderful; I just would not order the pork confit.

I went through customs again today. I did ask about the fish and was informed that there is no prohibtion on it....well at least today. I had listed caviar on my crew decs and was questioned on that as certain types of caviar are being restricted right now. I asked the agent where we could get updated information, his reply was 'I don't know'. Apparently they get updates but there are no set rules, as something like mache lettuce can be brought in from France but not from England. Today I brought in and declared, cheese, wine, duck saucisson, smoked duck breast, caviar, creme fraiche, and foie gras. The only question was about the caviar. The website is very vague, I am going to dig some more and see if I can't get some publication or access to their lists. There are a few agents I have become fiendly with.

Here are the appropriate quotes from the official Government websites specifically addressing this issue: From APHIS: USDA, APHIS, places limits on agricultural items brought into the United States from foreign countries because many items can harbor foreign animal or plant pests and diseases that could seriously damage America’s crops, livestock, pets, and the environment. APHIS requires that travelers entering the United States from a foreign country declare all: Fruits Vegetables Plants and plant products Meat and meat products Fish and fish products Animals, birds, and eggs From Customs/Border Patrol: Many fruits and vegetables are either prohibited from entering the United States or require an import permit. Every fruit or vegetable must be declared to the Customs officer and must be presented for inspection, no matter how free of pests it appears to be. Failure to declare all food products can result in civil penalties. Meats, fish, livestock, poultry, and their by-products are either prohibited or restricted from entering the United States, depending on the animal disease condition in the country of origin. Fresh meat and fish is generally prohibited from most countries. Canned, cured, or dried meat is severely restricted from most countries. Bakery items and all cured cheeses are generally admissible. You should contact the U.S. Department of Agriculture, Animal Plant Health Inspection Services for more detailed information The key here is NO fresh meat or fish of any kind. I suppose flight crew is treatly a bit more loosely than other passengers. ← No, fresh fish is permitted. Don't take my word for it, talk with the customs guy next time you come through. Some thing may be restricted, but I know of none. Crew has MORE prohibitions than your average Joe Schmoe traveler. They have to word it vaguely like this to make their job easier. I am in Paris right now, I will check again tomorrow, but I am 100% sure on this. I don't see where you see a complete prohibition on fish. It says there are restrictions, but I challenge you to tell me what they are. Flight Crews are fined $2000 or so on infractions, so why would we be treated more loosely? Sorry, but your key points are wrong. And please do not take this as a peronal attack and I won't either.

I think there are no hard and fast rules in Agriculture about Mi-Cuit Foie Gras. I brought some in last week. I was wrong about the liquor. It is 1 litre per person without duty, after that they have the option of charging you duty. With wine I have never had a problem. The official US website here. US Customs It does not go into extreme details though. I will ask one of the customs guys if he has some other source of information I can have access to. As for keeping foie gras refrigerated during flight, bring a small soft sided cooler with you and keep it in there during the flight. This company right heresoftcoolers has the most effective coolers I have ever used. They have kept ice frozen for over 48 hours for me! Bleu, thank you for the advice, I got the idea for the spice bread from your last blog! TarteTatin, I will look for a bakery, I have seen it in bakeries before in Paris, but not like I did Borgogne!

The cheeses are really no problem whatsoever. I bring raw milk in all the time. It must be aged 60 days but I have NEVER had a customs agent ask. Foie Gras can also be brought in legally as long as it is cooked. Fowl of any kind (cooked), Fish and crustaceans raw and uncooked. I have never brought a live one in. All forms of mushrooms are legal. Lettuce is legal. Fresh cut flowers are also fine. I bring Foie Gras in and since I am crew I actually must list my items. I have brought foie gras cru but have declared it simply as foie gras. (i am not suggesting anyone do this but cru and cooked look the same to me). Wine is iffy. Some states like Texas are very stringent and allow only two bottles. You can actually bring in as many as you like per US customs but then you will pay the tax on anything after 12, which is only 5% and most agents do not want to do the paperwork. You also have the burden of proving you are not a reseller of these wines. Live dogs and cats with health certificates are just fine also. I bought Pierre (my Bouledog Francaise (sp?)) in Paris. He rode back in fist class with me on Air France, which is very dog friendly as is most of France .

Menton, those items are all allowed in the US. The only prohibitions we have are against any kind of four legged creature, (Beef, lamb, pork,etc) and freah fruits and vegetables. Any kind of vegetable or fruit that has been cooked is allowed as well as some fresh vegetables, fruits and lettuces that don't contain seeds. I travel back and forth a few times a month and have memorized the rules. P'titPois, Thanks, I forgot about the Christmas markets this month. I do want Pain d'Epice de Dijon. Hopefully these items will travel well.

I am having an open house Christmas party at my house Friday the 16th. I plan to buy my cheeses in France on Monday and fly back on Tuesday. My dilemna and where I need help is the following. I want to serve Foie Gras with toasted spice bread. Does anyone know of a bakery that makes great spice bread in Paris? And is spice bread something that will keep until Friday or will it go stale? I would also like to buy a beautiful Terrine, preferably a seafood one and a vegetable terrine? Who can recommend a shop to buy this at? And again, as long as I keep it well refrigerated, will it keep? John, Felice, P'titPois, anyone? Merci Bien!

Wow, you guys are brutal on this thread. I would never just go to a restaurant on one persons recommendation unless I knew and trusted this persons opinion on other restaurants. South Florida is not know for it's food, just for it's flash.

It seems to me that this has been a slow year for new restos in Paris. Last year we spoke about Cerisaie, L'Entredgeu, Le Vieux Chene, etc... This year, only Le Comptoir stands out in my mind. What does everyone think were outstanding new restaurants this year? Maybe I am just out of the loop, but I really can't think of any.

Thank you. If food writing keeps on really not feeding me too well, I can always teach cuisine French. ← What a great idea. I would sign up! You have no idea how many times I have been to a restaurant and had to decipher what a chef has written! Literal: The gift of the cows in Normandie perfumed with the flowers of Provence. Actual: Creme Brulee with Lavender scent.

That is a great interview with the chef. When I wrote my other entry two nights ago it was 2:30 in the morning Paris time, and as I see it some things are not that clear. The chef was truly having a wonderful time that evening. He obviously has a well organized kitchen and thouroughly enjoys his art. I left more impressed with his comedy than anything else. La Regalade when he was chef was my favorite restaurant, but surely the true statement would be that Yves Camdeborde is my favorite chef. He creates places that people want to return to. The atmosphere, the hospitality, and goodness, the food, were magical. He certainly doesn't need anymore business, but if you can make it here, I believe you will not be dissapointed. This kind of restaurant is part of the magic of Paris.

Joy oh joy! I wlked up to the resto tonight around @20:30 and asked if they had a table. yes they said, if you didn't mind sitting outside! Well they had heaters and blankets for your laps so I said yes! Tonights menu: Presse de Pommes ratte et foie grs, scrine, mousseline d'rtichut St Jaques Marines, huile dolie, citron, cavir de hareng et peqilos Selle d'agneau des Pyrenees rotie, cepes confits a huile d'olive Jus pied d'gneau plateu de fromges affines pa P Bousoult Salade de supreme d'orange et de pamplemousse. Fine gellee au campari, tuile sesame grillee (come to think of it, I don't think I was served this couse) Le Bonbon de fondeur en chocolat Jaques Genin It was all pretty fabulous except maybe the agneau itself. It was good but I would of prefered it a little more tender. I don't know wht happened to the salade de supreme. Maybe they asked me if I wanted it and I did not respond? Mr Camdeborde himself was meeting and greeting everyone. He came and spoke with me at lest 5 times. He was also working behind the bar. What a wonderul little place and such a good value!

Tarte Tatin, I am glad you enjoyed Fromagerie 31. It is always frightening to recommend a place and be afraid someone will hate it. I found Madame and her son to be quite cordial and their prices beyond reasonable.

So what is the difference? If I wanted a more prociutti or serrano type quality, would a cooked or uncooked be called for? I will also post this on another forum, to see if anyone knows the subtleties. Charles, thank you for taking the time to call The Inn, it was their ham biscuits I had in mind.

N.B. The Rail Stop is in the lovely little town of The Plains. There's a nice little gourmet food shop across the street -- or at least there was the last time we were there. ← YOu are right, it is in The Plains, The Whistle Stop is in Warrenton, owned by the same people. Albeit a limited menu.

I am confused here. What is the difference between an uncooked ham and cooked. Aren't they both cured? Can someone point out the particulars of a Virginia country ham? I am not too far from Culpepper and am contemplating the drive.

Okay...I am a little slow... I have one...Ba Le (French Bakery) (But really Vietnamese) in Falls Church for awesome Vietnamese sandwiches on Fresh Baked Baguettes.

The way I look at it, this a huge Metropolitan area, which includes not only the District of Columbia but Northern Virginia and its 4 Border Counties, Fairfax, Arlington, Loudoun, and Prince William. Maryland and it's counties, Montgomary, Prince George. I would venture that most people who frequent DC restaurants live in these areas. So when I thought worth the drive, I didn't limit it to residents of the District of Columbia as there are really fewer of those than of us. But maybe I misunderstood. Anyways, most of the ones I mentioned are only about an hour from DC.

My favorite which I would absolutely drive to is O'Leary's Seafood in Annapolis. (Thinking in the other direction now)