lizziee

Uni can be purchased at Catalina Offshore Products. The link: http://www.catalinaop.com/uni.htm From what I understand, the best uni in the States is from Santa Barbara. Also, you will notice on the above site that uni comes in Grades - the best being the A grade. In a good sushi bar as well as a good market, they only use grade A uni. I agree with Bux that uni has a "sweetish" clean taste, but I love uni. Dstone, those clams you are referring to are steamers and they are great when dipped into broth and then melted butter.

Where is it located?

For the record, they offered the tasting menu!

Irish Cream, We definitely had a reservation. What I meant was that the staff seemed to resent serious diners on "date" night. Also before Gourmet's review. the restaurant had not been that busy on a Saturday night. With the review, both the front and back of the house seemed overwhelmed. Even so, the stinginess of the truffle shavings in contrast, for example, to what Southern Girl described at San Domenico on the New York Board, should not be a reflection of how busy they were. Does anyone know a restaurant that is doing a really good white truffle tasting?

Mike, That is exactly what I meant. This was a dessert. Was the placement right for him? Was it pleasing? Why did he feel it might have been better at the beginning? I understand the mixture of savoury with sweet, but sometimes I feel that it is there for shock value alone. For example, in France, we had a creme brulee at the beginning of the meal and a carrot sorbet at the end.

Steve, The point is --- is this better as a dessert or an appetizer. Did it make sense? Was it is pleasing? Did you want to eat it at that point in the meal? If yes, then, that is wonderful placement of an interesting dish. If no, then maybe the chef should re-think this as an appetizer.

Southern Girl, Is the matter completely closed or is there any appeal? Can other AMEX members help?!

I couldn't agree more with cookperrync: "four star food should be perfect. pristine ingredients prepared with expertise, and care." I honestly don't understand the notion of innovation as described so far. Steve, in describing the foie gras dish at Trio, you say," In fact we said that it would make a great foie gras dish if the flavors were balanced differently." This seems to suggest that something was missing or could have been better. Southern Girl described her recent meal at Jean Georges and to my mind that is a perfect 4 star dining experience. Signature dishes that are done well and should be a signature dish, well-balanced flavors, new dishes that are well executed with restraint plus gracious service. Living in a culinary wasteland, I wish I had the options of being so "bored."

How sad. Another bubble burst from the the 60's.

Southern Girl, Thanks for the wonderful write-up. It would seem that Jean Georges is still delivering a four star dining experience.

In the December issue of Gourmet, Caroline Bates gave a very favorable review of Alex, the relatively new restaurant from British chef, Alex Scrimgeour, located in the space that used to be Citrus. The restaurant has been completely remodeled with low lighting, sage-green walls hung with large paintings of flowers, leather chairs -- all giving the room a somewhat "clubby" feel. Where once you could watch every poetic movement in the Richard kitchen, Alex's kitchen is hidden from view by stained glass. This was not our first dining experience at Alex and from 2 previous visits we were impressed with his ambitious attempt to bring fine dining back to Los Angeles. However, last night's dinner was not only not fine dining, it wasn't even mediocre. My husband called it "generic food" or paint by the numbers. The idea is to throw some luxury ingredients together - foie gras, caviar, truffles - charge $165 per person - and voila luxurious cuisine. It was anything but. We had the truffle tasting menu: 1/3 oz Russian 000 Beluga caviar served on a golden Potato Rosti with White truffle Creme Fraiche - The Golden Potato was cold, greasy, and tasted as if it had been prepared that morning. The creme fraiche had the tiniest sprinkling of truffles which added nothing to caviar. Grilled Duck Breast Salad with Smoked Shiitake Cream and Shaved White truffles. The menu should have said one thin shaving of white truffle for that was it. The Duck was shredded and tasteless. The shiitake mushrooms were slimy and mushy from overcooking. My husband, irritated with this cheap, stingy approach, said something to one of the waiters who we knew--he said something to Alex--quantity improved somewhat, but food did not... Pan-roasted Foie Gras with Caramelized Mango, Five Spice Reduction and White truffle. The foie gras was nicely seared but the mango was so overpowering that it fought the flavor of the foie gras and the 3 shavings of truffle added nothing to the dish. Compared to the other two dishes this one was at least passable. Maine Lobster Ravioli with White Truffle Shavings and Black truffle Lobster Emulsion. This was just plain awful. Imagine a 3" inch square of thick, pasty, gluey pasta filled with bits of overcooked lobster meat topped with small bits of white truffles. We took one bite and that was it for the pasta. Grilled prime Filet Mignon with Potato and Celery Root Gallette and Shaved White Truffles. It was obvious that we were not pleased with our meal and with this dish, the chef must have actually cooked it or at least oversaw the cooking process. The potato gallette was well-prepared and the filet rare, tender and flavorful. Again, the truffle shavings were minuscule. The service was amateur hour. On opening our champagne, our server popped the cork and had champagne spouting from the bottle all over the floor. Most of the time, my husband poured the wine or we would have sat with nothing. She couldn't decide whether to serve from the right or the left and alternated on which side at each course. At another table, I noticed a plate being served to an empty seat - "Lespinasse-itis" must be catching. We know the maitre d' fairly well and she said that they had been particularly swamped since the review in Gourmet. She mentioned that the chef acknowledged that the lobster dish ravioli was too thick and not to his liking. To the restaurant's credit, they charged us for only 1 truffle tasting taking $165 off the bill. However, the bill still came to $237 -not much of a bargain for lousy food. We had the feeling that the restaurant staff resented our wanting to dine there on Saturday night when they were "so busy". We happen to like dining out on Saturday as it fits with our lifestyle. Why shouldn't a good restaurant be good all the time?

I couldn't agree with Steve more. My husband calls this "generic cuisine" or "paint by the numbers food" --- boring, not well-crafted, minus the care and precision of fine dining food. But, if you ask most chefs, they would opt for the one seating, 40 seat restaurant where they could actually be the chef de cuisine instead of the "executive chef overseer." But I don't honestly think that innovation for innovation sake is the answer. For example, although this really belongs on the Spanish Board, it seems to fit here in the context of the current discussion of lack of innovation in New York as opposed to Spain etc. In the current issue of Food and Wine, they mention, Aitor Elizegui who is one of the most progressive chefs in Spain. (His restaurant is located in Zamudio, a suburb of Bilbao.) Some of the items on his degustation menu are: spaghetti alla carbonara - actually "translucent strands of squid with oat-bran foam and bacon" "onion ice cream with potato foam, caviar, seaweed tempura and pig's skin" He even uses Juanola, a menthol cough drop in his cuisine. The article further mentions that if you are a timid diner you can opt for a relatively tame dish like "chicken with licorice foam." I, for one, would not like to see this become the newest rage of four star fine dining in New York or anywhere else.

Russ Parsons just posted this on the California board about the French Laundry. He was talking about palate fatigue and mentioning that a break, sometime during the meal, is a welcome respite. "be sure to let the servers know the course before you plan to do this. i've been in the kitchen when a guest went to the bathroom just before a course went out and the entire parade of waiters for the table returned to the kitchen, the dishes were disassembled and then put back together with fresh sauces and garnishes when the diners were ready." Quite a difference from Lespinasse!

Russ, Where else did you eat in the valley that you felt was note worthy?

Russ, That is exactly what my husband and I do. Usually, right before the foie gras course, we alert our server and take a breather in the garden. I am glad that the French laundry is living up to its reputation as for me, it is my favorite in the country. "Be sure to let the servers know the course before you plan to do this. i've been in the kitchen when a guest went to the bathroom just before a course went out and the entire parade of waiters for the table returned to the kitchen, the dishes were disassembled and then put backtogether with fresh sauces and garnishes when the diners were ready." Russ, take a look at the Lespinasse thread to see how they handle a missing diner! Quite a difference!

I apologize in advance for this very long post. I am confused by the argument on New York's best restaurants. Do most members feel it is a lack of innovation in preparation or a lack of culinary skill in what is prepared? I decided to check the web sites of Jean Georges, Daniel, Bouley, Ducasse and Le Bernadin. Below is what turned up. Do members feel these are safe menus? What would you rather see? Are they being prepared sloppily? Not living in New York, it is of interest to me why members have become jaded and why the menus below reflect this. JEAN GEORGES Appetizer "LANGOUSTE" SALAD WITH GRAPEFRUIT AND MINT PORCINI TART WITH WILD HERB SALAD CHESTNUT BROTH WITH MUSHROOM RAVIOLI AND FALL VEGETABLES SEA SCALLOPS, CAPER-RAISIN EMULSION, CAULIFLOWER TUNA AND HAMACHI MARINATED IN OLIVE OIL, LEMON JUICE, RADISH AND CHIVE YOUNG GARLIC SOUP WITH THYME, SAUTEED FROG LEGS WITH PARSLEY GREEN ASPARAGUS WITH MORELS, ASPARAGUS JUICE FARINETTE OF ESCARGOTS WITH SCALLION AND PARSLEY OIL TOASTED BRIOCHE OF FOIE GRAS Entrée BLACK SEA BASS WITH SICILIAN PISTACHIO CRUST, WILTED SPINACH AND PISTACHIO OIL SLOW BAKED MAINE CHAR, SAUTEED CHANTERELLES AND ARTICHOKES WOOD SORREL COULIS BAKED DORADE WITH BAY LEAF, LEMON AND FENNEL SEED GREEN TOMATO MARMALADE TURBOT IN A CHATEAU CHALON SAUCE, TOMATO CONFIT, ZUCCHINI LOBSTER TARTINE, PUMPKIN SEED, FENUGREEK BROTH, PEA SHOOTS MUSCOVY DUCK STEAK WITH SPICES, SWEET AND SOUR JUS BROILED SQUAB, ONION COMPOTE, CORN PANCAKE WITH FOIE GRAS LOIN OF LAMB DUSTED WITH BLACK TRUMPET MUSHROOMS, LEEK PUREE SWEETBREAD EN "COCOTTE" WITH BABY CARROT, GINGER AND LIQUORICE MILLBROOK VENISON WRAPPED IN CABBAGE, KUMQUAT-PINEAPPLE CHUTNEY JEAN GEORGES TASTING MENU: WARM CELERIAC RAVIOLI FILLED WITH GOAT CHEESE AND PECAN NUTS FISH SOUP WITH JUMBO SCALLOPS AND LITTLE NECKS CLAM GRILLED LOBSTER, SMASHED POTATOES, TARRAGON OIL AND LOBSTER EMULSION SLOW BAKED SALMON SPIKED WITH SMOKED SALMON, SEA URCHIN VINAIGRETTE BONELESS LAMB SHANK WITH MAROCCAN COUSCOUS AND CHICK PEAS ROASTED SQUAB WITH QUINCE PUREE AND DRIED APRICOTS SAUCE "PAIN D’EPICES" FLOATING ISLAND IN A CHESNUT "CREME ANGLAISE" MILK CHOCOLATE NAPOLEON, CRISPY GAVOTTE HAZELNUT MILK CHOCOLATE CHANTILLY JEAN GEORGES AUTUMN TASTING MENU TOASTED BRIOCHE OF FOIE GRAS SEA SCALLOPS WITH SOUR CHERRIES AND PORT VINAIGRETTE CHESTNUT BROTH WITH MUSHROOM RAVIOLI AND FALL VEGETABLES SEA BASS WITH SICILIAN PISTACHIO CRUST, WILTED SPINACH AND PISTACHIO OIL LOBSTER TARTINE, PUMPKIN SEED, FENUGREEK BROTH AND PEA SHOOTS MILLBROOK VENISON WRAPPED IN CABBAGE, KUMQUAT-PINEAPPLE CHUTNEY Desserts CHOCOLATE SOUFFLE, WARM RASPBERRIES VANILLA ICE CREAM BANANA PETIT BEURRE WITH BANANA ICE CREAM ROASTED PEAR AND FIG WITH LIQUORICE ICE CREAM CHESTNUT ICE CREAM WITH YOGURT PANCAKE AND CHOCOLATE SAUCE GOLDEN PINEAPPLE WITH KIRSCH SAVARIN APPLE CONFIT WITH ORANGE ZEST AND GREEN APPLE SORBET DANIEL Appetizers L'ARTICHAUT ET LE FOIE GRAS Jerusalem Artichoke Soup with a Foie Gras Crostini and a Black Truffle-Parmesan Cream LE POTIRON ET L'AIRELLE Pumpkin Soup with Crispy Pumpkin Seeds, Handmade Cinnamon Marshmallows and Cranberry Chutney LA MOULE ET LA RACINE Herb Crusted "Bouchot" Mussels with Speck Ham, Fall Root Vegetables, Parsley and a Saffron Cream LE HAMACHI ET LE FENOUIL Marinated Hamachi Tuna with Fresh Fennel Bavarois, Shaved Fennel Pink Grapefruit and Avocado LE CRABE ET L'ANANAS Peeky Toe Crab Salad with Gold Pineapple and Celery Gelée and Lime Dressing LE THON ET LE CAVIAR Tuna Tartar Seasoned with Wasabi with Crisp Cucumber and Radish Topped with Sevruga Caviar and a Lemon Coulis $25 supp. LE HOMARD ET LE PANAIS Roasted Lobster with a Light Parsnip "Mousseline", Button Mushrooms, Crispy Lardons and a "Civet Sauce" LE FOIE GRAS ET LA FIGUE Terrine of Duck Foie Gras with Spiced Dry Figs, Baked Fresh Figs with Almonds a Purslane Salad with Almond Oil and a Port Reduction LA BETTERAVE ET LA NOIX Salad of Fall Greens with Yellow and Red Beets, Celery Root and a Mustard-Walnut Dressing Daniel : A CELEBRATION OF HUDSON VALLEY APPLES LA CREVETTE LE CHOU-FLEUR Carolina Shrimp with Caramelized Cauliflower, a Curry Cream and Ginger-Gold Apple Chutney LE FOIE GRAS ET LE CIDRE Foie Gras Terrine with Red Delicious Apples, Shallots Confits in Cider with Endive and Toasted Walnuts Main Courses LE "BLACK BASS" ET LA SYRAH Paupiette of Black Sea Bass in a Crisp Potato Shell with Tender Leeks and a Syrah Sauce LA RAIE ET LA GIROLLE Skate Stuffed with a Girolles Duxelles, Creamy Spinach and a Bordelaise Sauce L'OMBLE CHEVALIER ET L'ESTRAGON Roasted Arctic Char with Lentils, Fall Root Vegetables, a Tarragon "Royale" and "Sauce Diable" LE CABILLAUD ET LA PALOURDE Pan Roasted Cod in a Clam and Smoked Haddock Chowder with White Root Vegetables, and Parsley Leaves L'ESPADON ET LE CHOU Grilled Swordfish with Cabbage Confit, Brussels Sprouts, Black Trumpets an Apple Vinegar Jus and a Bacon Emulsion LA POULARDE DE FERME ET L'ARTICHAUT Spit Roasted Farm Raised Chicken with Foie Gras, Girolles, Artichokes, a Pearl Onion Fricassée and Crushed Butterball Potatoes with a Garlic Jus L'AGNEAU ET LA MOUTARDE Roasted Rack of Lamb with a Mustard and Caramelized Shallot Crust Braised Spiced Shoulder, Swiss Chard, Winter Squash Confit, Cippoline Onions and a Bulgur Wheat Risotto LE BOEUF ET LE CELERI Duo of Braised Short Ribs in Red Wine and Peppered Filet Mignon with Celery Root Purée and Braised Green Celery Stalks A CELEBRATION OF GAME LE FAISAN ET L'AIRELLE Wild Pheasant and Foie Gras Terrine with a Black Truffle Dressing Celery and Chestnut "Rémoulade" and Pickled Girolles (appetizer only) LE CHEVREUIL ET LA CHATAIGNE Chestnut Crusted Millbrook Farm Venison with Braised Red Cabbage, a Seckel Pear, Spiced Sweet Potato Purée and "Sauce Grand Veneur" LA GROUSE ET LE CHOU Wild Scottish Grouse with Foie Gras and Porcini, "Compotée of Savoy Cabbage and Turnips, Chestnuts and Salsify "Au Jus Truffé" BOULEY Appetizers Panache of Three Salads: Roasted Foie Gras with Quince Puree, Fricassee of Porcini, Hen of the Woods and Shiitake Mushrooms, Satay of Scuba Dived Sea Scallops and Florida Shrimp with Fresh Bay Leaf Sauce Spanish Blue Mackerel Marinated Canadian Chanterelles and Praline Sauce Return from Chiang Mai: Chilled Maine Lobster, Mango, Fresh Artichoke and Serrano Ham Passion Fruit, Fresh Coconut and Tamarind Dressing Freshly Harpooned Blue Fin Tuna Sashimi with Shaved Fennel Dressed in Herb Oils and a Spicy Marinade Fresh New York State Trout Smoked to Order with Green Apple Avocado and Oregon Hazelnut Sauce Chilled Maine Belon, Pemaquid, West Coast Yaquina Bay and Kumamoto Oysters on the Half Shell Wine and Shallot Dressing Grilled Eggplant Terrine with Red Bell Pepper Italian Parsley Sauce Steamed Malibu Sea Urchins Served with Kaffir Lime Shiso and Baby Celery Leaves Thinly Sliced Scuba Dived Sea Scallops in a Carpaccio Manner Fresh Pomelo, Cherry Tomatoes, Cape Gooseberries and Citrus Dressing Seared New York State Foie Gras, Quince and Granny Smith Apples Baked with Lemongrass and a Foie Gras Terrine Salad with Crisp Yukon Japanese Yellowtail with Cavaillon Melon, Hon-Shimeji Mushrooms Ginger Aromatic Sauce Entrees Roasted Monkfish with a Fricassee of Porcini, Maitake, Hedgehog Mushrooms and Fresh Artichokes Roasted Wild Salmon with a Pecan Crust, Sweet Corn, Organic Sorrel a Sugar Corn and Garlic Sauce Maine Lobster with Snap Peas, Fava Beans, Haricots Verts, Yellow Wax Beans and Concord Grapes Sauce Wild Striped Sea Bass Prepared in a Scallop Crust with White Asparagus, Salsify, Jasmine Rice and Sauce Bouillabaisse with Tahitian Vanilla Atlantic Halibut Prepared in a Borscht Manner with Local Ruby Beets,Cauliflower, a Celery and Horseradish Dressing Roasted French Belle Rouge Chicken ,Fall Vegetables Prepared in a “Chop Suey Manner” Long Island Duckling with Acacia Honey Glaze .Castelluccio Lentils and Tender Cippiolini Onions Rack and Loin of Colorado Lamb Roasted with Young Carrots, Turnips and Roma Beans, Zucchini Mint Sauce Roasted Loin of Venison with Chestnut Glaze, Baby Brussels Sprouts, Endive, Black Trumpet Mushroom Daube Seattle, Washington Kobe Beef with Asian Celery Puree and Horseradish Sauce BOULEY TASTING MENU: Chef’s Canapé Phyllo Crusted Florida Shrimp, Cape Cod Baby Squid, Scuba Dived Sea Scallop and Sweet Maryland Crabmeat in an Ocean Herbal Broth or Freshly Harpooned Tuna Sashimi with Shaved Fennel Dressed in Herb Oils and a Spicy Marinade or Mediterranean Rouget with a Crisp Potato Crust, Saffron and Bean Sprout Risotto Atlantic Halibut with a Cauliflower Couscous Oscetra Caviar Sauce or Wild Striped Bass Prepared in a Scallop Crust with White Asparagus, Salsify, Jasmine Rice and Sauce Bouillabaisse with Tahitian Vanilla or Return from Chiang Mai: Chilled Maine Lobster, Mango, Fresh Artichoke and Serrano Ham Served with a Passion Fruit, Fresh Coconut and Kaffir Lime Dressing Maine Lobster Prepared in an Exotic Manner, Sautéed Baby Bok Choy, Mango and Papaya Cooked with Tahitian Vanilla or Farm Raised Squab in a Crust of Cabbage, Foie Gras, and Lemon Thyme Perfumed with Chives, Tarragon and Parsley Juice and a Banyuls Wine Sauce or Organic Baby Lamb from Cooperstown, NY Baby Fall Vegetables, Eggplant Moussaka and Harissa Spices, Zucchini-Mint Sauce or * Seattle, Washington Kobe Beef with Asian Celery Purée and Horseradish Sauce Fresh Blueberry - Pineapple Soup with Yogurt Sorbet and Pineapple Chip or Meyer Lemon Parfait with Strawberries Cherry and Litchi Sorbets or Hot Valrhona Chocolate Soufflé with Prune-Armagnac, Maple and Vanilla Ice Creams, Chocolate Sorbet DUCASSE Appetizer Confit of half-wild duck and foie gras, following a traditional recipe from the South-West of France, sweet and pickled fruits and vegetables Osetra caviar, crab and soft-boiled egg in a shellfish gelée Roasted langoustine "en cocotte", cèpes, garlic and parsley Fish and shellfish Filet of striped bass à la plancha, crisp and tender celery, black truffle sabayon Filet of sole, cooked "au plat", glazed with comté-walnut Thick slice of halibut filet in fig leaves, roasted in a cast-iron pan, braised fennel Meat and poultry Grilled bison loin miroton studded with black truffle, foie gras and olives, tomato - onion condiment Venison chop, marinated then roasted with juniper berries, "civet" jus and garnish Sweetbreads of milk-fed veal, browned "en casserole", cèpe marmelade, cooked and raw slices of cèpe, real jus classical Grilled ribeye of certified "Black Angus", served in a cocotte, Rossini All about shellfish Cocotte of farm-fresh egg, crayfish in its jus, tender spinach leaves, toasted country bread Finely sliced Maine lobster, caper-herb-lemon condiment, Osetra caviar Velouté and royale of sea urchin, lightly whipped cream, chervil Langoustine, roasted in its shell, curried coral rice Quickly seared soft shell crab, glazed spring onions, heart of romaine, pepper-shellfish sauce LE BERNADIN OYSTERS Single Variety or Assortment of Oysters (Nine Pieces) TUNA Yellowfin Tuna Carpaccio, Brushed with a Light Ginger-Lime Mayonnaise FLUKE Progressive Tasting of Marinated Fluke: Four different Ceviches; From Simple to Complex Combination GEODUCK Thinly Sliced Geoduck Clam Simply Marinated with Wasabi-Lime Dressing SCALLOP Lemon-Splash Slivers of Scallops with Chives and Extra Virgin Olive Oil CAVIAR - SPANISH MACKEREL Tartare topped with Iranian Osetra Caviar with Egg-Caper Vinaigrette IRANIAN OSETRA CAVIAR Served with Warm Crêpes, Toast and Crème Fraîche SCALLOP Ginger Smoked Maine Scallop "Sandwich" with Endive and Apple Julienne in a Potato- Leek and Bacon Chowder TUNA Rare-Seared Yellowfin Tuna on a Salad of Spicy Mint, Watercress, Peanuts and Bean Sprouts with Red Curry Vinaigrette SMOKED SALMON Warmed Scottish Salmon on a Bed of Green Lentils, Black Truffle and Foie Gras Stew OYSTER - CLAM Minute Baked Kumamotos and Little Necks with Fresh Thyme and Sweet Garlic Butter BOUILLABAISSE Aïoli Crab Cake melting in a Rich Saffron Lobster Broth; Poached Shrimp and Croutons SHRIMP Ravioli of Argentinean Shrimp and Wild Mushrooms; Sautéed Chanterelles and Foie Gras Sauce HAMACHI Seared - Rare Yellow Tail; Steamed Bok Choy; Marinated Citrus and Shallot Vinaigrette BAKED POTATO - CAVIAR Warm Baked Potato Filled with Smoked Salmon, Sour Cream and Iranian Osetra Caviar; Caviar- Smoked Salmon "Lady Fingers" ($ 65 Supplement) LOBSTER Duo of Lobster - Truffle Consommé and Lobster - Cauliflower "Shepherd's Pie" GOAT CHEESE Fresh Vermont Goat Cheese "Parfait"; Layers of Baked Apple, Beets and Potatoes; String Beans - Truffle Salad MESCLUN SALAD Salad of the Day's Market; Herbs and Vegetables with Balsamic-Shallot Vinaigrette JOHN DORY Pan Roasted John Dory on Creamy Jasmine-Coriander Rice; Fresh Mango Salad; Lemon Grass and Ginger Scented "Pot au Feu" Broth SNAPPER Steamed Red Snapper with Spicy Coconut - Lime "Basquaise"; Yuka Fries Tossed in Shallot and Parsley Butter SKATE Poached Skate Wing with Lemon Brown Butter, Toasted Hazelnuts and Braised Lettuces CODFISH Pan Roasted Codfish; Sweet Roasted Garlic Sauce and Chorizo Essence; Marinated Preserved Tomatoes SURF AND TURF Oven Roasted Monkfish Loin on Silky Mashed Potatoes and Braised Oxtail - Stuffed Cabbage in a Rich Red Wine Reduction SALMON Barely Cooked Salmon on a Bed of Parmesan Polenta, Mushroom Consommé and Sautéed Chanterelles FLUKE Sautéed Fluke, Aged Parmesan, Peppers and Ponzu Marinade; Croutons and Japanese Eggplant HALIBUT Steamed Halibut on a Bed of Celeriac Purée; Salsify, Oregano and Black Truffle Sauce STRIPED BASS Steamed Wild Striped Bass Topped with Roasted Foie Gras and Grapes; Porcini Mushrooms; Aged Port and Sherry Vinegar Reduction ($15 Supplement) LOBSTER Roasted Maine Lobster with Butternut Squash, Chestnuts and Baby Leeks; Black Pepper - Brandy Butter Sauce ($15 Supplement) RED SNAPPER Whole Red Snapper Baked in Rosemary and Thyme Salt Crust, Extra Virgin Olive Oil and a Casserole of the Day's Market Vegetables (Please Allow 24 Hours Notice; Two Person Minimum) VEAL Rack of Veal with a Casserole of Asparagus and Seasonal Wild Mushrooms LAMB Roasted Rack of Lamb with Rosemary and Goat Cheese Mashed Potatoes PASTA Tagliatelle with Basil, Preserved Lemon and Aged Parmesan on a bed of Tomatoes and Fennel Ragout Le Bernadin Tasting menu FLUKE Progressive Tasting of Marinated Fluke: Four Different Ceviches; From Simple to Complex Combination BAKED POTATO Warm Baked Potato Filled with Smoked Salmon, Sour Cream and Iranian Osetra Caviar; Caviar - Smoked Salmon "Lady Fingers" LOBSTER Duo of Lobster - Truffle Consommé and Lobster - Cauliflower "Shepherd's Pie" HALIBUT Steamed Halibut on a Bed of Silky Celeriac Purée; Salsify, Oregano and Black Truffle Sauce STRIPED BASS Steamed Wild Striped Bass Topped with Roasted Foie Gras and Grapes; Porcini Mushrooms; Aged Port and Sherry Vinegar Reduction PINEAPLE CHARLOTTE Pineapple "Charlotte" with Buttermilk Panna Cotta and Cassis Sorbet

I posted the following on the France board under Ducasse - an update. It describes a situation where 2 diners have their food and one has to wait. Note that I considered it a huge service error. "3rd course--tian d' agneau a la Parisienne - With this dish there occurred one of the worst service errors we have ever experienced in a Michelin 3 Star restaurant. We ordered the dish--rose. For 2 people the lamb was perfectly done, but my husband's was overdone. We called over the waiter, showed him his meat, he apologized and took his dish away. We decided to wait and not eat our lamb, until my husband had his, otherwise we would have been finished, drunk most of the red wine and he would have to eat alone. About 10 minutes later, the waiter noticed we had not eaten our meat. He said, "You better eat or it will get cold." We said we will wait. Finally a captain came over and said, "I'll hold your dishes in the kitchen." I had visions of a heat lamp. When the 3 lamb plates were re-presented we were told by the Captain--the chef made you 3 new dishes. Considering the price, I would hope so. After finally getting the lamb properly presented in front of all 3 of us--it was delicious - 5 perfect strips of rare lamb with an aubergine tian underneath, served with truffle de noir, parsley, basil and garlic." We could have eaten our lamb dish, but as I stated my husband would be eating his alone. Also, we would have been drinking the red wine and my husband would have had to "nurse" his glass so as he could enjoy it fully with the lamb. I think, it is incumbent upon a restaurant of this caliber with a main dish price tag of $70 to serve 3 dishes, done correctly, at the same time. I know this is not at all like the experience at Lespinasse where the foul-up was that the dishes NEVER should have been brought to the table at all. But, even in this case, why should my husband have to sit and watch us eat and then eat alone while we watch him eat? Unlike Lespinasse, where the duck dish was poor to start, our lamb was indeed perfect.

Maybe, I am missing something, but in a fine dining restaurant a course is never served until everyone is at the table. It is not the diners who should be aware of what the kitchen is doing, but the front and back of the house to be clued in to the diner and serve accordingly.

becky, Glad you are no longer lurking. Please feel free to join the "murky" waters any time. I look forward to more of your posts. By the way, how was Gagnaire?

anil, We had a perfect dinner at L'Ambrosie. If there is an egg dish on the menu as an entree, I would suggest ordering that as Pacard is a master - particularly his eggs mollet. http://forums.egullet.org/ibf/index.php?s=...203&hl=ambrosie

I don't know if this is open during the winter, but Michel Richard has an outside bistro area serving less expensive dishes like his tuna burger.

Leslie, I would be interested in your impressions/comparisons of both Campton Place and Fleur de Lys.

"The reality is that the French would much rather fill their restaurant with French than Americans, but that there are only a small handful of restaurants where this is really possible. The French are genuinely xenophobic and have a much stronger affinity for their own group and a dislike of foreigners, than we would recognize as Americans." (Marcus) "I wish I didn't agree with you, Marcus, but I do. Many of the French live in their own world. And it's a very nice world, and they don't seem that interested in leaving it or having it changed by others. Some Americans do things in Paris restaurants that some French staff find bizarre: they hold the fork in the wrong hand, switching it back and forth to cut their food and eat it; they ask for sauces "on the side"; they demand that coffee be served at the same time as dessert." (JD) I think that the reason that the French prefer to serve someone who is French is that a Frenchman dines the "French Way." They know that the meal is leisurely. They don't order a scotch or martini before dinner. They don't change the menu to suit their dietary habits. They don't use a salt shaker before tasting a dish. They never order coffee during a meal, etc. I think it is arrogant of Americans to demand that the French change their world to accommodate what we are used to. Why should we expect a Frenchman to speak English? If we are stopped in the street in Memphis or New York or LA and a Frenchman rapidly asked for directions in French and then became annoyed that we didn't speak his language, who is begging the question of "When in Rome, do as the Romans do." Yet, Americans seem to insist that English is the only language and become annoyed when they are not understood. Some years ago, Taillevent was the worst when it came to reservations when it came to Americans. Vrinat absolutely insisted on a French restaurant populated by French and had a strict policy as to how many foreigners were allowed on a given night. This has changed somewhat given the economy. I have noticed, however, that lunch seems to be dominated more by French than dinner; my son who did a stage at Guy Savoy said that lunch was French, dinner - American. But what is unforgivable is accepting a reservation and then canceling it. If Astrance is actually doing this, I would agree with Robert Brown that a note be sent to Michelin immediately with a copy to the restaurant. Trust me, this works for praise as well as for criticism. I know when I made a reservation at Astrance through our concierge, he said it was the hardest reservation for him to attain. But as he is "the best" and well-known throughout "food circles", he got reservations for 2 different times in the space of three weeks. (For me, it wasn't worth it, but that's another story.) As for people being a no show - shooting is too nice. When we were in Carcassone we visited the special devices invented during the Inquisition - now that's an idea for no shows! (This is obviously an overstatement as I wouldn't want this to happen to anyone for any reason.) I wish there was a sure fire way to prevent this onerous habit and I agree with Marc that I will only help someone with a reservation who is a close friend and who will show up, no matter what, except if they are in a casket. Edit: I am sorry that I attributed a quote to Bux when it should have been attributed to JD

Cabrales, Both Nick and I have had the foie gras "burger" at Fleur de Lys. Current Bauer review from the Chronicle: http://sfgate.com/cgi-bin/article.cgi?f=/c...7.DTL&type=food My review: We were each served a different presentation of foie gras - My husband had the hot foie gras - Duo of Hudson Valley Foie Gras "Bartholdi" - described as "Baeckeoffe of foie gras, truffles and fingerling potato, Seared duck burger and foie gras in a brioche Bun" (A perfect "hamburger") I had the cold Hudson valley Foie Gras - described as "foie gras and smoked duck breast in Gewurztraminer gelee-Pistachio crusted foie gras 'mi-cuit' - traditional foie gras terrine. (http://forums.egullet.org/ibf/index.php?act=ST&f=27&t=9625&hl=fleur+de+lys) Nick's review: My wife’s first course was over the top! This was a small baking casserole with its lid sealed with a line of pastry. When the hostess broke the seal and lifted the lid, we were greeted with the most complex and intriguing aromas. Inside was a stew of oxtail, foie gras, fingerling potato, and summer truffle, all in a rich jus. On the side of the plate was a small seeded brioche bun with a slice of seared foie gras within (http://forums.egullet.org/ibf/index.php?act=ST&f=27&t=10405&hl=fleur+de+lys?

Marcus, First of all, thank you for your cogent reply. I appreciate the thought and time it took you to respond. I am not questioning your reluctance to go to the French Laundry at all. I was just wondering the criteria you used to evaluate a review. Reading between lines you are not a big fan of fusion food, prefer cuisine that is a reflection of the "terroir" or specific to locale and is not dumbed down for a "wary audience." I am not sure what you mean by Keller's "style is over-intellectualized." I would appreciate it if you would go into this in further depth. I would agree with you that the over-all dining experience is important to me. It is a given that the food must be excellent, but if the other aspects of fine dining (service, ambiance etc.) is missing or less than, it has a definite bearing on my reaction to that restaurant. That is not to say that great service can make up for lousy food. We were treated royally at Veyrat, but I wouldn't go back as I am not a fan of Veyrat's cuisine. That said, I definitely think it is a must restaurant to experience as Veyrat is a commanding figure on the culinary scene. On the other side, the service at Ducasse was fair to poor which definitely affected our dining experience, particularly at those prices. As far as the French Laundry is concerned, we were there in June and did not notice any less creativity or lack of execution. I can only comment on my personal experience and hope that what Robert experienced was "World Series Itis."