pierre45
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Posts posted by pierre45
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Again in this financial meltdown I thought I would concentrate on restaurants with good rapport qualite/prix.They are both in the 14e ,quite close to each other.
LA CANTINE DE TROQUET.As mentionned by J talbot, this restaurant takes no reservation and is an off shoot of le troquet in the 15e.the place was humming with good vibes when i came alone.Thanks to Nathalie,the waitress I was given a nice seat with a view of the action.I had the pig ear salad and porc cutlet simmered in lentils.They were both deliceous but quite heavy.This is peasant food at its best.
A carafe of Bandol red married beautifully.The total cost at 25 euros was a bargain.
Also seating was communal so it makes for a lively conversation with your neighbors if you're so inclined.
LE BIS SEVERO. Again a very busy place.The focus is MEAT.So I ordered a faux fillet(27 euros) saignant, that came with fries and drank cahors and ended the meal with figues in wine.They were both correct .Tasty and as expected .No surprises.Total cost 45 euros.I guess meat is expensive.
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Don't leave us hanging - address and phone info, please.
Au gout du jour.(open every day except sunday)
12 rue beau grenelle ,15e 01 45 71 68 36
La veraison .Coordinates given already on next treads
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In today"s financial turmoil , its nice to sit down at the end of the day and have an enjoyable meal at bargain prices.
AU BON GOUT DUJOUR is a few hundred feet away from the seine river in the beaugrenelle neighborhood of the 15e.ITs a new restaurant and the chef
Mr Du jour has worked all over the world,including New york.The daily menu is based on the market .He said he is on the look out for the best ingredients.Its traditional based modern cuisine.I started with wild mushroom rissoto ,which was deliceous and had magret de canard with mashed potatoe that was very tasty.Dessert, riz au lait ,sprinkled with cacao chips was yummy.DEcent wine in a carafe at 7 euros made this place a true bargain,taking into account that the cost of the 3 course dinner was 25 euros.
LA VERAISON.Tucked away in a non touristy part of paris ,its a restaurant that reflects the owner ,an ex ingineer who loves to cook.Consequently 1/3 of the restaurant is taken over by his open work space ,where he cooks in the open.Its mostly grilling and a la plancha.
I started with sauteed wild mushroom and ended with veal chops with fries.Its simple food that sticks to the ribs with an interesting choice of wines a la ficelle.
It was also quite reasonable around 32 euros for 3 courses.
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Recently on my 4th trip to Japan I spent 2 weeks eating my way through its various regions . I covered most types of Japanese cuisine :vegetarian buddist temple fare, Kaiseki dinner in a famous restaurant in kyoto , at kikunoi -honten, and various sushi, tempura places as well regional eateries of okonomiyaki and izakaya, and noodle places of ramen,odon and soba
What struck me as uniquely Japanese are presentation and high qualty ingredients.
The meals consisted of several small plates, and every dish was designed and color coordinated, and the total was harrmonious to the eye and the palate. This is especially true in Kaiseki and Japanese traditional cuisine. Modern French cuisine has adopted this approach of using high qualty ingredients , presented bautifully in small portions. OF course, the spices used are very different , and therefore the tastes vary greatly.
THis approach to cooking specially in French 2 and 3 star restaurants is the current trend .
No wonder Tokyo has more starred restaurants than Paris according to Michelin.
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For dinner Monday to Friday you still need to reserve, and this is what the long wait of many months is for. It is a bistro format with a set menu and IMO far better cooking than the brasserie format. If you only judge Le Comptoir on the "no booking" brasserie format then I am afraid you have missed the part that can be very special.
We lived around the corner from the restaurant for a couple of years and we were recognised/welcomed by the staff. We probably only managed to get a table for dinner 20% of the time we tried without a reservation. So no I don't think it was a gimmick.
MY experience has been different.I Have tried a few times a year ago for mid week dinner reservation and was told nothing was avialable for the next 6 weeks ,then i showed up and was seated with no problem.
I have dined there a few times since they opened and found the food "pas mal" but nothing special.One has better options
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We recently called for a reservation in October.
There seems to be a new approach now. No reservations taken. Instead show up at a time of your choosing and wait to be seated.
This is actually a more straight forward approach than a reservation system that goes out so far in the future it does not work and creates ill will in the process.
Boston
It has been stated on this board several times that the reservation system is a gimmick to indicate big demand and that one usually has no problem showing up for lunch or dinner.
I am also surprised that people are still interested in him.
As far as i am concerned he is a has been.
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I think I recall, in the 1990s, encountering menus in France, especially in the Jura region, that had "service non compris" or "s.n.c" written on their menus. Does this practice still exist, or are all restaurants in France now s.c.?
Nowadays most restaurants in France are S.C.However there is a voluntary tipping
practice that entails leaving behind small amount preferably in cash (about 2 to 5%) for excellent service.Thus there is no obligation to leave anything if service is just OK..
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2006 Weil, Riesling Estate Trocken:
A nice, deep, dry riesling with good varietal character, structure and length. Lovely with a dish of pasta with chicken, zucchini and cream sauce.
Diane and I had our lunch out on the porch (covered) in a rain storm. Toward the end of our lunch, it really started to come down. Next thing I know, we are racing around the yard naked, dogs trying to keep up, whooping and hollering (and barking) like youngsters. (Obviously, it’s a good thing we live on ten wooded acres.) Then, back up on the porch to the last of the wine, laughing hard and toweling off very excited (and soaked) dogs.
I haven’t any idea how all this got started but I’m buying more of this bottling the first chance I get.
Best, Jim
Indeed,this is an excellent description of the essence of this particular Reisling.
NO need to evoque all kinds of fruit .i,e figs,cassis,rasberry ,etc ending with tabacco.Wunderbar.
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Hi Pierre 45,
I have been comissioned by a very nice Chilean magazine, IN, to write about the new trend of everything being gourmet, from waters to coffees to teas to chocolates. I could name several examples in Brazil, where I am from, since there are, for instance, several chocolate “boutiques” selling D.O.C. chocolates, like Chocolates da Cau and Choco.lab.
Gourmet waters and beers are also a trend in São Paulo, and the upscale Japanese restaurant Kinoshita (excellent, by the way) has a sake sommelière. Since you were just in Lima, I thought maybe you could tell me (and all other egulleters) if you saw the same trend there, if you - or anyone else reading this!! - remember specific food markets selling high-end gourmet spices or teas or chocolates or whatever, or restaurants with tea lists or water lists or any other very gourmet-type specifics.
Thanks in advance for your help!
THis is an interesting question and before answering, I should add that I have spent quite a few years in strategic planning ,which entails trend identification.
Peru is a 2 class society,consisting of mostly poor and a few very wealthy families.There is of course an emergence of middle class that 's mostly in LIma.but not large enough to have a significant impact.
Consequently I hardly saw places selling french wines /champagne ,belgian chocolates,etc.Actually the wine list in the best restauraunts had mostly chilean wines and some argentinian.French wines that were listed were quite dismal.
However signs abound of a an emerging class of people that may be interested in the finer things and an example of that is the excellence of some of the restaurants,specially in LIma.
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OK we've got:
Go? You bet; this is this spring’s l’Epigramme, Afaria, Spring, etc., eg the b
Well, I've just come back from meal three at Itineraires and I now agree with Poppy and daemon even though I used to think Olivier and I were correct.
What was wrong?
Well, it's hard to pin it down.
As Atar said "it's as if another chef was cooking today." The veal tongue was so-so and the spicy guacamole helped but not enough, though Colette thought her gaspacho was equal to her last one.
Then two of us had the quail special that was again so-so, the lotte (8 E supplement - Why?) with veggies and rabbit were not raved about either.
We decided to call it a day then; the bill with 4 coffees, 2 wines and no bottled water was 159 Euros for four.
Go again? Hoo boy, let's see how this topic goes.
BYEbye Itineraires
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NIcely written review of Arpege.What was the total cost per person ?
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Three of us went back to le Clocher Pereire today* and had another fine meal. The dishes were all suitable for a hot day (24 degrees C.), seasonal and terrific. Our firsts included a crab and puree of fennel mousse timbale with spicy fresh herbs and foie gras toast, risotto with fresh veggies and tomato and turnip slices with a squash blossom stuffed with goat cheese. Then we had rabbit with confited lemon and sundried tomato rollatines with feves; duck breast slices with a toasted envelope and a bland sandre with potato coating and fresh green asparagus. Desserts were two moelleux of chocolate and strawberries with sorbet. With 3 coffees, two bottles of wine and no bottled water our bill was 141 euros.
*Last visited June 23rd, fully paid for except for two prunes offered.
Which of the 2 chefs was cooking that day?
Le clocher is an authentic bistrot.Very good and reasonable and quite sophisticated.I wish we had one in our neighborhood.
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How to respond?Come on John. What's your explanation? Did you speak with the chef?I said hello to the chef on entering but not later.
We had a new English-speaking (I suspect USA) waitress and she was quite charming and interested.
I dunno Pierre.
Maybe success - the place was packed;
maybe I was wrong the first time;
maybe this is the way places go;
maybe, maybe, maybe.
I think as you said its the success factor.Like you, I was impressed when I went there in April.Perhaps he is not successful with every dish.I,e the foie gras was excellent at both of your visits.
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A few months ago, I ate at Hide in the 17th and loved the place.
Well, I took my gang, or they took me as the case may be and it suffered the "sophomore slump," which I've written about before here and I ate crow instead of food.
As first courses I had (again) the foie gras and it was superb, on a bed of fine al dente green beans and Atar had cod on a bed of mache, equally good. But then.....
I had over-the-hill, muttony lamb with good for nothing "Boston" beans and smashed potatoes which were OK, but the whole thing I barely touched; Atar had sole with pleurottes which if one were starving on a desert isle would pass, but Colette's chicken didn't survive scrutiny even with added salt and Elan's trio of fish was just passable.
Finally, Colette tried her standard by which all restaurants are measured, a floating island and I didn't hear any Meg Ryan sounds. Coffee and bread and wine were OK; the bill 109.50 E for 4, but as my father used to say:
Yah gets what yah pays for.
*My last meal was June 20th, fully paid for.
I can't beleive what I am reading.What a transformation.When I ate there last april I thought Hide was the best bargain in Paris.Tradional food with a twist.
WOnderful reasonable wines.
Come on John.What's your explanation?Did you speak with the chef?
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On a recent visit to Peru We ate at probably the best 3 restaurants in Lima .
1-Astrid y Gaston .
I was looking forward to dining at A y G as i had an excellent experience a year earlier at their oupost in Santiago,chile.
Its an elegant and formal place with smooth service.The food is modern /peruvian.
I started with the cebiche de corvina.Peruvian ceviche is definetly the best ceviche in the world.Nothing like it in Miami,NY or accapulco.This rendition was quite good but not as good as the one i had a week later at La mar.The main dish of cau cau corvina was original and very tasty ,my companion's el atun y el camote was also
a creative treatment of tuna.A chilean sauvignon blanc was an excellent companion.
2.Huaca Pucllana
Set dramatically at the edge of the 2000 year old pyramid ruins of the Lima tribe and offering some enticing choices this restaurant was the most rewarding.
WE had for appetizers crocantes de yuca and for main cabrito al horno and lomo de atun.Each dish was based on impeccable ingredients and interesting preparation.Overall one realizes that one is dining in a unique Peruvian restaurant rather than an international place ,similar to astrid y gaston
3. La mar
This is a cebicheria ,open only for lunch.It was filled with upscale Peruvians.
WE had ceviche and grilled octapus over rice croquettes.JUst delicious ,deliceous
deliceous.I wish I could eat like this every day.The dessert of chirimoya with dolce de leche was yummy.
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I went there last july.ITs an excellent rapport qualite/prix.ITs honnest ,quite tasty and plenty full.No fireworks if you have high expectations
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One of the many roles I play here at the Forum is as alta/alter kocker/vieux schnock/historian of times long gone. When I first came to Paris before you were all born, around the Quartier Latin/Pantheon/Sorbonne, there were genuine Viet Namese (two words please) restaurants run by real Viet Namese people who didn't serve up some melange of Thai-Chinese-Viet Namese food but genuine fare such as pho.Hi,Anyone suggest really good pho in Paris? I have been craving a bowl and the options here in London aren't so good. Anyone know of anywhere great? I'll be staying right at the Eiffel Tower so anywhere nearby would be great!
Thanks.
Since then and since my government gave me the opportunity to have pho at the source, I have searched for true pho here and in the US. I don't understand what happened - every few years, some friend says, I work with this real Viet Namese person and she says this place is genuine. I go and, nope.
My conclusion - I am returning to Viet Nam with my children to show them what real South East Asian food is.
Totally agree.The only true viet namese food i Have had ,has been in Viet nam ,specially in Hanoi
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Not everything that shines is gold, in the 13th you'll see "pho" written everywhere but only a few places will give you satisfactory quality. They are generally known in the neighborhood. It is not easy to make good pho.
I'll second Felice on Pho 14 and Song Huong. Pho 14 has (IMO) the best reputation of all but my favorite remains Pho Bida Saigon, in the shopping mall (difficult to find and also difficult to explain precisely where it is), which also has the best banh cuon in Paris.
Other places:
Le Bambou on rue Baudricourt, excellent pho. Always packed.
Xinh Xinh, rue des Wallons, 13e, off the Chinatown center (it is actually close to the Pitié-Salpêtrière hospital). This is a rather different type of pho, more "high end", with very clear broth, a clean taste and few additions.
A similar kind of pho may be had at Kim Anh, avenue Emile-Zola (15e).
I love KIN ANH.They also have other options than pho
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You have 3 options
L'astrance
Lunch at any 2-3 star restaurants
Restaurants mentionned recently under 100 euros/person dinner
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Here is my last for somewhat fancy places for dinner costing 100 euros/person .If wines chosen are under 50 euros.
Drouant
Sensing
Les magnolias
Gaya rive gauche
les ormes
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I have been reading with interest your 10 days of eating in Paris as I am familiar with most of them.I also agree with most of your comments except with your Spring experience.I realize I was not there that day and every one knows that there are off days , However:
The cuisine at Spring is simple ,but subtle .ITs not as forward as at la regalade and therefore it may appear ordinary and with little merit,specially if one is not paying attention and one does not appreciate the nuances .I don't mean to say its a cuisine full with hidden meaning but definitly a cuisine with a special style
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Wonderful report.Obviousely not every mortal will get the same tretment.What wines did you drink and what was the total tab?
Also what was your secret to enjoy so many courses without beeing overstuffed and beeing able to enjoy and discern the difference between the various courses?
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I have not been to the new regalade with its new owner ,but it seems it kept the same approach as the old one .Namely the generous serving of pate de campagne,the huge foie gras main . etc,etc.
I am glad to see that it has kept the excellent rapport qualite/prix that made the old regalade a must for most visitors.
So its time for a revisit.
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ONe of the best areas of paris for restaurants,open air markets,fromageries,pick nicks is -------------.You'll be 10 min walking distance to L'astrance,au bon acceuil,
L'ami jean.Le clos des gourmets,Le violon d'ingres etc ,etc.I am sure many of you have guessed it.Your best source for all this is www.vrbo.com.Good luck
Les Racines in the 2nd (not the one in the 6th)
in France: Dining
Posted
Having heard so many positive feedback about Racines,I called them recently for a dinner reservation as a solo diner.I was told they they were full .I told them that i was looking forward to dining at Racines and could i come any day next week .they said sorry.I replied do you mean you're always full for solo diners.The answer was yes in a very superior tone.
This is the 1st time ever that i have had such an experience in a parisian restaurant. I will let you figure out as to what this means.