Forest

Does anyone know if l'ami jean is open now or closed for the holidays? Despite the mixed reviews, I really enjoyed my last meal there and want to go back...but I'm getting a fax on both their fax and phone numbers when I call to reserve and am not going to treck all the way over there to make a reservation if they are actually closed. Thanks!

Parc aux Cerfs 50, Rue Vavin 75006, Tel : 01 43 54 87 83, is open on Sundays (at least it was last time I checked) and not too far from Rue du Bac. I tried calling to see what their August schedule is, but they're not answering at the moment (and no info on the recording about closing)

Except the Kir comes from Dijon, not Paris. ← I know, i know... I was just trying to suggest something based on the France national drink...but you're right, it's not exactly Paris based ingrediants. But, neither are the ingrediants for the sidecar...so i was cheating a little.

What about a kir royale? more cocktail-y than just a kir, associated with France, all French ingrediants, drunk in France, named after a Frenchman.

Thanks for the interesting link, Felice. I love burgers, but don't order them much here. I did, on the 4th of July, have a fine one at Joe Allen's - more pub food burger than what I imagine they're serving at some of the places listed in the article. (but, honestly, I like a good simple burger, and not sure I want slabs of foie gras on mine) Am kind of tempted by that Dali one though....but at 35 Euros, I might be waiting until I feel like splurg-y burger!

And two other things I see ordered frequently are things like Diabolos & Monacos. (and I'm not sure that I think that's something associated world-wide with Paris, but it is something I personally associat with Paris - anyone else?)

I guess it kind of depends...do you mean its most well known drink as in the drink most associated with Paris (i think a similar question was asked in response to the national drinks thread)? Or what most parisians drink? I see where you're going with the bloody mary and side car, but I wouldn't say that either of them are what most people associate with paris - or drink in Paris. (but, yes, I understand that both are reputed to have been invented in Paris) So - maybe it's drinks that were invented in Paris? Parisians don't seem to be super big cocktail drinkers...so if it's what people actually drink, something like pernod or ricard (although I also like the romantic absinthe drip, but don't know many people who indulge in that frequently) Perhaps champagne if it's a matter of what people world-wide associate with Paris (and, yes, I'm aware that Paris isn't actually in Champagne...but I'm just talking about what people think of drink-wise when they think of Paris) Kirs? which everyone seems to associate with France in general. And, really, I'd have to say the most well know drink in Paris (if we're just talking drinks & not cocktails, etc) is wine! Hopefully Ptipois will get on here and give us some information because she always seems to know the answers to these kinds of questions!

I've been to a few cocktail-duds since my last post, but can happily say that the Curio Parlor, 16 rue des Bernardins, second bar from the guys that own the Experimental, was equally excellent in terms of cocktails, price, service and atmosphere. A great cocktail find. Otherwise, I won't go into detail on all the others we tried. But, if anyone is interested in our trials, I've started blogging my Wednesday Cocktail Adventures seperately (as it seems a bit excessive to keep posting up such long descriptions). But, I'll make sure and update this thread if i come across anything else that is must-try.

And, one other 'update' - i think there was a discussion upthread about the cost of the cocktails at Hemingway. I went there in the last couple of weeks ago with Tall Drink of Water and Little Miss Foodie (thanks, Dayne!) and I believe our cocktails were around 30 Euros (give or take a couple)...which I would say is pretty pricey for drinks.

i haven't foresaken my Wednesday Cocktail Adventures, I just haven't had time to post. But, some new information: Experimental Cocktail Club (which still remains my top spot for high end cocktails in Paris) has opened a second bar in Paris: Curio Parlor 16 rue des Bernardins Paris V I haven't been yet, but will be checking it out for next Wednesday & reporting back on it (and maybe a few others in the meantime)

A friend has a bar (actually a pub) and wants me to do a cocktail night for him next month. Now, it’s a pub, so it’s mainly a beer/wine crowd. The bar has a drinks menu with some fruit/vodka drinks on it and some various shots. I am trying to come up with 1 – 3 cocktails for this evening, so I can tell them what ingredients, etc to buy. I should also note: I live in Paris – so that will affect in some cases what I can and can’t get. This crowd is NOT seeking out sophisticated cocktails. The goal here is not necessarily to turn beer drinkers into cocktail lovers. The goal is to have a successful cocktail evening, i.e. everyone enjoys the cocktails and buys lots of them - and possibly gets a new appreciation for them. Glassware: long glasses are probably better because they don’t have a lot of martini glasses….but I like martini glasses. So, I’m open to either. I like classic cocktails (but that’s just me…I like classic food, drinks, etc) So, I would prefer something tired and true…but, again, I could go either way. So…..first question: Just one cocktail or a couple of different ones? Second question: Which one(s)? I’ve been following the post on cocktails for beginners – and liked the idea of a sidecar (I particularly like sidecars) But here’s the problem I have when I make things like that at home for friends. They always say “wow…you’re heavy-handed with the booze!” But, I’m not. It’s a well made drink – appropriately measured. Here, cocktails are not a big thing in most bars and what you get is usually something with a lot of mixer. So people are used to non-booze-tasting drinks and think the purpose of a cocktail is simply to hide the flavor of a lot of alcohol. So, I’m thinking no whiskey based drinks, etc. What I am thinking (and again, it’s because I really like them) are blue moons. Creme de violette is easy to get here. People like the color of the drink (yes, the taste is more important….but customers do like these kinds of things) But maybe it should be something more complicated? I don’t know….the floor is yours, give me some ideas…

Hussain certainly does. Did he serve you the Global Warming cocktail? My favorite. It is based on a pink concoction of (I think) strawberry and watermelon juices frozen with liquid nitrogen, the usual Pokis and capsules stuck into that, and lying on its back upon the ice, a small white-chocolate-covered marshmallow bear partly covered with rasperry coulis. The composition symbolizes the dying polar bears on the melting icefield. ← I didn't get that one myself, but I saw him making a version of that one for someone else & I got the bear story from him as well when he was making it.

La Famille 41, rue des Trois Frères 75018 Tél : 01-42-52-11-12 When I was young, my mother always said not to drink too much or play with dry ice. And, I also remember that old urban legend about the kid who died from eating pop rocks. So, for last night’s cocktail adventure, I decided to tempt fate and do all three of the above in one glass. (It was actually liquid nitrogen, not dry ice – however, it does make all the drinks look like various Halloween themed things that I was told not to touch as a child) La Famille is a small (and busy) restaurant on Montmartre with a very friendly and warm vibe. All the staff is impressively welcoming, but I was especially taken by Houssin, the bartender. The 'bar' is a small counter with five or six stools. I knew immediately this wasn’t a place to order a martini, but rules are rules. I ordered my drink and he asked me if I wanted it shaken or stirred. (And was the second bartender during my adventures to tell me that Americans prefer them shaken, while French prefer them stirred.) I took it stirred. Houssin, apologetically, told me the only Gin in the bar was Gordon’s. He chilled the glass with liquid nitrogen while preparing the drink: a good measure of vermouth and the Gordons. Afterwards, he said himself that it probably wasn’t the best martini I’ve had. I agreed, but it was the ingredients, not the technique, so I couldn’t fault his skills. There is no drink menu, so while I had my martini, Matthieu started with the drink of the day. I really can’t tell you what was in it – basil? – but it arrived smoking cold and adorned with poki sticks and teddy bears. Now I might have said it before, but I’m not a big fan of drink-accessories. If you put something in my cocktail, it better be more than just a pretty face. But, I was already so tickled by the place that I barely batted an eye and certainly didn’t think “what the hell are those bears doing in his drink!?” Houssin is an artist who uses cocktail ingredients as his medium. (and I say that specifically – rather than saying he is a “cocktail artist”) He thinks drinks should touch the five senses and have a meaning behind them. Our second round were “shots” – little drinks in cubicle glasses topped with a spoon of chocolate pop rocks and smoking from a dose of nitrogen. Now, I’m not sure I understood him correctly (it was a bit noisy) but I swear he said they had gin and cranberry in them (but they were green?) Regardless of how busy the place was (and the fact that he was making cocktails for just about everyone in the restaurant as well as those of us squeezed up to the bar) he remained friendly, chatty and obviously so enthused by what he was doing that it’s hard not to let his excitement color your feelings and make you think you want pop rocks with all your cocktails. At one point, a crowd gathered to watch him making mango caviar. (I say ‘caviar’ – but they were actually very large, but the process was the same). Now, I know for our fellow eGulleteers over in the spirits and cocktails & NYC forums, molecular gastronomized cocktails are nothing new. But, this is definitely something different for Paris. (and Houssin did say that he strives to be different). And considering the effort he puts into these, they are a bargain at around 11 Euros. (actually, I have no idea of the exact prices – I’m making a guess based on our total bill, but with no menu, I’m not sure) So my overall take is that I can’t really rate this by my usual cocktail bar standards. Just go visit this fun, friendly, funky bunch. (and best to do so right at 8pm when they open or later in the evening after the dinner rush) They probably don’t need the advertisement because the place was jam-packed, but you’ll have a good time and appreciate the atmosphere. Don’t bother with a martini; just put yourself in Houssin’s hands.

Regarding the method, there are probably as many different ways to test and try as there are macaron flavors (and I like the fact that macaron tasting can spark that discussion) But, personally, I was quite happy with the method. It’s a rare day that I’d actually get to 7 different macaron shops in one day and sit and try them all. It was interesting to see just the variety in chocolate (not just the taste, but texture, look, size, etc) While I think in theory the simple-flavor test works, I’m not sure I entirely agree. I think part of that is just a matter of personal taste. Several months ago, I went with a friend to Laduree and we each had a vanilla, chocolate and caramel. I recall one being spectacular, one being pretty good and one just so-so. (I can’t remember which was which, this was many months ago and I don’t go to Laduree very often) My friend had the same varied feelings, but not about the same flavors. I think that the question of where you buy as opposed to which you prefer is a valid one. I always buy my macarons at Pierre Herme. However, Pierre Herme did not come in top for me on the tasting. My views pretty much mirrored the overall tally, with the exception of Pierre Herme coming in 2nd. In response to prasantrin above, I, too actually noted during the blind taste that the Pierre Herme was particularly sweet. Although I don’t personally love all their flavors (the one I don’t care for is the truffle) overall, I like what they do. And, even though they came in second for the tasting, I would still go there for my macaron shopping. I’m also enjoying both the taste and look their new flavor, Montebello, (pistachio & strawberry) Also, a very kind guest brought me a large box for a dinner party earlier this week and, of course, everyone had a particular favorite...didn't mean any where better than others, just that to each his own taste. I think there's one they make called Celeste - and that seemed to be one of the most favorites among the guests. And, yes, the ‘blind’ comparison did make it a little difficult for me. I felt like there was a chocolate explosion in my mouth and found it hard to know if I was tasting something new or it was just the residual flavor of some of the more intense ones. But, regardless, for me it was an interesting, educational and worthwhile experience. Plus it’s always fun tasting anything in good company!

Flute update Mathieu, the bartender who made the drinks that so pleased me last Wednesday at Flute, is now moving onto George V. Antonio, who replaces him, pours a nice glass of champagne, but I can't vouch for his cocktail skills. The other bartender (who's name, again, I don't remember) did make us a nice cocktail before leaving. (full disclosure: I had this cocktail after sharing a bottle of champagne with a girlfriend) (full full disclosure: and a pre-outing cocktail at my place - so cocktail assessing abilities may not have been at their height when I tried it) Will report back if I have any big changes of opinion next time I try it. (on a side note, we also tried more bar snacks: smoked salmon and the cheese plate, which were both nice) ETA: if you're interested in the atmosphere, the place was dead-empty last night (we left at around 11pm, so I don't know what it got like later) although jam-packed on Wed. We didn't mind as it gave us a chance to sit at the bar and chat with the people working - but if you're looking for a hot spot, I can't say Saturday night before 11pm is the time to go.

I second TGullet's question re: G-Munich?? I'm heading to Munich next weekend and looking for a few interesting dinners. Thanks for the tip, John, I did check out the NYT article...but looking for some feedback for any members.

I was just told by a friend who called Spring night before last that they don't have any openings until July. I guess that could change - but that's what I've heard.

Flute 19 rue de L'Étoile, 75017 Paris Tel. 01 45 72 10 14 Pulling myself back away from philosophical musings and debates on the meaning behind the price of a cocktail (which risks rambling off subject) and back to the topic at hand…. The Experimental now has some good company in my list of current favs. I think I said something upthread along the lines of the quality of the cocktail was my sole criteria. And, I think I lied just a little. I’m realizing that quality (knowledge & skill of bartender, range of ingredients, hard to find ingredients, appropriate cocktail making accoutrements) is the most important and most heavily weighted criteria. BUT, other aspects of the bar (atmosphere, price and service) are obviously going to play a part in my determination of what’s best (and it should go without saying, I mean ‘best’ for me…everyone has their own personal preferences) Upon entering, this tiny space offers a 3 or 4 stool bar seating area and a ‘fireside’ seat tucked off in the corner. Upstairs is larger with a handful of tables and seats scattered about. I was shown to the tiny fireside spot – the space I can only assume now is possibly reserved for newbies like me who didn’t realize you have to make reservations to drink here. The feel is very cozy-trendy-lounge, small and intimate. Flute is primarily a champagne bar, with a wide range of bubbly at (what seemed to me) reasonable bar prices – 80 or so for a bottle of Veuve Cliquot - sold by the bottle, glass or tastings. The Paris Flute has been open for three months – there are two other Flutes in New York, which have been open for 10 years. Not varying from my standard procedure, I ordered a martini. (my table may have been the only one not drinking champagne) I was asked if I wanted it shaken or stirred, with lemon twist or olive. The house is Bombay Sapphire. The 12 Euros martini (stirred & with an olive) was very nice, indeed, and accompanied by little Japanese snacky cracker things (you all know which ones I’m talking about even if I don’t know what they’re called) and olives. Mathieu, the bartender, was not only friendly, but obviously interested in cocktails. We got into a discussion on whether the tendency is to shake or stir in the US and where to find good cocktails in Paris. Both he and the 2nd bartender there last night (Antonio? Or maybe Antonio is the third who wasn’t there) both came from high end hotel bars, so they know what they’re doing – and also know how to cater to demanding cocktail clients from other places. (And, incidentally, if it matters to anyone just visiting Paris, they speak English). In talking with Mathieu, I get the impression that he makes a point of exploring the cocktail scene beyond Paris to keep up with new trends and tastes. (He was telling me about his visit to the London Milk and Honey) He showed me the upstairs area and seemed genuinely enthusiastic about the place. When I asked what the bar snacks were like, he later brought me over a plate of the spring rolls to try (nice, light, summery, and with a tasty, but not overpowering sauce). For my second round, I asked his opinion & after getting some information on my preferences served me a tasty and refreshing tequila-based concoction. Matthieu (not the bartender, but my one consistent drinking partner on Wednesday nights) declared his drink the best he’s had so far in our trials. (strangely I can’t remember the exact name of what he ordered – something Mambo? –it was good, but not my favorite – a bit too coconutty – but that’s purely personal taste on my part) As I left I tried to make reservations to come back on Sunday with some out of town visitors for champagne. But, sadly, they are closed on Sunday and Monday. Overall, I was very pleased with this choice. The knowledge/service/price combo was excellent. And, while they don’t have the same range of spirits and bitters (they only have angostura) as the Experimental Cocktail Club, I forgive them that, since their main focus is champagne. Knowing now I need reservations – I have them for Saturday to try their champagne and will also be checking out their Tuesday night happy hour. (buy one drink, second one offered)

i completely appreciate that...and as someone who loves cocktails, i'm not afraid to pay for them. But, i did, tonight, have a bit of a thought based on Narcissus' comment about paying 3 times the price for twice the quality - when does a cocktail get silly expensive without the return in quality? just got back from Flute - which is now up there with ECC for me...will give details tomorrow. But i do have to question: is my goal to 'rent a table' or have a damn good cocktail. if i just wanted the table, I could have just had a pernod (which I like as well) for less than ten bucks at laperouse.

It's not that often that I dredge up an old restaurant thread to complain, but I just had a very weird/mediocre meal at les bouquinistes this weekend. Out of our two starters and two mains, the only thing that was really impressive was my prawn starter. They kept us waiting (without apologizing or explaining) for 15-20 minutes just standing in the doorway (even though we arrived exactly on time for our 10pm reservations). they were very dismissive of us until they realized we spoke french (at which point they showed us immediately to our table and offered us two glasses of champagne for the wait) They weren't very observant about our empty glasses of wine (the wine is kept at the communal table in the middle and they just come and pour instead of leaving it with you). When they did pour our wine, they poured the wrong bottle - (I think if you are going to take charge of the wine at a separate table, you should pay attention to when the glasses are empty and which table has which wine) My dining companion asked for a substitution on a side dish, which they said no problem to, but then she didn't get when the plate came. The couple next to us sent their dessert back because it tasted like soap. (maybe they just ordered something that they didn't like, but by the time dessert came I wasn't in the mood to keep trying) So, overall, i would say, I won't be trying them again. Maybe I just hit a bad night, but I think if you charge a certain amount (granted these prices aren't sky-high, but they are enough for dinner) you should try and make every diner's experience and every night a good one.

okay...that's the second time I've heard about the cocktails at le meurice on this thread. But...wow! over 50 bucks for two drinks....almost shocking. Although (i haven't confirmed) but I heard earlier this evening that martinis at the Hemingway can run up to 35 euros (will definitely repot back on if that's the case or not) It looks like Little Miss Foodie, Tall Drink of Water and I may be eating at le meurice on their next visit to Paris in a couple of months, so I'll probably give it a try then. But, for tomorrow, it will be the newish(?) Flute bar - a 'new york' style cocktail bar near Etoile. La Famille azote cocktails will have to wait for next week for logistics reasons. (they don't open until 8pm) I'm still looking for more good suggestions, so keep them coming if you have them (i'm very happy to be a cocktail guinea pig!)

Just a quick non-Wed cocktail update. To follow up on my very early post on possible good choices, I have to remove the Rhubarb. I stopped in there for a before dinner drink the other night and had a martini. It was fine - but I was very specific on how I wanted it. However, the rest of the group all went for Apple Martinis - which are supposed to be very good there, but no one was impressed. If you're more interested in what's decorating your drink than how it tastes, you'll be okay - it comes with almost an entire apple splayed on top. But, otherwise, I found it overly sweet/apple and pretty mediocre. And, I also had an excellent martini at Laperouse recently - but expensive - so, as usual, in a place of those standards and for that price (18 Euros) - I pretty much expected it to be good. (But, I do think that's one where you'd be happy paying for the atmosphere as well as the good cocktail for a special treat)

Me too...report back on what it's like if you get a chance to try. On the specialties (aside from the general haute savoie meals you'll get in restaurants)...probably, but it's been awhile since I've lived down in that area, so can't really remember specifics - i spent a lot of time wandering the markets and just buying anything that looked good - mostly local cheeses and meats.

and if you're going to Annecy, I'm sure you've probably already done the research and know, but they have a great market that takes over most of the streets of the old town - with lots of goodies that make a great picnic for the lake as a good, local-food lunch. ETA: The market is held three days a week - I don't remember off the top of my head the days, but I'm sure a www search would come up with them.

Much lower on the price-scale...I seem to remember Le Freti (right in the heart of old town) being a pretty popular tartiflette & raclette place.