[Poulet de Bresse]

The best is in Burgundy @ La Cote d'Or. The 3 star restaurant of the late, great Bernard Loiseau. Still the best after his passing. Pulled from a pot, carved tableside, aroma of truffles fill the air. First the white meat, an hour later the dark meat. Unbelieveable!

[White Beaujolais?]

J. Paul Brun makes a lovely white Beaujolais. And I've seen several others. At least in the NY market. White Beaujolais is similar to the wines of the Maconnais. Very close geographically and both using Chardonnay.

[Your favorite "middlebrow" restaurants]

Just say no to the Jive Ass get rich egomaniac celebrity chefs. Go to Ici and 360 in Brooklyn. The real so called foodies know the score.

[Obscure Steakhouses]

I'm not how obscure it is but Keen's in Manhattan is phat!! Everything you want from a steakhouse. Amazing scotch selection also!

[Bouchons of Lyon]

Lyon simply cannot be visited without dining at La Meuniere and Café des Fédérations. These are two of the most wonderful restaurants in the world. Especially La Meuniere. Don't forget to start with the assortment of appetizers. And a glass from the huge bottle of house made Communard, or, red wine kir.

[Beaujolais Nouveau]

It's fun, festive and cheap. Like any wine there are terrible producers and some fine ones. I think the point of the wine is to celebrate the harvest and enjoy red wine in its simplest form. You would never discuss it in Paris. Just raise a glass and smile. One can't drink a BN without smiling. I think that's the point.

[Paris Restaurant Openings-Christmas/New Years]

Does anyone have any suggestions for a simple New Year's Eve dinner in Paris? Something small, quaint, and very Parisian.