JVB

What do you think the reason is for this brunch craze? I thought many people in the restaurant business wanted to spend their Sundays at home with their families.

The brunch at the Crillion is wonderful. But -- people who want to put on the RITZ are raving about brunch there... EVEN THO the service is a wee bit snotty and the hotel isn't what it used to be. PLUS bruch there cost one Euro more than the lunch menu. (76 Euros) I read Margaret Kemp's article about brunches on http://www.bonjourparis.com The new trend is very interesting.

Is any restaurant worth all the wait and the hoopla?

All I know is that the FIRST reservation I was able to snag is for June. I suspect the renovation is taking a lot longer than anticipated. Went to Le Regalade the other week and liked it. 30 Euros for a more than full (and good) meal!

Can anyone help me locate a restaurant in Paris that has a private room that will accommodate approximately 30 people? Would like good food without spending a fortune. Any and all ideas are appreciated. In advance, thanks!

It's prident to reserve at least four weeks in advance. The erasible chef is his same old self. I wanted to join a table of three and was told there was no way I would be able to join my (sic) dining companions.

This has become one of my favorite restaurants in Paris. The food can vary from very good to wonderful. The wine list is interesting and correctly priced. My only caveat would be to try not to be seated at a table in the middle of the restaurant. However = GO. Bouchet is finally doing what he loves best and it's not overseeing a palace hotel kitchen and playing politics.

He's always been an artist and has had two stars as long as I can remember. His restaurant in the 17th drew kuddos. I'm betting that a third star will be his in the new space!

Really interested in your impressions. I was just there and thought the food was fantastic. However, talk about expensive. Any comments?

Margaret Kemp wrote about that on http://www.bonjourparis.com as well. In addition, there are many indepth postings about the Crillon brucnch on their forum board. To L - who works at the Crillion, please tell me what you thought of the brunch. And, what's it like to work for Piege? I think he's incredible! Do you?

The BEST brunch I've ever had it my life was at the Crillon. It wasn't cheap at 60 Euros per head. But, it was an experience I'll always remember. Has anyone else eaten there? If so, what were your impressions? I'm always curious if my take is valid.

You may still have time to enroll! March 7th, 2005 from 9.30-2.30 Would you believe in the kitchens of Le Violon d’Ingres! 135 rue St. Dominique, Paris, 7th. Metro Ecole Militaire or Pont d’Alma. Reserve at: cooking@parisperfect.com or call Carolyn on 06 78 98 60 49 (from the States: 011 33 6 78 98 60 49). www.christianconstant.com ← Here's a write-up from http://bonjourparis.com and Born to Shop Suzy Gershman http://www.bonjourparis.com/publications/a...?articleId=1926

John T.: I have a question. Do you think it's 1 - possible to eat out 200 times a year? and 2 - spend only an average of $25 per meal with the dollar/Euro conversion? Perhaps she doesn't drink water or wine!

Gee John: Delighted I could add something to the board. I've met the owner of the site and he's a class act!

There's this site. However, it links to other articles. http://www.dininginfrance.com/articles_abo...aris_dining.htm The content is not original -- as is the case on http://www.bonjourparis.com and http://www.ParisNotes.com

You may still have time to enroll! March 7th, 2005 from 9.30-2.30 Would you believe in the kitchens of Le Violon d’Ingres! 135 rue St. Dominique, Paris, 7th. Metro Ecole Militaire or Pont d’Alma. Reserve at: cooking@parisperfect.com or call Carolyn on 06 78 98 60 49 (from the States: 011 33 6 78 98 60 49). www.christianconstant.com

John: I would have to agree about http://www.bonjourparis.com Margaret Kemp is a reviewer who really knows her food and is a graduate of the Cordon Bleu. In addition, she knows the Paris restaurant scene inside and out which is a feat considering the roving chef scene. It's a question of having your finger on the pulse and I applaud Ms. Kemp for her contacts and reviews.