Csaville

We loved Babette's Feast and enjoyed Mondovino as well! Of course, the first episode of A Year in Provence (albeit unrealistic) is quite gorgeous as they enjoy a New Year's meal in style!

Write, write, write. Travel, travel, travel. Eat, eat, eat. There is NOTHING that replaces experience. We own a local newspaper and a menu directory in our neck of the wood. Many of the people who write to us to try and get an article published are not particularly knowledgeable. Others have tons of education but have no real 'taste' for eating - they simply think it is the 'flavour' of the month and that it will be profitable - but they aren't truely interested. While you don't have to be a top chef, you should have experience in tasting wines, identifying varietals, experiencing the best and the worst of wine, before you write an article about wine. It's all in the details that you can't learn unless you live them. Some of the best pieces we have received have been personal accounts. For example, if you lived around here and wanted to propose that you do a segment on attending local cooking school, we would be interested in that for the experience. Not so much of the "And then we did this, and then we chopped that". More for the experience of almost nipping off the end of your finger tip and having the chef take the big knife away from you! Do you see where I am going?

Refers to Cinzano, the name brand of vermouth

We call it a Moitie/Moitie (which is half/half in French) - we order it almost exclusively! Typically, outside of posh establishments, they haven't got a clue. In Quebec, however, it's a standard drink!

So does CBC http://www.cbc.ca/story/world/national/200...120-usbeef.html

Globe & Mail has a whole thing on it: http://www.theglobeandmail.com/servlet/sto.../International/

Dunno... Maybe there is somewhere on earth where it is considered rude. I haven't been to that place yet, though I have been to plenty of places where I tipped when I felt I shouldn't have, but I think that's a whole other story

In France, a gratuity is automatically added to every bill, even in a cafe. It's up to the diner to decide if the service was deserving of more.

Don't tell any French people... they'll freak

That's EXACTLY what I was thinking! However, the way I view it is that if you as a restaurant can handle this professionally and with class, it would be worth my going back and spending bigger money. However, if they can't get this right, why would I go back to spend more? Anyway, here's to hoping that this is the message that management is giving out.

Is it really worth it? I have heard from some friends that they've had some really bad service, particularly when they announced they were there for a winterlicious reservation. I would hate to think restaurants participate if they are going to treat people like C*#P. But it was as if they became 2nd class citizens. This was 2 different couples at 2 different restaurants at last year's Winterlicious.... Anyone had a similar experience? Chantal

←

Any idea where you might have read this? I am looking for some background on this very topic!! Thanks, Chantal

I may be out of the loop but we enjoyed Scaramouche the few times we've been lucky enough to go...

Rahier.................. when we can get it.

Laura Secord French Mint chocolate bars - let them melt in your mouth with a sip of coffee.....................wow......................... A&W onion rings are another one...........

Leave the city - in Peterborough, we are getting quite a stock of farmer's produce, a larger focus on slow food and organic produce and there is a focus on promoting going to farmers directly to buy what you need (albeit not in January!)... This is all happening in a place that is not exactly known for food... But it's coming... Food is culture and people are realizing that it is an excellent resource for getting visitors to come and visit our area!