BryanZ

Hi. You'll have to forgive the somewhat incongruous subtitle; it was chosen in an attempt to garner more attention for this thread with the promise of excitement and nubile college debauchery. Unfortunately, that's not really the case. But I will be going to Paris for the first time over my spring break in mid-March. I'm looking for all sorts of recommendations. I've read the threads and have collected a good deal of information, but I'm trusting you all to help me out with the (numerous) particulars. I'm not much of a participant on the France board, but it's not for want of enthusiasm. As an aside, I don't speak any French. This is also my first time to Europe. Is this going to be a problem? But I will eat absolutely anything. Anyway, here's what I'm looking for, in order of importance. 1) One or two, two-three star Michelin lunches. So far I'm looking at Taillevent, Le Cinq, Ledoyen on the low (read: realistic) end of the price scale. In other words, I know these places have lunches from around 70 Euro (lunch special at Taillevent) to slightly north of 100 Euro ("light" tasting menu at Le Cinq). But there's always the appeal of the big boys at Ambroisie, Arpege, Guy Savoy, Gagnaire, etc. I am particularly interested in Gagnaire's lunch prices, as I can't find any details online. Can I get a nice lunch there for around 100-120 Euro? If you're not familiar with my tastes and work from other threads, I'm very interested in modern food* and would love to go to Michel Bras but simply cannot logistically. Is Pierre Gagnaire a reality? I know Savoy has an "internet only" 100 Euro lunch, but the way they make it sound it seems so gauche. Does anyone know if it's worth it? I'd really prefer a three-star restaurant (though I've read the rumors that both Le Cinc and Taillevent are losing a star each) but am okay with a two-star with modern, super compelling food. I also realized I'm only booking reservations about five weeks out. Will this be a problem, should I reserve via email? 2) A couple quintessentially Parisian dinners are also in order. I'm looking to keep prices in the less than 70 Euro range after taxes and gratuity. I don't need to drink much at all and would rather spend the majority of my money (or all of it) on food. Is it contrived to say I'm looking for a really awesome brasserie or bistro? Probably, but that's what I'm looking for. I'm more interested in super old-school, classical cooking or a modern-inflection. I'm not one for moderation. 3) Any sort of food shops really worth seeking out would be great. Cheese shops, notable bakeries, charcuterie, markets stuff like that. I know there's so much there that I'll just be overwhelmed and want to focus my efforts during my limited time. Just give me the best of each category, or perhaps a place where there's a nice concentration of things and I'll be golden. 4) Where should I stay? Any cheap hotel recommendations or general cool places I should try to locate myself? Something centrally located sounds good, but I really don't want the Parisian equivalent of Times Square (I know, I'm sorry, please don't be offended by the comparison). Although my Michelin dining aspirations may suggest otherwise, I'm a student and need to save money where I can. 453,308,375) I've heard there's like art and like museums and like cultural stuff and this big metal tower. Does that stuff actually exist? Is it worth seeking out in between otherwise perpetual eating? Thank you so much for all your help. If any of you ever need recs in NYC, I'll save you some time and say Eleven Madison Park under Chef Humm, Jean-Georges for lunch, Katz's Deli and wd~50 back-to-back, Momofuku Ssam, Pegu Club, Death and Company, Milk and Honey (but watch out for the bridge and tunnel crowd on Wednesday(is-the-new-Thursday)-Sunday evenings). Your friends will be impressed with your foodie knowledge. *For reference, I will be trying to visit the Fat Duck and Alkimia in England and Spain as other notable meals.

This post is funny. You're in Death and Company central, my friend.

I think part of GR's appeal is the classical feel and structure of its dishes. Restaurants like Per Se and Daniel blur the line between more traditional and more modern platings and combinations in the fine dining setting. Otherwise, look at Chef Humm's food at EMP or Chef Kreuther's in the main dining room. Or Shola's work in the StudioKitchen thread. Going slightly furhter beyond traditional, that of Chef Liebrandt at Gilt. All these chefs have created successful modern food in plating and flavor combinations without becoming as discretely molecular/hypermodern/constructivist as Chefs Kahn, Dufresne, Stupak, Mason, Achatz, Andres at Minibar, etc.

I want to do this so bad, but I'm not quite old enough. You have to be 21 as of now, as opposed to when the film airs, so I'm just missing out.

Again, that's because they're not full mains. As they explain on the menu, they're half-entree size, whatever that means.

I use the most basic iSi whips, just plain white metal and plastic. It works warm and cold, holds forever in a water bath, no worries.

Grind them up in a spice grinder and you're fine. L'Epicerie also seels soy lecithin in liquid form.

I've got pictures of slow-cooked eggs all over the sous vide and Z Kitchen (Southeast) threads. I prefer 62C for at least an hour but certainly not more than two. I don't buy the whole, "they hold indefinitely" thing. Although this makes sense in theory, reality is very different. Ideally you'll get a totally runny but lightly thickened yolk and a white that holds in a clean orb-like shape.

A meal for some cool friends this evening. Menu

I found Danube somewhat disappointing, and I know I'm not alone in that sentiment.

As I mentioned in the notable openings thread, I felt the overall experience at GR was stronger than the one I had at Country. From the service, to the pacing, to quality of the food, I feel that GR operates on a higher level, though I will admit that I've only been to each restaurant once. While Country is perhaps marginally more "exciting" than GR, neither are cutting edge restaurants, and, in their shared category, GR better captures that stately elegance of (largely) traditional French cuisine. Bruni is known to dislike overwrought formality, so perhaps this one of the areas where GR fell short. I also feel as though--desite the inherent irationality of this statement--that higher expectations necessitated a lower rating.

If you don't mind me asking, Gruzia, did you pay about what eatmywords did? Are prices relatively stable and affordable if you stay away from alcohol?

Aquavit.

My mother was just in the main dining room with a client last night and said it was very enjoyable, though not as good as EMP. She also said it was very, very busy due to the RW activities in the Bar Room. I suppose, however, that that doesn't really apply to you because you're going on a Saturday, but I'm guessing the Bruni trey is helping business. She had the prix fixe and said it was enough food, though anytime I've looked at the menus--frequently--I'm always much more intrigued by the seasonal (most expensive) tasting menu.

I consider this to be a relatively accurate statement, but I found GR much more impressive than Country. But perhaps that is better discussed on the Bruni thread.

Actually I think GR is providing the food service for the entire hotel. I know that he is doing room service, for instance. I'm not sure what you mean when you say "line." It is the same "line" if you mean food service under GR; it's not literally the same "line" of cooks putting out one dish for the dining room and another for room service.

In the US I've found the Platinum Conceirge pretty useless. All they have is access to Zagat and OpenTable and the occasional "agreement" with a restaurant. If the restaurant is popular anyway you're not going to get a table, so I like to call the restaurant itself.

In anticipation of the finale, Sir Bruni graces us with his opinion in today's New York Times. Full story.

NYT Article. Fat Guy is featured.

Elia admitted that they shaved their heads afterwards on her Chow.com interview. She may well have not known about the plan until Cliff attacked Marcel, but that's not really relevant anymore.

This was actually just covered a couple pages back, but there's supposedly a section in print version of The Times that's called "Tomorrow in The Times," which gives the requesite info.

Please go to R4D instead.

Been there, done that. More than once???

Xanthum, xantham, xanthan are all the same thing. The proper spelling is xanthan, however.

If finances and time weren't a concern I would ALWAYS order a tasting menu. Perhaps my tastes will change, but I love everything and want to be exposed to as many tastes as possible. I'd rather try a little bit of two great things than a lot of one great thing.