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Christopher Haatuft

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Everything posted by Christopher Haatuft

  1. Going to Lyon tomorrow for two nights. Any new input on nice places to eat? I wouldn't mind Michelin type food, but a nice bistro with natural wine or something small and cool would be nice. For the starred placesm which offer value and inventive cooking, without having to wear a tie.
  2. We went with some friends last night and had to force ourselves out and away from all the wonderful wine. A short winelist, but lots of natural selections and even more natural wine in the cave. Our favorite was a Le Temp de Cerise, which all the body odeurs we love with natural wine. The food was very good and the highlite was a cote de veau with a small glass of rich dashi. Nice combination and fun, as I've been messy around with konbu and katsoubushi lately. It was full, but not like the other similar bistros, so I urge you all to go try it for yourselves.
  3. Went this wednesday and it was amazingly fun and good. I was almost killed by a 200gram piece of sweatbread at the end of the meal, but still managed to down a sizable chunk of the light (!) riz au lait. Highlight was probably the calamar with suckling pigs ear and a well executed pig roll with snails and poached pear. Oh, and the liquid cheese dish was pure genius. Avoid l'Afriole up the street.
  4. I second Noma and Kanalcafeen. I also had a great, though very simple, meal at Restaurant Gammel Mønt; http://www.gammel-moent.dk/
  5. This bodes well for our next excursion, as we found the place wonderful. We spent a day going to the WW2 beaches and thought it was a different, but just as valid sight seeing of France as vineyards and restaurants. Though, as I originally asked for dining and wine, I agree it wasnt the obvious choice The next trip will be one of the following places that has been recommended in this thread; Baune Jura Champagne Alsace
  6. We had dinner at the Chateau Sully last night and had a great time. The food was not very memorable, but good ingredients and lots of care went into the plates. Maybe a bit more focused flavours, and it would have been better. Tonight, we'll try to find local, simpler fare. But first, the D-Day beaches and the American cemitary.
  7. Just arrived here at the hotel and its very nice. Booked a table at the restaurant and the menu looks promising. Tomorrow, we'll see the D-Day beaches and wichever other sites that is recommended. Nice to smell the horse shit of the country-side after 4 months of dog shit in Paris
  8. So, its Chateau Sully in Bayeaux instead. From the Michelin site, I see a couple of restaurants nearby, La Mareé and Incognito. Any opinions on them or du you know of other restaurant worth a visit?
  9. A quick glance at their menu makes mee less interested in their food, and I think Ptipois has a valid point. But if the food is very good, then that matters more, no?
  10. So, it seems like the Chateau d’Etoges' policy of being open all year and accepting reservations through their website actually means that they are closed for the winter. Back to square one...
  11. Thanks for all the wonderful replies! After a long and tiresome bout of indecision, we landed on Chateau d’Etoges, by Eparnay. We are mainly looking to get out of the city, and its was close, had a moat and was affordable. As soon as the weather permits walking about, we will go to Burgundy, the north coast and Jura. So, now that we have found a place to stay, were should we eat? And is there a champange producer that is more interesting than others to visit? Here at the embassy, we buy a lot of Philipponnat, so maybe we visit them. Thanks again for all the input. You all made it so much harder to choose were to go
  12. Thanks for all the great replies! While I was working, my girlfriend set her mind on Mont St. Michel. How is that for a destination?
  13. So we've lived in Paris since September and only first now feel that it would be nice to get out of the city for a day or two. We have a car so we could drive, but it would be just as nice to take a train. The only thing is that we don't want to spend to much time on the road, mayby around three-four hours at most. We have been to Loire before, and find that very nice but today I've spent all looking at various hotel sites for the Jura, but I cant seem to find a wine chateau that has rooms. But the only reason I'm looking at Jura is that I love the wine from there. So basically I'm looking for something like this: A hotel/winery that is within four hours of Paris. Near a good restaurant that is worth travveling for. Good value. Nice in winter. Small town for walking around. Please feel free to come with advice. I'm more on a Logis de France budget than a Relais & Chateaux, but mayby a room in one and a dinner at the other?
  14. so, my tip after this is to not wait until a few days before Christmas to land a stage a few days after Christmas.
  15. Ok, I am officially a desperate spammer. Since I work for the embassy, its impossible to plan ahead, as diplomatic emergencies that require my peacekeeping cooking can occur on a moments notice. But now I have some time of and I have contacted most of the 2 and 3 star restaurants in Paris. As they are some of the most popular restaurants in one of the most popular cities, they take their sweet time in responding. Either that, or I'm a hopeless candidate for free labour. If any of you people have the ear of anyone who could help me at one of the following restaurants, you'd have the gratitude of the Norwegian nation. Remember that when your local oil runs out Here is the spam-list: Árpege Le Maurice Le Bristol Gagnaire La Table de Joel Robuchon Le Cinq Alain Ducasse au Plaza Athene Ledoyen Lasserre Taillevent Apicius Le Grand Vefour L’Espadon Senderens Le Pre Catelan I'm going full tilt nuts waiting for a reply!
  16. Just got back from Le Clos des Gourmets. Very good, if somewhat heavy food. My "hunters terrine" of mainly hare, was very good and rich. Served with a fresh salad and a nice beet pure. The others had pumpkin velute, but it was missing some of the richness we like about pumpkin soup. My main was a duck and liver pie, wich had a nice, full flavour. The jus it was served with made it a bit heavy and one dimensional. The same can be said of the crispy pork head with mashed potatoes and the lamb with mashed potatoes. It was all very good, and we are well satisfied. The desserts were classics as Paris Brest, apple crumble and pinapple tarte tatin. All in all, good value for €35 a head (+€7,50 for the duck pie). I will go again, but not for a fancy dinner.
  17. What a sad thread! It started of so promising and made me consider going there tonite, but crashed and burned. I feel sorry for you, Forest, since it looks like you lost a great place.
  18. I come from Bergen, Norway, where is rainy and cold most of the year, so hot and humid sounds nice. Norway is without a doubt a great country to live in, but as a cook , its one of the lowest paid jobs you can have, no matter what position in the kitchen you get. In your country, a chef can make a decent living. So, mayby not permanent, but for a while, I think it would be interesting. *Edited to stay on topic
  19. So, I'm well established in Paris and am now looking to get a stage for the last week of December and first of January. Is there anyone who could put in a good word for me or offer me some advice? I am looking at somewhere within walking distance of Champs Elysees, as I live of a side street from it. If it works out, then hopefully I can spend some more time at the restaurant on my nights of, as there tend to be some from time to time...
  20. 40 hours a week is not to bad, but what do you mean with modest? If I guess thats somewhere around $12-$15 an hour? Restaurant August has been recommended to me.
  21. shit, my "twenties" are running out....hehe
  22. Immigration is not an issue, as I am a US citizen, but my Norwegian girlfriend might have some trouble. I have friends working in restaurants there now, so I guess I would try to get a position through them, first. In general terms, how much is insurance for car and a health care? Is healthcare usually not taken care of by the employer?
  23. turnips. I made a menu the other day where the starter began with "Turnips, etc..." I got a reply back from the lady printing them if I really meant turnips, as that doesn't sound that nice...I told her it had to be first in the course description.
  24. I also heard it's bustling with young proffesionals and that the restaurant scene is very alive. As far as technical food, there's more to techinque than new equipment and unseen applications. I would love to learn more old school technique. I bet you can find skilled craftsmen in Luisiana.
  25. I am wondering how the restaurant business is affected in Luisiana, and New Orleans in particular. I have some friends who moved to the area and am thinking about going there, myself. But I saw a recent survey on Starchefs.com, that showed that unemployment was almost doubled nationwide since last year and together with the horrible hurricane a few years back, Im wondering how that has affected the restaurant economy there. The discussions on NO restaurants seems to be thriving, though. Would it be hard for an European cook to get a job at a challenging and ambitous restaurant and does it pay decently? I guess at the top restaurants there (as anywhere) people are standing in line to get a foot inside the door, and the pay reflects that. Do you have any comments on this? I am also considering NY and Chicago...
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