Christopher Haatuft

well it was a spanish wine, but I might be wrong about the grape varieties. I had nothing but spanish wine the whole vacation, but whenever I asked for a recomandation at the restaraunts, they never suggested Canary wine...

I cant remember the name, but I think it was made of muscadet and sauvignon blanc. Well, I had the kid at Casa Vieja, and that was very good.

We went there and ate, but I was very dissapointed. I had an uninsipred duckbreast with a grape sauce on one side and "peppersauce" on the other. Boring. My mom, doesnt eat that much, so she skipped the starter and ordered calms in garlic sauce for her entree, but got literally only a handful of clams. Very boring. The nice waiter also missed completly on the wine he recommended. Mayby we only had bad luck. However, we did eat at some great places and theres still a couple of days left of our vacation, so Ill post again when I have the time.

My dear old mom and I are of to Gran Canaria tomorrow, so keep the recomandations coming! Btw, is there any local wine that is worth trying out?

Im to new to the restaurant scene to really know anything about how things were, but I guess well be seeing a positve turn when it comes to local produce and ingredients. The norwegian government is pouring a lot of money in projects that will help farmers who earlier has relied heavely on subsidicing, change their business to adabt to todays needs. In effect, this can turn a low-profit dairyfarm to small scale quality cheese producer. The government is also trying to get a system similiar to the "DOP" stamp in Europe. I think in the very near future, this will come to show on the good restaurants menus. You can allready see this on menus like Bagatelles "landgris", a locally farmed gourmet-pig and Lucullus in Bergens halibut. Not so much a big trend in cuisine, but I think it will be defining for how the scandinavian cuisine will look in the future.

Ya`ll wormin my southern-norwegian heart! But after a strenous couple of weeks of Julebord (groups of people going out to celebrate Christmas together while eating all the above-mentioned) Ill rather have a slice of pizza ;P

great! Though Ive only been there once, it was the first thing that came to my mind when the hurricane came through.

underrated; swede

If something tastes good and, used correctly, has a beneficial effect on other ingredients, why should one care if it's exclusive? the expectations of the word "truffle"?? Truffle oil is often over-applied, and sometimes to inadequate underlying ingredients, but a judicious drop or two needn't be unrefined, and the fact it's inexpensive at this dosage shouldn't matter. (so long as the menu is not listing it in some pretence at exclusivity..) overrated - oysters, lobster, wagyu beef, undercooked eggs and bloody swordfish. underrated - cardamom, beetroot, mackerel, cooked lettuce, roasted almonds, cabbage (deep-fried with muscovado sugar). ← well I guess its often used to be able to use the word "truffle" in a menuitem, while its merly just chemically flavored olive oil. So I think its kinda redicolous...unless its truffle-infused oil

agree on the truffle oil...what is the point? about as exclusive and refined as crabsticks

underrated; star aniseed and saffron together

Ok, thanks. But as far as I read, theres no danger attached to it. The only affect is the textural difference?

We're having this discussion at work on why its bad to microwave. I havent gooten a good answer yet, so I ask you. I checked McGee, but he couldnt help me...So far the reasons I got are these; 1. "The microwaves stay in the foodstuff after you take it out of the oven." 2. "The microwaves kills all vitamins" Well, this sounds more plausible, but I cant see why they would kill vitamins more than heat radiation. In high cuisine, when is it ok to microwave? Would Ramsey, Keller or Adria ever be cought dead using one?

I have a pickeld baby with chilies, bay leaves and mustard seeds above my right hand.

Actually it is out, both the English and Spanish versions. ← and from what I can tell, its peeereeetty expensive...am I missing something here? click click

Mayby not the most informative, but highly entertaining; Alexandre Dumas - Dictionary of Cuisine

Great review, mr Talbott! At least I now have one definate choice for my trip this christmas holiday.

Well that put a dent in it...But I guess the food speaks for itself even if she is biased? How about places in the same pricerange?

Btw, the Herald Tribune has one of the best websites Ive ever seen. Not in a flash-java-tekno sort of way, but in pure reading enjoyment.

I just read this article at the International Herald Tribune dining section, and Im very intrigued. What are your experiences with the restaurant, and are there any similiar priced places that are as good or mayby better?

Enough about the slapping. What is the core problem here? Is Mr. Psaltis giving an inaccurate description of the French Laundry? Im considering buying the book, but it looses all interest for me if theres a second story to it that undermines his recount.

museums would be nice. Shopping is not a priority, but eating is. markets is also fun, antique, food, fleamarkets...

wow, thats an impressive set of pictures. The pintxos bars bring back fond memories of my running wild in the streets with my patient girlfriend walking calmly behind me, quietly accepting "one more bite at that place over there, and thats it...I promise" thank you for the nice post.

I first saw Cooking at home with Ferran Adria and Caprabo on the bookshelves at Cata 1.81. ← I saw the same book when I was there! I also thought it looked cheesy...hehe

how about some quick tips on what area to frequent in Paris? Is the Latin quarter nice? someone mentioned a jewish area in a earlier thread, is that worth a weeks visit?