Macarons&Mozart

I'll second the recommendations of Hungarian Tokaji wine. It should work well.

I tried to search local specialty markets for Sicilian or Iranian pistachios. These are those REALLY deep green and beautiful ones that are slightly longer than the pistachio typically found in the states. After having no luck, I turned to the internet, and still couldn't find them. I'm hoping that someone here can help point me to a source for Sicilian/Iranian pistachios. Here is a link to a picture of them: http://www.nordljus.co.uk/images/359.jpg Thank you so much! -Robert

Whenever I go to Vegas, I find myself taking most of my meals in the Bellagio (we stay there) and Wynn. Tetsujustin wrote a great post above- they both have their plusses, though Wynn's restaurants seem to have a bit more flare and freshness. Just line tetsujustin, Alex is also my favorite, as you well know, Russell! Although, Guy Savoy is a close second...very close. In some aspects, I think Savoy even out-performs Alex. Let me advise against Boulud. It is horribly overpriced, uninteresting, and not prepared well. Hope that helps.

I think I might have the best (or worst?) one yet: Peanut Butter. I am still in shock...

Perhaps you should try some Canelés- a traditional cake from that region. Here is a great source of info about the delicious little cake: http://chocolateandzucchini.com/archives/2005/10/caneles.php -Robert

Tasting notes from www.tastings.com <<Reddish mahogany color. Sweet spicy herbs, wet zoo animal, and oily ox leather aromas follow through to a sweet, winey medium-bodied palate with jumbled spices and herbs, wet fur, charred barrel water, and sandalwood flavors. Finishes with a sugary, astringent, pink peppercorn fade and scorched spices. A curious blend of sweet spice and barnyard flavors, try with goat cheese. (tasted on Dec-16-2005)>> Wet zoo animal?!?!? Oily ox leather?!?!?

Leisurely lunches in Vegas are becoming less and less rare, while the opposite can be said for dinner. My vote goes to Olives at the Bellagio. It has a nice and relaxed atmosphere that is great for lounging with good wine and food. Sensi in the Bellagio is also a great lunch option, though not as relaxed or leisurely (I find this is because they strive to be "trendy" as opposed to "comfortable".) Mon Ami Gabi is a dencent-enough French bistro with a nice selection of French wines, including quite a few by the glass. I love it in the spring and fall, when it is neither too hot nor too cold outside on the patio overlooking the Strip. Circo and Bartolotta (Bellagio and Wynn, respectively) both recently stopped serving lunch.

We will be having dinner at a newly-rated Michelin one-star restaurant (Chez TJ) tonight, and plan on having their 12-course tasting menu. If we were to opt for bottle-service instead of wine pairing, what would you suggest we go for? I know this is rather vague since I don't have the menu, but from what I can deduce, the cuisine is light to medium (nothing too heavy in the traditional French style), with noticeably Mediterranean and California influences. [some of us in the party drink wine, but can't handle too much, while others can imbibe much more. Wine parings might be too much alcohol for a few in our party (esp. since I've read that Chez TJ has very generous pours). This is why we are leaning towards bottle service.] Here are some examples of the dishes to give you an idea of the cuisine: -Lobster salad -Tomato and with homemade Burrata cheese -Braised Oxtail and Foie Gras in a Crepinette of Grilled Teviso -Oyster and foie gras lasagna -Cold foie gras torchon w/olives and brioche -Seared foie gras with grape jelly -Sardines and gazpacho -Pan-Seared Turbot with lemon and butter -Sea urchin w/carrot foam -Seared scallop, oyster foam -Intermezzo: Plum sorbet -Pork loin with a 'deconstructed' lasagna -Spring Salad with olive oil and fines herbes -Fromages -Pre-dessert: Strawberry Soup -Trio of coffee desserts Thanks very much!

i consider myself very picky with sushi, and being from LA, i have had my share of top-notch fish. i visit vegas frequently, and say that these are my top picks (no particular order): Shintaro (Bellagio); Okada (Wynn); Nobu (Hard Rock).

i had a great Lychee Martini at the Bellagio that included a touch of rose water. it was fabulous!! garnish with a lychee and a slice of cucumber

WATER sommmeliers?!?!?!?!?! oh god...

Ah Leung- this soup looks absolutely delicious! Thanks for sharing. Quick question: why do the "double boil" method? is there a reason for dumping out the first liquid? Isn't that throwing away good flavor, or am I wrong?

The Hotel just wrote me back with the year- its 2001. So here is the complete info: Name: Uis Blancis Domaine Borc Dodòn Vintage: 2001 Grape: Sauvignon Blanc Maker: Denis Montanar Origin: Fruili, Italy

I emailed the hotel concierge (i couldnt find a direct email address to the restaurant) who responded that the wine was: Uis Blancis, Sauvignon Blanc, Borc Dodòn, Fruili, Italy I wrote back and asked for the year. robert

Hi Robyn- I can whole-heartedly reccomend dining at Manresa in Los Gatos. Its about a 30 minute drive if I remember correctly. They do fabulous tasting menus in the style of Ferran Adria (though not nearly as cutting-edge or dare I say radical), who the executive chef's idol according to most recent server. Service is warm, pleasant, and not at all haughty. The atmosphere is elegant but very comfortable and welcoming, and the cuisine is fun, imaginative and delicious.

I love this tea company. You can order directly from their website as I do: www.mariagefreres.com

Enzymes denature when exposed to extreme conditions- like heat or pH. Cooking the figs will most likely denature ficin. Also, perhaps you might want to add a dash or two of fig liqueur.

Actually the area in and around Los Angeles has a number of very fine Sushi restaurants that are owned and opperated by native Japanese sushi experts. Much of their fish is flown in from top quality sources. LA is blessed with a rich blend of authentic ethnic restaurants, and Japanese food- esp. sushi- is no exception.

Hi All-- When I was in Vienna a few weeks ago I came across a really great wine that I have never tried before. It was a Sauvignon Blanc from Italy (Friuli I believe) that was fermented like a red wine- with its skins and seeds. It was rich and golden in color, like a rich old white burgundy, and more viscous and alcoholic than a normal sauvignon blanc. Are any of you familiar with sauvignon blancs produced like this? Unfortunately I forgot to take down the information of the wine. I think I may write to the restaurant (Le Ciel at the Grand Hotel Wien). Thanks! Robert

At a Japanese tapas place (izakaya) I had a great dish of skewered quail eggs grilled over charcoal.

Eating sushi/sashimi of fish that is in season is always recommended. What is in season right now? I am not very good with this type of info, so your help is greatly appreciated. Thanks! Robert

Funny this topic comes up, as I was just about to post a question about this. I am off to Vegas in a few days, and am still not sure whether I should go for the Mansion at Joel or Guy Savoy. We are planning to have one all-out extravagent dinner, so price is not really a deciding factor. As of yesterday, I decided on Joel, but now I am wavering (again). Input? To FoodieGirl: Have you tried Alex at the Wynn Hotel? Prior to Robuchon and Savoy coming in town, I considered his restaurant to be the top table in Vegas. I am sure you could get out for under 500 for two people and have a lovely evening. (Forgive me if you have already posted about Alex.)

Aureole is one of Las Vegas' most over-rated restaurants. They pretend to be amongst the city's best, and you can tell this farce from the attitude the staff has towards its guests. I did get petits fours at the end of my tasting, but it was still not worth the price.

This dish looks amazing, Ah Leung! I will have to make it soon...(tomorrow?). Thanks very much. This and your previous pictorials are some of my favorite posts on eGullet! -Robert

setting: a nice french restaurant with my aunt dish: seared foie gras problem: she looks at it and exclaims that she likes all her meats well-done. ahhhhh