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lesanglierrouge

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Everything posted by lesanglierrouge

  1. lesanglierrouge

    L'Os A Moelle

    Last night I dined at a restaurant in the 15th arrondissement called L'Os a Moelle (corner of Vasco de Gama and rue de Lourmel). The food was outsdtanding. They offered a four-course tasting menu for 38 eur with a choice of two or more plates with each course. We started with a chilled, frothy cream of mushroom soup with Bayonne ham and croutons, followed by a fillet of sole with creamy whipped potatoes, a nice demi-glace and then garnished with veal marrow and shaved black truffle. Then came a grilled venison tenderloin with braised endive and chestnuts. Dessert was roasted pineapple with almonds and a ginger sorbet and some sort of sabayon-like sauce. The wine was also incredible (their wine bar is just accross the street). I don't know how well known the restaurant is or Chef Thierry Faucher, but it was the best dining experience I have had in my month in Paris.
  2. lesanglierrouge

    Cook's salary in France

    Very soon I will be negotiating a salary with my new employer. I have never worked in France before, so this is all new to me. What would you expect a cook with a culinary diploma and moderate experience to earn in a small Parisian restaurant? Thank you
  3. I'm flying out to Vegas this week to do some job prospecting. I've mostly worked in smaller restaurants, so this is unfamiliar territory to say the least. What things could I do to help increase my chances of talking to someone personally about a position and reduce some of the bureaucratic drag of HR departments? What else should I consider? Thanks
  4. Thanks! I've now officially moved and am officially employed. It was actually easier than I thought. The worst part was filling out the hotel's online anal probe application.
  5. lesanglierrouge

    Drouant

    I recently ate at Drouant and I must say I was rather disappointed. The best part by far was the seafood starter, with a beautiful scallop carpaccio and some delicious sardines. Unfortunately it declined sharply from there. I ordered the venison and it was rather dry and uninteresting and the sauce was burnt. Finally the chocolate four-ways dessert was all heavy, dark chocolate. I would have hoped for some contrast to lighten it up or add some more interesting flavors. I wouldn't have been so harshly critical if their food and prices were more proportionate, but these were definatley Michelin-starred prices for really sub-standard food and service. And the wine list was grossly over-priced.
  6. lesanglierrouge

    Pierre Gagnaire: the good and the bad

    I ate at PG last week. We took photos unabashedly and without a protest from the staff (however I think they knew we were all industry people and not just doing it to be tacky). We all ordered the menu degustation, and I must disagree with what has been posted earlier. I thought it was very well worth the price and the food was very provocative and interesting. We paid about 450 eur/person including a generous gratuity on top of the auto-grat and each of us left feeling very pleased with our experience. I found the restaurant to be very comfortable and the staff very attentive. I particularly found the cave staff to be exceptional. Their recommendations were spot-on from the aperitif to the digestif and they gave us plenty of room to select some of our own favorites as well. Of particular interest on the menu was the cream of sea urchin with the squid and tete de veau in pate brise. We all woke up the next morning thinking about that!
  7. lesanglierrouge

    ESCF Ferrandi culinary school

    I cannot speak knowledgeably of Ferrandi, but I did attend LCB Paris, finishing in August with a Diplome de Cuisine. This was one of the greater disapointments of my food-service career. The administration is terrible and not interested in improving. The stages were handled hastily and with total disinterest for the needs or goals of the students. Thus nearly everyone broke their contracts. As a result we have a bad reputation in Paris. There were very few people in my class with any experience. It is filled with career changers and aristocracy who have never operated a mop. It is quickly becoming a tourist cooking school.
  8. lesanglierrouge

    Cook's salary in France

    I certainly don't epect to make what I made in the States and I'm perfectly fine with that. I am here for the experience above all. This being said, Paris is not a cheap place and I'd like to be able to afford the experience! Thank you for taking your time to ask around.
  9. lesanglierrouge

    Bistros in Paris: Merged topics

    Also are there any of these that specialize in charcuterie? merci
  10. lesanglierrouge

    Bistros in Paris: Merged topics

    I've heard there are a number of small bistro and restaurants in Paris with chefs from starred restaurants. What are some of the best examples?
  11. To any that are familiar with Parisian culinary schools, I ask what are your opinions of these two schools, their programs and their graduates. How do their programs in cuisine and pastry compete? If you were a young wannabe coming to Paris to learn to cook or bake which would you choose and why? I notice Lenotre offers some shorter courses for those already immersed in the workplace. These seem rather appealing. Thank you
  12. lesanglierrouge

    Cuisiniers in Paris

    A former co-worker of mine is coming to visit me in Paris during my break from culinary school. We would like to spend this time eating and learning as much as possible given the available funds. We've pretty much ruled out Ducasse, Pierre Gagnaire, Guy Savoy and the like as being out of our budgets. Also I'm not quite as interested in paying an extra 200eur a head to dine under hand-painted ceilings with fine silver and china-we're here for the food. So in a couple price ranges, where should two cooks go for under 200eur/person? And then say 100? Do you believe the second openings of the great chefs (l'Ateleir de Joel Rubuchon, les Bouquanistes, etc.) are really worth the money or would we be better off spending that amount of money on an emerging restaurant? Your advice is much appreciated. Merci en avance.
  13. lesanglierrouge

    Cuisiniers in Paris

    Merci a tous! This should be sufficient to keep us busy and quite well fed for the duration of his visit.
  14. lesanglierrouge

    Risotto

    So then it's a big no-no to rince the rice before hand right?
  15. lesanglierrouge

    Chef's salary in New York

    I am planning to relocate to New York and I've started looking at apartments. This has made me very curious how much I could realistically expect to earn as a recent culinary graduate with a moderate amount of experience. I would be looking to work as a line cook or possibly even chef de partie in an independent, upscale restaurant. I don't expect to live like royalty, but I also don't want eight rommates! Any enlightenment would be greatly appreciated.
  16. lesanglierrouge

    Chef's salary in New York

    Thank you for all of your replies. This info is very helpful. If I may beg one more question, where could I go online to find discussions on NY and the different neighborhoods therein (I think this discussion would be well beyond the scope of a culinary discussion board). Thanks again.
  17. lesanglierrouge

    600 year-old cassoulet?

    I've never seen the 600-year cassoulet, but I have seen the 12-day nem au porc at the traiteur chinois.
  18. lesanglierrouge

    Charcuteries in Paris

    I found a great, small charcutiere in the Marais. It's a little Jewish butcher and charcuterie shop called Maison David. It's at 6, rue des Ecouffes between Rivoli and rue des Rosiers.
  19. lesanglierrouge

    Charcuterie

    I would also be interested in this. Anyone know of good producers in Italy?
  20. lesanglierrouge

    Dining, drinking in Champagne

    I'll be spending the weekend in Reims. Any input would be greatly appreciated.
  21. lesanglierrouge

    Corsica

    I think if you're looking for Michelin star restaurants or haute cuisine you will be sorely disappointed in Corsica. But if you're a true foodie this shouldn't matter a great deal. The charcuterie is truely a highlight. You should order charcuterie/cheese plates at every opportunity. There is also a great deal of Italian-influenced cuisine that is quite nice. Calvi and Ajaccio were two of my least favorite parts of my two-week trip. The best food is to be found in smaller villages in taverns. Though in places like Sartenes and Ajaccio I found some really nice rustic restaurants and artisinal food purveyors that were extraordinary. My trip was a while ago so I must apologize for my vagueness. Leave your Michelin guide at home and go with an open mind.
  22. lesanglierrouge

    Paris Wine Stores

    I am interested in learning about some wine shops in Paris that have really good selections and/or specialize in specific regions of France or other countries. Thank you in advance.
  23. lesanglierrouge

    Mon Vieil Ami-New Bistro

    I ate at Mon Viel Ami last weekend. I believe their was a veggie option on the menu, but I can't be sure. We were able to get a 4-top reservation with only a few days notice (Sunday night). It is indeed a great value. I believe their 3-course tasting menu was around 38 euros. Their wine list is also very reasonably priced. They have a nice selection of Alsatian wines (there is a '97 Cremant d'Alsace that was delicious).
  24. lesanglierrouge

    L'Os A Moelle

    Wow, that's quite a damning observation. Do you care to amplify on the bad ones so we can avoid them. PS. I've always liked L'Os..... ← I would place most of the blame on myself for not doing my homework, however most of my dining experiences have been less than impressive. Since I have begun doing more research I have had considerably better experiences.
  25. lesanglierrouge

    L'Ardoise

    We did indeed give the wine a second chance. I asked her to leave it on the table before serving it and it had 15 or so minutes to breathe. Afterwards it was still bad. I have had a number of older whites, and I expect them to brown and change their characteristics, but this was bright orange. It seemed it likely had also seen some heat damage. This was undoubtedly a faulty bottle and I would expect the restaurant to handle this with more grace.
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