lesanglierrouge

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.

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

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.

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!

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.

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.

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

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

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?

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

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

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

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.

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.

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.

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

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.

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

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

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.

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.

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).

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.

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.

Here was a great example of great food ruined by bad service. I went to L'Ardoise in the 1st arrondissement and had the 3 course tasting menu and a couple bottles of wine with a group of friends. The food was really good, as was the first bottle of wine. The server had a very difficult time figuring out which bottle this was. I had to tell her several times the name and also pointed it out on the wine list twice. When the second wine was served, the server poured me a sample (a 1990 Chapoutier Hermitage blanc- Chante Allouette) and it smelled bad. I got a distinct sherry aroma from the wine and it was bright orange. It was clearly oxidized. Trying to be polite I sent the bottle back using my less-than-perfect French. The server took the bottle and gave me the wine list. A moment later she returned with the bottle and said "actually the bottle is fine. This is a very particular white wine. It is very dry." All the while talking as if I'm a child. I don't have an exhaustive knowledge of wine, but I have been in the industry for a while and I hold an intro sommelier certificate (which is more than this 22 year old server could likely say). This was offensive. Afterwards we still refused the bottle and then ordered the cheapest bottle on the list, which she opened and slammed on the table without serving it.