matthewj

Just read the latest Wine Spectator, I was pleased, and happy to Marc Vetri in the magazine, but I was surprised when I came across the Article by John Mariani. I was hoping to get any opinions about the article. What you liked, what you did not like. Did you think that he should have added other restaurants? Why? Are you glad the article did not glorify about cheese steaks and pretzels for a change? Do you think he need to add some forgotten restaurants? Want your input Philadelphia.

I have seen the Photos on the first page. I do not disagree that the photos are identical, but I also read the following posts after that. I merely wanted to maybe illustrate some perspective on a lot of these posts claiming sole proprietorship that allude to some ownership or rights to a creative process. The Van Gogh was to illustrate a point. Many people of course know the work. So to pass it off as your own would be foolish, because eventually people would find out. It seems that the chef took the liberties to copy, and he was found out. Hence these posts. Like I said it would be foolish for someone to pass off someones work as there own

I was not going to interject but, since the point of north America was brought up, Did you ever tried lacolombe. They roast their own coffee plus select thier own beans. A lot of the top restuarnants use La colombe. Jean- George, Ducasse, Daniel. ect. Maybe just a shot.

Let us look at the idea of creative property. When one looks at a work of art let us say Van Gogh, Sunflowers, and tries to copy it, this is not stealing. But if the same person tries to pass off the painting as being their own is it stealing then? They did not steal the actual painting and pass it off as being theirs. They just simply copied that picture. This is where it gets tricky. Everybody knows Van Gogh and that painting, so no one would take that person seriously if they ever considered passing that off as there own. There were many students of Van Gogh, and he himself was student to other painters, and tried his hand in similar copies of known works; was he considered a thief or not? The tricky part is this. Is food art. Yes and no. It is art, but it is also a business. What Ferran has done revolutionized cooking, and the way everyone looks at eating. But he has been exploring this juncture since the early eighties, 1983. I do not know about you but I was 8. Ferran, and his original staff, just did not come up with these ideas and roll with it. This is and was a long process. So it did not come overnight. So to patent these creative processes that the other chefs are claiming I believe is nonsense. Everyone knows the originator, but that originator, also studied and used other methods from other chefs. example. Michel Bras, Jaques Maximum. They did not claim any authority on their ideas, they just kept doing what they are doing and doing it well. This new movement food is extremely interesting, but like all movements there are extremes, but that allows for creative exchange of ideas. I think that a lot of chefs are claiming autonomy over such ideas, but they must come from somewhere. The great chefs are the ones who say, look I got a lot of ideas from other people, and this is my take on it. Example; Jaques Maximum, Did truffles macaroni and cheese in the seventies. Robuchon did cauliflower with lobster gel and caviar in the eighties. Did TK steal, No. He learned from these gentlemen and spun his food in another direction. We need to learn from all ideas and all angles to make the creative process happen, but one must realize that is is also a business ad there can not be one with out the other. This kind of food is extremely creative, but it is also very expensive, I am wondering what the fall out will be in years to come. This just raises the bar.

la colombe: I have been around the country, and the coffee is the best

Although BB and i disagre a lot. ( I have alway like the space at Lacroix. If you had ever seen Tree tops, you would know why.) But what we both agree on is that these problems would be minimal if the Boathouse was updated, which the Rittenhouse refuses to do. These Problem could be directed to the all day dinning space,similar to which is offered at the Four Seasons. The Swann Lounge and Cafe was many times used as a barrier for the Fountain Room, to keep the many problem children away from the Fountain. This update of the boat house would allow the condo residents an establishment of all dinning that they could do with what they want. Which they demanded when Lacroix was in its inception. But it was never completed. and these problem have haunted them ever since, but they still refuse to update after 5 years with Lacroix.

I am wondering if anything came from the letter that you wrote, and did chef Lacroix answer?

I am glad that the big boss, had responded since he is in the best, or was in the best position, to respond. this hass been on my mind all day. I just want to see if anything has changed from a comsumers stand point. It is interesting to me becuase I rarely see this side of the coin. And it is always refreshing to be able to look at an argument from all different angles

i would like to know if kim has recieved any response, from anyone regarding your letter? It would be interesting to know

I do not disagree at all, but I am just maybe..., explaining the policy and the mid set of the manager, and the upper managements. reaction to them. Believe me it is a long fight. You are right though, its seems like the hotel wants its cake and eat it too. By accomdating everybody. That is why these problems should be taken up with the GM, not to shrug the responsibility onto them, but they need to have this in theire face, until they do something about it. Toom nay times we saw thesed problems. LOOk at the place next to Lacroix.

NO, I do beleive that it is incumbent for the manager to deal with the problem there and then. But and this is a big but. But, this is a real tricky situation. If it is a condo resident, which it sounds like it was. A manager should deal with the problem, but the upper maangement, ie hotel management will not be happy, when the condo resident complians that the manager informed them, even if politly that their child was a distraction. So what does that manager do. One, he needs to be supported for his descsion, by the upper management. So maybe that manager feels that he has no back up support, maybe. What I am saying, is this the letter if mailed I do not know if mailed or faxed should also be cc to the general Manager and the Assistant General Manager, to make them aware of the situation, not just the chef. Although chef will get back to you. the others should know as well. Believe me this has happened before. And the complaint went to chef , he dealt with it, but the upper management needs this feed back as well. Becuase they can deal with the residents on a long term basis As for the table. I think I remember that table. The exit sign has to be there, it is the law, We tried to cover it up, no go. If they were uphappy with the table, especially on a tuesday, Maybe they should of asked to be moved to another table, I am sure they would have accomodated. And if they did not then heads should fly. The best table in Lacroix, is the smal dinningroom with the community table. Chef and I both will agree on this one.

I think Vaudavan and Cherie both have very valid points. I was and I still am very wary of why people bring children into restuarants like that. Period. Listen i know that there are very well behaved children, but when the child is unruley it should be up to the parents to notice it. But if the child is not contained then the manager should politely let the guest know that maybe it would be in the best interest for saftey of the child. If a baby is crying, and the parent is a resident of the hotel, and or condo, which I bet they were, the problem should be taken up directly with the General Manager of the Hotel. Some times Lacroixs hands are tied. But I know chef he will try to resolve it himself

I have no problem talking candidly about anything, I rarely pull punches, but I know that Chef is very dillegent (sp) with replying to all his mail, if it got to him. One thing about Jean Marie he loves his guest, and they have always been a priority #1

I believe that the big Boss has good Knowlege as well, All I can say is, that Lacroix would not recieve the letter if it was faxed, but if it was written and sent to him, he will reply to the letter quickly, so chances are hemay not have recieved a fax.

err. sorry hello not hell, What can you say I cook better than spell

hello hello. It seems that we should get someone who has some intimate knowlege of what goes on in Lacroix. Since this my first time ever putting a word in I would like to say hell. I think I am very familiar with a lot of people in the House. Since I have worked at the Seasons, and LAcroix.