charl

May I ask why is it so rare to see PG's food in photos ? They do not allow photo-taking in their restaurant , or what ?

Back in 2002 I booked a private room in the 3-star Taillevent for our group of 24 persons ( I am not sure if it is big enough for 30 pax ) , and the room was classic and impressive . The menu price is the same as degustation menu prices back then : 130 euros for very very good 6 courses , to me it is very good value , especially in Paris ! Check their website : http://www.taillevent.com/

To all those who are lucky to get a reservation : can I do a survey here ( for everybody's future benefit ) *Did you send your request by fax or e-mail ? *Did you request for 1) a specific week 2) a specific month 3) any day in the season ? Thank you - we might find out which way has the best shot .....

Plus the newly-promoted 3-star "Vendome" in Schloss Bensberg near Cologne ( teamed-up with Dieter Mueller ) . I am planning to include all the above restaurants in my next trip to Germany . Can anybody provide recommendations of recent successful ( and advises of failed ) dishes ? Thanks a lot .

The time to have a "Chapon de Bresse" at Bresse ? I always dreamed of having a chapon de bresse or Poularde de Bresse in some local resrautants in Bresse area . I read that chapon or poularde are usually available ONLY "around Christmas" - can anybody tell me the ( more ) precise time frame ? From end of November or early December ? The famous George Blanc's current autumn menu shows Poularde in several dishes , so I guess they have access to Poularde already in October . That solves the poularde . But how about the chapon ? Some web surfing showed the chapons appear in some restaurant's Xmas dinner menu . But does one really have to wait till then ? It is probably not a good idea to visit France in Xmas time . I appreciate any ideas .

I am also planning a trip to Britanny , and wonder if anybody can tell me : when is the best time for tasting of Huitres de Belon at the spot ( Riec-sur-Belon ) ? Late summber or autumn is certainly good for seeing the country , but for tasting of the huitres , is it better to go at November , end of November to maybe early December ? Also the Michelin website said the famous Chez Jacky is open only from May to September , but the restaurant's website seems to tell they are open year round ( my french is not good , forgive me ) . Can anyone verify this ? Thanks a lot .