Simon_S

We don't have that problem here in Ireland. We're the best people in the world, don't you know. Si

This is a very enjoyable article, and full of good advice. However, leaving aside the exact details, I think it's the spirit that Steven conveys that speaks to me the most. That sense of having to work a little to get the best out of the experience is crucial. In many ways, having confidence is the most important thing about eating out for me. I have only recently got over the intimidation I used to feel in upscale restaurants. The first time I ate at a Michelin-starred establishment I was really quite nervous. Luckily, on that particular evening, the head waiter recognised (by our age if nothing else) that this was probably a new experience for us and immediately put us at our ease. He explained that our job was to relax and enjoy ourselves, to feel free to ask any questions we might have, and to look for advice wherever needed. It seemed so obvious really. They weren't there to test us. They weren't there to judge us for being inexperienced diners. Quite the opposite in fact, they were there to help us to enjoy our dinner. We took him at his word and had a fantastic time. Because we were interested, asked about the food and wine, and didn't try to pretend we were anything other than what we were, we built up a rapport that made everything else easy. It wasn't a question of chatting to the staff at length, nobody was over-familiar (it was a French restaurant with mainly French waiters, after all), but there was give and take that meant everything just worked seamlessly. By the time we left, we almost felt like “regulars”… although due to the constraints of the wallet we are anything but. As I've become more "experienced", the one aspect I think a lot of people stumble over is the interaction with the wine list and sommelier. It seems to me there is a feeling out there that asking the sommelier for advice betrays some sort of ignorance. As pointed out in the article, nothing could be further from the truth. The method you suggested is pretty much the way I go about ordering wine myself. Certainly, as my wine understanding grows, it's easier to explain what I'm looking for with confidence, and I’m quite happy to say no to suggestions as well as yes. Ultimately, the sommelier should know more about the wine list than anyone. Totally ignoring this expertise seems like folly to me. Of course, discussing wines with the sommelier and being genuinely interested also helps to build the rapport mentioned earlier. A little polite and friendly interaction can go a long way towards ensuring attentive service, since he or she is generally a pretty important person "on the floor". However, one area where there’s definitely still room for improvement in my own dining experience is speaking up when something is unsatisfactory. I’m not so good at this (like most Irish people in restaurants, actually). Sometimes the intimidation is just too much. As unhappy as I was with the service at Paul Bocuse, I can’t imagine ever complaining in such a temple of gastronomy. I’ll have to work on that. Thanks again for the enjoyable article. I may have to hunt out your book! Si

Wrap them in towels and pack the suitcases really tight. It's always worked for me. Life's too short to lug bottles of wine around in hand luggage. Si

Bummer. That would eliminate the ability to have one burner on hot, one burner on medium or low, and work the pan back and forth between the two burners. On an electric range, that is about the only way to change heat settings quickly. ← That's the "rule" that I break the most often as I have done this switcheroo many times. It sounds ridiculous to me that you have to worry about the pan and hob cooling before you can lift the pan. This might be one of those things that one time in a trillion it could cause a crack, so they have to tell you not to do it. Si

In my limited experience, not very! We break most of these rules on a daily basis I would imagine. Si

Jaymes, I've never heard of that restaurant. I'll have to check it out next time I'm in that direction. However, this: makes me very sad. Sad because it is a common problem, and forces me to wonder how many tourists leave our fair shores without a good meal to their name. Si

Does that make him a softie? Si

A flautist by any chance, Pan? Getting back on topic, didn't I read somewhere here the notion that dining at formal French restaurants is like a dance, and if things are to run smoothly, both sides should be aware of their role? It seems to me that attire is, and should be, part of that dance. As an aside, I recently ate at a reasonably upmarket Thai restaurant that happens to be beside a major concert venue in Dublin. On this particular evening, Metallica were playing, I had tickets, and I had stopped off at the restaurant for a decent bite to eat rather than dealing with the "food" at the venue. At one point during the meal a chap wandered in, shirtless, open can of beer in hand, and asked to see the menu. Despite the obvious consternation of the wait staff, he was given a menu which he perused thoroughly before handing it back and leaving. The relief amongst the wait-staff was palpable. I was kind of hoping he'd ask for a table, just to see what they'd do. I'm not involved in the restaurant industry, but I judge people every day by their appearance, as do most people on the planet. It's only human, and most FOH staff are human too. Most of them. Si

Curry ketchup, pork sausages (Irish-style bangers, as it were), folded up in a slice of bread. Perfect for the morning after a night of Guinness. Si

I was going to say Mr. Kong's as well, as I used to find myself there virtually once a week when I lived in London. We always ordered (amongst other things) the deep fried duck with yam paste which we loved, although on returning and sampling again I think it must take at least some of the blame for my considerably expanded waistline! There are certainly lots of interesting things on that menu, most of which I was afraid to ever order... Si

I know I've taken one sentence out of context from a post that I otherwise agree with, but this kind of reverse snobbery annoys me almost as much as the "must eat at 3-star restaurants" kind of snobbery. I'm not accusing you of this, Ling, this sentence merely put me in mind of it. I'm quite sure you're as happy with good 3-star dining as the rest of us, and I know exactly the kind of people you are referring to. I despair of them also, so I'm on your side, but... Why shouldn't someone choose filet mignon over tripe? Why should that imply that they know nothing about food? Is it necessary to eat and enjoy offal to be considered a "real" foodie? Can one not delight in expensive ingredients well-cooked as much as inexpensive ingredients well-cooked? In my limited experience in such matters, these things very rarely indicate interest in food or otherwise. People project their own food values onto others and base their decision on whatever is reflected. This is the difficulty of food as a hobby, and coming up with a suitable word for anyone interested in it. For the adventurous foodie who seeks out obscure dishes from all over the world, happy to try anything everywhere, the more off-putting to everyone else the better, the Michelin tourists could never be considered real foodies. But for those wealthy enough to seek out top-level food at the best restaurants in the world, looking for the very best ingredients, the very best execution, in comfortable surroundings with top-notch service, where food is to be treated with reverence, then those who delight in eyeballs and plates of squirming tentacles could not be considered real foodies. Most of us are somewhere in the middle of these extremes, but it can be hard for those at one end to understand those at the other. So what's a foodie then? I have no idea!! Si

I assume it means that if guests are having multiple bottles of wines (thus the reference to 2nd red or 2nd white), and all are in different glasses on the table together, glasses should be subtly marked to show which glass contains which wine. Mixing wines in a glass would be a pretty serious faux pas! Si

Well, we're back from our trip. Here's a brief report: We had a most enjoyable meal at Drouant, and it turned out to be the ideal restaurant for our needs. As has been reported elsewhere the service was perhaps a little ropey at times, but what was lacking in ultimate polish was made up for in friendliness. The food was really well-prepared and tasty, the pork belly I ordered probably the highlight of the mains. The lamb looked, and was reported to be, excellent, and the lobster that Hazel ordered was very good. The other main was John Dory, which looked fine, but at that stage of the holiday I was reaching my fish limit, so I didn't pay too much attention to it! Starters were enjoyable, the seared tuna particularly so. I shared the foie gras selection and I wasn't disappointed, but then again you could serve foie gras mashed up in a bucket and I'd be happy with it. The desserts were truly divine, and it is really great to be able to sample so many different flavours if you order as a group. Our waitress asked at one point if we would like any more "as a secret" and much to our delight snuck out of the kitchen with an extra serving of mille feuille! I thought the prices were very good, with a well-judged wine list. I'll be back. The previous night, having planned to dine at Le Meurice, Hazel and I decided midway through the holiday that we wouldn't be able to do it justice, so we cancelled that and instead ate at L'Angle du Faubourg. We both had the taster menu, it was extremely enjoyable and, mercifully, quite light. Our plans to lunch at Le Comptoir de Relais at Sunday lunch were scuppered by the large group of people waiting out front coupled with the growing hunger of one of our party. We ate at les Editeurs across the road and it was okay. Given the numbers still waiting outside Le Comptoir long after 3pm, I'll definitely be sure to make it next time! We managed a flying visit to Pierre Herme and picked up a small selection (15) of macarons. Having nursed them home on the flight, we lovingly opened the box yesterday intending to have one or two. When the dust settled we had eaten 10 of them, and it was sheer willpower that prevented me tucking into the remaining 5. They really are something else -- I should have got more! As a final note, the funniest thing about this visit to Paris was that, rather than pointing out notable sites to each other, we seemed to spend all our time pointing out notable restaurants. Comments like "There's Senderens", "Is that Gaya down there?", "Oh look, it's Aux Lyonnais" were normal. I knew things were especially bad when I found myself standing with my back to Notre Dame wondering "Where exactly *is* La Tour d'Argent?!" I think I've become a hopeless case!! Si

Not an original, but I've always enjoyed it: There once was a lass from Kilbride Who ate so many apples she died. The apples fermented Inside the lamented And made cider inside her inside. Si

I had a little snicker to myself while in the Richelieu cafe at the Louvre in Paris on Saturday. Having ordered the assiette of sandwiches, one of which claimed to be cheddar, I thought of this thread, wondering what exactly I would receive. The "cheddar" turned out to be three "Easi-Singles" squashed together... Si

Corinna, I'm just back from hols, slowly catching up on everything, but I have to say I loved this report. I'm so pleased that I finally get to see all your photos. It's incredible to me that, despite the fact we dined at El Bulli on the same night, we had very different menus. Of course there was some overlap, but not nearly as much as I would have imagined. Your last paragraph perfectly captures my feeling on the experience -- the "fun" is the memory that lingers most for me. In recent weeks though, now that the initial glow of the meal has faded, I've been asking myself what I *really* thought of the food at El Bulli. My reaction to these photos has answered that question. In truth, I'd forgotten just how good it was, and now I'm salivating all over again. Here's to meeting at El Bulli in 2007, eh? Fingers crossed! Si

I hate them for the simple reason that fingerprints and smudges get all over the glass. They're just downright uncivilised! Si

So, after much forum-searching (John Talbott, your writings are an incredible resource) and a slight upward revision of the budget, I've booked Drouant for the Saturday night. I'll let you know how we get on. Once again, thanks for the suggestions, despite the fact that I went ahead and ignored them!! Si

On reading this, I was absolutely sure I knew what was coming next, and that it would involve a serious technicolour yawn, but no: You, sir, are my hero. Si

Excellent! I'll definitely take a look. We'll be leaving for the airport directly after the recital, so that may provide some suitable souvenirs. Si

Well, after much discussion, when it came down to it Hazel and I realised that, for whatever reason, we both wanted to dine at Le Meurice. I have booked a table there for the Friday night. Hopefully it will live up to billing (and hopefully my wallet will recover in due course!) I must admit I'm now intrigued by l'Astrance, and I will definitely try to find my way in there next time I'm in Paris. In fact, I may try to squeeze in a cheeky lunch on this visit if the opportunity presents itself. The differences of opinion on this board are quite entertaining to see, and a timely reminder that "one man's meat", etc. Making (and listening to) restaurant recommendations is dangerous at the best of times, but even more so at the higher end in somewhere like Paris, where the weight of expectation can enhance or ruin a meal depending on the circumstances. In any case, I really want to eat there and find out for myself. Now all I have to do is find a restaurant for 4 people on Saturday night at the €50-€60 per person mark. Trawling through the many threads on the board left me with Au Bon Accueil as first choice, but I see that it's not open at weekends. I happened across Gallopin on viamichelin and thought it looked interesting in a touristy way, but John Talbott's brief review has put me off somewhat, and to be honest has probably just confirmed what the restaurant's own website suggested. Aux Lyonnais might be a little heavy (?) for the others, although probably right up my alley. I just can't quite separate the wheat from the chaff of the many many choices on offer!! Can I impose upon you all once again for suggestions? We'll be looking for something French (!), lively without being down and dirty, but not Michelin-style either. Finally, we'll be at St. Sulpice for an organ recital on Sunday afternoon at 4. Is there anywhere nearby for a simple and tasty lunch? Once again, thanks to all for recommendations and discussion. I know I'm probably going over well-trodden ground here, but such is the breadth of the postings on this site, it can be hard to pinpoint the information we seek. Given the fact that I only have internet access at work, my ability to read through all the previous postings is somewhat limited, so I appreciate the responses. Cheers, Si

The Italian spelling/plural issue reached an all time high here recently, when I saw a sign outside a shop advertising "Pannini's for sale". A work of genius! Si PS The t in Moet is pronounced. End of story! PPS Don't get me started on aluminium...

Well, for what it's worth I'm still dithering, not least because I'm still not 100% sure when we're going to be there. I psyched myself up yesterday to call l'Astrance and speak schoolboy French, but just as I was about to reel off my prepared speech I realised I was listening to a recorded message telling me to call back later. I lost impetus then! At this rate I'll end up eating at McDo... Si

And this, for me, is the most amazing thing about Alinea, and a point that I think should be shouted from the rooftops: You don't have to be a "foodie" to enjoy a meal at this restaurant, it doesn't require specialist knowledge, it doesn't require an "educated palate". All of these things may improve the experience of course, but ultimately an open mind is all that's needed. As I believe I said upthread, at the end of the day this is damn good eatin'! The ultra-modern plating, the headline-grabbing concepts, the sheer cool of it all -- they're just the cherry on top. If the food wasn't enjoyable when you put it in your mouth, everything else would be pointless. Si

Thanks for the suggestion, folks, it's certainly one I'd like to try. As Matthew says, however, I have a sneaking suspicion we'll struggle to get a reservation, not least because we're only in Paris on Friday and Saturday night, July 7th and 8th. Nonetheless, I'll try calling them later. Any further suggestions if l'Astrance doesn't work out? Finally, am I correct in thinking that quite a few high-end restaurants are actually closed on Saturday nights? Did I make that up? Si