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  1. Everyone, thanks much for the input. I am still dithering somewhat about my reservations. I called Per Se, and they did not have any openings at any point during my trip, although I am now on a waitlist – I did not think to ask, but I suppose that to the extent that opens up, it may often not be until they make their confirmations? I may also try for Momofuku Ko when those reservations open up. So I have made a lunch reservation for Le Bernardin. My schedule is close to full now, although I have no bookings on the day I arrive (in the morning) or the day I leave (at night) or on one day in
  2. Hi NY Board, I’m looking to fill up 1 or 2 empty lunch and/or dinner slots for a mid-October trip to NYC. Restaurants I’m considering are Le Bernardin, Corton, SHO, Tocqueville, L’Adour, Craft (none of which I've been to previously), or any others that people might recommend. Currently leaning towards Corton for one slot. I have a weak preference for lunch, but I know a lot of these restaurants are only open for dinner. I will be having meals (all lunches) on other days at Jean Georges, EMP, and the Modern Dining Room (all of which I have been to once previously and enjoyed greatly about 3
  3. I just spent the weekend in Half Moon Bay and had an excellent dinner at Cafe Gibraltar. I chose an option where you choose five courses for a tasting menu priced at $60. All the dishes I had were tasty: MAR Y MUNTANYA (Ugalde) Cubes of sashimi grade ahi tuna and filet mignon, pan seared with shaved onions, green peppercorns, tomatoes, chives and a balsamic jus, served atop spiced greens. • CERVOL ROSTIT (Catalan) Wood roasted venison loin, cubed and sauteed with baby onions, green peppercorns, tomatoes and roasted garlic in a spiced sour cherry-red wine glaze. • CARNE DI COSTATA DI
  4. I had been curious to try this dish since the thread started, but this is my first time in Paris in the fall. I saw it on the menu at Le Pre Catelan (a la facon du Senateur Couteaux), but didn't want to order it for 99 euros. But I did order it the other night at Les Saveurs de Flora. Having never had the dish before, I have nothing to compare it too really. But I thought it was quite delicious, although too rich for me to finish. Here is a link to the picture I took (out of focus - sorry!).
  5. You may want to consider Le Pre Catelan. It is open on Saturday, and from my somewhat limited experience there, the desserts from Crystelle Brua seem quite impressive.
  6. Hey all, My eGullet dining companion unfortunately had to cancel for dinner at Le Comptoir tomorrow night. If anyone would like to step in, please pm me. My reservation is for 2, not sure if I could add any extra at this late date, but I can always ask.
  7. HOLLY_L

    Le Meurice

    I was just looking at the current menu for Le Meurice online, and I noticed there are no less than five dishes the feature seaweed in one form or another. menu This is the September menu, so not positive how long the link will work. This is strange to me, because at my meal there, I had found the seaweed portion of the foie gras dish decided unsuccessful, although others might disagree, of course. Not to suggest that all seaweed is necessarily the same or anything either, but it seems like rather an odd ingredient to pop up so many times. To me, it almost seems like it might be a case of inn
  8. Hello everyone, I am considering some restaurants for about a week in Paris. My dining companions are reasonably sophisticated but perhaps not very adventurous. Liver might be okay, but other offal probably not; likewise, at least some shellfish also out. And ideally I wouldn’t want them choosing from just one option or something, even if the menu is not exclusively offal, so I have eliminated certain restaurants where I fear the choices might be too limited. Here is what I’ve come up with (list may lean towards the 7th , where I’ll be staying, but I’m certainly willing to travel on at lea
  9. HOLLY_L

    Jules Verne

    I'm also wondering if anyone has been in the last couple years. I don't think there's any way it would be on the top of my list food-wise, but the view is appealing to others in my party (and to me as well certainly, although it still wouldn't be at the top of my list). I'm particularly interested to hear if anyone has had the 85 Euro lunch menu?
  10. I know the reviews for dinner are somewhat mixed, but I have procured a reservation for Friday, October 9. It is for 2 people, not sure how much leeway I have to add more, but maybe one or two (I am a guest at the hotel, that's how I have the reservation). Anyone (or maybe two or three) people want to join me? If so, PM me, and I will take the first responder (or additional, if it ends up I can add guests).
  11. Yeah, I had lunch at L'Elysees in April 08 and it was awesome. I would like to check Le Cinq out, even though I understand that it may suffer in some ways in comparison to L'Elysees. Glad I at least made it to L'Elysees before Briffard left. Pirate, did you have one of the menus at Le Cinq or order a la carte?
  12. I can't tell whether there's any sort of clear consensus yet about the best way to try Chef Briffard's cooking? 85 lunch menu, in-between menu, expensive dinner menu, a la carte? I generally prefer lunch, at least in dining rooms with nice natural light. Is Le Cinq good in that regard?
  13. Felice, thank you so much for everything you did in hosting the France board and helping to make all the posters feel welcome. You (and John Talbott) did so much to make those boards a useful and friendly place, and we are really going to miss your contributions to that end.
  14. John, Your work as a host in the French forum was such a huge help to me in planning my trips to France. Thanks so much for all you've done!
  15. I was lucky enough to eat at Alinea for the first time last night (finally!) and although I forgot my camera and therefore have no pictures, I thought I’d set out a just few thoughts. I was worried that my anticipation might be too high and that I would be let down, but the whole evening was absolutely perfect, except that I spilled a tiny bit of my Hot Potato Cold Potato because I am clumsy. I don’t believe anyone has discussed the silicone table sheets discussed by Chef Achatz here: Silicone plating but I thought it was pretty neat, especially because Grant did the presentation at my table,
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