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I just viewed the Balthazar lunch menu: It looks remarkably similar to the menu at Benoit. Oh, what would be considered exciting food at a "traditional French/Parisien Bistro"? I had brunch at Benoit on Sunday. I thought the food, including a nice charcuterie and a simple Grilled Salmon with a bernaise sauce was well executed. The service, as befits a new restaurant, needed some work. The room is a replica of the restaurant in Paris. The best part of the menu was the return of the great Baba to new york!!

Quite serious!!. I have wanted to eat at Louis XV for years. I have had the pleasure of dining at ADPA and ADNY as well as his new restaurant Adour in New York. I hope the meals live up to my lofty expectations. I also will eat at Chevre D'or and hope to eat at Mirazur in Menton during my week in the south of france.

Thank you for your wonderful description of your meal at Le Louis XV. I am going to Monaco in two weeks and have five reservations at Louis XV. Can't wait!!!

How do you decide a good combination in 2 or 3-star "restaurants pairings"? Is it because one complemented the other or even go the opposite? Julot, could you share more about Michel Rostang? How's it as of these days? ← Actually, I made the reservations over the course of a month or so. Really, no thought was put into the planning of my meals. All I knew was that I wanted to eat at the best that Paris had to offer. As mentioned, if I return to paris during the winter, when the food is heavier, I might change my plans. All I know is that Arpege, ADPA, Guy Savoy, and Ledoyen will always be on the list

I had exactly the same reaction that you had! Robyn ← He won't have far to to either!!

I have had numerous "doubles" in Paris over the last two years. All my meals consisted of the tasting menus. A couple of things: It is a lot easier to do big lunches followed by big dinners in the spring or summer rather than the winter. You must be well motivated and walk before and after the meals. Some of my classic combinations were Arpge and Guy Savoy; L'ambroisie and Le Bristol. ADPA and Guy Savoy.

Well, my tastes in that department are about as far opposite of Bruni's as can be imagined, and I thought Adour was boring. My sense is that if a sentimental softie like me didn't really like it, I can't imagine Bruni liking it. ← Once again I must take exception to your description of Adour as "boring" . Ducasse, in my opinion, has never been considered an innovative chef known for exotic combinations. What he is known for is taking wonderful raw materials, creating wonderfully prepared dishes, in an exquisite setting with wonderful, correct service. He accomplished those goals at ADNY and ADPA and i assume at Louis XV (plan on eating there in April). I also think he is accomplishing that at ADOUR. Did you like the lamb dish at ADNY which is very similar to the one you panned at ADour? I have eaten at other restaurants that you would consider "more interesting and exciting" than Adour including EMP. My meal at EMP was disappointing on many fronts, including service and the pacing of the meal. I expect that the captains should know the food that is being served and not let a single dinner languish for over 3 hours during a monday evening dinner. I have never been disappointed eating at an Alain Ducasse restaurant and actually always look forward to an amazing experience whenever I eat there.

Just for that, Bruni's going to give Adour 3 stars! ← And a well deserved three stars it will be!!!

IMO Bruni is also biaseds in favor of Italian restaurants. It will be interesting when he reviews Adour in the near future: It is french and formal!!!

Once again I must agree with BU Pun Su. I would be shocked and amazed if Arpege lost a star. I had two meals there in September and thought the food to be superb and the service equally wonderful.

That's true at many restaurants like that. Many of their clients are looking, quite simply, for classic food executed well. Critics had the same complaint about Gordon Ramsay. I ate at Veritas recently, and had a similar reaction. (I looked back at reviews a decade ago, and that's what they said then.) La Grenouille once had four stars for classic food executed almost perfectly. The execution may have slipped since then, but the concept is still the same. ← I agree completely. I have often wondered what is the difference between "boring" and "exciting" food. Most of the great restaurants exhibit what you describe as classic food executed brilliantly. How many restaurants truly do something different; Gagnaire, EL Bulli, WD-50, ALinea. Can you name any others?

I had a very enjoyable experience at Adour last night. I was the first dinner: First, I was given a tour of the restaurant. It has a main room and two or three smaller rooms. Large wine fridges line the walls, showcasing the best from the restaurants wine collection. My dinner started with a small comte in pastry. Very nice. My first course was the hamachi sashimi with geoduck and a green apple mustard. My second course was complimentary: a slow cooked halibut with vegetables. My main course was colorado rack of lamb which was one of the few holdovers from ADNY. A cheese course followed, No cheese trolley as at ADNY. A selection of four pieces which included a vermont cheddar, an italian goat cheese and an italian sheeps milk cheese, and a tommoe de savoie. My desert was the chocolate sorbet. My wines were a rose champagne nv, a half bottle of 95 Cos, and a 1985 Graham's Port. A note on the wine list. THey present two different lists. One is more of a seasonal list. The second is the reserve list. Adour has much less pomp and circumstance as compared to ADNY. More americanized in service. The food is also not nearly as complex as at ADNY.

I am eating at Adour on Sunday night. I will report after the meal.

I definitely agree that Ducasse is concerned with the new york times review. The article in New York Magazine seems to point to that conclusion as well. I also think that his goal is create a a product that the average new yorker (not necessarily the people on this board) will enjoy and appreciate. Knowing Thomas as well, I find his comments regarding customer service to be shocking. He as always been wonderful towards me. Also, it is fascinating reading on this board people's interpretations of Ducasse's motivations, aspirations, and goals. The restaurant opens for business in 10 days. Lets go eat there ( i have three reservations already) and then we will all have a better idea of what Adour is all about.

i can assure you they are not. ← The prices posted upthread tend to support chefboy's assertion that this isn't intended to be Michelin 3* establishment. However, chefboy's statement that "Ducasse is not going for michelin stars" — implying he would be pleased with zero — is ludicrous. ← Then again, Ducasse would not be the first great French chef to spurn Michelin stars. Alain Senderens closed Lucas Carton only to open a much less expensive restaurant in its place and Joel Robuchon has not catered to Michelin either. It is much less expensive to state that one doesn't really care about garnering more Michelin stars. That does not necessarily mean that one doesn't care about putting out a great product. Besides if Michelin or the NYT comes out and awards less than the maximum, they can say they weren't going for it anyway. Should either still award the maximum number of stars, that only enhances the legend. In addition not going for Michelin stars does not necessarily equate with being happy with zero, it may simply mean that they are not shooting for a specific star score. ← There is a very nice write up on Adour in Today's New York Sun. The article discusses the wine focus of the restaurant. In addition, it is unlikely that with the kitchen staff largely unchanged from ADNY that the food won't be wondeful.

I had the opportunity to walk into Adour this evening, said hello to my old friends, and had a complimentary glass of Lanson champagne. The room is beautiful. The computers at the bar are amazing. The prices are similarly surprising. The tasting menu is $110. The appetizers average $22 and the entrees about $45. They are some carryover dishes from ADNY. The Baba is not on the desert menu.

Anyone who accomplishes the latter stands a very good chance of accomplishing the former, especially when his name is Alain Ducasse. ← Especially when the executive chef, sommelier, and restaurant manager are the same as at the old restaurant.

The concierge desk at Le Bristol is wonderful. They were able to obtain a reservation at a three star restaurant for me within 24 hours of my eating there, mentioned to the restaurant that I had 9 other starred meals in Paris that week, and I received a complimentary course at lunch.

M.Vrinat was indeed a perfect gentleman and a credit to his profession.

I would highly recommend eating at Le Bristol's restaurant. I had three meals there in September, had the entire menu, in fact, and all were wonderful. The only dish I didn't like was the whiting fish. I found it too salty. I would stay away from Taillevent. All the other three stars are wonderful. I would definitely second the opinions of those on this board who love Arpege and Ambrosie.

French sommeliers look after wine lists that are predominately composed of French wines. American sommeliers look after lists that are a more worldly in focus. I would argue that no one knows more about French wines then the sommeliers at the top restaurant in France. It would be interesting to ask M. Hamon, Chef Sommelier at Le Cinq, what he knows about small producers in Napa.

Sorry, I misread your post. I still didn't enjoy my meal at Espadon in September, though.

I have been to Le Cinq both before and after it lost its third star. Couldn't see the difference or why it was demoted. Legendre was cooking in September; my last meal there. On another front: I have commented on your wonderful recall regarding all the meals and dishes you have had in Paris. Do you take copious notes during your meals. What is your secret?

It occurred to me that many of our members are heavily involved in both New York and Paris cuisine and it might be fun to look at equivalent restaurants, if any. For instance are these equivalent: Le Veau D’Or = or ≠ l’Ami Louis, Taillevent, Laperouse, Tour d'Argent + Laurent ? Cookshop + Market Table = or ≠ Les Racines + Breizh Café? Danny Meyer’s Empire = or ≠ those of Robuchon, Ducasse or Savoy? Etc. ← Le Cirque and Taillevent. Two restaurants known as much for the owner as for the food. Jean Georges empire vs Ducasse.