peterpumkino

I went to Cap Varnet about five weeks ago and the oysters were amazing. Then I went again last Saturday night - disaster - the place was empty at 21:00, the food was terrible but, worse of all, the oysters were awful!!!

Strange, we usually get lots of answers for a query like yours and I can't help as I have not eaten in either. I only know I was in Paris this weekend and had a very disappointing meal at Cap Vernat, even the oysters (which are normally excellent) were lousy. Maybe it was because it was a Saturday night (place was empty).

Thanks Gary, at least there's someone on this site that appreciates good things and has not got a highly inflated opinion of himself. ps Can I help you eat the lard!

In your humble opinion.

Sorry, but going back to AA Gill. Did anyone read this weeks offering? Hmmh, I thought not! It's an amazing and very accurate piece of writing about Italians. It describes Italians as great fun but lacking in humour and that's so true. His comments about Italian cuisine are spot on (especially his comment that 'we just don't do cheap Italian food'). Even Simon should like his comment about 'Lardo di Colonnata' ('one of the great delicacies in the World. Put bluntly it's cured bacon fat, sliced thin and eaten on crisp toast. Of course, for most of you, the idea of willingly eating silky hankies of piggy cellulite is utterly disgusting'). Over to you Simon. Finally he brought three Italian art dealers with him and, when he asked for their comments, 'They shuffled. They minutely regarded their fingernails. They brushed imaginary motes from their Milanese tailoring' etc etc etc finally stating 'the mushroom soup, she was beautful but she wasn't Italian.' Wonderful stuff and a must-read for anyone interested in Italians and their food. PS I know, I know, it was only Caluccio's at Fenwick's but the principle remains the same.

I have a friend who is taking a girl out whose from the Southampton area. He is a gourmet but his priority is to impress this girlo and, wait for it, money is no object so any ideas. La Manoir in Oxford is a bit too far but anything within, say, 30 mins would be great. Thanks a bunch.

Many, many 'people in the know' think they can cook exactly the same as they cook in Milano. I, for one, have never, ever, in forty years seen it done. Now, you could be the exception to this rule therefore next time I'm in New York I'll come to your house and try it (without the Duomo and shopping of course). However I won't hold my breath. Ma sei proprio un cretino!

You just don't get it, do you? And it has nothing, I repeat, nothing to do with money. It may be the case for your friends in the South of France but certainly not for me. Also, FYI, we use the word 'your' (as in 'your Rick Stein' ) as a figure of speech as anyone who lives in Britain will tell you. It's not to be taken literally as you obviously have

They were indeed Macrosan, they were indeed.

I don't believe it, somone who's actually been to Isola! I'm impressed and, yes, they still do the fire cermony but what I view. You know my bedroom is Sala actually looked out onto Isola! And there's now a lovely restaurants called La Tirlandana at the boat drop in Sala before you even get to Isola.

Tony, just for five seconds I was tempted to agree with you, just for five seconds.

Quite right Bux. Don't forget that any creative person considers himself an artist but your Rick Stein's of this World would run a mile if there was no money in it! You, as an American, should know that more than anybody. How do I find restaurants? Well I have been going to Wimeraux for 12 years now and I found it by a very simple ploy - I asked. Actually I asked, what I thought, was the best 'type' of person at the Tourist Office in Boulogne. As always she gave me a long list and stated that she was not allowed to recomend any particular place. So I then asked her 'if your boyfriend was taking you somewhere really special tonight - where would you want to go?'. Voila! The Hotel Atlantic. So I mostly use recommendations and in fact used a recommendation for Vigo from Eric Molson who is on this very site as we speak - and it was good. In Italy though, the best way is this: Drive up to a crowded bus stop and ask for the best restaurant in the area. That will start a massive argument which in itself is fun. Then, after 10 minutes they will stop and tell you about a place that they have all decided on. As the Italians have this misconception that foreigners actually like the food in expensive monstrosities you ignore this and then say, 'fine, but where do YOU eat'? At this point they will mutter things like...too dirty...not nice atmosphere...food too simple...too cheap....small...difficult to find etc. etc. Once you have prised the name and directions out of them then GO and you will have a Great Experience. Can you imagine driving up to a bus stop in America and asking those in line? What would they recommend? Come on Bix, tell me Ponderosa? Olive Garden? The best one was in a bank in Courmayer. My question created a mini-riot amongst patrons and employess alike. After 15 mins of discussion they all decided on a restaurant in Aosta (even going so far as to wax lyically as to what would be in season right now) and then they called the place to make sure it was open (Italy has a law which insists on restaurants having a 'day of rest'). Finally when I asked how long would it take to drive there I wasn't given the usual answer - I was asked which car I drove! Italians you've got to love 'em! Needless to say the meal was mind-boggling and I've been back a few time since.

I suppose it's one of these things Gavin (depends who you read or talk to) but one thing for sure is that Girardet was considered by many the best chef in the World and I feel good about having eaten there. I don't like Marchesi, too pretentious for an Italian, but that's a personal opinion as I really DO love my Italian food - incidentally, just down the road from Marchesi's place at Erbusco is a great Italian in a very small village called Chiari. The restauant is called Il Vecchio Portico (+39 030713295). Chiari is 25 kms from Brescia going on the state road to Milano. WARNING this place is definately not Michelin-style, VERY local, but it's a 'find'.

That's funny Tony! As for 'Shady' - well, some people just don't get it, do they? Pity. Shady read Macrosan's comment - on second thoughts don't as you obviously have no sense of humour.

Well, Macrosan, speaking as one who actually lived in Lago di Como (in Sala Comacina directly opposite Como's only island, Isola Comacina, which has a great restaurant in addition to Sala which has La Tirlindana, very popular with famous Italian soccer players) for two years (1998/99) everybody around me talked about Lago di Como (rhythmimg with 'homo' would you believe). Also there is a sight emphasis in the word Risotto on the 1st 'o', but really not much but before a million New York Italians start complaining this is Lombardy so is very much the North whereas most immigrants come from the South which is what everybody thinks of as Italian (you know the mustachiod dark guy going on about Gelato and Spaghetti with the exagerrated 2nd vowel). Actually real Italian is 'lingua Toscana in Bocca Romana' meaning the Tuscan words (i.e. Vulgar Italian of Dante - a dialect of Latin, the Tuscan tongue) with the Roman cadences (in a Roman Mouth). This reminds me that in the movie Lorenzo's Gold, Nick Nolte got a real panning from the silly critics for his Italian accent. Actually Lorenzo was from Venice and Nick Nolte's Veniziano was quite good, it was they who needed panning! But what do I know?

Risotto should be pronounced: Rees-otto (as in the German name) descending on the last 'o'. The best mispronouciation of Italian comes from us (i.e. Americans and the Brits): what about Tagliatelli? The 'gli' is NEVER pronounced 'gli', the 'g' is silent so it's Tal- yeeah - telly and not Tag-leeah - telly.

Lucky you. Actually I had one of the best meals in my life in Crissier (just outside of Lausanne) at a place called 'Giradet'. Fredy Girardetwas considered, with Bocuse, one of the 2 fathers of Nouville Cuisine and the meal was absoutely amazing. When the father of Nouville Cuisine comes out and asks you if you enjoyed the meal you really want to tell him that it wasn't spicy enough and needs more fennel! He is now retired but I understand the restaurant is still there. If you go let me know how it was. Lake Annecy is very, very pretty. Don't know any places off-hand but I've never been dissapointed there. Another great restaurant is in Entreves (near Courmayer) at the 'Maison De Fillipo (+39 (165) 869797) and now that the Mt Blanc tunnel is open again it's very, very accessible but phone first as they are closed off-season. They also have a very nice mountain hotel. Excpect to eat a lot!

Hmmh......it all depends on your cadence - rosso or grosso should be (high)ross (slightly lower) o. That's put the cat amongst the pigeon's hasn't it? And that's correct, no argument or opinions pleeeaaaaase. Of course accent does mean a helluva lot too. I remember a French girlfriend whose favourite author was 'that famous American writer' now you must put on your best Edith Piaff accent, pretend your drunk and then open your mouth very wide and say "On-ree - me-yaaaaaaar". I defy anyone one to figure that one out ! It's 'Henry Miller'

Right on. Personally I think it's a promotion but you all (of course) disagree with me! Anyway while your trashing Winner remember that he is much more succesful than you, he is much richer than you, he has travelled to more countries than you and, here's the clincher, has eaten in far more excellent restaurants than you. Who's laughing? And, as Oscar Wilde said, there is only one thing worse than being talked about and that is NOT being talked about. (Mark Twain said that he didn't care what they said about him as long as they spelled his name correct). So, the question is, when did they last talk about you? NB: I do mean the 'you' plural and not singular (that would be 'thou').

Well, wouldn't you? Never forget chefs are running a business, a business to make money so it's obvious that an achievement like getting into Michelin is a). an honour (sorry, your American, an honor) and, more importantly, b). attracts business - therefore money. I do, however, agree that there are a couple of restaurants in the San Sebastian area that also have Michelin stars and are of the best in the World! Also your comment about reverse snobbism means 'you don't get it' I never said that a 3 star should be avoided - just that, particularly in the Med, they are not the be-all-and-end-all that Americans seem to think they are and, in some cases with certain cuisines, they can be very misleading indeed. Whilst, in Italy especially, I wouldn't discount a Michelin rating but I would be wary. I remember I was in a one in Italy and, on asking for typical Italian dishes, was told by the waiter in a very haughty voice "we don't cook things like that Sir" - well I like 'things like that', when I want French food I go to France (which I did, incidentally, last Sunday and had a truly historic lunch at the Hotel Atlantic in Wimereaux (near Boulogne). Was it a Michelin? I have no idea nor do I care!!

Macrosan, I WAS in Vigo (on a cruise) but have returned. I'm returning in two weeks. Take care, Peter

Well, so far your leaning towards demotion (surprise, surprise) my own feelings are different 'though (surprise, surprise). Could it be that the ST editors decided that he is mainstream rather than Style (which, as Britcook says, he is definately not fashionable) and is giving him a bigger , NOT a smaller, audience? Tony, that's funny and I wish I had seen that, trouble is he is quite talented (his film The System is one of the best ever IMHO) and, irregardless of whether it's money or not, can anyone on this site say he's not doing badly with pretty ladies and a jet set life and great food! I always remember Mrs. Merton interviewing Paul Daniels' wife asking her, 'Tell me what was it that first attracted you to the multi-millionaire Paul Daniels?'. nb when I said that you 'hate' him I wansn't being over-serious.

I know that many people on this site hate Michael Winner which is why I like to rattle their chains a bit as I personally find him interesting (sorry Tony and Simon, I read him to be entertained). Now that the powers-that-be have moved his column from the Style mag to the News Review my question is this: is this an acknowedgement that his column is entertainment and NOT a food column and is therefore a kind of promotion and he'll be around for many years (Tony?) or is this the Sunday Times way of saying his days are numbered and he is on his way out?

Hey Eric, welcome to this site, I think you'll find it worthwhile (Eric gave me a superb recommendation - in the fact the only recommendation - when I asked for info on Vigo, on another site so now he's come over to us). You'll find that some people on this site tend to revere the Michelin Guide as if it's the Holy Grail, I think they are possibly Americans. I agree wholeheartedly that Michelin does not work well in Spain, or, for that matter Italy. As you say they seem to "miss the point" there and having been to a couple of 3-stars in Italy I can tell you that, IMHO, they were far inferior to "genuine" Italian restaurants so buyer beware! Of course France is totally different, the Michelin's DO work there!

Espai Sucre is Catalan (a cross between French and Spanish). Since Franco died, and Catalan was no longer illegal, Barcelona is increasing becoming a bi-lingual city with the street signs in Catalan. Espace can also be 'Place' or 'Area' in French so Espai Sucre really means 'Sugar Place'.