peterpumkino

I never went to the Oyster Factory (as I had heard that it was overated) but I had a marvellous seafood platter at the Crab and Winkle even if Charlene doesn't agree. Hey, all I wanted was fresh seafood and a nice, local, atmosphere and I got it in spades. I have no idea what the cooked fish is like and I personally don't really care as I wasn't there for that. I wanted fresh seafood and as the C & B has a fish market downstairs they couldn't go wrong.

The short answer is 'no'. But I had one of the best meals in the uk at Le Pouisson (described as a 'restaurant with rooms') just as you enter the New Forest. Really, it was comparable to similar places in France. It's a Michelin (although that on it's own does not impress me). I know it's not downtown bt it's really memorable.

There was bt I don't think it's there now. It's a luxurious boat called Lord Of The Glens which plies the Caledonian Canal in the Summer and berthed at Canary Wharf in the Winter as a hotel with a lovely dining room. Great Scottish Salmon.

If you're in Courmayer you MUST go to Maison de Fillipo in Entreves as it's a real experience, very rustic very Val D'Aosta, and it's five minutes from Courmayer just before the tunnel. There's an incredible restaurant in Megeve which is less than an hour from Courmayer BTW how is Rochat now? I went when it was Girardet and I had one of the best meals of my life in good old Crissier. You could try Lac Annecy, wonderful area, great restaurants and very pretty.

Made you look! I'm sorry I thought that it was Peter's list that showed the to ten by food only rather than for food, ambiance etc. I didn't actually look at his list. I must be going a bit barmy. Sorry. But it would be nice if we saw such a list (i.e. top ten or fifteen by food only).

Craig, why don't you list your simple tomato sauce recipe as I cannot find a real italian recipe for this anywhere (yes, there's thousands around but they just don't cut the mustard) - maybe yours will (don't forget the little tips as they are what makes the difference). Thanks in anticipation and hunger.

That's a very good question. Come on Craig, answer the question, I know you're there!! Also thanks Bux for your post - I agree wholeheartedly.

A long while back my, then Piemontese wife's family, brought out a bottle from the larder and proceded to offer me some cheese. I couln't help noticing the maggots (!) jumping around on the cheese. I can't remember the name of the hard cheese but it's quite common in Piemonte and I don't think it was illegal (even if it was 'home-brewed'). Actually it was quite nice although very strong. The only messy part was the maggots crawling around your throat as you swallowed (only joking here!).

I've just come back from Cannes last week. Wish you had been there, then!!!!!

A wonderful post - great description of Bouillabaisse. I was going to say 'Do you write for a living? If not, you should.' until I noticed your comment ref. _Through Darkest Gaul with Trencher and Tastevin_. Where can I buy this as I really like your style? But: You've been reading the dictionary again, haven't you John?

Hmmmh. French more like Americans? Hmmmh. I'll say again that I don't think that Italians go out of their way to cook badly for tourists, they honestly just think that we don't know the difference and therefore what's the point. I was in a touristy restaurant in Courmayer and told the waiter that I wasn't a tourist so I didn't want tourist food. He served my pasta with a knife! When I asked him (again in fluent Italian) what the knife was for he really looked confused! Incidentally I love the food in Turkey, much better than in Greece (that'll get the Greeks going!).

Nice link, thanks. I think it's got to be Chez FonFon!

Yes, the Italians do serve a lot - and it's soooo...hic......strong too! I love Montenegro as well!

It's off-subject Britcook but speaking as an ex-manager for Holiday Autos this is not so true now. At HA our policy was always no extra surcharges. Good explanation of high breakfast charges though.

Do you mean Aperol? If so it sounds good. I love Cynar too!

Bux, you've ruined it for me now Only kidding! I'll let you know how it turns out.

Amaro!!!!!! OOOOOOOOOH! I love it. Unfortunately not many do (outside of Italy). To say that it's an aquired taste is the understatement of the century! But if you have an open mind and are patient it's an amazing taste. Not being negative but I feel you're flogging a dead horse trying to 'sell' it to Americans in general. The Brits (generally more openmnded than Americans) can't stomach it and neither can the French (and they'll usually stomach ANYTHING!), and when I first came to Italy (in 1966!!) I hated it as well. Now, after a real caffe at the border, an amaro is the first thing I'll drink when I arrive into Italy. Personally I agree that Averna is the best although I do love Braulio which is harder to get and Fernet Branca has saved my life on quite a few occassions (I'm in the travel business and there's nothing worse than being at the airport, with the chaos and the smell of aviation fuel, with a hangover - Fernet has always worked like a dream in those situations. Let's not forget the other bitter tasting drinks which are non-alcoholic. For example I love a San Pelligrino Bitter (sort of like a bitter coca cola) or a Crodino (ditto Fanta) or an Aperol with soda and sugar around the edge. They are all uniquely Italian. Also there's the cocktail of all cocktails, the Negroni (Campari, sweet vermouth and gin - I prefer it without soda and on the rocks) or on a hot day Campari and San Pelligrino bitter orange and lots and lots of ice is very thirst quenching. Ah yes, the Italians do know how to drink as well as eat! Great story Craig and thanks, Peter ps I've heard rumours that Fernet is sold also in chemist shops in the U.S.

Thanks Robert, actually I've just made a res. at Chez FonFon for 1.00pm on August 16. I assume it's'prettier' in the afternoon? Have a nice trip to Maurin de Maures - let us know how you get on.

Point taken (especially the point re. ripping off the tourists - this happens in Italy too, but I don't think the Italians, generally, rip-off the tourists, they just assume that we do not know anything about eating!). Look forward to reading the response from Chateux St. Martin.

Robert, look forward to your comments.

Bill, gastronomic stories always have a happy ending in Italia!

Robert, I love your posts and they have helped me enourmously but, in this case, I rather feel that you were wrong (in a way). One should never 'assume' that you are going to get a complete fish unless you first ask and then inspect the fish as you would do in Italy. It is quite common in restaurants to serve Sea Bass exactly as you described it (in fact I went to a place for a second time that had been recommended on this site, Le Pousson in the New Forest near London - they call themselves a "restaurant with rooms", I went there with a small family group and it was really wonderful except for the fact that the chef was on holiday and the staff's attempts at portion control were over-enthusiastic and veered on the side of the restaurant - the chef apologized on his return and offered a superb complimentary dinner!) and it's actually quite succulent, but it's definately not a complete fish. It certainly seemed that the Maitre D' handled the situation appalingly and with great arrogance and we can only hope that this incident results in egulateers avoiding this place. But never assume when it come to fish Robert!

My sentiment exactly. There are so many factors involved in cooking pasta 'just right' that, when I first use a pasta that I don't know, I always cook a few strands prior and check them occassionally until they are al dente and then proceed accordingly. Believe me it's worth doing as I have always found the cooking times on the packet a work of fictiom Incidentally cooking times with home made pasta is drastically decreased and, in fact, it's difficult to get it 100% right due to the nature of the pasta. Contrary tp belief home made pasta is not 'better' than store bought, just very different. So-much-so that in some restaurants in Italy have a sauce with BOTH types of pasta offered.

Nice post. I, for one, have tried my best NOT to eat in this kind of 'famous' restaurant as it is NOT RealItalian®. The few of the Michelin's that I have eaten in (i.e. Abbietegrasso, Enoteca, Erbusco, Gran San Bernardo, etc etc) are not Italian restaurants at all and your comments about eating Foie Gras in Tuscany is right on. Where is Steve Plotnicki when you really need him - he'd argue that we are ALL wrong! I much preferred Peter Rodger's list on the best food much more apropos and I feel we should concentrate on this list rather than the 'main'. Any comments on Peter's list?

Thanks for that very comprehensve report. I'll let you know but at moment looks like Chez Fonfon.