peterpumkino

I don't think so. I don't find it too hard finding interesting places (rustic or whatever) by using the Pumkino Technique (which you scorned in a previous post) and I think I have demonstrated both methods with this post. What is your point?

As I said Macrosan maybe you just don't like the unique taste of Spanish cuisine. Next time you're off to Spain post a request for good restaurants in the area you're visiting on the Spanish site and you will surely get many responses (including mine). As you know I'm a great Italian food fan but I do love Spanish food as well so we've got to get you to a great Spanish place! And I'm changing my avatar!

...and to think I got chastised for criticising SP!!! (note I use Steve's initials as I just cannot come to terms with the spelling of his name and I then get accused of misspelling it intentionally!). I was away skiing when this argument was going on. I don't really have much to contribute that I haven't said many times before BUT I do have an observation: First of all I did ask on this site (and others) for help on good restaurants/trattorias on the road from Torino to the French border at Montgenevre as I was travelling this road to Serre Chevalier. Lo and behold I got NO response whatsoever (I did get a nice apology from Craig). Now can you imagine if I had asked for Rome? There's a point to this but I'm not sure what. However I DID look at Michelin (actually they have a great site at viamichelin whereby you can pick an address anywhere in Europe and Michelin gives you a map which you can enlarge or reduce as you wish. Then you ask for restaurants and Michelin gives you all kind of options (3 star only, 2 and 3 stars only etc etc) plus the option to get restaurants within x mile radius of your target, which was great for me as I hit Susa (half-way) and asked for a 30 mile radius. Bottom line: I did get a one-star. The Croce Bianca in Cessina Torinese. We duly went there for lunch on our arrival and it was very good indeed. The concentration was on pasta with truffles and was wonderful. Price for 3 for 4 courses and some wine was 98 Euros which was great value. A good experience. Now, I've mentioned before the Pumkino technique for getting good Italian restaurants which was shouted down by the same Mr SP, and that is simply 'asking the locals'. Maybe SP cannot come to terms with this as, being American, he would get Ponderossa and Olive Garden if he asked at a bus queque for good restaurant in the area but, nonetheless, the Italians have never steered me wrong in this regard. This time they recommended a restaurant in, would you believe, Cessana Torinese! I did notice driving up to Cessana a small sign stating La Selvaggia on the left when I first went there. Now on my return I went through the town coming the other way and took the right turn up to Frazione Mollieres to La Selvaggio (phone: 0122 89290). After about a five minute drive in the middle of nowhere we came to a rustic restaurant which was packed. I asked for Luciano, the boss, who shepherded us to a table. There was no menu and the food just came and came and came. 7 appetisers, 3 wonderfully different pasta courses (SP has referred to this pasta course condescengly), , main course, dessert, coffee and a large bottle of Grappa left on the table for us to help ourselves to (and left off the bill). The atmosphere was great, very local, and the Patron was in great form taking the mickey and generally contributing to the bon homie. The price was 128 Euros but we ate and drank a lot more than at Croce Bianca - however there was not a truffle in sight! Which was best? Difficult to say. Certainly the ambiente at La Selvaggia was great, the food was casa lingua, and we had a great time. The Croce Bianca was more 'serious' and the place was half-empty. But the food was excellent (especially the pasta with truffles). So there you have it. Two restaurants in the same area. One found using Michelin, the other found using the Pumkino technique. Both truly excellent in totally different way.

Actually Macrosan, the 'three places you must not eat' in joke came from a book written by a....er.......Dutchman! I find it extremely difficult to believe you have never found bettter than a "kind of OK" meal in Spain although I admire you for admitting it. Maybe you just don't like the base taste of Spanish food (I had an Argentinian girlfriend who didn't - she hated it) either that or you are ordering the wrong things as, like in Italy (as long as you avoid the tourist spots), it;s very difficult to find a "less than great" meal! IMHO (Is this alright?!)

First of all thanks for the 'welcome back bit - I'll post my thoughts in a couple of days. Meanwhile registering Real Italian Dining® is an excellent idea. But I do see what you are trying to convey and it's admirable it's just that some people do not understand Real Italian Dining® - you, and a few others, obviously do.

Now you're on my subject (and I swore to myself that I wouldn't get into this again). You are saying exactly what I have said for years. Yes, there is fine dining, there is even fine Italian dining but for Real Italian dining you really must go to Italy.

It was a joke Macrosan. But I really don't think the food is exceptional n Holland. do you?

There's an old rule: never eat on anything more than 3 floors high, never eat on anything that is on the water and never eat anything in Holland! Frankly the food isn't great (unless you like Mussels, Chips and Mayonnaise!) but the Rijjstaffel ('rice table' - Indonesian food usually with 15 or 20 'courses' - small dishes) is an absolute must, and they are everywhere (like the Indian restaurants in England). Thus endeth my three cents worth on Amsterdam.

Glad you appreciated it Vanessa!!

In the 'old' days the Horn Of Plenty had a special 'theme' night (I know it sounds tacky but it was actually good) whereby they centered on a specific area in France. For example I ate at the 'night at a Brassiere in Lyon' - the menu had a drawing on the cover of, yes you guessed it, a Brassiere in Lyon - and the food was typical of a.....right again, and the wine was that as served in a ........yes, you've got it! Actually it was a neat gimmick that worked very well but I honestly don't know if they still do it. Incidentally Wgallois, I tried to email you back but something was wrong with the connection. I just wanted to say that I dealt with...... His Excellency Sheikh Faisal Bin Khalid Bin Sultan Al Qasimi (whew!) in Sharjah, know him? I'm sorry, I've just realised that both paras above could be construed as April Fools Day jokes. Unfortunately they're not.

Sounds exactly like the place I'm looking for! BUT, as I'm heading North West towards Oulx, and time is really short (I'm going skiing) it's a bit out of the way. If I can I definately will go there but, if not, I will definetely go back shortly. I love your description 'None of the pseudo-French qualities that cause many Italian restaurants to earn their Michelin stars.' for that alone I'm going!!

That was wonderful Alex, thanks. Only problem is that now I'm insanely jealous.

Question: where are you from Mr WGallois?

One of the things you MUST do when in Vienna is go to a typical 'cafe' which the Viennese love. They read papers, chat, drink coffee, dine, have wonderful cakes (much better than Cafe Sacher IMHO). Very Vienna. My favourite is Cafe Schwarzenberg next to the Hertz office on the corner at Karnter-Ring 17. Marvellous for a real taste of Vienna and great for people watching, great food too (NOT Michelin but very very genuine - I had one of the best omelettes I've ever had here).

Come on Alex - you can't leave it like this! Share some highlights with all of us, please.

I've tried Branzino but it's really not as good as Pompano. Next time I'll try Orata. Meanwhile don't apologise for the Treatise on Pompano, I loved it. Thankls again.

Wonderful answers to my question on Pompano (thanks Craig and Wing Ding). Thanks a million BUT my original question remains unanswered viv: what would be the nearest equivelant in Europe as I found Pompano great for cooking in this manner??

Nice post Charlene - now you know what restaurant I won't be going too!

Interesting, I've always viewed this dish as originally Neapolitan,

I first had this dish in, believe it or not, Florida (!), at Pepin's, a Spanish restaurant in St Pete which is quite authentic. The dish was called Pompano alla Sal because Pompano is a local flat white fish (nearest European equivelant anybody???) and after being baked in rock salt the hardened salt is then cracked open leaving a very juice fish. I have also had it in Marseilles where they told me it was a Catalan dish. I've tried cooking it at home but it just doesn't taste the same (yes, I've used Rock Salt and/or Kosher Salt) and now I find it in Rome! If you ever see it on a menu order it as, if it's done right, it's extremely tasty.

In the Florida Keys (where I lived for four months) it's VERY difficult and, as I said on asking a waitress why, she replied that Americans don't want their fish tasting 'fishy'! She also said that Americans (in general) have no idea how to debone a fish and also find it repulsive with the head on - poor dears! Avil I was referring to restaurants in general. For me there is nothing better than sitting by the Med (or Aegean) and getting a freshly caught fish which had just been broiled slapped on the plate head and tail, everything. No fancy sauces - at the very most a little oil (I refuse to say 'dribble'!) or just some lemon juice, and that's it! For me a much better meal than a Michelin 3-star. Most Americans have never tasted that and it's a shame.

Tony, I don't think they've made their way anywhere near a Greek menu in Greece! Alright, maybe some, maybe. And as for SP's 'hilarious' comment on Italian cuisine I'll give it the credit it deserves (although it was quite funny).

So guys, what happened? Martin Rosen (aka Macrosan) suggested it would be great for the London Egulliters also and I couldn't agree more. Maybe you should appoint one of the 'main UK Egulleteers (i.e. Martin, Tony, Simon etc) to promote the next one in the UK as I am convinced that you would certainly get a few (depending on my work commitments you'd certainly get me - so be warned!). As Martin said Paris is a hop skip and a jump for anybody living in the South.

Because, Tony, I simply don't think there is a great cuisine in Greece when you take away the ouzo, the wonderful location, the plates etc - there's not much left. Your contention that there is one (count 'em, one) good Greek restaurant in London that is an example of great Greek food is like saying that Zaika is an example of great Indian food. (Simon I am NOT knocking Indian food!). Great post Yvette but surely your comment that Greeks complimented your Greek food in Australia as better than in Greece is exactly the point I made when this thread started. I asked if I was the only one that thinks that Greek food is one of the cuisines that isactually better outside of it's native country? Also I notice that no one (SP?) has addressed my previous question as to why you cannot get a fresh fish, broiled, and slapped, complete with bones and head, on the table in the US?

Obscure.