Jump to content

julot-les-pinceaux

participating member
  • Content Count

    535
  • Joined

  • Last visited

Everything posted by julot-les-pinceaux

  1. Because I never had very good food at any Ducasse outpost, let alone any culinary emotion, despite countless tries, and I often had very excellent food, if never life-changing, in the Robuchon joints. The way I see it, there is a profound difference of philosophy despite the apparent similarities, with Ducasse focused on industrialisation of a luxury industry and Robuchon focused on the (painful) transmission of know-hows. For instance the Robuchon places, with their respective strengths and weaknesses, and despite the apparent uniformisation, all have strong individual identities determined b
  2. Flawless it is sometimes -- but perfect is in my experience an extreme overstatement to describe Ducasse at the plaza. In fact, food I has there was always far from perfect, except in the sense that it was perfectly luxurious. Cooking, seasoning, were more pretentious than successful -- a treat of many in the Ducasse school, Piège chief among them. In fact, the strength of the establishment today is to deliver on luxury. But by no standard on truly great food.
  3. The higher end the restaurant, the more different they are from one another -- that's what a three star restaurant is: unique. So apart from the mere possibility to get a table (might be an issue for l'Astrance in particular), the day you want to go and your budget, the way you chose is by specifying what you like and what you expect and what your tastes are. To check prices and opening days, see www.viamichelin.com Of course, I could also point out that some two star restaurant are worth three (le Cinq) and some three star restaurants are not worth it (Ducasse). L'Arpège, l'Ambroisie and Pi
  4. Good butchers don't "wet age" then. If you want wet age you can buy some Charal from the supermarket and just let it past the expiration date. As you say then, good butchers normally dry age here in France.
  5. For beef, safe best include Les Boucheries Nivernaises (rue du faubourg Saint Honoré) and of course Desnoyer (rue Boulard). Even with a good French butcher, make sure to say that you want well aged beef as this is an unusual request and you will get 10 days old beef if you're not specific. Speaking of which, can anyone explain to me the difference between dry-aged and the way beef is aged by French butchers?
  6. I would have sent those pasta back. How they dare serving that in a socalled three stars is baffling to me, and yet another part of the Pré Catelan mistery. How was the lièvre itself?
  7. Just like many of us, he's looking for a job and pretending he has secret plans. (Just my guess, not information)
  8. When I lived in Munich, no butcher even knew what Simmenthal was.
  9. I went to Savoy's website and found out that, until tonight, there is a 200€ tasting menu including beverage (champagne for starter, one glass per course) that works not only for lunch but also for dinner at 10pm (Savoy was always one of the few fine dining establishments to serve very late). See there: http://www.guysavoy.com/popup_fr.html Now is this the death of the 100€ lunch? I don't know. In any case, this appears as a pop-up, just like the 100€ deal did. It might be that you have your browser's settings on "don't save me money"
  10. Last we were, we did have it in two services -- cause we asked (insisted?). But instead of bringing the rest of the same pie, they brought a brand new one, arguing that the rest of our first one had waited too long. They would never tell me what they really used it for.
  11. Just to correct that Rostang's "club" menu is 94.50, not 89.50 . You know I'm good at maths -- but not with numbers. Never was.
  12. If three stars are important for you, then the only lunch deal I would recommend under 100 is Ledoyen -- it is exceptional, but be careful with the cost of water. Le Meurice and Le Bristol also have lunch deals but they're subpar, in my opinion. Savoy, Gagnaire, l'Arpège are all very special places but will blow your budget. There are indeed great deals in two star restaurants -- as Olivier mentions, there's of course Le Cinq at 78, Lasserre at 75 (only thu-fri). Even better are the deals including drinks: 85€ at La Grande Cascade (also at night), 89.50 at Rostang (just wonderful), 60€ at La
  13. Many thing are, but going ALC adds up pretty quickly. I would not. But since you asked: the white truffle dish, the razor clams, the scallops, the abalone, the pig, the lamb, the raw foie gras, the rognon de veau, anything with puff pastry. Skip desserts.
  14. I'm not sure he'll still do the Pithiviers in January. Best thing is to call them and ask. While I suppose you could order it for one, they might charge you for the full thing (unless you actually get a part from someone's else).
  15. Coming from Gagnaire, the whole thing looks surprisingly classic.
  16. Great pictures and you seem to have a new camera. The dryness of the meat you mention is nevertheless a significant flaw in my opinion.
  17. Haven't tried the Lièvre at Bascou, but tried Bascou and thought it was crappy. I'd stay with Besson, Senderens, Fréchon.
  18. I don't know -- one thing is that we made contact with the staff and the kitchen. I'm not sure it's only about professionalism and management. Sometimes you have a connection with people, whether you're a client or something else to them. I felt like we established a special connection with both the waiting and cooking staff -- we shared common interest. All top restaurants are a mix of business and passion. At Loiseau last week, even though I've been a regular for over fifteen years, it was absolutely business. At Lameloise, it felt like passion first, and this made the experience precious. B
  19. I always wondered why Loiseau was not discussed in forums, not now, not before. I had a very excellent meal in Saulieu last friday, though I have many issues with it. Let's start with some of them. First the lunch menu was unacceptably subpar (someone at my table had it), especially a boar civet that was dry and tasteless. More generally, I feel the place, unlike its two main competitors (Meneau and Lameloise) has lost its soul. It is obvious from the ridiculous modern design coexisting with the fundamentally rural house. It is also obvious in the lack of commitment to food in the waiting staf
  20. I agree that Lesecq is the best thing about le Meurice and can be quite impressive. A pity you have to go through the meal first. Not sure that it's open on weekends either. I am less impressed by l'Arpège and l'Astrance than Food Snob is, but they are definitely light. I think highly of the desserts at Ledoyen -- but it's also open mon-fri. Not a restaurant pastry chef, but you may not miss Génin of course. Ducasse has his chocolates and caramels, so does l'Agapé -- but they're also closed on weekends. Savoy's dessert experience is unique and is nearly half the meal, but it's not particular
  21. He has lièvre on the menu, I'm not sure that he'll have it à la Royale, and when I had it last year, it was good not great. I'd focus on Fréchon, Senderens and Besson for Lièvre à la Royale.
  22. I just had one of the most perfect meals of my life at le Cinq, and it was the 78€ lunch deal -- it was the first time I found the Le Cinq expérience superior to what les Elysées was when Briffard was there. In fact, it compares with my Lucas-Carton and Bernard Loiseau memories. Highlights included razor clams with ginger, seaweed butter, spinach, tomato, almonds and, I'm sure, many other things. The most unique thing about Briffard is how incredibly complex his recipes are but how simple they taste. Litteraly tens of ingredients are mobilized, but they're just here to magnify the excellence
  23. Went to l'Opportun yesterday and it was pretty good and typical and copious. Not cheap, though.
×
×
  • Create New...