Le Peche

Friends, game season is upon us. what is a good place to buy game in Paris? I'm looking for the best markets and boucheries.. I went yesterday to Pres. Wilson and didn't find anything other then the ordinary there, like rabbit and some fowl. Where can i find things like deer, wild boar?

terroir doesn't translate directly to english but t encompasses three things in one word. 1) location and soil type.. Ie: mountanous region or plane? Is it a country side place or next to he ocean? Etc. 2) climate. This determines mainly what type of produce, etc is available from this certain place. 3) traditions.. This can be savior fare of the chef, traditional dish preparation techniques or just when to eat certain produce. Those three concepts make up the word terroir

ate there today for lunch. Had a very nice bowl braised beef cheeks with elbow noodles, pearl onions, carrots and mushrooms. And for dessert a plate with four cheeses, all not bad but I didn't really like the bread very much. Service waas good and I found the price pretty average. Total was 33euro for plat, dessert, glass of Bordeaux and a cafe.

I think you misunderstand the question.. I already know my top 3, I was wondering what other peoples top 3 chefs are. It's just a hypothetical question. Assuming i guess you are young and could work at any restaurant in the world. where would you choose to go?

I've been discussing this question with a couple board members privately but I wanted to pose it to others just out of curiosity. To quote Daniel Boulud a couple of times on his advice to young cooks, he says, "everyone needs to have mentors to create a strong foundation. You should choose three or four chefs to learn from who will provide the foundation of who you will become as a chef." he also has said, "to become one of the best, you want to work with the best." So considering these quotes, if you were a young cook, knowing that the first 5 years or so if your career largely determine the rest of your career, what type of chef you are going to be and are relatively unattached being able to relocate anywhere. If you could pick any restaurant in the world to work at as an intern or commis, to work under a certain chef, be mentored by him and build the foundation of who you want to be. Which chef would it be and why? I was it would be interested to find out the top 3. mine are 1) Alain Passard, 2) Michel Bras, and 3) Olivier Roellinger. Passard for his great technical skills, attention to vegetables, small kitchen and for him being present often to be able to learn from him directly. Michel Bras because of great produce and beef in the Aubrac, great place to live for a year, I like the organic look of his plating even though the dishes are by no means simple. Roellinger for his use of really fresh sea food, using out of the ordinary ingredients/combinations but not going overboard and for still being the saucier and being very present in every part of his restaurant.

i lived in Missouri for many years which i think is now one of the biggest growers of heirloom tomatoes in the country and the heirlooms that I picked up at Thiebaulds stand last wednesday are just as good as any I've had in the states.

Had a great dinner at Boka back in June. Chef Giuseppe is doing some really good food there. You can see the write up and pictures on my blog here.

maybe the 'chic' arrondisements are normally on the left bank of paris but the magazine is saying that the new 'chic' arrondisements to eat at are in the right bank. thats why they said that these arrondisements are the 'new left bank'? i had seen this article before.. most restaurants on the list are closed as this is august but i did try Bistro Chartier on the 9eme. Had my first ever tete de veau. didn't really enjoy it but maybe its something that you have to get used to , haha.

has anyone been here recently? i know that Bras closes in October for the year so there are a few months left to visit it. anyone have a reservation or have an album from this summer? thanks!

poxa, parece muito legal.. queria estar no brasil agora. voce vai escrever no seu blog sobre o evento?

I know you already went on your trip since its august now but I visited DOM mentioned previously and it was a great meal. You can see it here.

humm.. good question. i've only been in paris for 2 weeks so my french is pretty horrible still, but.. my old chef used to call me Peaches so thats why I picked this name, haha.

I just got back from Galerie Lafayette market today in the 9eme, right next to my apartment and they had lobster at 39 euro/kilo.. and they have a pretty good markup on their products i thought. most of the seafood looked about average, other then some pretty tiny bad looking scallops and a fantastic slab of wild atlantic salmon but i don't remember the price on that. Whats the best market in Paris to shop at that doesn't have such a big price markup like le bon mache or lafayette? I've visited le Marche des Enfants Rouges but more then half the booths were closed, because its august i guess.. i heard Marche President Wilson is good but haven't gotten a chance to check it out.

everything sounds accurate except 1924 main no longer offers weekday lunches with the exception of friday.

Le petit nice in Marseille just won their third star in the 2008 michelin guide, and its a great town for a stag night.

monaco... dinner at le louis XV, ducasses restaurant.. right on one of the most beautiful beaches in the world, and plenty of hotels and bars to go to. you will just have to pony up a lot of cash!

I know that Modern Spirits makes a pretty good truffle vodka, i'm not sure of the exact recipe for making alcohol filled chocolates but getting this vodka is probably your best bet since black truffle season is over. it runs for around 50 bucks.

i don't know if it is still on the menu but when pizzaria mozza opened up (one of batalis restaurants) he had olive oil ice cream, drizzled with olive oil and sprinkled with sea salt. It was different but very good. There is also a recipe for olive oil ice cream in his babbo cook book and if i'm not mistaken the book says he had the ice cream for the first time in italy somewhere.

dont know if its true but i heard thomas keller smokes like a chimney. i think that would fall under 'most precise and refined palates in the country'

great food! they have a really solid wine list with good value, they have a daily cocktail which is usually really good, and the food is again really great. You are in for a long dinner, as it says on their menu quote, they take their time. nothing wrong with that in my opinion but its good to be ready for it. they just got a new website as well: www.drugstorerestaurant.com their my favorite restaurant in the kc area, other then the one i work for, of course and dont quote me on this, but they should be getting a new spring menu very soon so if you haven't tried their pork two ways or some of the other dishes that were on the kc star article you should make reservations pretty soon. they should get some nice spring dishes in.

another thing i forgot, malagueta pepper. when my grandma used to make it she always threw in a couple of them whole into feijoada for a little kick. the malagueta pepper has about the same strenght as a thai chili i think, but using half of a jabanero might be the same.

I just read on daniel's blog that he now has installed two webcams to transmit live feed from the restaurant, one in the kitchen and one in the dining room. pretty cool! to see it go to: www.springparis.fr

i am going to make reservations for a lunch at astrance in a few months.. is there a specific table that i should ask for that is best in you guys opinion or are about all the same? upper floor or lower? thanks

give me your email and i will send you a copy of my application essay if you'd like

Her email is stecurtis@aol.com