Jump to content

Le Peche

participating member
 View Profile  See their activity

  • Posts

    62

  • Joined

  • Last visited

 Content Type 

Posts posted by Le Peche

    Where to buy game in Paris

    in France: Cooking & Baking

    Posted · Edited by Le Peche (log)

    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?

    What is terroir?: a real FAQ

    in France: Dining

    Posted

    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

    Le Comptoir du Relais-9, carrefour de l’Odéon

    in France: Dining

    Posted

    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.

    What FR chef would you want to learn cooking from?

    in France: Dining

    Posted · Edited by Le Peche (log)

    Would you have be in Paris - or even France? Although I am sure that both Paris and France have lots of great chefs - I am not sure it is a great area to be working hard and not making a lot of money (because it is a very expensive place to live).

    Also - another question I would have is what is your skill level? Are you ready to chop vegetables and hull strawberries - or do something more advanced?

    Finally - what is your ultimate goal? Being a great chef simply for the sake of being a great chef may seem like a great idea when you're 25 and single - not such a great idea when you're 40 - and married with 3 kids. See - for example - Ramsay's Kitchen Nightmares. Do you want to be working on our own when you're 40 - or an executive chef working for another person or place? Robyn

    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?

    What FR chef would you want to learn cooking from?

    in France: Dining

    Posted

    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.

    Gourmet magazine on Paris

    in France: Dining

    Posted

    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.

    Why is shellfish so expensive in France?

    in France: Cooking & Baking

    Posted · Edited by Le Peche (log)

    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.

    Ice Cream, Olive Oil & Salt

    in Pastry & Baking

    Posted

    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.

    Smoking chefs

    in Restaurant Life

    Posted

    Younger chefs in today's kitchen smoke far less.  Kitchens run by old-school-ish chefs smoke more.  It's a direct reflection of smoking in society in general.  You'd be surprised to learn how many of what we regard as the most precise and refined palates in the country also are laden with smoke regularly.  Doesn't SEEM to have much of an effect that I can detect -- though I just find nasty on a hygenic level.

    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'

    Justus Drugstore

    in The Heartland: Dining

    Posted

    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.

    Feijoada: Cook-Off 38

    in Cooking

    Posted

    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.

    L'Astrance

    in France: Dining

    Posted

    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

×
×
  • Create New...