PaulaJK

The tables are,indeed, well spaced...and the mirrors and walls quite lovely although certainly you are not pressed ags. them. Our table looked out into or upon the diningroom. I think I recall all square tables. We sat at adjoining sides, not across from each other... although you may prefer a banquette style, I don't think you'll find it here. Due to the spacing pf the tables it is difficult to observe what others have ordered. Certainly we noted a la carte [not just menu degustation] items going out. I do recall a pigeon in two courses & probably some preparation for two persons but don't have more info on this. We had truffles in several restaurants this trip. All of the truffles were firm, black, fragrant and tasty. We are far from truffle experts and can't comment on the quality as such. Helene Darrozze is --in our impression--not worth a visit ...not even if she didn't have stars and not even if the menu were half price! It was poor in many aspects....and I don't think the fish was fresh. I haven't been able to look at salmon since! We have [recently] enjoyed Carre des Feuillants ,Le Meurice, and Relais d'Auteuil. In past visits we never fully appreciated Ambroserie & Arpege... and disliked our experience at Pierre Gagnaire. We've had elegant, if staid, meals at Taillevent and have loved Le Grand Vefour altho we may need to win the lottery to return. We enjoyed Guy Savoy without needing to repeat it and were so-so on our experience at Rostang a few years ago and didn't repeat it. So you can see if we share any perspectives. Incidentally, I would like to thank board members who pointed us towards the above Mon Vieil Ami and also to Seize au Seize & Epi Dupin about which I write a note soon. I would not hesitate to return to any of these. Altho this was a special trip and had more visits to 'stars' than is usual for us, I confess a love for the simpler life...in Paris, of course! Loufood...it's that's 'neo-Alsatian', for the first time in my life I may seek out Alsatian chefs/restaurants! I even enjoyed writing/remembering this dish!

I was expecting a quiche like dish. This obviously was an interpretation and a rather marvelous one. No eggs or cream or ham....perhaps a smear of wilted leeks under the potato and truffle slices..The crust didn't seem like a quiche crust but something very, very thin. I think this was my favorite item in this very interesting menu. Speaking of Alsace, we visited for lunch Mon Vieil Ami on the Ile St Louis where several earthy or hearty items can be found on the menu. There is a long communal table on the left side of this restaurant and individual tables on the right. They serve a glass of white wine and a basket of country bread when you are seated. We ordered the pate en croute which was dome shaped with country-coarse pate mix surrounding a very generous round of foie gras. Marinated onions & raisins accompanied it. We followed w. a casserole of pork. Sorry I don't have notes but I thought of this as braised and the accompaning root veggies were delicious. Rice pudding w. pears for dessert. Very pleasant service & surroundings.

As you go through the front doors of the hotel, Le Meurice is [now] located to your right. You enter through a doorway, into what could pass, in my estimation anyway, as a very grand and formal ballroom..with many painted walls, mirrors and at least four grand chandeliers. Frankly, I don't recall if I saw windows or not although certainly I had no reason to note their absence. If after entering through the doors, you had continued straight you would have been in a central lobby which had a very cozy bar on the left. The bar area opened onto the lobby and there also were seats there for apertifs,etc. The pianist and drummer [excellent] were on the other side of this lobby area, tucked into a leafy area. There were partitions behind the musicians, sheltering a more casual dining venue. Hence lobby, bar & casual dining area could enjoy the music. This was our first visit to the Meurice, but it sounds as though the remodeling may have transformed locations.

Part 2 -We do not understand how Helene Darroze has garnered any starts. The stark, dark toned room may appeal to others but it is difficult to imagine how the cold, unenthusiastic service could appeal to anyone. The menu degustation consisted of -no amuse offering [exceptionnel, I think] -a rather flat consomme of tuna, accompanied by logs of tuna. We eat raw or rare tuna regularly and this is the only time that it has ever smelled fishy. We left this course. -a foie gras creme brulee topped w. black truffle ice cream. This trendy did not appeal and we left most of it. -The mi cuit salmon was closer to sushi..presented with its apparently [fully] uncooked skin up, it did not an attractive picture make. Oil was oozing on the plate and the dish reaked of salmon. We did not find it palatable. -The main course was braised veal--more of a bistro dish, I think--but quite tasty. -The cheese cart had 1 blue, no softer cheeses but tasty pont l'eveque & comte. -We have forgotten the dessert. [sorry, but I lost my notes on this one] -Then they rolled over the confectionery cart which had [?] a pound cake, a jar of marshmallow, a jar of caramels and a jar of small raspberry macaroons. I requested macaroons & caramels and ONE of each was placed on my plate. Wine service was competent.

We are among those locally [uSA] who return to our favorite few restaurants alhtough we also have friends who must try only the newest and infrequently return. However, when we return to Paris we are always torn between revisits and visiting those we have been reading so much about. Perhaps others share this bind.

We weere there within the last 2 months. Everything seemed the same re: menu, staff,etc. David Drake was in attendance. Unfortunately, our meals reflected a disappointing 'off' night. That was different, as we have enjoyed many meals there.

Obviously I need some technical advise in how to get my rows to be the same length. That appear the same as I write them, but run on in the actual post.

Fatigue limits me to discussing only one today, so I will begin w. the one that was 'over the top'. Le Meurice, in the hotel Meurice, is a beautiful formal room whose murals,mirrors and chandeliers made us feel as though you were dining at Versailles. The tables were generously spaced, nicely appointed and the 3 candle silver candelabra added a warm glow. Service personnel were numerous, well trained & solicitous...although I could have forgone the black tail uniforms. While Chef Yannick Alleno perused the room from the entry to the kitchen, he did not 'work' the diningroom which made me hopeful that he still enjoyed cooking. The presentation of each course deserved a full page photo in a food publication. The amuse was foie gras royale [custard] w. a frothy chestnut creme on its surface. #1-a sea urchin half sat on a bed of sea salt and [perhaps lightly fried] greens... it was filled w. saffron scented boullibasie gelee which had a dollop of fennel mousse on top + mini veggie garnsihes. A side plate w. a folded white napkin contained several crisp fingers of sea urchin roe/tongue..I found the latter particularly delicious. #2 a cube of lightly smoked balik salmon encased in a single layer of potato scales and fried was on a plate w. a cocktail glass that contained french caviar topped w. a ball of leek mousse #3 I am not certain what a 'flammenkuchen tart' is supposed to be...I was anticipating something quiche-like...but this was heavenly...a rectangle of very thin ,crisp and buttery pastry topped w. slices of potato & black truffle, w. a delicious brown sauce [no idea what it was] #4very sweet, slightly sauteed sea scallops sat on a frothy creamy sauce and were covered w. julienne of black truffle...a generous slice of sauteed foie gras leaned against them. #5There was a choice of main course. I chose the [1/2] breast of Bresse chicken which was accompanied by delicious baby vegetables. ..good enough but not special. My husband chose the Wagyu beef which came w. sweet onion ravioli. He didn't care for the soft texture, which, after all, the idea of Wagyu! #6the cheese cart leaned towards the firm..e.g..Comte..also forme d'Ambert & some pungent selections/ Epoisses & a calvados soaked camembert #7 &8 were desserts -Think of a Klondike bar. This rectangluar frozen creme was encased in a tuile and topped w. fraise de bois -Think of a napoleon formation of nutted chocolate bisquit, ganache and chestnut cream w. micrtome thin casing of bittersweet chocolate on the sides and top. A candied chestnut was wrapped in pulled sugar in a vertical formation & contained flecks of gold leaf. The plate also had a chocolate dough eclair w. choc custard & frosting & gold flecks, the total jno larger than your baby finger. This was a very rich menu, where foie gras, truffles & gold flecks abounded..and the appearance was as delightful as the taste.

From fresh to frozen...am seeking source for frozen passion fruit puree [Goya does have a product]. Usually I do to Elizabeth but am forever lost there... does anyone have a source in Union, Essex ?

Across Lake Como from Villa d'Este/Cernobbia there is Bellagio. Villa Serbelloni there is quite nice. We have stayed at Villa D'Este and did not find the rooms small. You feel as though you are living in a palace. Service is very attentive and cuisine is hotel-good.

I have been told that Phillipe Detourbe has closed.

Where is Paul's located?

Le Grand Vefour

Thanks. I thought that I was on the forum! Will explore in next few days. Night is Thursday. The combo sought is very good to exc. dinner w. very good service. Price not issue..nor ambiance as long as it's not K Paul style!

We will have a brief stop in NO in late March. Seeking an upscale venue for 'typical' NO cuisine... then an entertainment destination. Morning coffee at Cafe du Monde needs to be followed by an interesting lunch. Is Emril's worth a dinner visit?

Curlz...Do you mean the Madison fish Market that was opn Main St, quite near to Il Monde Vecchio? If so, they closed a few years ago; if not, I'd be interested to learn the location of the fish market as I love fresh fish. Summit's La Focaccia [a popular BYO] has recently opened a sister restaurant in Morristwon, named Orzo it inhabits the former home of Ten Square. Haven't tried it yet.

thank you.

I'm making a NY style cheesecake for holiday entertaining. The cake will be frozen first, then defrosted pre-serving. I have some frozen blueberries that I would like to make into a topping WITHOUT making them look opaque How do I do this...have had milky look previously when I thickened w. cornstarch.

This newer restaurant has been receiving a lot of press as well as notes on this BB. A friend took me to dinner there earlier this week. There were about 6+ tables. Service was friendly +. But around 9pm we were the last table,. We were finishing off our entree when one of the waiters began blowing out the table candles, leaving only ours lighted. They seemed annoyed when we ordered dessert and walked up w. our check once it was served. We were out the door by 9:20! Unless you wish to be unpleasantly rushed,you need to rethink this one. How do they expect to build a customer base????????

Do you have any idea of the composition of the ocean herbal broth? I love this dish.

How about creme fraiche mixed with calvados?

Towards the end of September, I enjoyed a lunch at La Grenouille. Perhaps I didn't challenge the menu as, indeed, I had 'grenouille', but they were quite good. We chatted w. the couple next to us who claimed to be enjoying their selections. Service was regional bistro.

David, My husband and I have pondered returning to burgundy. Your list renders it imnperative! Thank you.

Don't despair. We love chestnut stuffing at our house and repeat the task each year. They add a wonderfully nutty flavor to the stuffing. They are a bit time consuming or patience-eliciting but can be done several days in advance. We also enjoy a pan of roasted chestnuts as an after dinner snack. Beats chips any day! Of course, if you choose to puree them, you can freeze the puree and them employ it in desserts or as a vegetable w. hearty winter meats.

If dining & learning about champagne are on your agenda, you might try Reims & Les Crayeres. If you are travelling by car, Beaune is a great town and every entrance to it is through an interesting vinyard-city! Also lots of good dining there & nearby. While one can dine decently near tours, I didn't find the city itself that interesting; perhaps I missed some sights. The Loire valley is always pretty, again w. some interesting dining and browsing, let alone the chateaux.