PaulaJK

-In a cream sauce, over lobster with other mushrooms, over pasta on sauteed chicken breasts on crisp asparagus

We very much enjoyed the JUdson Grill...and if you're going to Mama Mia it's about a 2 block walk...perfect for that crunched time of night.

I was there within the past week and enjoyed excellent service, including wine and rolls. So I suspect inconcsistent. However, portions are small [not smaller than usual] and the same olde tasting menu [mostly,anyway] has been offered for the past few years. I would like to see some new dishes.

I use ISI. It's a breeze for whipped cream. Place cream, sugar, vanilla [as you desire] in cannister. {If your cannister is chilled, the better.} Screw on lid. Screw in gas cannister. Listen to the buzz. Shake several times. Do NOT unscrew anything. Just squirt! I'm still struggling w. any foam recipe because you have to consider the amt of liquid, its form, gelatin,etc. Often it is necessary to employ TWO cannisters. Shake & test after one and then add another as needed.

This idea of flavored popcorn is palate-exciting. Jean George[ NYC] offers a rosemary flavored popcorn at its bar. This popcorn seems to have some fat [butter or oil on it] altho certainly not the amount previously seen in movie theaters. I could not see the herb itself. Has anyone else had this or know how to get the rosemary in? I tried infusing fresh herb into oil and using that oil to pop the corn, but the flavor didn't carry.

-lobster nuggets in a wine laced cream sauce with morels over fettuccini or -the 'olde' & more traditional -crepes stuffed w. lobster in cream sauce -corn chowder w. chunks of lobster -lobster tempura w. mango salsa

I can't offer a 'latest word'...but if you go there, be certain to reserve in the back, more formal diningroom. The front room is a bit cavernous, tends to be loud and service lags. If you're seeking a special evening, you might choose another venue.

Oh, loufood, we/re going to be in Paris on September 15th.....Will this be in all shops? I shiver at the thought of the line! but am already trying to make my decisions!

I have owned & enjoyed this book for years.Just last month I gave a dinner party where once again the scallop pillows [ sandwiched w w. caviar and in a lemon cream sauce] were the 1st course. These always receive positive reviews. Also good are the recipes for the caramel ice cream, the scallops w spring veggies, the lobster w ginger..I'm doing this from memory so I hope I'm not confusing the books. In my book, the 2 lobster recipe photos are reversed. I do agree with above observation that the tips are very helpful. I don't know if the recipes were Americanized but as in most cookbooks, I do suspect that they were modified for the home cook.

LOL...just fabulous!

Thanks Beans...

I recently read [perhaps in NY Mag] about a vodka drink named Libertini. It had Midori, blue curacao and something else. Is anyone familiar with this or have you seen the article? I've searched everywhere to 're-find' it.

We relinquished our cherished reservation at California Grill in view of our son's palate.[someone on the waiting list got lucky!]. We look forward to dining there next trip. The 'forgotten' restaurant was Christini's.....I think of it as traditional, upscale Italian....fine table settings, background piano music. Bread, veal quatro fromaggio, linguine w. white clam sauce and a few other items were very good but this is not a culinary adventure sort of place. Service was very attentive but so many staff came to the table asking how this was and that was, that it became intrusive. Pricey but pleasant.

SanFran Perhaps by November some others will have tried Norman's and you will have additional information. The F&W festival sounds neat. Norman's room and service presented the background for gracious dining. However, you would have to like or want to try the Latin fusion cuisine van Akin offers. I enjoyed the multiple, contrasting flavors; each dish was bursting with them. But if you don't like this approach or cumin or black beans, this might not be the place for you. We had reserved at the Flying Fish but when we walked in the door, they were seriously backlogged...it was very noisey and waiting to be seated was a toddler who was shrieking at the top of his lungs while his parents ignored him. He was the tie breaker; we departed. I add this only to point to the necessity of defining what kind of evening you're seeking. We also dined at Vito'sChop House....huge portions, okay +, but the steak & chops were overwhelmed by smokiness from their wood burning fire/grill. We don't care for this taste. I wouldn't revisit that one. Can't recall the other destination--probably not a good sign.

Just back from Orlando where we visited the recently opened Ritz-Carlton. It is the home to Norman van Akin's eponymous restaurant. This was our first experience w. his fusion cusine. My favorites included an amuse of tomato sorbet on icy celery salad w. celery and basil sauces.....the sauteed foie gras on brioche french toast...and the Mongolian veal chop which was a succulent chop marinated in oriental sauces & served w. Thai fried rice. I thought that the desserts were weak. Ambiance and service are upscale.

fresh am; I'm almost afraid to ask.....but I have passed Mansour many times [we stay in the 8th\ and almost stopped in....what does openly hostile translate to/ mean?

I've done Torres' passion fruit creme brulee and love it. It uses puree, not pieces of fruit. Like Steve, I don;t care for 'pieces'......but that rasp brulee concotion sounds divine. About how much puree would I add to 1 c of caramel and still have it set?

I join in recommending Les Bories for lunch. ...wonderful views, service & cuisine. We stayed & dined at H. De Crillon le Brave. The diningroom is somewhat live a cave, good menu & good service. We did not luck out in Avignon itself, but in the old section there is a Relais & Chateau property, Le Prieure.

Perhaps your French friend is prescient..although I hope not. Many years ago [Was it the mid 80's?] France had responded to some action by our government [forgotten just what at this point!] by requiring USA citizens to go to the French Consulate and obtain a visa...even for short visits and tourist traffic. It was not the fee that was the problem, but the long, long line that stretched several blocks outside of the consultate. It took the better part of the day, was hot & exasperating. About 4 years ago we were going to visit Brazil and also had to obtain a visa. When the fellow in front of me exasperatedly asked the clerk 'Why" she replied, Ask your government. They require our citizens to do it! I respect the right of our country to protect ourselves[altho aren't intransit folks keep in a lounge??] ....but ....

Thanks to all for your replies: I have printed them and will go armed. We will have 5 nights & a car and would be able to try off- WDW property venues if anyone can recommend some.

Oh Vengoff, I feel your pain...and Rachel, your mirth. Thanks Blondie for the product name. It is a slightly polished marble and shows e-v-e-r-y spot. Pre- reconstruction, we had a matte tile which wore fabulously & showed no stains.

Thanks Tommy. It sounds v. interesting. we've decided on Jean George for this trip but hope to soon get to Atelier.

Has anyone had lunch there?

Thank you.

P Gagnaire perhaps has Thomas Keller's whimsy , although I did not have a wonderful experience there unlike many others on board. Savoy may suggest Jean George. The dinigrooms of the major hotels [George V, Crillon, Bristol, Plaza] usually have excellent kitchens. If you wish small, intimate and interesting you might look into Relais d'Auteuil.