Louisa Chu

It was Piège who created the langoustine caviar dish - and most of the signature dishes during his tenure at ADPA.

And even curiouser, Mario Batali actually performed "Le Quattro Stagioni dalla Cucina Futurismo" in Chicago earlier this year. http://www.epicurious.com/gourmet/blogs/fo...ome_chefs_.html

Actually Luis told me it is best to include your desired dates and number in your party. http://www.movable-feast.com/2004/10/how_to_get_a_re.html http://www.movable-feast.com/2005/10/el_bulli_reserv.html

You're so welcome Simon. I was wondering if you were re-wiring an outlet. (BTW it's 240UK/120US - roughly - depending on if your neighbor is shaving. )

Only model TM 21 is available new in the US - it's $970 plus $50 shipping via UPS - about £520.

Your fromage-dealing French neighbor friend is partially right - if you do freeze it the best way to store it is to vacuum seal it first and then freeze. Otherwise, cheese should best be stored unwrapped in a dark, cool place.

Gilles Choukroun was there today. http://www.gilleschoukroun.com/pages/articles/articles.php Flora Mikula will be there 15 March at 13h.

No wood board - end or edge grain (or bamboo for that matter, which is actually a grass, but also needs oiling) should feel wet. Mineral oil is a fast drying oil - it will quickly feel dry to the touch. A truly dried out board will look and feel like dry chapped hands. Wood boards only need a light even coating of mineral oil, best applied with a rag (old t-shirt or kitchen towel - not terry, too absorbent - don't use paper either, it shreds).

A gen-u-ine Chicago replication of a New York replication of a Paris brasserie (which some say originated in Strasbourg - but don't tell the New Yorkers).

You need to wait for your gram scale. There is no way to accurately measure 1.5 g of sodium alginate (average for 500 g of a liquid base ingredient) by volume. You may also need sodium citrate because of the acidity of ponzu.

Bryan - Le Violon did change but just last year (I do think it's fancier than what you're looking for too). Thatta boy - going for the Parisian fourthmeal! Chez Denise does have smaller steaks for one - and if that's the only time you can get there, sure it's worth it - you probably don't need the reservation at that hour but make it anyway - they'll take it. (And at that hour you have a better chance of talking them into letting you down in the cellar - look for the skulls towards the back.)

Le Bistro Paul Bert is a hipster bistro - Le Violon d'Ingres, now an upscale bistro - and Chez l'Ami Jean, a modern Basque bistro. Chez Denise is a hardcore quintessential Parisian bistro-bistro. It's crowded, smoky, loud, serves Flintstonian steaks with sides of bone marrow, platters of frites, and red wine from a barrel. It's not gastronomic cuisine but I'm very fond of the place.

But it will be an Atelier and those are far more Asian - plus use "local" ingredients.

Yes, big props to Rene G - the man is fearless - I suspect he worked black ops (culinary division).