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Louisa Chu

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  1. It was Piège who created the langoustine caviar dish - and most of the signature dishes during his tenure at ADPA.
  2. 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
  3. 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
  4. 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. )
  5. Only model TM 21 is available new in the US - it's $970 plus $50 shipping via UPS - about £520.
  6. Louisa Chu


    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.
  7. Gilles Choukroun was there today. http://www.gilleschoukroun.com/pages/articles/articles.php Flora Mikula will be there 15 March at 13h.
  8. 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).
  9. 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).
  10. 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.
  11. 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.)
  12. 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.
  13. But it will be an Atelier and those are far more Asian - plus use "local" ingredients.
  14. Yes, big props to Rene G - the man is fearless - I suspect he worked black ops (culinary division).
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