Louisa Chu

Never fish, meat, or cheese at Rungis.

Lisa, I didn't make it over to Bon Marche until much later in the afternoon - it was all a blur that day - started out at 04:00 to get to Rungis. But trust me - you'd remember us if you saw us. Dark chocolate - working my way through a Delicabar 66% with crushed cocoa beans - flying through I should say. Very cool packaging - translucent silver resealable bag - as if I'd open it and have more for later.

How did this go from a Ducasse in Montreal thread to whatever this is all really about?

Lisa - I was at Bon Marche too! Did you see a couple of Asian girls with a blonde dog? I know - amazing weather here right now. So what did you have? I'm working my way through a dark chocolate bar with crushed cocoa beans.

I like the 99 Ranch in Monterey Park better than the one in Van Nuys - but both are a bitch of a drive from Santa Monica.

Lesley, if you don't believe abuse happens in French kitchens, then what more is there to say? david - television - if only.

Mike, that is so cool. I don't know who's strong in charcuterie training, but I'll ask over at Charles this week - they just won another Gold Medal this year - medal award winners for boudin blanc, noir, etc. Bonne chance.

Salut Lisa, welcome to eGullet and a belated bienvenue to Paris. I'm going to the Herve This seminar at Ferrandi this month - hopefully I can catch you in action. Bonne courage.

yes yes yes, i'm brave enough to stand up and say: Let's hear it for the poodles! Poodles of the world, Stand up for yourselves (and they do stand up very fetchingly). As for French Paradox, sorry: I should have made some indication that my tongue was in my cheek when i mentioned the whole paradox thing. I'm sure eating lots of vegetables helps the whole diet thing too, along with the walking and general energeticness of life. the whole variety thing, and not eating butter on their bread for dinner.....

You have to unmold it otherwise the caramel will harden to much and you'll never get it out clean. Your crust should not go soggy - and will benefit from the imbibing. According to the Brotherhood of the Tarte Tatin it should be served plain. Me, I like it warm with a vanilla ice cream action - maybe even cinnamon ice cream - but I'm digging the yogurt sorbet idea too.

How did this go from a honeymoon in Paris thread to my wine list is bigger than yours? Robert and blh - I defer - I think you're right about Ledoyen - there I have dined, it's right in the middle of Paris, beautiful setting, beautiful rooms, it's a 3-star, and Chef LeSquer is one of the nicest guys in town. Robert, about Pre Catalan - I have not dined there yet but it comes highly recommended to me from a few highly respected chefs. What happened at that dinner two years ago?

My favourites closest to Santa Monica are Nijiya and Mitsuwa. Nijiya has an amazing selection of prepared foods - my favourite is the salmon bowl - sticky rice, shiso leaf, salmon teriyaki - light on the sauce - and ikura - only about 5 bucks. For me, it's that or Spam roll.

Bay Cities Italian Deli in Santa Monica Corti Brothers in Sacramento - more than just Italian too many to name in North Beach/San Francisco - there's just such a hardcore Italian community there that they can support specialty shops

Lesley, I took your point that it's locals v. the King of the World. And that's great that you never got hit in the kitchen in France. And yes, I've been to Montreal - but just as an admiring tourist - and respectfully wouldn't dare present a pretense otherwise.

They're not necessarily better ingredients - sometimes just the best. And for anyone - anywhere - who wants to work for M. Ducasse - good luck. Abuse in France - absolutely. And no Ducasse chef thinks he's going to be an instant success. The Spoons worldwide are all different affairs - locally influenced menus - not the same.

Warm Vanilla Cake with 12-Vanilla Bean Ice Cream - photo from the Citarella website - beautiful. Welcome Chef. What is plated under the ice cream please? Is the online menu current? Also, how often do you change your menu? Thank you. And I'm going to be spending some time at Rungis this week.

I'm going to whip up some spinal column stew in silent protest.

viaChgo, thanks for the clarification on the scallions being cooked sous-vide. inventolux, I'm waiting. klinger - touche - I do apologize. I'd add that Trio's been around for more than 10 years now - but I know what you meant - under Mr. Achatz. chefg, I'm happy - very, very happy.

Definitely too late for L'Astrance. And they're closed from the 12th until March for the February vacations.

Moby - kinky.

Three specials – baby abalone, black truffle spaghetti, and travers du porc – the thick, fatty, meaty spare ribs – marinated in honey and soy sauce and done in the rotisserie. That was really good – I had it while they were testing – but I thought it would have killed us for anything else. And we were in the mood for love – long, lingering, food-love.

Oh my God - she has no clue. She shows up with a camera crew and wonders why people might not want to talk to her? Then decides these guys are uneducated morons and that's why they can't relate to her? Oh my God.

113 Euros for dinner and wine for two? I expect you can get pretty decent dinner. Most of the places listed above have about a 30 Euro per person three course menu - 60 Euros - that leaves 53 Euros for wine. That's pretty sweet for a pichet.

Again, sorry this has turned into a dog poo thread. Pan, I DID pick up on the poo rue. I forgot to finish the story - this jerkoff starts talking to me - WHILE I whip out the baggie. But just a few years ago, when I did pick up, it freaked the Parisians out. They had no idea what I was doing - they were like - what the hell you doing there? Once while I was picking up, a woman actually clutched at her daughter - away from me - she must have thought I was some kind of fetishist.

I was picturing a white bao with a dark chocolate center - very cool and dramatic. I don't think I like the visual of a chocolate bao - and I'd think the fruit filling would get lost. Look forward to hearing how it goes.