menton1

The town of Sarlat-le-Canéda is a mid-sized gorgeous village with a breathtaking medieval center. Cahors is a little more modern, but has a great historic bridge over the Lot River. Either would suit you well. Both towns have fabulous Saturday Markets. Some very good restaurants, as well as a countryside phenomenon called Ferme Auberge, where all the food is grown and/or raised on the premises. Enjoy!!

My orthodox friends have always advised me that this is really "Kosher Style". In other words, the food would be meat/dairy separated, and the meat would come from a kosher source. But observant Jews would never patronize the place.

Well, that statement opens up a whole can of worms-- it would be a big digression to discuss this in depth here-- An Egullet search shows it has not really been discussed in great detail; perhaps a thread should be started in the General Food Topics-- Meanwhile, here is just a small tidbit for the story from a well-respected non-profit organization (no axe to grind), Public Citizen.... Food Safety and Irradiation

Wasn't there some issue about tomatoes and milk packaged in cardboard boxes? I seem to remember something about a gas used and/or irradiation for perserving the product in the cardboard.

I would be surprised if that were true. I think someone put the nail on the head before-- NEW YORK Jews, the key word, NY. And they would have to be secular Jews as well; certainly not kosher. But I think Chinese food got to be popular with all New Yorkers-- in the 60s and 70s, Chinese food was just about the only ethnic food available-- it used to be considered exotic. So with typical NYC diversity, the food became popular. Nowadays it is but one of a myriad of ethnic foods, and might even be considered passé-- certainly the egg roll and the wonton soup are out of date. Will the Pew Institute be taking up this study?

The best tomatoes I've had in Philly are from Rosa Foods-- they have lovely San Marzano Imported tomatoes, and they add whole basil leaves for a nice touch. I've only been able to get this product in Philadelphia area stores. Web site: http://www.rosafoods.com

A TOTAL WASTE OF MONEY!!! THE STUFF IS REALLY JUNK-- Stick with the name brands I mentioned above-- Wusthof, Henckels, Sabatier... Laguiole would be a splurge. If cared for properly, good knives can last a lifetime. Cheap knives may not last a month.

I guess that's inflation, and even more martinis!

Of course, Provence is beautiful, but its problem is people just like Peter Mayle-- overdevelopment and high prices. My hands down choice for an extended stay would be the Dordogne/Lot region, in the Southwest. Over 1000 ancient castles, beautiful rolling hills and river valleys, and fabulous regional food. As a bonus there are caves with drawings painted 20,000 years ago. A very rewarding area all in all. For your base, Sarlat is one of the larger towns, or also Cahors. You can also branch out and do day trips to Bordeaux, Toulouse, Carcassonne, and Albi. You can really get a feel for the area in the book, "From Here, You Can't See Paris" by Michael Saunders. Here is one of several long term rental websites: Long Term Rentals Incidentally, how did you get in the enviable position of being able to spend 4 months in France?

Yes, thank you Rgural!! Bannette was the one I was thinking of!! I have seen this logo on boulageries throughout france, I think the logo also contains a little wheat drawing-- So this Bannette is actually the supplier of the flour, that's all? I guess it means very little, other than some financial remuneration for displaying the name (?)

Alas, alack, poor Robert-- sounds like you will be suffering along on your mandatory winter journey to the South of France..... How's the weather?

There is a name and logo posted on many boulangeries throughout France which now totally escapes me. (Tightening of the brain blood vessels!) I do not know if this name means their supplier, or a cooperative, or a franchise. I have seen this same name on the outside signs everywhere from Nice to Paris. Can anyone help?

Fascino, there are licenses available as long as you are willing to shell out. Depending on the demographics, I believe the licenses go for anywhere from $150-250K. That's a whole lot of martinis.....

Believe it or not, the best and most authentic French bistro around is Tournesol, in Long Island City, Queens, just over the Queensboro Bridge. Detailed discussion on this thread: Tournesol Thread

Can you give some of your parameters? What arrondissement? Bistro OK?

Fortunoff's in Wayne has a large selection of Henckels, Wusthof, and Sabatier, and even some Laguiole.

Arpège is closed on weekends; In the top echelon, as Marcus has indicated, your only choices on Sat night are L.Carton, Guy Savoy, or L'Ambroisie. P.Gagnaire is it on Sunday-- I think in this top category, you won't see dramatic differences from Paris to London, especially if you frequent Gordon Ramsay or Le Gavroche. I think the real difference would be on the next tier down, where Paris would literally blow away its counterpart for mid-level great meals.

Very comprehensive and informative report!!

Has anyone done a taste-test between Neuhaus and Jubilee? Can't imagine anything in the world beating Neuhaus, though... As far as Godiva, it is no longer Belgian-- it is owned by Campbell's Soup, although Pennsylvania loyalists should know that it is manufactured somewhere around Hershey, Pa!

Sam-- all we want are the names!!

Well, of course, what's bad for the goose is good for the gander... But these rates now are really over the top-- there has to be a balancing point. And, as a European you realize this will have a deepening effect on your economy because Americans will slow down their purchases of European goods. It is already noticeable on imported foods-- my $2.99 Mamie Nova Yogurt from last year is now $4.49. I do not buy it anymore! The wire services have reported a great nervousness at Airbus for their future sales. It is now time, at $1.25/€ for the EC to step in and exert some leverage to stop the disparity...

Yes, thanks Jeffrey-- Of course, I would have liked it better if you answered on my thread, and referred Jason here! I guess that's what "pull" does for you... It is amazing that nobody has the cuillones to put you back on the air for honest opines about products. God forbid somebody cirticizes an advertiser!! Any stash of D'ag's ketchup in the pantry? And no, that show never got to Menton, but if I could spend more time there, I would never watch TV anyway. A dreamy place with a warm, mediterranean climate, I only visit there on vacation once a year. Ever been to the Lemon Festival in February? Thanks again and take care, Menton1.

Hmmm... and I was always under the impression that "Parmigiana" had its roots from Parma, and/or parmesan cheese! (Reggiano Parmigiano).

Just for the record, I started this thread longing for ANY type of cuisine as long as it's a hands-on chef who thinks and cares about his menu and comes up with creative ideas for food, and not these ubiquitous red sauce houses. The "good Italian restaurant" issue is an 8-page topic on the Italy forum.

It seemed he was using county-wide statistics-- but you have to factor in that Essex has large urban centers, where rents are much lower...