BigboyDan

Try the reverse: you show up with a reservation, be told that they over-booked and gave your table to another party. Let's see how you handle that... Making a reservation is making a contract; violating a contract has consequences...

But I guess it's the Beards. Weird stuff goes around in there. You got that right. Weisman has my vote.

Well, it seems that Michelin has changed their formula for what a star means. In no way does Pic rate three stars when compared to some other France three-star places. And a reader from Tokyo, Montreal, or Sydney will be all the more confused by the Guide Rouge if he tries to compare what he reads within to that of other guides that seem, now, much more rational.

Uh.... no thanks, I'll keep my kneecaps.

Credibility? 2 stars for Le Cinq and Taillevent is laughable; and while I love eating at Pic, hmmm... 3?

First, I opologize for being rude in the above post. I have, and will again, hire CIA grads, but WITH restaurant experiece. As for the food, there has been a leveling of style and quality that lacks imagination from cooks from all schools, which I call "text book food". I would like some sort formal curriculum that creates great cooks, like everyone else, but it just doesn't happen. Cooks need to be in a restaurant inventing dishes, creating menus, seeing what patrons will and won't eat. I will say, for sure, that the schools are an advantage to the industry as they do raise the bar overall. So... I'll hire a CIA grad, with two years experience, start in the pantry.

Tell that to Grant Achatz. My point made.

You must acknowledge eye contact. A "Bonsoir" is the prefered greeting, as its use is akin to a simple "Hello", and does not indicate one needs to start a conversation. And, I ditto the man serving the woman wine, the same throughout civilized Europe.

Degusto, I am NOT an expert on lobsters. My comment above only concerned that Le Louis XV does know exactly where their lobsters come from (and the names of the boat crew), as they would any other product. The menu that Le Louis XV is all-but a formal document, so much goes into its developement...

A plancha is simply a refined griddle: http://www.plancha-basque.com/caisson.html

I doubt the distinction was made on purpose. As far as I know, le Louis XV gets lobsters from a fish monger in Brittany with their own boats. However, it happens that one of the local fishermen around Monaco that they work with catch a Mediterranean lobster in their nets and it may then be bought by Le Louis XV but that is so unusual that they will not have it on the menu. ← The distinction is on purpose. Le Louis XV distinguishes between five different types of asparagas on it's menu. Lobsters: http://articles.uwphoto.no/oversikter/Mari...ans_Lobster.htm

Ron, All of us in the know in Texas understand the working conditions offered by the chef at Aurora. We all have been there. I too have walked out in mid-shift for the same reason, it's called, "firing yourself". You just had bad luck going to Aurora. One thing to remember, your time, skills, and effort are what you have to offer, you need to learn that those attributes ARE in demand. Get out there and find a chef of whom you can learn from. Try The French Room or similar, a little more of a corporate envirenment will preclude any particular chef making everything personal. Good Luck, Dan Aleman Austin

I went Le Cordon Bleu, Paris, 1979, after working six years in restaurants here in the US: steak and seafood, continental, and French places. At the French place, I apprenticed classically for 18 months; working the last four years while attending college. After my degree in History, minor in French language, I went to Paris and to Le Cordon Bleu (then at the old campus.) I externed at Taillevent and Tour D'Argent. It made all the difference, you'll never learn how to really cook in the US. I refuse to hire cooks from CIA: in debt up to their eyeballs; they hate to sweat; their food is so CIA-ee, booooooring. Example: http://www.zootrestaurant.com/default.cfm?id=3

Wow, Dave! That is the best interpretation of the subject that I've read. I would add that France still has greater access to the best of ingredients available than most nations and the most mature of cooking techniques. This will allow "Parisian cuisine" to advance and flourish for the reason you state for the foreseeable future.

Great thread. And congrats on the Christmas roast... creamed corn... hmmm...

Didn't make Paris in 2006; although, I did make it to Monaco when spending two weeks in Torino at the Olympics. I will be going this 2007 Summer and will I spend all of 2008 in the City of Light as my daughter will be doing her thrid year abroad at the Sorbonne. I can't wait for sure; and I'll defintely have a different list upcoming.

What a bunch of foodies; any of that food taste good? Mine: 1. BBQ brisket, Luling 2. BBQ pork, Sam's, Austin 3. BBQ beef ribs, Southside, Elgin 4. Chicken fried steak, Dot's, College Station 5. Green bean casserole, Arnie Johnson's, Lake Travis 6. Fried Shrimp, Catfish House, Del Valle 7. #2 Combo enchilada platter, Serinos, San Antonio 8. Potato salad, Ruby's, Austin 9. Posole, Arrandas #3, Austin 10. Neapolitan rice with Savoy cabbage, spinach, & egg Broth, Louis XV, Monaco

In order: your own money, investors, lenders. If you use the latter two, you'll only get one shot it. Remember, more than anything else, your food must taste good to your customers, everything else is secondery...

You need to use the knife that your school requests that you use; many knives are job and cuisine specific. That being said: the knife is a particularly personal choice based on so many factors. But, forged knives are what you want: Wustof-Trident and Messermeister are used by most European cooks, the latter has the best rolls. Japanese knives are coveted as well including Global, Moshino, MAC, Nenox. The best French knife is made by Sabatier (the one with the elephant on the blade). Restaurants usually provide kitchen knives, but most are stamped blades; stamped blades can get very sharp, but they don't hold it long. Be prepared to spend $$$; knock yourself out: www.knifemerchant.com

First of all: if you can't tell that your in Paris... well, Chowhound is for you. Second, even if you remove from consideration "foodie" restaurant destinations and those establishments that cater to tourists you will still do well to eat in any large city, the same, if not moreso in Paris. It's Paris! Yoo-whoo! Paris!

Yep: ice-cube trays and freeze; the way we do it in a professional kitchen as well...

"Best sailor" Too funny! Restaurant 35° Degrés Ouest; seafood - 35, Rue Verneuil, 75007; about E50 per person. A Figaroscope favorite for sure, many of their staff can be seen there. Pascal Yar, owner; Reddy Merienne, chef. My current favorite fish dishes, pan fried langoustine in a water cress velouté, and roast wild bass with cèpes and veal; that, and the place is just around the corner from my flat.

Actually, the better quality the wine, the fewer inpurities, the fewer the hangovers. Personal taste is hard to satisfy though. Your best bet is to call your local quality wine shop and talk to the wine director and ask for a recommendation of a label THAT HE HAS IN STOCK (be sure to give him your restrictions), no point offering you a choice that you can't get. You CAN get a good chanpage for $80-100.

"And be sure to go to the toilet before you get back to the tour bus..."

Lunch menu is 70e, three courses and cheeses; Lunch tasting menu is 140e, five courses and cheeses; Lunch Discovery menu is 190e, six courses and cheeses. All prices include taxes and service but drinks are extra.