BigboyDan

eliotmorgan, You haven't made a point yet. Or if you have, you and I are talking at cross purposes. If what Keller is doing at FL is perfect then why do anything else? I met Ducasse in the Summer of 1978 when I worked three months at Alain Chapel, he was obsessed with food, along with everyone else in the country. The food is what matters to a cook, nothing else. Some French chefs are willing to work forty years straight because of it. I see ADNY as business only. Will Per Se propel Keller to the next level? I hope that HE thinks so.

Perfectly stated Fat Guy. Ducasse's actions are under greater scrutiny in France than anywhere else, especially with the ringing of hands concerning "the state of French cuisine". Ruth brought in the era of the homerun, and devalued the style of baseball that preceeded it; and he helped create the glamour of the "superstar". Ducasse, it is rumored, thinks that it all was too easy. Or, others have stated, that Ducasse thought that he HAD to go to Paris and cook with cream to be validated. One can wonder, really, if Keller knows exactly what he's doing? I have to assume that he does. edited for typo.

"vehemence", too funny. Business is business. I like Ducasse, he's a benefit to all who eat. My comment was intended to relate what Keller is doing to what Ducasse did. Is Keller bored with his life in Napa? Hit the creative wall? Cashing in? By the way, I've worked with Ducasse when we were both much younger. He received two stars at the age of twenty-eight as the chef of La Terrasse. He is very good.

Ducasse couldn't care less about ADNY (he can feed NYers in his sleep); he has to do business in the US to protect his name and its copywrite. Making money off know-it-alls is fun too... There's only one reason for Keller to do anything other than the FL: money.

The French push each other around instead of actually hitting each other. The all-out kitchen fights that I've seen happened here in the US. Also, a woman should consider herself lucky to have the chance (this is good) to work in a France three, twenty-five years ago, no way. Learning to handle abuse will be a valuable part of your resume. Remember, you can leave France; they, never.

Well now Fat Guy, Rory has gone on to Yale. What to do? Looks like the eternal fall-back for shows that have "fulfilled" their premise: boyfriend/girlfriend problems (see "Ed"). I have a seveteen year-old daughter that watches it - I take a peek when Michel is on the screen.

Houston has the best restaurants in the state, and more of them. My snide remark was addressed at the magazine. The "best" chefs (in any city) should include the best of the "Mom and Pop" cooks, local hash-slingers and the BBQ pitmasters that we all love - not just the celebrity chefs with their publicity shots and token recipes.

You're welcome: http://www.psrparis.com/1.htm

"Not sure if you would like places like Mark's anyways." Right-ee-oh. By the way, when I was younger, I staged in France: three months at Alain Chapel and three months at Tour d'Argent, both three starred at the time. Twenty-five years in the kitchens had I, including two of those years as Sous at Antoine's in NO. Nothing better in Houston than eating fresh fish caught that day; and there is NO decent Cajun here in Austin. I only visit Houston when I have to... And, thanks for your input Elie.

"Defining the Houston Experience"... Must write a lot about traffic, humidity, air polution, and mosquitos... We Austinites, when in Houston, eat at seafood and Cajun/Creole places.

"... there are other people in the restaurant..." Loved that; and know the feeling of focus in a three.

Ah, fashion fascists. Next, we'll read that Bordeaux reds are inferior...

Restaurant Faugeron 52, rue de Longchamp 75116 (Trocadero) 01 47 04 24 53 Owned by chef Henri Faugeron and his wife Gerlindé for at least thirty years. Michelin two starred for several years until 2003, now one starred. Really good food, nothing really exciting, but what they do, they do very well. Solidly upper middle class Parisian diners. Best wine sellection under the 3 stars. Beautiful dining room, elegant. Signatures: - Soft boiled eggs with truffle sauce (one of the best dishes in Paris) - Escalope of duck liver with green tomato marmalade Faucher is less formal than the above and less expensive. Faucher 123, avenue de Wagram 75017 Paris

Bux, Dang, you've got a good memory for resume. Back in the '70s it was a lot easier to get work in 3 stars, I also did time in two 2 star German kitchens. Paris was just stunning for a young man wanting to learn, especially from that generation of chefs who were then in their thirties. The memories of that time and the love of that great food never leaves me... Over a span of fifteen years I obtained a PhD. in English, now I am an Associate professor. I teach French cooking techniques to those that are interested during the summer. I enjoy reading this website for the same reasons as others. But I really enjoy your writing, makes me smile.

Yes.

"ballast_regime Posted on Jul 28 2003, 12:51 PM -------------------------------------------------------------------------------- Frankj: I tend to judge restaurants according to their own criteria. I.e., fast food deserves different criteria than higher end places, etc. La Reve doesn't deliver compared to high-end restaurants in bigger cities, and I consider it to be a bad approximation of truly great high-end institutions. That's why I'd rather eat at a place that serves up food as good what I expect. Much peace, IML b/r " ------------------------------------------------------------------------------------------------ Dude, Analysis 101: you contradict yourself in the same post. Your expectations are your problems. Any particular restaurant IS in whatever city it IS in. Compare restaurants in San Antonio with other San Antonio restaurants. There are NO high-end restaurants in Texas, when compared with, say, Paris France.... ever eat tacos in Paris?

Bux, That Creative Writing class seems to have paid off; have you ever thought of applying your skills to a real subject? They could use you at the NY Times. To introduce myself: Daniel Aleman. I worked for Alain Chapel for two years before the Foodie craze took hold in the UK, US, Japan, etc. (Thank you Julia, et al.) Chapel did not like the words "creative" or "perfection" when describing what came out of his kitchen, he used "inventive"; perfection is unobtainable and creativity is vain-ish. He was full of pride about what he did for a living (feeding people is an honorable profession) and showed it to all. Chapel considered cooks as mechanics, leaning over their stoves and tasting, as a car mechanic leans over an engine, listening. Out in Mionnay (the boonies) we had to pull vegetables out of the dirt, kill and gut our rabbits, poultry, and fish...

BOH person checking in. This show is just silly in so many ways; wait until they dub it in French and show it in France. The main thing that I am learning from the show (and from this thread): never work in a Manhattan restaurant.

You're welcome: http://www.texasfrenchbread.com/

We've gone over this; thread: http://forums.egullet.org/index.php?act=ST...T&f=28&t=13868& Oh, and enjoy the heat and humidity...

Bert Holland open the N. Lamar CM as produce manager, I went to school with him. Speaking of which, Hookem!

foodie52, I'm not talking about the Alamo Heights store, there was a prototype of the modern Central Market closer to downtown on Broadway from around 1982-83, or so. That store may not have been owned by HEB. The Atlanta store that was the model, I think, was Harry's Farmer's Market. The first store of its type was a store in Cincinnati, I'll do a little research. http://roadsidegeorgia.com/site/harrys.html By the way, does the name Bert Holland mean anythihg to you?

Whole Foods: nothing more irritating than being snobbed at by a drugged-out, chain-in-the-nose, I-hate-my-parents-and-my-drummer-boyfriend, loser; and paying out the whazzoo for it. Central Market started in San Antonio (Broadway) ten years before they opened the 40th St. store in Austin. The San Antonio store is a direct copy of a store in Atlanta. I would much rather support a privately owned HEB store of any type - name any large retail venture that serves its customers better - than a publicly traded company bent on world domination.

Eddie vs. Bob - it has a lot to do with politics, Heil Hitler Bob and Pinko-commie Eddie goin' at it... too damn funny. Remember, Eddie's been at it a long time. He had the Raw Deal, one of the first places on Sixth, The Vulcan Gas Co. on Congress, and a bunch of other 70's hippy dumps; and of course the Armadillo, nachos anyone? I use to eat at the N. Lamar Threadgill's back in the 70's as well... there are so many places that have gone by-the-way-side. Holiday House on Barton Springs, Dart Bowl Cafe, The Highland Cafe, Nighthawk, El Gallo Mexican Restaurant, El Matamoros, La Sombrero Rosa, Shenanigan's, Pelican's Wharf, 2J's, The Stallion, Quorum Club, Jacob's Pit BBQ.... Some dates: Dirty's, established 1926; The Hoffbrau, 1934; Hut's, 1939; Green Pastures, 1945; Holiday House 1947; Arkie's, 1948; Nau's on Enfield, 1951; The Frisco, 1952; Cisco's, 1952; Matt's El Rancho, 1952; Maudie's Cafe, 1954; El Patio, 1954; El Azteca, 1963 And man, don't get me started on all of the old bars, kicker joints, and dance halls.

Fried chicken: the Golden on Airport is run by African Americans, makes a difference. Main Street Grill is pretty good - only if it weren't in Round Rock... I like Curra's Migas too, but there's just something about eating breakfast made by a bunch of dead-head-Austin-hippies. My daughter loves Jorge's. Renee Zellweger mentioned last night on Letterman that she likes the tacos at Gueros. I like Joe's for mexican pastries (who doesn't?) Have yet to try Varani’s - thanks. BBQ is such a personal thing - I use to go to The Pit on Burnet (1970-1971, rode my bike from Lamar JH); then Coupland's in high school (1972-1975, especially on Fridays before football games); then to Mueller's in Taylor; then Southside, Kruez, Blacks; then in 1988 to Salt Lick; now, I'll eat BBQ anywhere. Ol' Bob has done well by Hill's, hopefully Threadgill's is paying attention.