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Often prix-fixe menus are from Monday through Friday..

François Simon reports in the Figaro this morning that, next Tuesday, Alain Senderens gives up the three-star rating he's had for the past 28 years in the Michelin Red Guide. He'll be turning the Lucas Carton into a "brasserie de luxe". Here's the link (in French).

Ask the catering people at the Four Seasons Provence.

That's what I posted on February 27th...

What is Arpage and Tallivantt?

It will be a brasserie.

Surprised there are no comments about this

lso, Adrian Leeds, in her newsletter ParlerParis, wrote a review of Marie Edith, Adrian Leeds is a woman??!!?

Oh, but I DO know.

"They're usually off autoroutes for crying out loud." Actually I think they are ONLY found off autoroutes. Double-yak!

Courtepaille - Yak!

We're supposed to book on faith.

Here it is: Yves Camdeborde has taken over the Hotel Relais Saint-Germainin Paris' 6th arondissement, a four-star hotel dating from the 17th century, with a total of 22 rooms. He will also be taking over the annex brasserie of the same name, "Le Comptoir du relais", which will be open every day from 12h00 until 23h30 pm, although, Camdeborde says the cuisine will be nothing like La Regalade, because he doesn't like "reheated dishes" ! The brasserie will be open on April 1st. Here's their official website (for the moment)

Traditional platters with everything you'd find elsewhere, as well as one of the only places in Paris where the langoustines are still alive just before you eat them.

Great seafood. Mitterand used to order in from the Pichet to the presidential palace.

I reckon that as soon as it's "signed" , people can legally find out the information , thus hungry food writers will drop the info in the press. It is one of the most highly anticipated openings of the year ,as you well know. I think, sooner, rather than later the info will show up. Before the announcement, as it invariably does...

It's supposed to be announced today. Anyone clued up?

It's been in the wings for quite a while now. The old team from Benoit left months ago in preparation for this, thus the recent drop in quality. How it turns out remains to be seen...

Gimicks are in no way visionary.

Hervé This, the Father of Molecular Gastronomy, works frequently (up until the present time) with Pierre Gagnaire, Heston Blumenthal and last, but not least, Ferran Adria. He is the first, and foremost authority on the science of gastronomy on a scientific level. He has published widely, both for the layman, and the scientific. One need only do a quick google to get tens of thousands of links. He preceeded McGee.

It's just a link to amazon.fr

Actually, all of his books have been written for a large reading public. Just in French.Here

I think, for a good meal Flora is fine. Just don't go expecting a mindblowing gastronomic experience.

Clothilde answered that in response to my hearing of a rumor somewhere. On paper, Nicolas no longer owns the restaurant. Whether he's staying on a bit longer for whatever reason is up to debate. But according to public record, the restaurant has already changed hands for a few months now...

Anyone tried the frozen WC burgers you can get mailorder?