fresh_a

Yes Meg, thanks for the info.

29€ or 34€ , depending on if you order a quarter or half size chicken portion... here's another review (first one up on the web)

Just went last night to the new Table 28 in the old Spring space, and was lucky enough that Daniel was there to cook for us. The idea is to do a neighborhood joint with great quality products, and not expensive. Daniel himself will not be cheffing there, and it is not Spring II. It's a nice little annex to eat out without breaking the bank. We had coucou de Rennes, with goosefat roast potatoes and potato gratin, mushroom and grenadine salad, and a pear cake and compote. You can check out some pictures here.

They're closed sunday and monday all day and tuesday for lunch.

Apparently, the Crillon is not interested in replacing him immediately. The staff is still off with no job. And there seems to be a little legal complication, or so I hear.

1664

I don't think they heard about the board discussion unless someone told them..Do you think Conticini would modify his recipe because of people talking about it here ..

Ma Bourgogone, beware, only takes cash, and has a lot of attitude for non-French speakers...

Jugetsudo, Maison des Trois Thés..

Funny, two of the bars mentionned are located on the author's home street. I'd never heard of them either, but I can imagine why they're getting coverage...

yep. why not I've heard stranger stuff...

Actually I already heard that as well, but didn't believe it.hahahha.

hhahahahhahahahhahahahahhahahahahahhahahahahahahhahahahahahhahahaahh

With the Crillon's chef departure, le tout Paris is (for those not on the inside track) are wondering where. Thoumieux has been a project for awhile, but something else is brewing, rumour has it, on the Left Bank. Word has also been leaked about a new concept gastro chain along the lines of JR's Atelier, but simpler and more democratic. Rumor has it also that he's had trouble getting the new project off the ground (and having grief with a business/creative partner..). But enough with these rumors. What do you all think? What would you like to see?

wow- spoken like someone who works there!

leaving, as in, moving on to work for others.. Interesting piece of news! "Leaving" as in "on their own"? I read somewhere that Briffard was not totally happy with some of the staff in the kitchen (could be mistaken, though), so maybe it'll be a good opportunity for him to get things working as he like... provided that he has a real influence on the recruitement process. I don't know how these hotel restaurants work... ←

Must've known who who was? You think they'd purposely be bad??

The Comptoir has been passed by I think, by many other , better establishments. It's been very touristy for awhile now. Wouldn't step foot there.

I'd be careful soon, lots of people are leaving the kitchen..

Tips for the locale? There is no locale...

http://current.newsweek.com/budgettravel/2...he_whole_c.html

Who says Alleno's going? Who believes it? I met him a couple months ago and something was up.....but who knows?

Look around the board - TONS has been written about the bistronomique trend- it is the prevailing culinary movement in France for the past few years..

yeah, but the point is not the food in this place, is it?

Has anyone been to the Istrian penninsula, Pula area? Is it really tourist hell?