fresh_a

I wouldn't call this a typical example of French "corporate entertainment", it was held for a pretty big event...

Thanks, camm

Bellecour did not relocate. The owners of Les Ormes, formerly in the 16eme bought the Bellecour and turned it into the new Les Ormes

Of course it didn't come up on the website. Noone knows the menu yet! (Except select industry insiders, of course!)

The new restaurant will have 38 covers, a bigger team including Philippe Blanchet, former restaurant manager of the Jardin des Sens in Montpellier and Thomas Vincent, former maître d‘ at Taillevent,as well as the same director from the St Louis establishment, Hideya Ishizuka.

As a bit of an "avant-gout" as it were, here's a sneak peek at their menu prix-fixe. As they open tomorrow evening , I guess there's no harm in it. Amuse bouche Entrée au choix Fricassé de petits gris en millefeuille forestiere, gaspacho vert Raviolis de foie gras a la mouselline de morille Pressé de poireaux au champagne et foie gras de canard Potagere de legumes aux truffes Main Dishes Rouleau de lapin aux truffes Croustillant de selle d'agneau et son confit , petits légumes niçois Carré de saumon mi-cuit, sauce au vin jaune Noix de Saint-Jacques poelé et sa rhubarbe en brick, sauce champagne au baies roses Desserts Fraicheur de fruits rouges au Kirsch, mousse au yauort, croquant aux agrumes Tatin caramelisé, glace Earl Grey et son exotique a l'aneth Gateau au chocolat "Hiramatsu" Bon apétit!

Monday, Hiramatsu will be re-opening (as everyone knows) in the former Faugeron at 52 rue de Longchamp in the 16th. Anyone planning to go? I've had a look at their 70 Euro business menu, which seems pretty reasonable if not inspiring...Hiramatsu

Shame on Gayot (whose site I hate anyway..) Devez is not "new" at all. It's been open for ages!

"Toscane(s)" is a work of fiction, not a travel guide. No reason not to read it (not unless you require your fiction to correspond to eventual travel destinations!)

And for Thai,, in Belleville...Krung Thiep

That's why I'm so surprised noone has mentionned it on egullet.

I mean, Richard Gere and gerbils???

Then again, if you check out some of the author's other articles , you probably won't be too surprised...

This article is riddled with mistakes. The author claims the Ritz Paris' "Sidecar" is the most expensive commerically made cocktail in the world because it contains "1865 Ritz Champagne". It actually is so expensive because it contains "1865 Ritz Champagne COGNAC". The article looks like a rush job to me, but I'm quite surprised that FORBES fact-checkers are so lame...

Funny, I would have thought this would have provoked at least some discussion on the boards here, but maybe I underestimated the importance of the competition. Read about it here ...

I don't know what all the fuss about "Mer de Chine" is... I've eaten there, found it ok, but not worth Steingarten's glowing review, certainly...

Have you read "Toscane(s)" yet?

Except for Tang and Chen, both rated one star, and heavily reliant on French cooking techniques and produce, I would say no as well...But Tong Yen is very tasty...

More...

Yep, and each pretendent to the throne is one chosen by the best of his country. They also throw in a lot of tricks, like putting errors in the written test, etc. Enrico breezed through it apparently, and at 27 years old, is the youngest ever to win the competition.

Enrico Bernardo has been named Best Sommelier in the World.

Any thoughts on the Cinq's head sommelier's nomination to world's best?

John, people definitely don't go to the Murano for the food (even though the chef is formerly from "Sketch", and apparently does an ok job). They go for the crowd and design of the place, as well as having read the onslaught of recent select press reviews. Like the Costes (where the cuisine is widely acknowledged as abominable), it is filled with people who frequent also high-rated gourmet establishments, but are there (trendy places) for the buzz, and ambience.

I live in Paris. Well-read gastronomes read the Figaroscope as well as other guides to be well-informed, and make the right dining choices. They don't need or rely on it obviously. Speaking specifically of the Figaroscope, I don't believe a lot of foreigners read it, simply for the language barrier, but does it matter? I prefer to know about new places, and see re-reviews of old favorites. I like to be informed. I know restaurants in Paris as good as anyone. It's my job. And I read everything to know as much as possible. And I don't need to. But I do.

Pierre, I don't agree that the French press has no effect on eventual reservations. Try reserving one of their three "hearts" the day after the article in the Figaroscope comes out...