fresh_a

...or that I gave it this much coverage!

I've now read three issues, and am very disappointed. As Ballast-Regine said, "It's style over substance", I would counter that it is lack of style, over lack of substance. The "Exile" issue was the worst, closely followed by the eminently crappy article by a so-called French chef in Tokyo, Philippe Batton, in the latest, issue #14. I quote it as follows for it's pathetic laugh (or groan) factor: "I would say that the Auberge de l'Eridan is the best restaurant and hotel in France right now. The chef is just brilliant. He creates food tasting of something you've never tasted before in your life. He does a lot of dishes with fresh herbs. This guy used to be a sheperd, so he knows all the herbs in the countryside. He has some herbs which nobody uses because nobody knows about them. You know in France we have the Michelin guide. They give three stars for the best restaurant. This place should have four stars, because I've been working in three star restaurants-very good, everything perfect - but here you have something plus. It's really amazing". What's really amazing, though, is that anyone published this drivel!

The Bristol is hardly a "surprising" restaurant...

Je pense qu'il a l'air "connected", Bux!

A Mexican client of mine bought two bottles in 1999 (for the new millenium) at a price of about 50,000 Francs per bottle, then got really cagey when he heard the tax would double the price of the wine! He wanted to return the bottles, but the store wouldn't have it (obviously). I told him to bring it in hand luggage, and he got easily through the customs, and called me on the eve to wish we a Happy New Year!

rue Monge and rue Daubenton... It was a nice little place, wonder why it closed? And what are the alternatives??

I'll amend my previous post with this information from the Pernod website: "Fort de son savoir-faire quasi bicentenaire, Pernod lance aujourd'hui Pernod aux extraits de plantes d'absinthe, un spiritueux anisé inspiré de la recette originelle qui assura la gloire de la Maison Pernod à l'aube du XIXe siècle. Comme le produit vendu à l'époque, cet anisé ne contient pas de sucre et titre 68°, mais il possède un taux de thuyone correspondant aux contraintes législatives en vigueur interdisant d'excéder 10mg/l. Pernod aux extraits de plantes d'absinthe se consomme de manière traditionnelle avec un sucre et la cuillère ajourée, ou sans sucre, allongée de 5 à 7 volumes d'eau fraîche. Aujourd'hui, les procédés modernes de distillation permettent un contrôle strict du dosage des différentes molécules essentielles qui entrent dans la composition de la plante d'absinthe. " Which basically says their new absinthe product is inspired by the original recipe, with the legal level of thujone, meaning 10g/liter. I'll have a bottle this week, and keep you all posted.

Thanks for the post, Artemis, I very much enjoyed reading it. I checked out my hotel's bar today, who had a bottle of the new Pernod 68 "aux extrats d'absinthe", and though it looks pretty good, it is thujone-free for the French market. With little wormwood content, how can it be the best of the bunch? Thanks!

PORKY'S TOO! Great dauphin and cheese fries!

I guess the launch issue is still set for next year...

Thanks, FG, I think it's an important subject, and one that people are sometimes afraid to broach... I'd also be interested in knowing (very) general pay scales. For example: Newspapers: $1 per word Magazines: $1-$4 per word Small reviews/blurbs: 50 cts-$1 per word Websites, etc,etc Or does it depend wildly on each and every publication?

I'd like to ask a very direct question-one that many may consider a little rash and materialistic, but- How much can one expect to make as a food writer? I, personally, have written a number of reviews on establishments here in Paris for a few minor magazines, and have never made a fortune, but have done ok. I hear that the Holy Grail of publishing would be writing for a Conde Nast publication, which pay upwards of $2-$3 per word. Is this true? A decent magazine normally apparently pays $1 per word +, but I wouldn't know, I've only worked for the small fries! I only know what I read in the Writer's Guide, and from fellow freelancers..

Wow, AD in person in one of his kitchens! I don't know how he manages it while teleguiding all of his other establishments..

This great little bookstore in the 5ieme was one of a kind, and I'm wondering why it closed down a year or two ago...anyone have any inside info?

and this...

and this... how can I get a copy? Food and Drink

Still noone knows of one?

But it ain't the real stuff...

La Fee Verte seems to be the best I've tried so far, which, as you know, has the stamp of approval of the Musee d'Absinthe in Auvers s/ Oise. I always have to bring it over from the UK, though, as I know of nowhere in Paris I can purchase a bottle, although I'm sure there are such places...

How often is The Man himself in the kitchen? Good luck!

I've corresponded with him, and even reserved restaurants for him when he stayed in Paris, but, unfortunately, never met him in person, as I was on vacation at that time.

I visited a couple weeks ago, but didn't dine there- but, yes, it will be expensive, but in the area, it's the best there is, as far as I know.

...or absinthe

Yeah, and I couldn't be bothered to do an exhaustive translation, shame on me... Well? Anyone read it?

I guess a good question is: How many of you actually drink the stuff as well as discussing it?