fresh_a

I got bored really easily after reading just a few issues...

"Repaire" hasn't been a secret for years. I remember an article years back in the New York Times, as well as one in Conde Nast Traveller, calling it one of the best bistros in Paris.

Quote: "If you're living under a rock, or in France" ???!!???

I forgot about Ubon, where is it, and is the menu similar to Nobu?

Are there any good places in and around Canary Wharf? Specifically great pub food, Indians, and Italian.

Thief!

My impressions exactly. I think I prefer Guy Savoy as well...

I just got off the phone with them, and it's true. Apparently he does two different types of confection, individual ice-cream sandwiches, covered in a sort of biscuit coating (flavors:satin,ispahan,chocolate,strawberry,caramel) and also (!) 1 liter containers of more "classic" ice-cream (flavors:satin,ispahan,lemon,caramel,apricot). The ice-cream reproduces the same themes and flavors as in his pastry.

Oh thank you

It all depends on what sort of experience you're looking for. Guy Savoy is the simpler, less complicated of the two, and often uses very few ingredients to create an amazing effect (like tuna belly with sauce beurre blanc and gingembre). At Savoy, the staff is young,motivated and totally into their vocation. Pierre Gagnaire is more of a wow experience, very creative, offering sometimes too much sensation for the palate, but definately the most adventurous of the two.

I've gone through most of issues #11 and #14, and, although the magazine seems to have some promise, the level of the writing is not very impressive. They have some nice photos, and try to attack some interesting and off-the-wall subjects, however, and it's probably the only magazine of its kind in Japan, but not up to most Western standards...

Funny, I heard the Four Seasons had the best restaurant in Turkey.

I still like it.

Just received my two copies from Tokyo, the "Speed" issue because of the William Gibson interview, and the other cause it's the most recent. Will keep you all posted...

This is pretty nice...

As an interesting aside, many cafes in Paris are starting to charge per glass and carafe of tap water, normally about 30-40 Euros cents. Many people are outraged by this...

Wish I could get 'em in PAris!

As an interesting aside, after McDonald's , the biggest fast-food burger restaurant iin France is the "Quick" franchise. Perhaps an equivalent of the "slyder", I had a couple burgers last night, and I can assure you all, it does do justice to its namesake..

Tommy- where do you buy yours? A supermarket?

Like I previously said, the cheese in the French version of the cheese nan is "Le Vache Qui Rit", a processed cheese, and hardly something the local French would ask for in a restaurant..I still think it's the restaurant owners who chose it like this, and not some French pressure. In fact, most of the time I go tomy local Indian , the French choose a nan nature, meaning a simple nan bread with no filling. I might ask the owner today, why, the cheese nan....

If you're in Paris, avoid Indra and Annapurna. Although, they are relatively well-rated, they are past their sell-by date, and offer substandard fare, and bad service. They're full of tourists as well...

I have nothing to prove..

Laboured? Really??

I'm really interested in the iconography, and sort of old-style fast-food mystique that WC projects. I'll try to order some of their burgers, and hit one soon when back in the US

Thanks Scottish Chef, I knew there were other permutations in Indian food elsewhere, and that this is often justified... But I guess it's easy to stereotype when you're a big expert in Indian food...