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Everything posted by Felice

  1. Felice

    Le Chateaubriand

    I went to Inaki Aizpitarte’s latest venture, le Chateaubriand (discussed here), last night and was very impressed. The space itself is quite nice, with a modern bistro look that doesn’t appear to have changed all that much from its last incarnation, but I could be wrong. The crowd on a Saturday night was mixed, with young, hip bobos from the quartier and well-heeled Parisians. At the end of the evening I even spotted Pierre Hermé. And the food? Delicious. I started with the Thon, Betteraves, seared tuna with what I imagine was a beet foam and pomegranate seeds, with a julienne of raw or barely cooked white beets (I think). A friend had the mini-tartare de boeuf à la cacahouète (peanuts), which I regretfully didn’t manage to try but it looked amazing with cubes of fresh beef topped with a tiny quail’s egg. Another friend had the asperges vertes, sesame-- fresh asparagus with what I imagine was a sesame foam. The main courses were equally good. I had a wonderful saddle of perfectly cooked lamb served with a puree of potato and a delicate sliver of eel. Friends had poitrine de cochon, celery rave, réglisse, and the cabillaud vapeur, sauce bourguignon, laitue, pak choy, which, again, I unfortunately didn’t try, but everyone raved about and there wasn’t a speck left on any of our plates. For dessert we all had the rose ice cream with a boulette de lait caillé and lait ribo, which was my least favorite course, but still good. Next time I would try the pot au chocolat, piment d’espelette instead. They also had a cone de chevre and a crotin de Cavignol. For now the menu is limited to only three entrees and three plats. Prices are 30 € for entrée, plat or plat, dessert, or 36 € for all three. The wine list was great as well, with wines from Puzelat, Dard et Ribo, Foulards Rouges, Domaine du Possible and Villemade to name a few. I tried to take a few photos but I obviously need to re-read my camera manual because they came out quite badly. This was the only one that was salvageable—my entrée of thon, betterave.
  2. That sounds like a New Yorker article about "David Karp, the 'Fruit Detective,' a sometime "provisioner" who finds rare fruits and rare varieties of common fruits for specialty stores." You can find the article online but to read the whole thing you need a subscription. John Seabrook, Our Far-Flung Correspondents, “The Fruit Detective,” The New Yorker, August 19, 2002, p. 70
  3. Felice


    I am surprised no one has mentioned Jean-Yves Bordier's ubiquitous butter. Probably because he doesn’t need any more publicity. His butter is served at most of the best restaurants in Paris and you can find it at some cheese shops as well. If you Google it you will find a wealth of information in both French and English. I do think it is very good, however I wish they would give other producers a chance, as Ptipois points out, there are many wonderful butters in France. I love the butter I buy at my market but can't remember the name and unfortunately I am out. We had a butter tasting some time ago and the results can be found here
  4. Felice

    Review of 4 Paris Bistrots

    Actually as Fresh_A mentionned, we have discussed "bistronomiques", néo bistros, and gastro bistros in many different threads, it's just that they are not all in one place and weave into several topics. I did a quick search and found the following where we discussed the difference between traditional bistros and néo or gastro bistros. http://forums.egullet.org/index.php?showtopic=37806&hl= If you scroll down a bit in this thread, you will find favourites in each http://forums.egullet.org/index.php?showtopic=107995&st=50 To my knowledge, the first mention of Bistronomique, as Ptipois pointed out above, was by Sébastien Demorand for the Fooding awards in 2004, with the Meilleur Bistronomique going to Mon Vieil Ami.
  5. Felice

    Working in Europe

    Just wanted to add that Dave is right, in France, if you have a student visa it usually allows you to work legally for 20 hours a week. I say usually because this is not a blanket rule for all schools and depending on where and what you are studying it can change. Also in France there is an exchange program with the US for those under 35 (I think that is the cut off age) that will help you get your visa to work for 18 months once you have a job lined up, but I believe you need to have a university degree. If this sounds interesting you can PM me for more details. I looked into this a few years ago and I assume it is still around.
  6. Here are the "Fooding" awards for 2004 Meilleur Bistronomique Mon Vieil Ami ** Meilleure Cave à Manger Les Papilles ** Meilleure Popote Minute Les Vivres, which is described as épicerie-garde-manger, a place where you can either eat in or order to take home with you. They also have wine, cookbooks, and other fresh products. 28 rue Petrelle, 9eme. Metro: Anvers. Open Tuesday-Saturday from 10h30 to 21h. Service from 11-19h and until 21h30 on Fridays. ** Fooding du Public Ourcine There was a quiz on the fooding website a few months back and 25 winners became food critics for this event. They were to choose their favorites between Mon Vieil ami, Les Vivres, Les papilles and L' Oursine. And Oursine came out the favorite. ** Meilleur Interieur Jour The cusine seems to be French with a Japanese touch. Ploum 20 rue Alibert, 10th. Metro Goncourt. Open Tuesday-Saturday. 12h-14h30 and from 19h-22h30. Tel: 01 42 00 11 90 ** Fooding D' Honneur Les Ambassadeurs au Crillon
  7. Felice

    Le Fooding: Events and Awards

    Thanks for the article Linda! This year's Grand Fooding d'Eté in France kicks off this Sunday in Paris (well the Parc de Saint Cloud, just outside) with a menu "barbecunomique" by Mauro Colagreco of le Mirazur, Christophe Pelé of La Bigarrade, Guillaume Delage of Jadis, Brudo Doucet of La Régalade, Lamdaun Chinnasri of Lao lanexang, Cyril Lignac of Le Chardenoux and Federica and Fabrizio Mancioppi of Caffè dei Cioppi and a wine atelier by Bertrand Bluy. The entire menu can be found on their site. As always, it looks like a great event. I plan to go and will post about it after. www.lefooding.com/evenements/grand-fooding-d-ete
  8. Felice


    I will second these. La Table d'Eugene was outstanding and worth a trip, so I would recommend it without hesitation.
  9. This is a new feature on the eGullet France Forum that will stretch our antennae out to capture items that may not be reported in other media. Feel free to use it for things as diverse as new and renovated restaurants, chef sightings and transfers, changes in menu and venue, and other industry and community news.
  10. Actually I agree with all of the advice above. I always make reservations but hardly ever do in advance and most often wait until the very last minute. Unfortunately, that strategy has left me calling my 2nd and 3rd choices on more than one occassion (the most recent was a Saturday night not long ago around 18h00 and I ended up only being able to get a table at 19h15 or something like that after calling several places). As Julot said, it really depends on the restaurant and the night.
  11. Felice

    Presumptuous Waitress

    Next time, have a friend order a coke first and see what she says. But honestly I don't think she was making any judgements. I often have people ask if I want diet as well when I order a "coke", and I never thought they were making a judgement of any kind. I just assume that everyone orders diet now and that they want to be sure that I really want regular.
  12. Hi Diann, I think your plan sounds like a good one. I definitely would recommend reservations in most restaurants, some you will only need to reserve a few days in advance, others (like Arpege) should be reserved weeks in advance. You can try to book the same day, but in my experience, you may have trouble getting in to the best places if you reserve last minute ,so it is better to reserve a few days earlier when possible. Lunch I assume should be a little easier than dinner on a Friday or Saturday night.
  13. I read the article, which seems to be just a silly repeat of similar articles talking about how the « crise » has affected the restaurant business, with depressed Parisians opting for bargain prices and buying nearly expired food at rock bottom prices. Nothing profound, nor very interesting. I have to say, luckily I don’t recognize the Paris he writes about. My Sunday market, where I do most of my shopping, is still packed and I need to go early if I want to beat the long lines at my favorite stand whose prices are pretty steep but products impeccable, with homemade butter, fresh eggs, and some of the best pork chops that can be had. The restaurants I have been to don’t seem to be suffering either, with tables in some of my favorite places hard to get. And my friends don’t seem any more depressed than usual, and I don’t hear much talk about the crise. So, please don’t think the author is describing France as it is, in my opinion, they were just trying to sell a story, and a bad one at that.
  14. Felice

    Passage 53

    Merci encore FreshA. Is there any hint of his cooking from Aida? From what you've written it looks more traditional French.
  15. Felice


    FreshA was of course right Three hearts today.
  16. If it is the one I have written in my little black book of places to try, then it's the one in the 13th, on 58, r. du Javelot. I wonder though, if this is going to be one of these places that you are thrilled to go to if you live here, but not so much if you are here only from time to time.
  17. Felice

    Cocktails in Paris

    How about Le Bar des Roses for cocktails, seems like it is getting a lot of attention.
  18. Felice

    Cocktails in Paris

    I can't vouch for the cocktails but I wouldn't go to the Baxto for the food. It reminded me of trendy American cuisine from the 90s with wasabi mashed potatoes and balsamic glaze. Might be nice to sit and have a cocktail in the summer though, although the "terrace" is only 4-5 tables over looking the street, however it is a quiet street and overlooks a little park.
  19. Felice


    Thanks for this Fresh A, I saw this on your blog and it looks great, so thanks for the heads up
  20. Felice

    Restaurant, Food and Chef News

    John mentionned on another thread that Garrance was not answering the phone which reminded me to post the "closed for renovations" sign in their window. I would be surprised if they were really renovating because the place never took off and always seemed to be empty when I walked by. I will let you know what turns up as I live nearby. Another place which recently closed is Le Coin de Verre (not a place mentionned here but a place I had wanted to try). It seems that a cave/epicerie will take its place but the last time I walked by no work had been done.
  21. Felice

    Jacques Genin

    Yes, they said 2 weeks max in the refriderator for the passion fruit mango caramels.
  22. Felice

    Jacques Genin

    Not very many! Maybe 120 grams.
  23. Felice

    Jacques Genin

    I took a different route while walking home from the Marais today and ran smack in to Jacques Genin and couldn't resist stopping by. The shop itself is luxurious, more like a chic jewellery boutique than a caramel and chocolate shop. I bought a small sachet of passion-mangue caramels (which were a whopping 17 €) and two pastries- a caramel éclair and lemon tart. They had a few other pastries: a beautiful Paris Brest, raspberry tart, and a caramel tart. They also have exquisite chocolates, packaged up in attractive silver boxes. All of this can be bought from the shop or sampled sur place with a half dozen teas to go with. A woman behind the counter was most helpful, explaining that the atelier, which was once located in the 15th, is now above the shop, meaning that everything is made in small batches in-house. She offered caramels to try and one bite of the ginger caramel explained the high-price tag as these are unlike any caramels you are likely to try.
  24. I have been meaning to go here ever since I read about it in Zurban, years ago and somehow never made it so, thanks Julot, I will definitely put it back to the top of my list for places to try.
  25. Felice

    Isse vs. Takama vs. Bizan

    Braden, is there a reason you choose those three? I have only been to Bizan and it was when they first opened, so several years ago. Unfortunately, I can't remember anything to make it stand out, although I liked it. And I don't think it was quite so expensive then. I have always wanted to try Kaiseki in the 15th, so that could be an option as well.