Jump to content


eGullet Society staff emeritus
  • Content Count

  • Joined

  • Last visited

Posts posted by Felice

  1. 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

  2. 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

  3. What I would like to know is whether any of the bistros mentioned in Bittman's piece fall into the "bistronomique" categorie. To my surprise, despite the fact that there's even a topic in the French dining forums entitled  "The economy and French restaurants: 2008-9", very little has been written here about the bistros serving gastronomy at friendly prices, which are now being called  "bistronomiques".

    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.


    If you scroll down a bit in this thread, you will find favourites in each


    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.

  4. There are several legal options I can think of. Here they are in no particular order.

    - Get accepted at a accredited school or university as a student. Once successfully into your courses options to obtain a work visa may will open up. Take a close look at what's available in all of the main EEC countries first though.

    Lots of good info there, thanks. This seems like the most likely option for me. I have thought about doing some culinary specific training after completing my BS in Food Science and if that could open the door to work in Europe all the better.

    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.

  5. 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.


  6. I have this problem too. (I lived in the 18th)

    The ones I tried and they are good:

    La Table d'Eugene (but it's at the foot of Montmartre)

    Guilo-Guilo (Japanese)

    I will second these. La Table d'Eugene was outstanding and worth a trip, so I would recommend it without hesitation.

  7. I never, well hardly ever, disagree with my charming cohost, but if the truth be known, while her advice is sage - (that is, reserve for the biggies - Arpege and/or Gagnaire weeks ahead), and I ALWAYS reserve, even for coffee at my ratty bar/cafe, right now, places are empty at night and half-full at lunch and at places like l'Os a Moelle and Cave du l'Os a Moelle, Aux Lyonnais, Le Troquet one can do it once here and unless things have changed, Le Cantine du Troquet + Cafe Constant take no rez's.

    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.

  8. I was at a chain restaurant awhile back with my daughter.

    The waitress took our order, asking for our drink choices.

    When I said "coke", she said "diet?".

    I said no, and I let it go.

    Later, she asked if I wanted a refill, and asked what I was drinking.

    I said "coke", she said "diet?".

    I grimaced, said no, and let it go.

    We returned a month or so later, same waitress.

    When it came time for the drinks, I said "coke", and she said "diet?".

    Okay, I know I'm not a small man (6'2", 300+ lbs), but this is getting on my nerves.

    I haven't been back since for fear that it would happen again and I would lose my shoe in her rectal area.

    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.

  9. 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.

  10. Here's the reason why I am spending more time in Italy chasing honesty, impeccable produce and time-honored and time-tested local and regional traditions. It's also unfortunate that it's happening everywhere, just more so with ego-centered cuisine.

    Comments? Traction, I hope.


    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.

  11. The cuisine is very subtle, and I predict a three star Figaroscope rating, and all the others to jump on the bandwagon , and this to be the hot new table in town.

    FreshA was of course right :smile: Three hearts today.

  12. 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.

  13. Even though Springtime is not consistently cooperating with me...I'm starting to have an eye towards summer and cocktails on terraces!  Anyone have any favorite spots for cocktails in Paris that boast lovely little outdoor seeting spots?  Just a bit of looking online brings up the possibilities of Hotel Rapheal (which i've been wanting to get to anyway), Barlotti (although i didn't realize they have a terrace?), and Baxo (think I've got the spelling right, but around Canal St Martin).

    I am specifically looking for places that do cocktails...there's a whole other thread here on terraces in general in Paris, so don't want to mix them up!

    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.

  14. 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.

  15. The passion-fruit mango caramels are wonderful but yes, the flavour does fade. I found some in the back of the wine fridge that I'd bought about a year ago and while the texture was still lovely, there wasn't any fruit flavour.

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

  16. 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.

  17. 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.

  18. discussions have gone on for ever

    All going well, this means that a dinner for two which now costs €100 should now cost €88 if the saving is passed on to the customer (if my mental arithmetic is good).

    I would be surprised if restaurants passed the savings on to customers. However, I do hope they use it to increase salaries, which are in many cases not a very liveable wage.

  • Create New...