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Felice

eGullet Society staff emeritus
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Everything posted by Felice

  1. I have heard good things about all of the restaurants you mention, but have only eaten at Cafe Constant. I actually went to meet a friend at the Pre Verre last Monday night, but it is now closed on Mondays and so we went elsewhere. I am hoping to go soon as I have read and heard many good things about it. Both L'Estrapade and Le Pre Verre were written up in the Figaroscope recently and you can find the reviews on line I believe( en francais, bien sur). It's from the September 24th edition. Both are listed as great for the quality/price and sound worth checking out.
  2. Thanks for all the info about cheesesteaks. I am printing this out now to bring to my chef and will let you know what he comes up with
  3. I'm planning a weekend in Alsace at the end of October and since I am not that familar with it, I am looking for recommendations. I think we will stay in Strasbourg on Friday night and then will move to a village along the wine route for the next two nights. I'm taking the train from Paris and a friend is driving from Switzerland. Any suggestions for a restaurant in Strasbourg on Friday night? A hotel? And then where would you stay after? Colmar? Merci!
  4. Also, check FUSAC, a free classified paper for Anglo-phones. You can find it in any english speaking establishment or on-line. Fusac They have many housing offers. The paper copy is much more extensive than the on-line listings. If you are under 28 (I know this because I was too old) you can go to the Institut Catholique on rue d'ASSAS in the 6th. They have a social services program which finds rooms for students and I had a friend who found thier apartment that way. He wasn't studying there either.
  5. I completely agree with Bux's assessment. In the States the house can afford to overstaff because they are paying 2$ and hour; in France most waiters are paid a set wage and for every euro that the waiter gets, the restaurant is paying two. So, if I am paid 7 euros per hour, the restaurant is really paying a lot more for all of the social charges. In the restaurant where I work I have twice as many (at least) tables that I would have in the US, plus no bus person or food runner. When things get busy it is extremely difficult to give good service. Also, American clients are much more work than French clients. French clients come in, order straight away, and typically don't make many demands. They don't ask a lot of questions, don't have special requests, don't need the menu translated, etc. Americans on the other hand take up a lot of time and I can see waiters getting annoyed with this if they are "in the weeds" so to speak. However, Americans are also a lot more likely to tip, so many people LOVE having Americans--special requests and all.
  6. I'm sorry that I didn't see your post before as I would love to join you. I'm always looking for an excuse to eat out :) And I live very close to where you are staying in the 6th off of Rue de Seine.
  7. Thanks for the info... I think I'll go with Provolone, since there's a little Italien shop on our street and it will be much easier than going across town for the wiz. Any other recommendations? I'll let you know how the first (perhaps) cheesteak dinner in Paris turns out
  8. I looked through and didn't see this topic, so I hope Iam not repeating it. I have a sort of strange request. I've been living in Paris for the past two years(but lived in Philly my whole life) and work in a small restaurant. The chef went to the U.S. recently for the first time and loved cheesesteaks and has promised them for staff meal, but we weren't sure what cut of beef to get. Any ideas? Any other ideas about how to make a real philly cheesesteak in Paris? I know a store that sells cheesewiz believe it or not. Merci!
  9. Strangely enough, I have a French friend here in France who told me something similar yesterday. He told me that all French citizens now had to get a visa before visiting the US, but I explained that I thought it was simply those without a "readable passport" and this appears to be true. Obviously this is getting misinterpreted somehow.
  10. As someone who works in restaurants, I commend the smoking ban. Why should all other employees be entitled to a smoke free environment and waiters are not? I guess the people who work in other professions are more worthy. After all, they're only waiters. Waiters should just get another job if they don't like it. The fact remains that this is not always so easy to change professions and why should I have to change my job because of someone else's addiction? You would never say that to someone who worked in a bank. I currently work in a small restaurant that allows smoking (it's in Paris, so I doubt I could find a non-smoking one ) . By the end of the night my eyes hurt from the smoke and I need to go out side just to get a breath of air. I honestly don't mind smoke when I'm eating out, but when you breathe it in for hours at a time, you know it's bad for you. I don't need a government study. I can feel it. And the interesting thing is that it's only a small percentage of people who smoke. But, if you get one table of chain smokers that's it—the whole place is a smoky haze.
  11. I did a little research on inexpensive hotels in Paris last year and actually found many that were under 75 €. The hotel de Bains, in the montparnasse area is a great budget hotel. Last year, a room with a large double bed was 69€ 33, rue Delambre, 14th. Metro: Vavin or Edgar-Quinet. 01-43-20-85-27. Fax: 01-42-79-82-78 You could also try a pension. There are two right near the luxembourg gardens, which have simple, clean, safe accommadations. The nicest is probably the Pension Marrionniers (which I have stayed in). It's a little like staying at someone's grandmother's house. But rooms are booked well in advance. You may get lucky though. www.pension-marronniers.com. The other is Residence Pension Ladagnous, which is in the same building, but not as homey. (78, rue d'Assas, Escalier B-2nd floor. 6th. Métro: Vavin or Notre-Dame des Champs. Telephone: 01-43-26-79-32) Dehly's Hotel is in a great location, has spotless accommadations, and doubles for less than 70 (without bath). But all of the rooms have direct dial phones and cable TV. 22, rue de L'Hirondelle, 6th. Metro: Saint Michel. Telephone: 01-43-26-58-25. Fax: 01-43-26-51-06. E-mail: delhys@wanadoo.fr). The hotel de Nestle is amazing, but most of the rooms don't have private baths and I'm not sure if they take reservations. www.hoteldenesle.com The Grand Hotel Jeanne D'Arc has doubles for 75 ( 3, rue de Jarente, 4th. Métro: Saint Paul. Telephone: 01-48-87-62-11. Fax: 01-48-87-37-31). I wouldn't expect airconditioning in any of these.
  12. Fresh A...would you mind sharing your favorites? If you had to choose just one or two? Merci!
  13. Joe, I'm just curious if maybe the reason that most of the clientel were American was because you were there so early. Most people in Paris don't even think about eating until at least 8 or 8:30 and in the summer it is even later. Any restaurant (if you can find one open) would be full of Americans at 6pm. Also, L'Atelier is getting a lot of attention in Paris and has been written up in all of the French press.
  14. Pariscope online is no more. I think they closed down the site a few months ago. If you read french, try zurban.comfor cutural events in Paris.
  15. One of my favorite really inexpensive places to eat in Paris is La Cave de L'Os à Moelle. The menu is an incredible 20 € for 4 courses and the atmosphere is a lot of fun. The catch—no choice, shared tables and self service, but it's all part of the charm. It's also a wine shop, so there's no mark up on the wines. For the first course you'll find pâté, rillettes, and a large serving dish of tiny shrimp and bulots (escargot from the sea) on the table. Next you help yourself to the pot of soup that's kept warm on the old fashioned stove. For the main course I've had poule au pot, pork cheeks with lentils, and bœuf bourguignon. Afterwards a generous plate of cheese is passed and for dessert you'll find everything from rice pudding to chocolate cake. I've loved every meal that I've had there. I also loved Le Troquet, another bistro in the 15th. The menu was 28 € for 3 courses and 30 € for 4, which includes cheese and dessert. Again, there was no choice, except for a few additions; which had a supplement, but everything was exceptional. This place was actually recommended to me by Dominique Bouchet, the Chef of Les Ambassadeurs, as being his favorite inexpensive bistro in Paris, which is why I went in the first place. I have also been hearing a lot about a place called L'Entregeu, an inexpensive bistro in the 17th whose chef worked at Chez Michel (another favorite, but it's already been mentioned). It has gotten lots of great reviews but I've yet to try it. Astier in the 11th has a menu for less than 25 € and while everything I had was very good, I don't know if I'd take a trip across town for it. I also enjoyed Le Timbre a tiny little place in the 6th with great food and moderate prices. I'd say you'll spend about 30 € for three courses not including wine. For really inexpensive with a bit of history there's Chartier, but the food is not amazing.
  16. Just a warning to American travelers: don't be surprised if your credit card doesn't work right away. In the restaurant where I work, we will often have to swipe the card numerous times to get it to work and will sometimes resort to putting a piece of tape of the stripe, which always seems to get the card to go through. The problem is that I imagine that many waiters will just say "desolé madame, your card is no good" when in fact it's fine. I was recently at a store and the clerk was having trouble and then announced that American cards don't work. I then used my American card to see if this was indeed true and had no problem. There are some places that actually only take a card with the chip, called a puce. These, however, are little mom and pop types stores. Also gas stations where you pump and pay yourself. When I was in Italy I used my French card and was surprised that I didn't need to punch in my code, but signed just like you do in the States.
  17. Felice

    Aux Lyonnais

    Hi Lauren, I ate at Aux Lyonnaise a few months ago and loved it as well. Everything we had was delicious and the room is beautiful. This week's Figaroscope mentions their Oeuf Cocotte aux morilles as being perfect. I would definitely recommend it.
  18. I've been reading a lot about this tiny bistro in the 17th lately and was wondering if anyone had tried it. It was written up in an overview of new restaurants in last week's Figaroscope and received the second highest rating. I believe that the chef was formerly at Chez Michels. Here's the address in case you're interested: 83, rue Laugier, 17th. Open Tuesday-Saturday 12-2, 8-10h15 Menu for 28 €
  19. I just called the Hotel Pont Royale to check for the opening of Robuchon's restaurant and they said two more weeks!
  20. Dear Marcus, I am not sure of the percentage, but I am never shocked if a French client doesn't leave a tip. I would say up to 50% of French clients do not tip. From those who do tip, I have received tips as low as .20 (which is a bit comical) up to probably 10 €. On average though, most leave a few euros, probably between 1-5 per table, unless it's a big group. I don't think it is based on any percentage, but they possibly tip more in a more upscale establishment. The restaurant where I work has main courses in the 16-19 € range and checks average about 40 € a head. I understand that this is the custom and just live with it, but I really think that for good service a waiter deserves more that someone working at say McDonalds. That's why I think at least a euro per person (for good service of course) is required. If the service is poor then the waiter deserves nothing. Americans certainly tip the most, but they are also welcomed because of that and probably get better service. Nobody minds bending over backwards to accommodate special requests (which Americans are famous for ) if you know you're going to get a tip in the end. Most Americans will leave me at least 5 € and I am always happy with that. Another interesting thing about the salary system in France is that since the restaurant is paying the employee, there are less waiters working each shift. We only have two waiters at a time, with no bus person, etc for about 20 tables. In the States the most tables I ever had at one time was probably 5-6. Since the restaurant is paying such low salaries they tend to overstaff. In France it is often difficult to give the same level of service because we have so many more tables.
  21. Dear New Guy, I am not even sure that tips are distributed this way throughout Paris. We share the tips evenly because we are much slower at lunch and don't get many tips. This way it doesn't really matter when you work. Everyone is paid the same. And to add to what Bux said about waiters salaries in the US. I worked for several years as a waitress and manager in Philadelphia and as a waitress I was always paid the same amount--$2.00 an hour. We were also taxed on a percentage of our sales and generally my paychecks were negative because of those taxes. There is a sub-minimum wage for tipped employees in the US. With tips however, I generaly made at least 100$ a night and on busy nights much more. These were fairly nice restaurants however. I think this is pretty much standard across the US. But, it's true that in France I get 4 weeks paid vacation and get to walk across the Seine on my way home at night
  22. The SMIC is the minimum wage which all employees are entitled to in France. I'm not sure what it stands for...probably salarie minimum... quelques choses.
  23. No, you can not deduct the service charge. The service is often just calculated into the price of the meal (just as the rent, the electricty, the kitchen salaries, etc is calculated into the price). The server gets the same salary no matter if it's busy or slow. It's like woking as a clerk in a store, you can't ask for a discount because the clerk was rude. That's why I think waiters can be rude in France at times, or at least less accomidating. Since you know you're getting paid, you don't worry about getting completely stiffed. The part that is optional, however, is whether or not you want to leave an additional tip or "pourboire". If the service is poor I wouldn't leave a cent more, but if the service is good, it's nice to be rewarded! The service charge is the same in hotels, I believe.
  24. Thank you so much for directing me to those links. I wish that I had seen the thread on tipping in restaurants when it was first discussed because I think I could have shed some light on the situation as I work in a restaurant in Paris two nights a week. Fresh A is 100% correct that most waiters do NOT touch the service charge. In my restaurant we are paid the SMIC which is around 7 € per hour. After the social security charges are taken out, not much remains. We collect the tips that are left on the tables and distribute them amongst everyone (kitchen included) at the end of the week. It usually amounts to 15 extra Euros per shift. The service charge goes to the restaurant to pay these salaries. Don't forget that in France, waiters have health care, retirement, and paid vacations. The restaurant in which I work is a moderately priced bistro in the 6th, which has been written up in just about every book. Obviously, the 3 star establishments are not making the SMIC, however. An article in Where Magazine said that waiters in Paris make anywhere from 15,000-50,000 € a year. When I first started working in Paris, I was shocked at how little waiters make and would never continue working at my restaurant if I didn't love it so much. It is a third of what I made in the United States, at best. I have asked many, many people working in restaurants and so far have not met any who have made much more. Of course if the service is terrible, don't leave a cent more, but if the service is good, the waiter will appreciate a few extra Euros. I think between 1-5 € per person is appropriate in a more casual restaurant.
  25. I am hoping that someone could give me an idea about appropriate amounts to tip in French Hotels. How much does one tip a concierge for making reservations, etc. Also, how much for porters, housekeepers, etc. I have read wildly different amounts, which is why I am asking here. Merci beaucoup!
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