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Felice

eGullet Society staff emeritus
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Everything posted by Felice

  1. I don’t think it would be worth a special trip. I actually have never even been to any of the Semaine de Gout events but many of the events revolve around activities for students. I know they have special lunches at elementary schools. Restaurants do offer special menus but I haven’t seen much else.
  2. Zeli, If you go to the last two pages of the following thread, http://forums.egullet.org/index.php?showto...=favorite&st=30 you will find a few 'best of' lists which should help to narrow things down. I think Forest's choice of La Bigarrade is a good one.
  3. I would love to read this, French or American Saveur?
  4. March 20 is "Le Jour du Macaron" and according to what I've read Pierre Hermé will be offering a free tasting of his entire macaron collection. The day is meant to benefit La Federation des Maladies Orphelines, although I am not quite sure how given the tasting is "free'. The tasting will be from 10h-19h in both boutiques in Paris.
  5. I don't remember having heard a thing about "Le Restaurant" in the 6th which earned its first star. A search on Google didnt turn up much either. Strange that it would gather such little attention and then get a star.
  6. Our very own Ptipois, who is without a doubt the most knowledgeable person I know regarding food culture and history—French and otherwise-, will be at the Salon d'Agriculture this Friday giving a cooking demonstration using cheese from the Auvergne region of France. Recipes include Crème de Saint-Nectaire fermier, royales à la fourme d’Ambert Tuiles sablées au Cantal vieux Paquets de chou au Cantal jeune Friday 29 February, 10am-1pm Hall 7-2 Stand 8 allée C Paris Expo, Porte de Versailles, Paris 15th. Metro : Porte de Versailles, Balard. For more information: www.fromages-aoc-auvergne.com
  7. My French boyfriend tells me it means "Le" in southern patois.
  8. I am sorry for beating a dead horse, but I meant to respond to this during the week and didnt have time. First of all, as people have mentioned, the buss staff (water boy I think) bar tenders and expediter, and in some cases the host, are all tipped by the waiter. Where I have worked, we gave 10% of our tips to the bar, 10 % to the busser, 5% to the expediter and a few dollars to the host. All of these employees are still paid a higher wage, but their income is supplemented by tips. The kitchen staff, referred to as back of the house, are paid a salary or a higher hourly wage. I feel t
  9. It's too late for tonight, but Racines was selling great tolive oil and I am fairly sure they had balsamic. And the oil shop on rue Jacob, I would imagine.
  10. I don't know about Europe in general but at least in France the minimum wage is higher than in the States and includes health care, pension, 5 weeks vacation pay and other benefits and everyone is entitled to this. However, it is not an enormous amount and so I always leave a little extra but at least you know people can live off of what they make, which is not always the case with the US minimum wage.
  11. I think we should give Jackal10 the benefit of the doubt that he doesn't understand how restaurant workers are paid in the US, which is very unlike the European system. There is a sub-minimum wage by law in the US for restaurant workers because it is assumed that they make tips. I do not know the laws in all states, but in Pennsylvania, where I last worked in the States, the legal wage was 2.01$ per hour and waiters had to claim either a fixed percentage of their sales or the total of their credit card tips, which ever is higher, as taxable wage. Restaurants can get in a lot of trouble if s
  12. Probably not if you going at off hours (I think they might serve all day but am not sure) but if you go during lunch or dinner hours, it is probably best to reserve. I haven't been during the week so perhaps it's not so crowded, but there are not many tables, so it wouldnt surprise me if they are booked during the week as well.
  13. Do you think that they feel compelled to demote a few places? After all, it certainly makes for a good story and sells more guides. If Arpege were demoted to two stars, would it effect their business all that much?
  14. You need a reservation for Breizh, to eat crepes? ← YES, definitely. I called on Saturday afternoon and he had to squeeze us in that night and turned away tables while we were there. It's tiny and good.
  15. I wouldn't worry so much. Most servers in France are now paid a salary, so you don't need to worry about the % of the "service compris" , that goes to the owner to pay all salaries. Waiters do not depend on tips here, they are paid a salary like every other job (see average salaries in my post above), so you don't need to feel obliged to leave anything. However, if you really appreciated the service, then you can leave a small amount in appreciation. If the waiter just did his job, he served you, then leave nothing and don't worry about it. When I am happy with the service, I normally leave
  16. Let us know about the cafe des musées. Becareful with no reservations on the weekend, you might be dissapointed. I am going to the Breizh café tonight
  17. In the Marais I would not miss Breizh café. You might also want to try the Café des Musées (49, rue de Turenne), a very nice bistro which serves simple yet very good cuisine. And, you'll need to make a trip to the 14th, not the 12th
  18. I have never worked in a higher-end restaurant in Paris, so I can't say what waiters expect or don't, but I imagine they are paid at the higher end of the salary scale and not dependent on tips, so you don't need to feel obliged to leave anything. There are not rules really. If you feel the service was exceptional and the person went out of their way, then I think a tip is appreciated, but how much is up to you. Where I worked we split our tips with everyone, including the kitchen, so your waiter may only get a small fraction anyway. I have to say that I strongly disagree that waiters are o
  19. In NYC I regularly left 20%, unless the service really sucked and then I would leave 12%. I arrived in Paris trained by the NYC scene to tip reasonably well... I came to Paris from the states a year and a half ago, and this tipping question continues to plague me. I figured I would run some numbers by those expats lurking about who have been around Paris longer than me. My french parents-in-law typically leave 3-5 euros when we go have a relatively simple dinner - maybe 30-40 euros a head... at a local brasserie including wine. Personally, I fee weird leaving less than 5 for dinner. I regularl
  20. Believe me, I am confident that the state of things is probably far better in France than in the US, as they actually have protections set up like AOC and Label Rouge. I just did a very quick search on Google for 'label rouge' and came across this on the Ashley farms website "The Label Rouge requirements are much more stringent than any program in America, including "All-Natural", "Free Range", "Certified Organic", "Certified Free Farmed" and "Certified Humanely Raised". And from the same site, in English, the requirements for label rouge chickens. http://ashleyfarms.com/label-rouge-require
  21. Here it is Yellowt http://forums.egullet.org/index.php?showtopic=83491
  22. Lately, after reading the book « The Omnivore 's Dilema » which is a very in depth look into how food is produced in the US, I have been wondering about how to find similar information in France. How do I know that the produce I buy from the local farmer in my market isn't laced with pesticides? I really prefer buying vegetables from a local producer, but would love to know about the means of production. For beef and chicken, I always buy label Rouge and go to a quality butcher, but is this a guarantee? This week's Fooding (http://lefooding.com/actualite-210.htm asks Après Jonathan Nos
  23. How terrible. I have this written in my little black book for a place to try in the 11th
  24. I have written about this elsewhere many times, but since I am an ex waitress, I am probably a bit more passionate about the subject of tips. Waiters in France generally do not get the service charge added to the bill, that is given to the house to pay their staff (kitchen included). They are instead paid a monthly salary. According to the trade journal Hotellerie Restauration the average monthly salary in Paris in 2007€ for front of the house was Barman 1526 Waiter 1564 Maitre d'hotel 1897 Dining room manager 2023 Restaurant manager 3263 And these salaries are before social charges which co
  25. I think really good charcuterie, pâté, rillettes and foie gras (as mentionned) and maybe some lucques olives or another and of course, great bread. Does anyone have ideas for where to get the best charcuterie?
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