jeunefilleparis

sorry I couldnt resist posting this, its sounds so good~~!! Early Spring Menu Chilled Spring Organic Pea Soup with Avocado Jalapeno Pepper and Sweet Florida Shrimp Or Roasted Sweet Organic Beets, Horseradish Fromage Blanc And Toasted Pumpkin Seed Dressing ~~~ Gently Heated Atlantic Salmon with Styrian “Wurzelgemüse” Apple Rosemary Purée and Horseradish-Chive Sauce Or Roasted Rack of Colorado Lamb with Vegetable Barley Glazed Cipollini Onion and Sweet Potato Purée ~~~ Elderflower Soup with Rhubarb, Elderberries and Topfen Sorbet ~~~ “Topfenpalatschinken” Warm Wild Huckleberry Crèpes with Wild Huckleberry Sorbet and Topfen Ice Cream Or Crisp Caramel Strudel with Bartlett Pears, Aged Balsamic and Riesling Ice Cream $55

ok, this is the craziest dessert, I could go every day for a week just to try them all! DIO MIO! Desserts Crisp Caramel Strudel with Bartlett Pears, Aged Balsamic and Riesling Ice Cream 9. “Topfenpalatschinken” Warm Wild Huckleberry Crêpes Huckleberry Sorbet and Topfen Ice Cream 9. Austrian Chocolate Hazelnut Soufflé with Kumquats, Blood Oranges Chocolate Sorbet and Chocolate Chip Ice Cream 12. Pineapple Sorbet with Anis Marshmallow Candied Violets, Pomegranate and Pernod 11. Apple Brûlée Vanilla Brûlée with a Granny Smith Apple Cloud Persimmon Sauce and Meyer Lemon Ice Cream 10. Quince Tatin with Yogurt and Ginger Caramel, Bourbon, Fresh Passion Fruit and Yogurt-Vanilla Ice Cream 10. Malakoff Cake with Passion Fruit Brûlée, Mint Granité and Coconut Milk Sorbet 11. “Bohemian Liwanzen” Plum and Topfen Pancakes with Plum Ragout and Stroh Rum Ice Cream 9. could someone kindly tell me what the bolded items are please! thanks

As a lot of you know, i am a dessert fiend, last friday i went to blue hill soley for their passionfruit souffle,,,, the weirder the dessert the better for me. At the now closed Papillion when Liebrendt (sp?) was chef, I had a great wasabi sorbet served on a block of ice, but one of my favorite desserts of all time was when I was visiting a friend in Louisville KY. Ron and I went to a Vietnamese restaurant and I had this incredible avocado milkshake, i couldnt quite explain it and i was very hesitant before I ordered it, but it was smoothy and creamy and avocado-y, soooo good! - and yes, green.

First of all, no self respecting gelateria in Italy would EVER serve gelato that came out of a factory. All the top ones produce their gelato onsite, and if its good gelato, it doesnt stay good very long and certainly doesnt hold up well to transportation. Gelato has to go straight from the machine and into the tubs where it is held somewhat above freezing temperatures -- if it freezes, its ruined. And the best stuff doesnt have many stabilizers in it at all so that it keeps like Ciao Bella does. Its produced, put in the bins, and then sold and eaten, in fairly quick order. So while I agree Ciao Bella produces a good commercial ice cream product when compared to some of the other crap that is out there, artisinal gelato it 'aint. No Italian would ever agree with your statement. I dont want to start a fight with you Jason, but Pan simply said that " it was the best gelato that he had in NY" he never said the best gelato ever, or that it was better than any gelato in Italy,,,,,,,, Most people know its a chain, and while i m not for chains, i dont think your tone which sounds abit arrogant to me, is necesssary. You just suddenly realized I'm arrogant? The issue I had with Pan's statement was that it was "superior quality even in Italy". It would NEVER pass for "superior quality" In Italy. Its good commercial quality ice cream. Period. I guess that I missed that one line, and honestly, i ate a lot of gelato while living in Rome and if the two were served together, i m not sureif everyone would necessarily know the difference, oh and yes, i have noticed your arrogance before, I just felt like addressing it this time. Thanks.........

First of all, no self respecting gelateria in Italy would EVER serve gelato that came out of a factory. All the top ones produce their gelato onsite, and if its good gelato, it doesnt stay good very long and certainly doesnt hold up well to transportation. Gelato has to go straight from the machine and into the tubs where it is held somewhat above freezing temperatures -- if it freezes, its ruined. And the best stuff doesnt have many stabilizers in it at all so that it keeps like Ciao Bella does. Its produced, put in the bins, and then sold and eaten, in fairly quick order. So while I agree Ciao Bella produces a good commercial ice cream product when compared to some of the other crap that is out there, artisinal gelato it 'aint. No Italian would ever agree with your statement. I dont want to start a fight with you Jason, but Pan simply said that " it was the best gelato that he had in NY" he never said the best gelato ever, or that it was better than any gelato in Italy,,,,,,,, Most people know its a chain, and while i m not for chains, i dont think your tone which sounds abit arrogant to me, is necesssary. Jgoode, as far as ILG on orchard, it does rock. When I worked at Jefferson, we got our gelato from there. My fave is the mascarpone gelato, yummy! Pan- I happen to like ciao bella too- their dulce de leche is awesome

Admin: The discussion thread archive for Mix under chef Doug Psaltis may be found here. The discussion thread for Mix under chef Francesco Berardinelli and renamed as "Francesco at Mix" may be found here I work up town, not terribly far from Mix. Lots of the restaurants near me were totally packed and I ended up at the Plaza and realized that I was around the corner from Mix. It was nearly empty but they said that I could still eat. I went knowing what I wanted so it made it easier for the kitchen. I had seen the space before but at night. During the day it was very different to me. I really was impressed with the very modern space that was designed. I loved the furniture and apparently all of the glassware was specially designed for them as well. Their staff was all incredibly friends and very kind. When my entree arrived, the last table was leaving so I was offically alone but it was rather serene being alone in a very minimalistic ivory colored space. I ordered the elbow maccaroni w. ham, cheese and truffle juice. It arrived in a smallish white ceramic bowl covered. Inside was a hearty amount of elbow maccaroni. I was also given a treat ( yeah to knowing a chef in the kitchen) a small shrimp salad. A modern take on shrimp cocktail,- raw shrimp served on a bed of lemon-horseradish creme fraiche and tomatoes. It had a great fresh flavor. For dessert I got the Chestnut Mont Blanc. It was one of the best desserts that I have ever had. It was served in a what looked like a Petri dish. There was an orange marmalade on the bottom, then the chestunut creme, then merangue - on top of that was a white ice cream looking like substance, but it was lighter than icecream, i forgot to ask what it was, and attached to that, which i found very cool was a pair of merangue wings stuck to either side. It looked like it could fly away which was quirky and cute. All in all, i was very impressed,- oh wait, one of my favorites was the homemade peanut butter and grape jelly with toast. It was the best damn peanut butter, so buttery and fresh, and normally i hate grape jelly, but, well, now i can say that, at least at Mix, I dig it! I would recommend it in a second. and according to the manager, soon, the dinner will be offered a la carte, not just prix fixe.

I m going to Thalassa next friday and of course I checked out their desserts right away,,,,,,, can someone tell me what this is? <<Lemon Custard Wrapped in Fillo with Pergamont Sorbet>> thanks lauren

Hauthor- I am really sorry about your experience too as I had a really great meal there back in December. I ll be honest, I know the head chef and the sous chef, but i always watch service at restaurants especially when I know the people there and the waiters did seem attentive and intersted, which is not to say that your meal was like that. The prices there are definately NOT cheap, but evey course is quite lovingly made. I had the opportunity to talk with Jack several times and he is a funny, quirky intelligent man and I think that he would genuinely like to know that your service was less than stellar. Any good business person, even if it upets them, wants to know about bad service as well as good, so she/he can fix the problems. I stongly advise you to call him and explain the situation and see what happens. Lauren

On friday night I swung by Blue Hill for some dessert,- I was there 2 months before with Beth, and I fell in love with the passion fruit soufflee. I was so happy it was still on the menu. I got that and a scoop of the fromage blanc sorbet. It was still delicious! I have to say that the change at Blue Hill look great. I loved the deep read chairs. What a beautiful color! Ya- Roo! I cant believe you went without me this time:))

Thank you all so very much. I guess now, what i need to think about is which menu to choose. Since I wil be dining alone, I want the menu that will allow me to taste as many different things as possible or at least some of his signature dishes! Is it black tie formal? Im sure the men wear suits, but how dressy a dress should I wear? Merci L

Yesterday, I called and emailed all of the fore mentioned restaurants. Today I can happily say that I got in to Arpege and DUCASSE!!!!!!!!!!!!!! I think that I am going to go to Ducasse bc when it opened in NY I couldnt wait to go but never did and now that I m going to be in Paris and since Didier, the current chef at ADNY is leaving, I would rather experience Ducasse in PARIS!!! OH MY GOD!!!!!! ok, i m calm now. Now the $$ questions, I am not a huge drinker and I m small so a wine pairing is out of the question, I did that at March last year and barely stumbled back home. Does anyone know how much the prix fixe at AD/PA? I cant wait to experience this! Lauren

Firstly, I would like to say that if this falls into one of the other, where should I eat categories, please feel free to link the two. after reading a recent thread I have come to the conclusion that these are the places that I should be selling my soul to eat in: AD/PA Astrance Taillevent Grand Refour L'Arpage L'Ambroisie A little of my history. I spent a semester living in Paris in college a few years ago. I made it to "Spoon" then. I tended to go towards small cozy cafes or off the beaten track ethnic foods that my French friends took me to. Now that I am so much older and wiser:) I would really love to experience at 3 star restaurant. I dont have an exact budget for my *one* splurger meal but I do want it to be worth it. I came into some extra cash and while I was going to go to Daniel, I realized that Paris was just around the corner, so I figured why not go crazy there. I dont mind going to those who serve lunch for lunch, but I would rather go for a wonderful dinner. I know that its probably very subjective and clearly everyone has differnet experiences at every restaurant, but with these things in mind, I ll be dining alone, I m not a huge drinker and I guess if I could keep it under $400, can you help me choose a place that I should then attempt to visit.- and if it helps I am fluent in French,,,,,,,,,,,, Merci en avance Lauren oh and if anyone from the France board currently living in Paris would like to meet up one day for a drink, I d love that!

Ok, i m so glad that there is still a sense of humor out there, you just made my day.

Ok, this is my favorite topic as many of you know. When it comes to bakeries though, dont forget there are the chi chi kind and fun campy places. For the best pain au chocolat in the city or at least downtown, check out Ceci Cela on Spring Street and Lafayette next to the store Fresh. I stil love Magnolia bakery for their hummingbird cake and stellar banana pudding ( nilla wafers and all) I dont like everthing at the Chelsea Market, but FAT WITCH BROWNIES RULE THE WORLD! you can even get baby witch brownies too. I know that these dont ccount as bakeries, but definately head over to Chikalicious if you havent been there yet, for a "3" course dessert meal and I think that Sam ( last name I forget) the pastry chef @ WD 50 has some of the most creative desserts I ve ever had. good luck and remember my motto, you can never have too much dessert!!

I just wanted to say thanks to whomever recommended Cafe La Ruche. It was a perfect little place to have a great lunch on such a beatiful day. We had to wait outside for about 30 min for a table outside, but it was well worth it. My friend and I shared the brie./ apple platter which filled us uop nicely while we waited for our 3rd friend. I had the sauteed snails in garlic butter and wild mushrooms which were full of flavor and prettty authentic. The chocolate mousse came in a great little portion which suited me just fine since it was incredibly rich, but heavenly. my friends lunches were euqally nice. The service was great and if I didnt look up to my right where the horrible brick highrise was, sandwiched between two old yellow buildings, and pretty trees, I couldve been in the french country side:) I highly recommend it and prices were very reasonable too thanks again lauren

Pan, you are definately right, I do not remember TriBeCa when it was as you say, spooky, for the reasons that one, i was not quite born and when I was born in 79, i was in philly. I m not saying that I miss the transvestite hookers though they added a whole lot more SPICE to that MeatMarket than SPICE MARKET ever will. What I miss was that mix of a few fun places, like the old club Mother, that moved in july 2000, and the old days when it wasnt a bunch of F$@!!!!** suits trying to impress skinny blonds with their money. personally i never thought that it smelled all that bad unless it was a stifling summer day. Really, they put the meat on the hooks and all that really gory stuff pretty early on in the day, when the place is pretty empty. When I moved here, I really liked walking through that area and gazing up at the HIGH LINE ( and damn NY if they remove that too!!) in peace and quiet, in fact it wasnt really spooky because hogs and heifers was there to protect me with their big burly bouncers. anyways, it doesnt really matter, whats done is done, unless the whole area gets a flood or investeed with rats ( oops already is) or we have another Great Fire, its here to stay. Oh and they better not get rid of those glorious cobblestones!!

Last night, I walked from my Barrow street apt to my friends place on 6th and 16th. I thought I d take a stroll through the meatpacking district to see what was going on. I go there often enough to know that it has been hit hard over the past 5 years with boutiques, restaurants and clubs, but now with the opening of Hotel Gansvoort, it was almost unrecognizable. I felt like I was walking though one huge club. There were lines out of Spice Market. One little west tenth , a lounge/eatery everything place had extremely loud music pouring from its open windows and then you had the Conde Nast hot list party at the new hotel. Add on Steve Hanson's place Vento which looked like a mess and the new bar Avra, it was non stop noise. Oh and dont forget Soho House's pool top bar and what not. I feel old saying that it has changed for the worse, but those recent additions are all do damn trendy and none of those places serve exceptional food. I know that there are places to see and be seen, but with so many taking up such a small space its overwhelming and annoying...... oh dont forget that several blocks up is the new Maritime Hotel with its courtyard bar and very mediocre Italian restaurant. ( I have yet to try the sushi place there and doubt that I ever will) I just cant believe that in so few years an area that was really just meat markets with the exception of a few long standing places. I have watched the place truly transform. I wonder if all the hoopla there will even last, plenty of restaurants have opened and closed there in the past couple of years,,,,,,,,, I guess we ll find out soon enough.

thank you all so much, i ll be down for the womens rights march and will only have 1 real day of eating as most of Sunday will be spent marching,,,,,,,,, I have plenty of excellent options now! have a great weekend!

Well for lunch I wouldnt be having a 3 course meal so, I d spend up to $20 I guess, just somewhere that has a nice ambience, good sandwiches and in a fun location. Also, does DC allow smoking in restaurants? what about bars?

I will be in DC for the weekend, can anyone recommend some cute, not too trendy places, in either Dupont Circle or Georgetown. Thanks!

I would have to say that lots of those are "scene" only!!

you know, thats true too, however there are so many smokers that I have met who are picky about when they are around smoke,,,,,,,, i just dont understand how you can defend smoking when every aspect of it is just unapealing,,,,, stained fingers, bad breath, smelly clothes, smelly hair, cancer, emphysema,(sp?) I think its unfortunate that people had to lose jobs, but times change..... and there are plenty of other smoking cities out there still

If there was actually a ventilation system that could regulate an environment so that its employees would not have to endure the second hand smoke then, i would agree. Also, if someone wanted to open a "smoking bar" and have only smokers run the place, then thats fine too, i could care less if they want to poison themselves, but thats just not happening now. maybe you could invent a mask that workers can wear on their faces while they work so that they can serve smokers?

Daniel, that is where I really disagree with you completely. It seems so simple to me. Why should people have to get cancer, a bad cough etc because of some one else's nasty habit. If the government said, you cant serve red meat, or anything with sugar or tell you that you had to brush your teeth and make sure you did everday and we had little screens in our houses that watched us night and day, then hell yeah, the government would be taking away our personal freedoms. However this so called " personal freedom" is not personal and thats the problem, it affects PERSONS not a person. I am by no means for our government right now and trust me if Bush wins the next election I do not know what I ll do. But the smoking ban is a very different issue to me..........

I honestly have to say that I have gotten such pleasure watching smokers huddle in doorways of office buildings on the coldest, nastiest days of the year, or the rainy ones. i have no sympathy whatsoever and the whole sugar debate was beyond ridiculous. if smokers want a warm dry place to smoke, they can smoke in their own homes. ok thats my 2 cents L