Margaret Pilgrim
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Posts posted by Margaret Pilgrim
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My concern is that Le Timbre is probably the least typically French bistrot we have visited: British chef, English speaking guests. You could be in London or Leeds or San Francisco. I should add that the crowd (it only seats around 20) was very much enjoying the ambiance and comraderie made possible by common language so I suppose it was we who were out of step.Why the concern? This is the place I was referring tohttp://www.restaurantletimbre.com/le%20timbre%20.html
Looking for just a good bistro/ brasseries.....
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Your final comment concerns me. Can you tell us more about the kind of resto you are looking for?I have read good things about Le Timbre. -
I would like to agree, but we found Carte Blanche, for want of a better word, thin. e.g., tremendously interesting ravioli fillings, but since served only as an assortment of three, difficult to get a fix on any single flavor, and similar difficulty in truly appreciating a possibly incredible taste before it was gone because of the tiny sample. This is not to say that the plates were stingy but that the flavors were spread so thin that they were hard to grasp. IMHO....I think that Carte Blanche in the 9th also fits the category of creative. -
We are indeed interested. Many thanks for this sample.And if anyone is interested, here is Clocher Perire's menu from Thursday evening, February 19th:http://forums.egullet.org/index.php?act=mo...d=si&img=138463
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I need to toss in here that any of us could do well to heed pierre's timely reports. He lives in Paris much of the year and spends his evenings prowling the outer arrondisements for good eats. He rarely finds a dud. His posts are a fine guide to eating well before the hoard finds the address.
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They're not chic, not cool, not luxurious, not high on service; but the various Paul's scattered around the city offer a really nice breakfast at a very reasonable cost, whether continental or with eggs, etc.
You're right.They are all over london and even in Miami.Its amazing .They have followed the american business model .
While maintaining quality and price.
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Since it's poule au pot season, I made the CSWF recipe for the second time. I didn't have jambon de Bayonne this time, and used jambon cru instead, which wasn't quite as magical, but this year I made a great soup from the leftovers. Pictures and details are here. If you've never tried this recipe, and I see that I'm the only one that's posted here about it, you really should. It's absolutely wonderful.
Thanks, Abra. I put it on the week's menu. The wind is howling and we're in need of comfort food.
Actually, though, it's my hope that at some time we will be able to choose this kind of recipe from "Adventures in Abra's Languedoc Kitchen".
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Thanks for a good read. Your best post to date.
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I just weighed my old Lodge wok: 8 lb 12 oz. Certainly not thin. I think before I use it, but it certainly performs.
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Judging from the areas we frequent in the daytime, I find truth in the following excerpt.
"The young seem particularly keen, even (quelle horreur!) eating the things at their desks. The average 25-34-year-old consumes twice as many sandwiches every year as does a 45-54-year-old, says Raphael Berger, at the Research Centre for the Study and Observation of Living Conditions. Working women like le sandwich, says Jean Rossi at GIRA Foodservice. It “leaves them time to do other things, like going shopping, during their lunch hour too.” "
We, in fact, fell victim to the trend when we saw the flow of people in and out of a sandwich shop* on Rochechouart. For 4€ I enjoyed a delicious panini of grilled zucchini, chevre and tapenade on ciabatta, a table at which to eat, the rest of my time to stroll and window shop and plenty of appetite for an important dinner that evening. (For 7€ you also were given your choice of salad and beverage.) I heartily recommend the address if not the trend.
*Les Anges Gourmands
12, rue Rochecouart 9e (It's actually en route to the old Spring.)
Metero: Cadet
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Felice, this is one of the most delicious Simon review that I've read. I'm still smiling. Even if we never get there, thanks for bringing it to us.
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We have had much success in writing owners that we really wanted to stay in their properties but only wanted them for " x days, from y to z". Most times they respond with an adjusted weekly rate and consent to the days that we need. Worth a try...a good link for gites is: www holidaylettings.co.uk. They have a wide selection.Be aware that most gites are let on a Saturday to Saturday basis. Since you are in almost peak season it may be difficult to get other dates.
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I've found it! Thanks for this super lead. Not only is it exactly the kind of place we hope for in the country, its on our frequent route.So if you really want to be lost in the deep countryside and happen upon a little gem, try La Bruyerette. That's the name of the hamlet, and the name of the restaurant, since it's the only business there. They raise all sorts of poultry and serve them at their charming small restaurant. The dinner menu is at 23 Euros and offers two or three choices per course, most poultry-based. The owners and servers are especialy warm and friendly, I can't imagine that tourists find them very often, and the food is deliciously rustic and homey. La Bruyerette is a bit northwest of Uzès, if you happen to be in that area. Pictures of the restaurant and our menu are here.In a similar vein is Restaurant Auberge des Ribes Hautes, 3 km north of Barjac just off the route de Vallon Pont d'Arc. (At 2km, start looking for a small sign on the right hand side of the road; the auberge is up the hill on Chemin de Ribaute.) It is a duck farm and offers canard in all its fashions. Adorable people, abundant and delicious plates. Indoor and outdoor seating. I would definitely call ahead for openings and hours.
04.66.24.57.61
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Please tell us more about your memorable meal so that we can appreciate it here on eGullet.I was at Chez l'Ami Jean last month.It was very memorable indeed and I will be sure to return...
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Besides the differentiation between "decent in the immediate neighborhood" and "worth travelling across town" is the judgement of whether a restaurant is worth a visitor's precious time, i.e., one evening out of a visit.I was simply trying to put the restaurant into context, If I lived around the corner I would be happy to go on a regular basis. It simply wasn't special enough to make trip. -
Perhaps the biggest measure of your displeasure is the fact that you found Spring, in the middle of the 9th, an easy address from your home which we gather was near Gaya in the 7th, while Jadis is a 10 minute ride on the 39 bus or the metro.I ate at Jadis on a Saturday night just before Christmas. It was OK, with some potential, but at the moment it is the sort of restaurant I would visit if it was around the corner not in the depths of the 15eme....I used to love Guillaume's food at Gaya which used to be our local when we lived in Paris. Were my expectations too high? Or maybe we hit too early in its evolution, or bracketed it with some unfair competition (Spring and Le Cinq the previous days)....
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John,
I noticed your rave review of Chez Lena et Mimile, but lin a later post you mentioned inconsistancies there.
....And was it the molecular menu you were raving about? and if so, do you remember the price?
Note that the molecular menu is only offered from October to February and not on Mondays and Tuesdays. We were not informed of this when we visited and subsequently ate off the pretty ordinary ordinary menu.
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Thanks, Hemingway. I'm particularly happy to read such current and specific reviews on Jadis and Le Baratin.
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There is a new Patrick Roger shop open at 91 rue de Rennes, in the 6th, so one could conceivably go there, then stop in at Jean-Charles Rochoux, Aoki, and Christian Constant, which are each 1 to 2 blocks away.
If you want to go to Hévin, there's a shop on rue Vavin that's just a couple of short blocks down from Constant.
David Lebovitz
Good news, good tip. Compact and doable collection of addresses.
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Another chickpea bowl (loosely from Lorenza de Medici) is a soup of chickpeas in a light beef broth seasoned with pancetta and rosemary, half the chickpeas reserved then the rest pureed. Pappardelli are then cooked in the resulting broth. Subtle and satisfying. We added parmesan at serving, although it was not called for.
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I have to ask why you are trying to sous vide ribs rather than simply brining and slow roasting to fall-off-the-bone tenderness then a fast saucing to a chin-dribbling succulent finish. Absolutely foofproof and delicious. Credits to Feiniger and Milliken's City Cuisine
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I have the feeling that you are looking for something immediate. You could do worse than old tried and usually true Lulu. Open to 11 tonight and weekends.I'm here right now and looking for anything near Moscone (I know, nothing will be near here, but we don't mind walking or public transporting).815 Folsom 415.495.5775
www.restaurantlulu.com
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Thanks, Pti. "A very small place" can be enjoyable. But "not that good" is a problem.....Robert et Louise....It's not that good
and a very small place too.
Sounds more like the Greek town come-ons than Montparnasse.
Truly creative restaurants anywhere in Paris
in France: Dining
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