Margaret Pilgrim

I guess I don't have to announce that I am pretty much a do-it-from-scratch person. But that doesn't mean that I think you have to chain yourself to the stove. My best wisdom for really busy people, or for any people who are entering a busy period, is to cook once for several meals. Roast two chickens instead of one; grill a big steak or two instead of the amount for one meal; roast a leg of lamb instead of grilling chops. Coming home to any of these "planned overs" is coming home to a meal that is minutes from your plate. Keep a couple of packages of duck leg confit (usually comes in cryovac) in your frige, one of the world's oldest fast foods. Omelets come in all flavors, and take no time at all; use packaged egg substitute if you need to.

Okra is one of those things that people love to screw up. Keep it simple. Buy small (2") fresh pods. Just before cooking, cut off the stem end. Moosh the pods around on a dinner plate which you have sprinkled liberally with kosher salt and pepper. Drizzle with good olive oil. Cook briefly on a very hot grill pan or cast iron frying pan. That's it. Good stuff.

Can you expand?

But unless I'm mistaken, isn't this precisely the kind and quality of meal that is vanishing from the French restaurant scene? There is no shortage of ambitious dining throughout France, but very little excellent "home cooking", as you phrase it, the kind that travelers "of a certain age" remember from 3-4 decades ago.

The project was indeed serious, but was scuttled a year or so ago as I remember. I believe she decided to step away from the project when multiple problems and delays made the actuality of opening such a restaurant beyond the constraints of her schedule or "life plan". I think that there is no plan, at present, for a more formal restaurant under any chef at the Louvre. Adam Gopnik wrote (The New Yorker, October 26, 1998) that "Alice was invited to open a restaurant at the Louvre by Mme. Hélène David-Weill, the trés grande dame whe is the director of the Musée des Arts Décoratifs there. An enthusiastic article in the Times gave the impression that this was a fait accompli, or nearly so. In fact, in September it still existed essentially only as an enthusiasm in the eye of Alice Waters, Mme, David-Weill, and Richard Overstreet, an American painter who lives in Berkeley and Paris, and who has been the go-between since the beginning." Here is a 1998 article that describes the original plan.

If I read you correctly, John, you are looking for recipes for French styled soups for you to create at home. No? Agreeing with you about FNAC's selection (of just about any cooking category), I would suggest that you just "point and shoot". Or, just peruse your vegetable basket and refrigerator crisper. My husband, now retired, requires lunch 7/7 , and one soup course comes into play a couple of days a week. Think the classic French puree: leftover or freshly cooked veggies,including some form of the onion family, broth or cream, whirred in your blender and served hot or tepid. Dusted with herbs, crumbs, bacon pieces or floating veggie bits, croutons, fois gras, heck, you get the point. You don't need a book; just a coin de cuisine.

Beside the point of whether a reservation is necessary at any particular dining room, in France making a reservation is a courtesy that is part of the diner/restaurant relationship. Upon entering, you will be asked if you have a reservation. When you answer, "Yes", you are received as an expected guest who understands the protocol. Even in informal situations, the French are more formal than we.

Skip both books! Read this forum. Particularly the last several months. It is far more up to date than either of these volumes, and I trust the writers far more than Wells or the Zagat concensus.

Do I read correctly that the animal in question was slaughtered in 2002 and it has taken two years to determine that it had BSE? re the eating of goat meat in France, I have bought goat sausage from cheese makers; they recycle old ewes (or is it does?) and young billies that way.

I can't count the number of presentations and reviews that I have waved in front of my husband in recent months, perhaps even years, asking him, "what are they talking about!" I have finally concluded that if I can't understand a promotional thrust, it is not being marketed to me! raz:

With all of these qualifications, it may well be worth a taste, no?

When I tried to open this link, I received an alarming virus alert. Are you aware? Is it important?

Well said, Bux. I don't remember your stating your position more clearly nor so suscinctly.

Believe it or not, Easter is not an awfully big holiday in France. I would start by calling restaurants that are open on Sundays in general, as many are not. Mon Vieil Ami is a start, and not far from the Marais. As a restaurant favored by tourists, it might well be open. It has been reviewed many times in this forum. What you should be aware of is that Easter Monday is a very important holiday, and many businesses including restaurants that are normally open on Monday will be closed. I think I remember that Vins des Pyrenees is open EM. We have not eaten there, but it was recommended by a rather trusted friend. Mon Vieil Ami 69, rue Saint Louis en l'Ile 75004 tel: 01.40.46.01.35 Vins des Pyrenees 25, rue Beautreillis 75004 01.42.72.64.94

My husband and I use brocantes as our excuses to visit France as often as we can. I think that most eG readers would be surprised to learn that feves are incredibly collectible, and that sellers will have displays of thousands of these miniatures presented by category and/or age. I am touched by your personal and idiosyncratic collection. It is very special.

Once again, I'm late to the ball. I am so glad to see this missed thread brought back to the top. For those of you who fly United to France, you will be able to see Carte Postale Gourmande episodes on channel 9, the French language video channel. Watching Jean-Luc and visiting the interesting kitchens and dining rooms he ferrets out is, to me, is the high point of the flight and a wonderful elide into visiting France. It is also a sweet "a bientot" on the return trip. I am saddened to read of Robert's less than positive experience at the Del Montes'. I can only hope that the Del Montes were on annual vacation from Maurin des Maures when Robert visisted. I picked up Dédé del Monte's book, "La Cuisine Complice" at a book market last year. It is a wonderful travelog besides being an lovely source of recipes for such regional unusual specialties as liqueur de verveine, the art of croûte de sel, recipes reserved for holidays, etc. Like Carte Postale Gourmande, perusing "La Cuisine Complice" is the next best thing to being there. It may, if Robert's meal was not a fluke, in fact be better than being there. Pick this one up if you run across it.

I am happy to once again read good reviews of Le Pamphlet. When it opened several years ago, its level of food, service, ambience were superb for its price range. Then, "success spoiled Rock Hudson". While the food suffered less than the service, it did not charm as it did at its genesis. I have read other fine reports recently; it may well be worth a revisit. Thanks for the nod. Le Pamphlet 38, rue Debelleyme (this is a peculiar little street that forms an arc from rue de Turenne, crosses rue de Bretagne and ends again at rue de Turenne. Le Pamphlet is, as I remember, at the north end of the arc.) 75003 Paris tel. 01.42.72.39.24 Closed Saturday lunch and all day Sunday

I really like "J", a California sparkler. I drink it and I frequently give it, but I seldom get much response, other than a perfunctary "thank you". Can I get one here?

The concept of a simple omelet, sugared and flamed rang some kind of bell to me. Here a simple example is described.

Tana, I am so happy to see your input! It's It are, to me, two stale oatmeal cookies surrounding a slab of mediocre vanilla ice cream, coated with indifferent chocolate. To my taste, even a "Dove" bar has more integrity. If you really, repeat really, want this kind of treat, make some good, homemade oatmeal cookies, some proper ice cream, make your own sandwiches and dip them in worthwhile eating chocolate. Report back on your euphoria.

Since you need to step up to the plate, and since no one seems to want to pitch, I will nudge things along a bit. Were I in your shoes, and thankfully I am not , I would treat the haunch in much the same way I would venizon. It would be nice if you could ascertain if this was a wild or farmed animal, thinking that the wild meat would need more marination, "taming", etc. If you are really lucky it will happen that I am completely off-base, and you will receive a slew of more appropriate responses in order to set you straight. Cheers, and whatever you do, enjoy!

The cast: two people: 30+ male, 90+ female. Mealtime, anywhere from 1pm to 5pm. 231, Chez TJ are both closed on Christmas Day. So far, I have come up with hotel dining rooms: The Duck Club at Stanford Park, Soliel at the Palo Alto Westin and aforementioned Ritz Carlton.

I have been asked to come up with a site for Christmas dinner on mid-Peninsula: from Redwood City to Mountain View. The range is flexible. Ritz-Carlton is open at Half Moon Bay, and is a possibility. Any other ideas?

I have lost both name and address of this shop, but remember that shortly around the corner of the intersection of blvd Sebastopol and rue de Turbigo, on the south side of Turbigo, there is a very professional outlet for all kinds of uniforms, and that they would most probably inscribe whatever logo you need. I'm sure they will go as "custom" as you want to pursue, although they are obviously constrained by designer affiliations.