pcloguda

I can support the demotion of La Tour Rose and Table d'Anvers.......... but am somewhat puzzled by the * for Angle du Faubourg. Both food and service as good but this is hardly fine dining or a special experience.

Thanks for the lead on this page. I would never have located it otherwise! Will post & share our dining adventures upon our return.

We're dining here on Saturday pm and will update thereafter.

We did not enjoy either Gagnaire nor Arpege, leaving us in the minority I suspect. We very much enjoyed Meneau on 2 visits but found the menu a bit off on our last visit. Our evenings at Lorain/Joigny and Loiseau were very good. Lameloise was memorable.

I find dining alone in Paris more comfortable than dining alone in NYC! The bistros will be very accomodating and great for people watching. The staff at Guy Savoy is marvellously solicitous.Taillevent's staff is fluent in english although this does not seem to be an issue for you..... Violin d' Ingres seemed to be mostly couples on my last visit there as did Faucher's and Faugeron...but that doesn't mean that you won't be comfortable. Let us now where you dine & if you would recommend it.

Visiting Santiago and Lima,Peru in March. Would appreciate any dining suggestions.

Although this is a heavily and charmingly marketed program it is proving tedious /difficult to make a definitive connection.The USA office does not posess a 'master' list of which kitchens accept english speaking students, which chefs run 2 vs 5 day programs and which destinations offer reduced rate boarding! Additionally, some touted chefs [Dutournier & G Blanc"] are "taking a year off".

I have dined at Violin...attractive, good service, didn't find cuisine to rave about although the reviewers have always thought otherwise. Guy Savoy's was a very refined experience w. excellent and kind service and interesting cuisine. I would give serious consideration to Patrick Pignol's Relais d'Auteuil [?sp] as I think this is an up and coming restaurant w. fabulous service & cuisine.

The active discussion thread for Jean Georges and Nougatine may be found here. We returned to Jean=Georges last night. Bar area was v. crowded and noisey, the diningroom full & noisey. Service was very good. All 4 guests had the tasting menus. We Left feeling that the restaurant had lost its edge. The signature 'egg' was runny, without even soft curds. The terrine of foie gras was over wrought w. a candy-pistachio wafer ["ice] & pistachio cream on the plate. The chestnut broth was delicious but the mushroom ravioli, tasteless. The fish had a dense, hard crust of seeds. The succulent lobster morsel was overwhelmed by the tamarind sauce and the venison was simply subpar, both grainy and lacking taste. Did we hit an off night ---albeit a rather expensive one-- or is this restaurant on the down slope?

Bux is correct to surmise that I hoped to find someone who had partaken of this program. Of course, I also wrote to have my fears about this solo adventure by a less-than-accomplished non-french speaking neophyte soothed. Alas, no luck! Magnolia, I do love to cook but am not accomplished. It is a tuitioned school program and possibly part marketing promo by Relais &Chateau. Young chefs who are seeking a stage in prominent kitchens are in a completely different category. I hope that even with all of my disclaimers and concerns that it turns out to be a fun and informative experience. Perhaps it will be better if I don't comprehend when I am the butt of jokes!!! Lately, I have read some positive comments re: Daniel Boulud's teaching people...but otherwise, am limited to dining and clueless re: back of the house. Can't figure out how to research this unless someone out there has had experience.

I join those who feel Jean-Marie Amat deserves more than one star. We had a wonderful meal there....and the wines we consumed inspired us to play with all of those buttons in the ultra-modern room. A spotlit canvas [minimalist dots] leaned ags the wall....the bathroom was without door. We stayed at and enjoyed the [older section] of Grand Barrail and like an earlier poster, very much enjoyed our dinner there. I still recall the marvelous cepe tartlette which began the meal. A nearby wine prodcuing chateau which will welcome you by appt. is Figeac. In St Emilion we enjoyed dining in the restaurant of Hotel Le Plaisance. Ask for a window seat; in nice weather, the shutters are open and you gaze out on hilly countryside and staryy sky.

If you love to meander, why not a brief visit to Rheims/champagne country, stopping at Boyer's Les Crayeres...and then down to Burgundy where you will find fabulous dining.Not too far or strenuous. Unfortunately, the weather is not cheerful...and if it is a major factor,then perhaps south [Riviera or even Provence] should be your direction.

I have been gifted with a week as a kitchen intern/stagiaire at L'Ecole des Chefs/Relais Gourmands. Gift came w. brochure and chef's white jacket, thoroughly intimidating me! Has anyone done this program? Where to chose??? Some possibilities -Paris w. Alain Dutournier or at Les Ambassadeurs -regions Meneau/Vezelay, Lameloise/Chagny, Boyer/Rheims or chose closer to home, NYC Daniel or Jean-Georges There are also other locations in France.

So many so favorably about this wonderful french auberge, that I am reluctant to offer additional positive notes in the fear that I will never get a reservation!....But if you're going soon, do try Chef Mitchell's foie grad, the foie gras broth w. rabbit ravioli, the oysters in the champage buerre blanc.......and the absolutely marvelous new chocolate dessert.....a round jewel of layers of chocolate sponge cake & hazelnut ganache covered w. dark chocolate fondant and sitting in a pool of mocha creme anglais. Wow!