docsconz

Thanks, Ted. Like the Star Chefs ICC, I felt like a kid in a candy store again. I found the focus of the two conferences sufficiently different to complement each other. Now someday, maybe I'll get to Madrid Fusion or Identita Golosa - not 2007 though!

Thank you for your role in making the conference the incredible success that it was!

An installment will be added every few days and will have some photos with it. Depending on the direction of the discussion and time I may add additional photos. You are right about Ferran and his team. They are incredible innovators in everything they do. In addition they always seem to do it with class. IMO, they are the ultimate culinary professionals.

Simon, I don't know what or where your previous sushi experience has been, but if you don't like the sushi at Yasuda, you can definitely say that you don't like sushi.

Spice Market can easily be dropped.

Simon, correct me if I am wrong, but my impression is that you actually wish to dine at the bar at Gramercy Tavern and not necessarily just in the tavern room or a "bar-like experience". At Bouley Upstairs you could potentially sit at the bar right on top of the kitchen. If David Bouley is there cooking it could be particularly fun and a good value. the problem may be waiting for a spot. Just on food alone though, I would choose Blue Hill over Gramercy Tavern. Babbo is a quintessential New York experience, though I have become less a fan of Batali since he opened Del Posto. I would suggest focusing at least one of your meals on a restaurant that highlights New York area produce. Blue Hill would fit that bill. Others would include Mas(Farmhouse) and Savoy. With these restaurants you may get a taste of the terroir.

Simon, I can't argue with your itinerary based on your reasoning. I agree with catriona about the sushi. It would be a good choice for your first evening as it is a relatively quick meal. An omakase dinner at Yasuda at his station will take only around one hour. It is extremely efficient, fun and delicious as well as what has become classic New York. It is also not outrageously expensive for its quality. You could then have Chinese for Sunday brunch whether at Grand Szechuan or dim sum at a place like Chinatown Brasserie with dinner at Gramercy Tavern or equivalent Sunday night. Another possibility for the Sunday night would be a steakhouse. There certainly are enough to choose from now.

I'm not sure how close it is to opening, but I understand the name is "Tailor."

Simon, that looks eminently doable. You shouldn't have a problem getting reservatyions at any of those places as long as you don't wait until the last minute. Based on how far along you are already, I don't think that is likely. I think WD-50 is a natural choice for you and J-G a great choice for lunch prior to your trip home. The other choices should be fine, though I am curious as to how you chose them.

Got it. Thanks.

From my picture here and he had asked me a question about Nicolas Vagnon a good while back.It just goes to prove that now at least 4 chefs in Paris read the France Forum and/or are members in the Society. ← Cool. That is what I suspected.

John, how did Daniel Rose come to "out" you at Spring? From where did he recognize you? The meal sounds and looks wonderful and almost has me on a plane back to Paris right now.

Note, Robyn, that the first listing on the a la carte menu is indeed pigeon, quite a lot of which appears on US fancy-restaurant menus. ← True. On most menus it is called squab rather than pigeon. Of course the pigeons are generally not from Bresse.

While that is the safe road and I can't argue with her decision, I don't agree with her assertion. There will always be a market for relatively safe desserts that are well-prepared and tasty, but that doesn't mean that what is considered safe and tasty doesn't evolve over time.

I apologize for any part I may have played in spreading the rumor that I saw here. I am quite pleased that it is just a rumor though as Les Chevres is IMO one of the more interesting restaurants around and though it has been too long since my last visit to Montreal, Les Chevres remains on my short list of restaurants to return to. BTW, what has been happening at Les Chevres lately? Has the food evolved since the restaurant's opening? Ifso, how? I see that Stelio is still there. I trust Patrice is as well?

I am very confused to see all these things said about me. I have never met anyone from the cube administration and was never approached in any manner by that restaurant. I have heard that rumor before and i can confirm that it isn't true. I really wonder where it comes from... You can still find me every night at Les Chèvres. Stelio Perombelon Still Cheffff Les Chèvres ← Excellent news!

I am very sad to have heard that Les Chevres will be closing. I understand that stelios will be heading to Cube. What of Patrice? Can anyone dissect what happened?

Too bad about Les Chevre. I expect Stelios will do a fine job at Cube. What of Patrice?

I like a number of different styles of pizza, although my favorite is "la vera pizza Napolitana," which Two Amys makes. BTW, I think that they are at their best when making simpler pizze. I also happen to like New Haven style pizze so if they are true to that style I would probably like it too.

Before this point gets too far off topic let's keep this topic to Gordon Ramsey at the London.

Strong words. I take it that you like it more than Two Amys if that is even your second place pizza?

Is this a local, regional, national or international phenomenon? Great story!

Isn't the chef there a neurologist? Funny thing is that I heard of him even before I had heard about Ferran Adria and then I initially confused the two. I haven't heard much lately though and assumed that he had fallen into the background. Just out of curiosity, does he have any Michelin stars? How difficult is it to get a reservation there?

I will be taking my family to peru this winter and am very much looking forward to the food scene in addition to the other attractions of the country. I am ever fascinated by food markets (funny that!). Given Peru's culinary history and significance i have to imagine that it has some good markets. Can anyone give advice for where and when in cities such as Lima or Cuzco as well as the area around Lake Titicaca? A related question would be, does anyone know of any food fairs around that time in those places?

Actually I prefer the lamb from upstate NY. Look for 3 Corner Field Farm lamb at Union Square. The quality of NY lamb is so good IMO that there is very little reason to buy from outside.