cabrales

Coop -- Did you know Jinmyo used to have your current Avatar (unsure if sizing of photo the same)?

I'd appreciate member input based on recent visits to Star Anise in Vancouver. My two prior visits to this restaurant, a relatively long time ago, left me unimpressed. http://www.staranise.ca/menu.html I wonder how Ouest's proximity has affected Star Anise's business.

A good deal for J Beard members as well. At $85, the comparable restaurant food and wine price (assuming a low 25% add-on to such price for tax and tips) is $68. The Taittinger comtes de champagne (not necessarily the same year, but at least in the 1990s) is selling at Bubbles for $30/glass. $88 in the case of the $110 charged to non-JB members. I plan on attending, and will report.

I recently received information on the menu for Gabriel Kreuther (Atelier)'s dinner at the J Beard House on Thursday, January 30, 2003 (not 2002 as indicted in the title), beginning at 7 pm. The number of dishes included is somewhat higher than normal, and the menu looks fairly good. Also, the Taittinger tete de cuvee champagne for the reception is a plus. Reception: Caviar Beggar's Purses with Gold Leaf Foie Gras Toast with Figs Smoked Trout Rillettes on Olive Croutons Wild Mushroom Tartlet House-Marinated Salmon and Smoked Salmon Brochette with Chive Dipping Sauce Taittinger Comtes de Champagne 1995, en magnum Dinner Rabbit terrine with Riesling, Hyssop and Fine Herb Coulis, with Trimbach Cuvee Frederic Emile Riesling 1993 Tartare of Diver Scallops and Bluefin Tuna Seasoned with Caviar, Txomin Etxaniz Txakoli de Getaria 2002 Peasant Flour Soup with Florida Frogs' Legs and Onion Sprouts, with Masion Champy Les Argilieres Premier Crus Nuits-St-Georges 1999 Dayboat Halibut with Fresh Heart of Palm and Truffle Sauce, with Poggio Antico Brunello di Montalcino 1996 Spiced Venison Medallion with Winter Vegetables and Elderberry Jus, with Chalk Hill Peters Vineyard Merlot 1997 En Magnum Beraweke (?) Croustillant with Huckleberry Coulis and Pain d'Epices Ice Cream, with Willi Brundlmayer Trockenbeerenauslese Gruner Veltliner 2001 The price is $85 for members, $110 for guests. There are still seats (at least for members).

Here is Laurent Gras' menu for January 22, 2002: Reception: Black Truffles Croutons Veuve Clicquot Rose Brut 1996 Dinner: Main Lobster Poached in Rich Truffle Broth With Frisee Salad and Coral-Ginger Vinaigrette, Dominique Cornin Domaine de Lalande Clos Reyssie Pouilly Fuisse 2000 Halibut Braised with Endives and Truffle, with Charles Hours Cuvee Marie Jurancon 2000 Niman Ranch Pork Belly Poached Slowly with Black Truffle and Roasted Crispy on the Skin with Truffle Jus, with Chateau St-Steve d'Uchaux Vieilles Vignes Cotes-du-Rhone 1999 Guanaja Bittersweet Chocolate Mousse Flavored with Black Truffle and Served with Dark Berry Marmalade, with Niepoort LBV 1997

pirate -- What vestiges do you perceive of it?

pirate -- Thanks so much for taking the time to input the passage.

pirate or other members with the book -- I do not have the book you mentioned. Could you please post the crucial parts of the discussion on the Dumaine coq au vin?

Happenstance favors the proactive. The maitre d' at Greuze indicated Chef Ducloux could make a coq au vin for me, after I noted my desire to sample A Dumaine's coq au vin. However, the maitre d' observed that a coq au vin dish has not been featured on the menu at Greuze for about fifty years. I don't know if I'll necessarily get the A Dumaine version, but it could be memorable regardless. No worries about sampling other dishes -- I have more than one meal. The maitre d' ended our call with the promising note, "on va vous faire le maximum" ("We will go the max for you").

I have not stayed at Chateau Rochegude, but the facility even organizes black truffle theme days/weekends.

In Brussels, are there other food products worth focusing on?

Do members have input as to whether the following is an exhaustive, current list of the three stars in Germany? Helmut Thieltges of the Waldhotel Sonnora in Dreis. Harald Wohlfahrt of the Schwarzwaldstube restaurant in Baden-Wurttemberg. Dieter Mueller of the Chateau-Hotel Lerbach near Cologne. Frenchman Jean-Claude Bourgueil at Duesseldorf-Kaiserswerth's Schiffchen restaurant. Do members know which restaurant above is closest to Frankfurt? I'd appreciate members' input on any of the above.

In an article posted since this thread began (no connotations intended), Bonjour Paris describes Gagnaire's 85 euro lunch: http://www.bparis.com/newsletter1464/newsl...m?doc_id=139130

Bonjour Paris reoprts that Jean-Paul Hevin's chocolate boutique now has an outpost on the Left Bank (7th arrondisement): 16 avenue de la Motte-Picquet Métro: Latour Maubourg T: 011 33 1 45 51 99 49 (The pre-existing shop is at: 231 rue Saint Honore 75001 Métro: Tuileries. Website: www. jphevin.com) http://www.bparis.com/newsletter1464/newsl...m?doc_id=139130

A recent edition of Conde Nast Traveler had a short write-up on the macaron wars, this time between Herme and Laduree (one of Herme's former employers). This was precipitated by Laduree's opening up a new branch *close* to Herme, at 21 rue Bonaparte (Herme is in the 70s on the same road). Members visiting Herme there may wish to stop by Laduree. http://www.laduree.fr/intro_bonaparte.htm According to Laduree's website, the current flavors are: chocolate, black chocolate, vanilla, coffee, rapsberry, praline, orange, chestnuts, pistachio, lemon, rose, caramel, *violet flavoured blackcurrant*, *Yunnan tea*, mint, almonds, toffy, coconut, lime and basil, rose, cherries amaretto, apricot ginger and muscovado. Members visiting might want to sample the square-shaped version as well.

I'd appreciate your input on Parisian restaurants/bars that serve interesting cocktails.

Gary -- When you have a chance, could you consider describing the Charles Barrier meal, including whether you recall there being tasting menus?

Lavender syrup appears to be relatively available in Provence. Are there any cocktails you like that utilize lavendar syrup or other forms of lavendar? Separately, what is your assessment of pastis?

Toby -- Geoduck, if fresh, is delicious, although views apparently differ on this point. http://forums.egullet.org/index.php?act=ST...5598&hl=geoduck http://forums.egullet.org/index.php?act=ST...2587&hl=geoduck

I've never had it, but if I could cook, I would prepare geoduck chowder.

David -- I forgot to mention that SSW (at least SSW Main) is better during meals other than dim sum. SSW has very good Alaska king crab (when in season; a larger specimen is better, and requires at least 4 diners; it can be prepared in two services). Also, the squab at SSW is good; sometimes lobster and Vancouver crab are fairly good. Geoduck is one of my favorites -- a good preparation (not yet sampled at SSW) is to have raw geoduck slices, and have the restaurant bring a bit of bouillon to the table, for quick immersion of the geoduck by diners at the table. There is sometimes a bit of wasabi with this dish, served on the side. For everything except Alaska king crab and squab I have sampled at both places, I might subjectively prefer Kirin.

I don't know if the dinner is sold out by now, but Gras is preparing a *black truffle dinner* (menu not yet available). I am looking forward to this event. Price was less than $100 with wine included and with no need to leave additional tax/tips. Quite a bargain. Hmm -- With the Montreal festival, the Chicago Tru J Beard benefit and the NY JB House benefit, Gras is really working on promoting his cuisine of late.

No, but it's a restaurant I have visited many times during the past two years. For me, it's the best restaurant in London open on Sunday evenings. The Square can offer by-the-glass pairings of wine, at least with its (longer) tasting menu.

Tony -- Good choice. Although I have never attempted to BYO to The Square, note that the dining room team is a bit more snooty and "cold" than most in London.

It's somewhat like "gang", immediately followed by an "n" before "air".