cabrales

French books on restaurants and culinary history not available over the Internet, usually out-of-print Menus from restaurants visited Souvenirs from restaurants' boutiques, usually at certain restaurants outside of Paris if visited (e.g., dinner and presentation plates, but purchased in small quantities, aprons, foodstuffs) Certain cigars (I don't usually smoke, but I like Romeo y Julieta Cedros N°3) Petit Bateaux cotton T-shirts If the designs are appealing, Cerrutti and Max Mara clothing, Joseph pants and sometimes Louis Vuitton handbags or shoes By Terry cosmestics (Barneys now carries the non-custom part of this line) Annick Goutal shower foam

Steven -- Thanks I'm sold on the Chicken Kiev and the Marc Chagall artwork indicated on the restaurant's website. Which of the four floors did you dine on, and do you think it makes a difference, given the separate kitchens?

I've never been to the Russian Tea Room. I'd appreciate members' input on whether a visit prior to the closing would be worthwhile, and, if so, what dishes might be appropriate to sample.

Junior -- If you are comfortable doing so, please consider discussing how things are going at your restaurant.

jordyn -- Thanks. I've been trying to not eat and drink to "normal" capacity on some nights, at least for a while. Thus, places like Bar Demi and Veritas bar, neither of which I have visited, are becoming somewhat more appealing.

Mike -- Could you describe the accompanying products/flavors in the steamed foie gras dish? Do the fatty oils/jus from the foie gras remain inside the piece, or does some portion ebb out?

I'd appreciate members' input on the less formal affiliate of Verbena, Bar Demi. It is located (125 1/2 East 17th) fairly close to Verbena (54 Irving Place, between 17th and 18th).

rich -- When you have a chance, could you describe the accompaniments for the poached foie gras?

If you were dining with Samantha, that would be rather brash of the dining room team members, no?

Scott -- The pick-up line related to his having moved to London (with the restaurant), and wanting to meet new friends. He suggested a drink sometime. Prior to this, he had furnished some goodies (dessert wine, etc.), but that is not unusual for me (so I had not gleaned the undercurrents of the situation prior to the pick-up). I just switched the topic to the dessert wine.

Gavin C -- For me, The Square is probably stronger than the Capital, but that is not a view shared by many others on the board. Note I have only taken in lunches at the Capital; never dinner. I sometimes went to The Square for dinner on Sundays. Based on two dinners, each over six months ago, John-Burton Race does not make the grade relative to the other two-stars. I did not have a chance to sample JBR's cuisine at The Ortolan, but his London restaurant did not present appealing cuisine (no notes available). One of the sommeliers conveyed a pick-up line to me

Gavin J -- Here is an indicative menu for La Tante Claire from the Berkeley Hotel's website (query whether it might be dated): http://www.savoy-group.com/berkeley/dining...laire_menu.html If the menu is significant to you, I likely have a menu from 2001 or 2002 (exact date unclear as I did not used to pencil in dates on collected menus) for the restaurant. Please indicate whether you would like me to type the menu in over the weekend.

Suvir -- Thank-you

Please tell me more, including details on the location of Ino's on Bedford St.

jaybee -- Do you or does Ellen generally cook your home meals?

While I prefer recipes in French, I've roughly translated the recipe provided by jaybee, for other members: Recipe for Chicken, Other Poultry or Rabbit with Yellow Wine (6 people) Time: 1 hr 5 min Level of Difficulty: Easy Ingredients: 1 Farm-raised chicken weighing 1.5 kg, cut into eight pieces; 250 g of fresh morels or 75 g of dried morels; 1/2 bottle of yellow wine (from the Jura); 20 cl of creme fraiche; 2 shallots; 2 soup spoons (does this refer to tablespoons??) of oil; 80 g butter; 1 soup spoon of vinegar; a pinch of nutmeg, salt and pepper. Steps Season the chicken pieces with salt, pepper and nutmeg. Heat up the butter and oil in a cocotte, and render golden the chicken pieces in some minutes. Add the cut-up shallots and 1/2 glass of the yellow wine. Cover and allow it to cook for 20 minutes. Wash the morels. If they are large, cut them in two lengthewise. Wash them in water that contains vinegar, and rinse them several times in clear water. Drain the water and sponge them drier with absorbent material (ie., paper towels). If dried morels are utilized, rehydrate them for 15 minutes in warm water, and then drain. Warm in a casserole the remainder of the yellow wine and pour it into the cocotte. Add the morels. Stir gently. Allow 15 minutes of cooking time (?). Keep the chicken warm. Add the creme fraiche to the sauce and allow it to reduce itself for 5 minutes. Combine the chicken pieces with the wine sauce and the morels and serve the dish while hot.

jaybee -- Thank-you

jaybee -- Could you describe the chicken with yellow wine and morels dish, when you have a chance?

La Mediterranee, close to the Luxembourg gardens in Paris, offers reasonably priced food and wine in a visually appealing environment. Murals of Bérard and Vertès adorn the walls, sometimes complemented by paintings by Cocteau. I am not ordinarily swayed by decor, but that of La Mediterranee is rather special. http://www.la-mediterranee.com (Click "The Place" along the left-hand column) (On the ensuing page, the thumbnail pictures of murals can be enlarged using clicking)

Basildog and other members -- When you have a chance, could you discuss the AA rating process (e.g., anonymity or absence thereof, frequency of visits, perceived criteria)? Also, are members aware of what percentage interest Wareing has in Petrus, relative to Ramsay/Ramsay's father-in-law?

Dan & Mike -- I'd appreciate knowing the dish you serve or have served at Blue Hill that you took the greatest pleasure in eating, and the reasons for that assessment. Separately, please discuss the BH dish you have most enjoyed cooking for customers.

Mao -- Blue Hill dining room team members did not inform me of a "no butter/cream" commitment. That being said, some of the restaurant's dishes (particularly the fish offerings) are more subtle (in a positive way, to be clear) in flavoring and may not be as "in your face" as certain dishes at other restaurants. That's one of the things I like about the restaurant.

On transportation options, the train takes of course less than 2 hours and costs less than $100. Alternatively, Greyhound/Peter Pan buses appear to have a 2-2.5 hour bus service that costs less than $50 under certain circumstances.

Do members without a preexisting yahoo account have to establish one to view the webcam?

Thanks for members' input. Separately, the James Beard August 2002 Calendar & Newsletter reports that Wolfgang Puck has opened (will open?) a restaurant in San Diego. "This time his cafe concept is located in the Gaslamp District."