jaybee

Ryst-Dupeyron 79 rue du Bac, 7th arr., (011) 33 1 45 48 80 93 This shop specializes in amazing and well priced armagnac, though they also sell wines and other spirits. My nephew found them extremely courteous and helpful when he was searching out good armagnac. The company has a web site which is interesting to browse. Dupeyron Web Site Reading backwards on this thread, I see that Margaret Pilgrim has listed this shop. We seem to be on the same page lately.

I remembered to look at the grower this weekend. It is Domaine Tremblay. I see that now Tremblay bottles only Vaudesir as their Grand Cru Chablis, but apparently in 1970 they also made wine from grapes of Les Clos. I have some Vaudesir of the same vintage which I am looking forward to trying. Domaine Tremblay

Thanks, Steve, for a well-written, interesting and perceptive report. What was the all-inclusive per person cost of the meal at Taillvent? Was the place busy?

To that which has been written about absurdly high restaurant prices on a variety of threads I would add just this--as long as there are a sufficient number of people who are willing to pay these prices, for whatever reasons, they will be charged. Steve Martin did a bit where he described figuring out the econmomics of renting a hall for his first big appearance. The rent was $10,000 and the hall held 5000 people. So he started figuring that if he charged $5 a ticket, and filled the hall, he would make $15,000 after expenses. Then he had the epiphany that if he charged $20, he would only need to sell half as many tickets to make twice as much money. Then the light bulb went off, and he figured, if he sold four tickets for $25,000 each, he would clear $90,000. Finally, he took his logic to the extreme and told his manager, excitedly, that if they charged $1 million, they just had to sell one ticket and they'd be rich. Whallah! We seem to be in an era of extremes, extreme sports, extreme extravagance, 72 home runs, $125 million contracts for ball players, movies that gross $300 million on opening weekend, ordinary road cars that are priced at $350,000, $35 million homes of 25000 square feet and $400 truffle meals. There must be plenty of Steve Martin think-alikes running these places.

Steve, you have done a wonderful job of capturing the food and the place. Your descriptions are evocative and helpful. I look forward to the next chapter. I felt like I was sitting at the next table. Formidable!

This site lists other cheese stores in Paris, which may have restaurants or cafes attached. Clicky Cheese Please

My three times there have been nothing but good. I ordered the rib-eye once, the grilled liver once and the hamburger at lunch. The rib-eye, though smallish was tasty. I liked the fried oysters a lot, the seafood platter (we ordered the "Chrysler Building) was good quality as were the oysters. Grilled fish (snapper, i think) was very good. The round banquettes are comfortable and the place is not cheek by jowl crowded. A table-mate ordered the Delmonico and it seemed thin to me. Overall, I like the place. It is possible to order a good meal there, but if your goal is a steak dinner like the kind I know you like, Steve, I can see why you were disappointed.

Run, don't walk, to Ferme St, Hubert. Rue Vignon is a movable feast. The Maison de Miel is there, a fantastic charcuterie, but Hubert is the best cheese store I've come across in Paris. They have tables and a cafe too. My mouth waters at the prospect.

That sounds like a good tip, Steve. I recall that years ago, when Pruniers was in its prime, their house wine was a Muscadet. It was bottled for them and very inexpensive. 67 Wines and Liquors sell it for $9.99 67 Wines

I figure if they're gonna off me, I ought to stick it but good to the taxpayers. But I did limit my choices to things I would enjoy eating. Nothing frivilous, mind you. I was going to add Lauren Bacall and Calvin Trillin for dinner mates, but the topic only asked for the food and drink.

Hamburger

Self indulgence, like masturbation, (as Woody Allen says) is like sex with someone you love. But I would be happy to share my meal with my mate.

Never mind all that morbid shit. Off the top of my head, here's what I'd order: First course- a 1/2 kilo of OOO grade unpasteurized ossetra caviar with blinis and creme frais, served with iced Grey Goose vodka. Second course- seared whole foies gras served with 1/2 bottle of chilled Y'quem '61 Third course--whole fresh water pike poached with leeks and fresh herbs served with a Montrachet Ramonet 1929 Fourth course--grilled turbot with beurre blanc sauce Yves Culliere with potato gallette Served with Chablis Les Clos 1970 Fifth course--Poulet vin jaune avec morilles prepared by Chez Maitre Paul with 1929 DRC Sixth course--grilled porterhouse steak prepared by Peter Lugers with a 1929 Chateau Petrus Seventh course-one dozen oysters flown in from La Rochelle, served with a 1988 Cristal Eighth course--cheese platter served with bottle of 1929 Cheval Blanc Ninth Course-Tarte tatin made by yours truly with 1929 Yquem.

But then you could see that wonderful Goya painting and eat Manchego on your way down to the sea. Just mind the inquisition.

OK Saffy, I owe you one. I'll pick out a favorite recipe this weekend and post it for you. Thanks.

Little did I know the torture my tablemates were enduring waiting for the tardy Jaybee. Well, I didn't get fruitcup, according the wishes of nurse diesel, but I did have a very tasty meal. The chili, as LXT wrote, was exemplary. Chorizo chonks added richness to the beef. The other dishes, as LXT so well described, were totally finishable. The bread pudding is something I would make a journey for. The taste of the butterscotch, warm creamy bread and whipped cream was totally yum. The four spoons decended onthe plate with such speed and accuracy that it was gone in a lick and a flash. The Lady Eve was charming and super nice. They let us sit and talk until nearly 4 pm, long after Kenny and Eve left. I will add Shopsin's to my list of places to go on whims and take my out-of-town guests. I had a very good red birch beer with it all. AGTWHBA.

True, but I use all these pretty regularly. I don't go over ten in the "ten items or less" express lines at the supermarket though.

All-Clad LTD non-stick sautee pan-6" amd 9" Sitram stainless clad-copper bottom 14" sautee pan with cover Macy's Tools of the Trade (Best quality) 5 Qt. and 10 Qt Stock pots 9" and 11" copper, tin lined tarte tatin pans Williams Sonoma French model roasting pans-small, medium, large Williams Sonoma Multi-purpose pot French copper, inox-lined sautee pans-6" 9" 10" cast iron Griswold skillet 8 qt. Griswold cast iron dutch oven

I won't show you mine 'till you show me yours.

Thanksgiving dinner is a lot of fun. We eat on a large oak trestle table that my wife's late father (a psychiatrist) made in his woodshop. It seats ten, and we have a drop leaf table that fits right next to it to extend the table to seat fourteen. If need be we can add a second table to make it to eighteen. Thanks to our late in-laws we have a large set of beautiful patina'd yellow pine step-down Windsor chairs and a pair of high backed Windsor arm chairs. When the table is set for such a crown, with candles glowing from crystal shaded holders it looks really magical. It usually takes us two weekends to set everything up. In summer, I also like to set tables up on the lawn under trees. Our old terrasses have that look of gentle decay of decrepit Italian places (good excuse not to spend money to repair them). Moss lines the stones like an old carpet. Here I like to use bright pastels for the table linen, bright colored faience plates and lots of cut flowers. This is a fun thread. It evokes wonderful images when I read what the other posters describe.

You had to ask....I'm a real nut case for how a table looks. We have maybe seven or eight dinner services and three or four sets of flatware, four or five sets of glassware. Our everyday dishes are a set of classic blue-rimmed white bistro dishes we bought in Paris years ago. I change the dishes based on the type of meal, the colors of the food, the mood we are in and the "formality" or informality of the meal. I even have a set of black plates I use to serve black rrizhaato. When I visited Giverny, I went nuts for the yellow, blue and white dishes Monet used and found an inexpensive set here. (Crate & Barrel now is selling them). Setting the table is like a stage set for me. Lighting, mood, color, flowers, linen are all important. I just bought the "bistro" flatware from Williams Sonoma (blue and white porcelain handles) they are great for country lunches. I am looking for an old set of heavy large scale forks and spoons such as they use in Paris bistros. My problem is that I am completely out of places to store dishes and glassware. But that doesn't stop me from buying more. Then again, I often eat a salami sandwich on a paper plate.

Emma Peel. wow. wow wow Leather and long zippers....Be still my heart.

Living in NYC, I have access to freshly made fish, beef and chicken stock at Fairway, Citarella or Jake's Fish Store. Those are my shortcuts. Williams Sonoma sell bottles stocks that claim to be good quality. They are expensive, but for a pantry item to use in case of an emergency, it might pay to have a few on hand. I have also used College Inn low salt broth augmented with some quick chicken stock in a pinch too. But you need to get low salt.

Given a choice, which? If chef isn't cooking for you, what to order that's "don't miss?"

If you are on a low carb-hi fat diet, then the calories from alcohol are hi-carb and will upset the ketosis that triggers the weight loss.