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  1. We will be in Brittainy for a few days and would like to sample the oysters available to us. I have not found any threads on egullet which differentiates among "creuses", "fines de claires", "plates de belon", etc. I think the belon oysters are rated best, but can anyone explain what "speciales #2" denotes, for example: size, quality, or otherwise? As a side note, we are in mourning over the destruction of the Grand Isle oyster beds by Katrina...the Gulf Coast oyster supply will require a long time to recover. Thanks.
  2. I love these lentils. They seem to be under used considering how tasty they are! I make a soup with them with mix of garlic, carrot, leeks, onions, spinach, cumin, olive oil, and vegetable stock that is so tasty.. sometimes I will add in spicy sausage chunks ( like hunters sausage if our vegetarian daughter is not around for the meal I just wondered what other people make with these fantastic lentils
  3. I'd like to be able to make those perfectly elliptical lozenges of mousse-like stuff that are often served in a small dish of soup or puree, or as a dessert side. I assume that you do it with two spoons, but the shapes are so uniform, and so perfect, that I really need to see someone do it. Would someone be willing to demo this process, and share a couple of recipes for me to practice with?
  4. I did a search on eGullet and can't believe that there is no topic comparing Parisian ice cream places! What piqued my interest is Louisa Chu's excellent articles in her blog, A Movable Feast, on three different ice cream places. So far Berthillon is the only one I have tried, back when I was last in Paris in 1999. I loved it then. My most memorable flavor was Armagnac and Raisin. It is a must for my wife and I to revisit now and bring our children. Others mentioned by Louisa include Pierre Herme's ice cream sandwiches and gelato from Amorino. What and where are your favorites? Any good ice cream stories?
  5. I'll be travelling to Paris this weekend and I'm in search of a store that sells pastry ingredients such as feuillantine and Valrhona cocoa. Also wood baking moulds (panibois) and paper liners for individual tarts and eclairs. Does anyone have any suggestions?
  6. I believe that I have already spoken from this soapbox, but I do want to warn again that from visit to visit we notice Yuppification of this once unspoiled market street. Near the bottom, L'Occitane and O&Co have replaced two of the original shops, Androuet has joined the old-time cheese shops and this trip I noticed that a decent chocolate shop is now a Marianaud scent store. If you want to walk a village street in Paris, do Muffetard before it is too late. I remember when this happened to the remaining Les Halles shops on Montorgueil. "My" little hole-in-the-wall that sold tarbais beans out of burlap sacks at the lowest price in Paris is now a fashion boutique.
  7. I'm doing my research of all the well know patisseries I plan to visit while I'm in Paris this weekend and I've noticed that some are closed during certain weeks (if not the entire month) of August. Does anyone know why this happens? The following are on the top of my list (and it's a big list). Could anyone tell me if any of them are currently closed and when do they plan on opening again? Thanks! Laduree Lenotre Cador Dalloyau Stohrer Fauchon Pierre Herme Angelina's
  8. I'll be getting into Paris about 8 p.m. this tomorrow (Aug. 27) and was hoping to pick up a few essential for breakfast the next morning like milk, juice, eggs etc. I'm renting an apartment for the time I'm in town. Is there a grocery store that's open late on a Sat. so I can pick up some of these things? Damn, just realized my first full day in Paris will be a Sun! That can't be good. Most pastry shops are closed on Sundays, oui?
  9. On French news last night there was a piece on Lir, a 6% alcohol content grape product said to be part of France's answer to the fall in sales of their routine wine products. Googling it results in a couple of articles, e.g. here, that sound like Lir is produced by chemical gee-wizz technology. Has anyone seen, tasted, ordered it/them?
  10. I'll be spending a week in Toulouse at the end of the month, and I would really like to try some good patisseries in the city. Can you recommend any patisserie there?
  11. I'm writing a story for a British weekend supplement on the close relationship between patisserie and fashion in Paris (happy me!) If anyone felt inclined to share their thoughts on the subject here I would be really thrilled. Pierre Herme, Laduree, Delicabar and Fauchon seem to me to be the main 'culprits'. I love the fact that Pierre Herme talks about 'haute patisserie' - and that he launched his autumn/winter collection on Tokyo. And that the new CEO was interviewed in the Herald Trib a while back talking about wanting to make their eclairs as 'iconic' as a Chanel tweed suit or a Fendi 'baguette' bag. But I'm sure there are others, and I'd like to look at smaller/lesser known 'boutique' outfits like Sadaharu Aoki. The other thing I love is how these Patisseries are treating their window displays like jeweller's shop fronts - treating their patisserie with the same degree of respect as you might a diamond necklace. I'm also looking for examples of 'iconic' cakes from these trendy 'new' patissiers - like Herme's Isphahan or the things Aoki is doing with green tea. 'Macarons' are obviously at the centre of this discussion ( I noticed the perfumers Iunx on rue de l'universite are even doing macarons now which are inspired by their fragrances...) but I'd like to broaden it out to include other 'hyper Parisian' things too. Is anyone doing weird and wonderful things with the 'croquembouche' for example? (I believe this was originally a Careme invention, and so would be a nice link with the past and suggests that patisserie has always had a history of high fashion, of breaking boundaries and taking things to extremes.) I think it's a fascinating subject and will update this with further findings as I go along if people are interested!
  12. While in the Auvergne last week, I enjoyed a wonderful serving of tourte, in the old town of Clerment-Ferrand, a simply delicious little pie served for lunch. I think the place is called Le Chouette. I enjoyed it immensely 1) because it was clearly prepared with love, and 2) the crust was out of this world. I recognized the texture of the pate immediately, it was clear he was using duck fat. This one had a smoked magret de canard, onions, peppers, herbs of various kinds, among other things. It was pretty too. The tourte also brought to mind a recipe in George Blanc's Cuisine en famille for his Petit tarte a l'ognion et aux herbes potagers that I prepare whenever I have fresh new onions, with spinach, sorrel, and creme fraiche. Are there any special savory tourtes or tartes that you have had in France that you might want to mention in this thread? What are the local names? What's the difference between a tourte and a petite tarte? Can you comment on regional differences in the preparation of the pate?
  13. As part of our upcoming trip to Paris, I'd really like to try some kougelhopf. I've read about Patisserie Lerch in Linda Dannenberg's book and saw that David Lebovitz mentioned Vandermeersch (although I don't know if I'll get to this place since it's a little out of the way). Any other thoughts on good places to sample? I've only made kougelhopf at home and I thought it was ok. Wondering how much better it gets.
  14. Hi, all. Friends and I are spending the weekend of the 9th-10th at CDP. Visits are pretty much out of the question on weekends, but most vinyards do offer degustations/ tastings. Where shall I book???? Any thoughts? Thanks.
  15. I'd be interested in opinions on the best places are for a picnic in Paris. Also, what would you eat, and where would you shop?
  16. Tomorrow I set off for France, Roscoff my first call and without doubt all through the countryside I will cycle between fields of corn, all for animal fodder I know (at times I have stolen a couple of cobs and cooked them... plain is the taste) . In shops and supermarkets all that there is available are tiny cobs (two or three inches), or four packs of sweet corn cobs no bigger than six inches long , leaves and silk stripped , topped and tailed. Now I know size doesn't matter, but what is the story on sweet corn in France? Why is proper hunky chunky sweet corn, with leaves and silk still attached unavailable? It seems to me anyway.
  17. For the last week I was a guest at a friends home which is located near the village of Mens which is one hour southeast of Grenoble in the Dauphine. This is not a region that I knew anything about (other then a vague idea of gratins), so it was a pleasant experience to have no expectations other then having a few relaxing days with friends. The view from the breakfast table. The trees in the forground were frequently shaken by visting red squirrels and crossbills. The familys home was full of nut and fruit trees/shrubs. A good part of the this is preserved or turned into booze. I must admit that I went a little fruit crazy and ate most of their current crop... Sour (griotte) cherries. These looked like balls of wax when on the tree. For my crime of eating the wintr fruit supply, I attempted to make a clafoutis. It is quite a scary experience cooking for 12 French persons in their own home.
  18. In the town of Bessans we stopped off at the Fromagerie. His shop is on the street. Mr. Melot makes Beaufort and Tomme de Savoie right in his shop, which smells of rich cheese curds and envelopes you in a humid almost sweet atmopshere, cool and fresh. It was an interesting shop, he had his own cheeses, and also sold some of the other local cheeses, wines, jellies and jams and crafts made by other townspeople, like the hand carved spoons. I asked if I could take some photos and he agreed. He did not speak much or offer us any commentary, silently standing in his workshop as I quietly took some photos. He finally spoke when we asked him some questions, though. One full tub to one wheel of cheese. He starts two of these a day. New curds in first press before adding the wood bands which are progressively replaced by smaller and smaller bands. Tomme de Savoie. He does about 10 per day. He starts a few cheeses a day and has two different caves off site in which he ages them, usually for about 18 months. The lait cru he sells is kept in a tub of tap water. The town itself is just below a glacier which is constantly melting. The tap serves ice cold water all the time, so this is enough to keep the milk nice and fresh. As we left he went out back to hang his cheese cloths to dry. He said that it was a very time consuming job and he never gets to take vacations or days off, ever. I asked him if he ever takes stagieres, you know, to learn how to make cheese. He said, yes, but he normally takes stagieres that generally have some knowledge of cheesemaking, from the cheese school. If anyone is interested in contacting Mr. Melot to set up a stage, you can write to him (In French) and address the envelope: R. Melot, 73480 Bessans, France. He might teach you a thing or two if you're willing to put in a few weeks of labor.
  19. Since park names were being dropped in docsconz's 'Upcoming Paris Trip' thread, I thought it might be useful to compile a list of favorite picnic and 'let the children run and play for a bit' places. I'll start with Bux's Parc André Citroen, and hope he'll add a few more words. One of my favorite's is Parc de Bercy, with its water, little bridges, flowers, lawns and sitting areas. It is a block off the #24 busline or a half-block from the Cour St. Emilion Metro station. Where would you choose to have your picnic? Do you envision "Sunday in the park with George" with children of all ages or a "déjeuner sur l'herbe"?
  20. article CS Monitor Cereals? Quel dommage .. comment triste! Between this post today and the post on the decline of French specialty cheeses, apparently America has some atoning to do .. or do they?
  21. from the Independent UK I found this article exceptionally interesting ... your opinion on this news? The comparisons with American cheese industry were most disheartening however.
  22. I received a handwritten recipe in French from a chef in Paris after I'd written to ask him for the recipe of a dish I'd had at his restaurant. I was so delighted to receive it, but I'm having some trouble deciphering his handwriting and undestanding a few of the words. Hoping someone out there in eGullet land can help me out. 1. He speaks of a casserole "Torrifiu" ...at least I think that's the word. It could be Torrifin, Torsifin, Torsifiu. It must be some kind of casserole dish, but what is it? 2. He then says to add honey, lemon juice and reduce "de moitre 'spiritueux'" ?? Perhaps it's maitre. "Spiritueux" means spirits, but I'm confused because the wine hasn't even been added yet. 3. At the very end he says "l'envoie au chenage." Is that "place in the oven?" Wasn't sure about chenage... Thanks for any help you can offer.
  23. Are there web sites similar to eGullet but in French and with mostly users in France? What would you recommend? I'm particularly interested in sites where there's discussion between people cooking at home. Thanks!
  24. I will not be putting the Digest up until the end of August, it being a slow food-news month in France, but there may be members who are now in Brittany who will want to consult RW (Johnnie) Apple Jr's Wednesday New York Times article on langoustines and where in Brittany to eat them. So as not to double-post, I'll let such folks click on the link (interestingly the webpage has a different title than the print version).
  25. was at a 'Mediterranean market' in Cornwall last week and picked up a quarter of a cake the stallholder said was called 'amandine'. Incredibly yellow, moist sponge; whole cake probably 30cms across and not very deep (about 5cms in the centre), split and filled with sticky yellow gooey almondy paste; top sprinkled with flaked almonds + caster sugar. It was so delicious (with clotted cream, mmm, look away now all those who know I post on the Weight Watchers thread) I went back the following day to buy a second chunk, and to ask the stallholder what was in it. "Oeufs, sucre, beurre, amandes - tout court!" she said. I asked whether the paste in the middle had egg yolks in it (it is so intensely yellow) but apparently not - it is just very oozy almond paste. I have done a quick Google search for 'amandine specialite Breton patisserie' and various combinations thereof, but have failed to turn up a recipe. I am eating the last of the bit I bought on Friday and it is still deliciously damp and sweet. The flavour of almonds is not very pronounced (this is a good thing). So can anyone help? have you heard of amandine? Even better, do you have a recipe? thanks in advance!
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