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Found 597 results

  1. What would be an example of an elegant classic French dessert?
  2. My trip to paris was rescheduled from April to June. We will be staying in an apartment in the Marais (3rd) right near the old Jewish quarter. I would be grateful for reccommendations for: best patisseries, best boulangeries, best wine shops, and best cheese shops in the area. As for restaurants, here is the list I have compiled from reading egullet. We are looking for typical Parisian bistros, not too expensive, but excellent food that is different from what we would find here in NYC. Also, I'd love a recommendation for one good brasserie and a place to dine in the 3rd Arr. for our first night in Paris (a Sunday). Thanks in advance! Aux Lyonnais Le Pre Verre Les Fables de la Fontaine Chez Denise Au Fil de Saisons Les Papilles Le Comptoir du Relais
  3. I'm making the Boeuf Bourguignon tonight from my new Les Halles cookbook, and would love any suggestions for a red wine to use in the dish. The recipe just suggests a red burgundy, and while I love red wine, I am not familiar with burgundies. The only red I have in the house right now is a Bonnie Doon Syrah, which I doubt is appropriate, so I'm planning to head out soon and get something else, and really appreciate any ideas people may have. Thank you! Pam
  4. A friend of mine is doing a language immersion program in the town of Sancerre in the Loire Valley. She asked me if I could find out about any wineries that she should be sure to visit. I figured this was the best place to find that out. Thanks for any tips.
  5. John Talbott

    Brown Sugar/Cassonade

    Brown sugar/cassonade This is one of a series of compendia that seeks to provide information available in prior topics on eGullet forums. Please feel free to add links to additional threads or posts or to add suggestions. Brown sugar Cassonade
  6. 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?
  7. Dateline Bangkok late 2014/early 2015: France has now replaced Italy as the perceived sine qua non of European fine dining with the opening of two local outposts of French Michelin starred restaurants: Joel Robuchon's burgeoning foray into Asia of his successful L'Atelier brand & Jean-Michel Lorain's J'aime eatery, a Bangkok outpost of his flagship La Cote Saint Jacques at Joigny in France. I wonder if any of our forum's Southeast Asian expat & local gastronomes have visited the aforementioned and, if so, what is their take on the head-to-head start-ups in Bangkok. Does Bangkok merit a Michelin guide of its own?
  8. orangewasabi

    Le Bar à Huîtres

    We had some terrific grilled Dublin Bay prawns on the English menu or Langoustines on the French menu at Le Bar à Huîtres last week. They were simply grilled with spices and accompanied by white rice. The white rice was cooked with spices also though, and it was really really really good. Is there a traditional rice spice that goes with this preparation? Anyone know what made the rice taste so good? I'm never going to get that quality of langostines at home but I might be able to recreate the rice.
  9. sharonb


    Another cooking-related topic. I've been curious lately about making something with feuilles de brik. Some kind of savory filling sounds delicious, but I wonder two things: 1. Do you have to deep-fry (or shallow-fry) the packets? Or can they be baked? 2. Are the kind of brik leaves sold in supermarkets good? Or should I head back to the Couronnes/Ménilmontant area to pick up something more authentic? What are your favorite fillings? Can they be reheated? (Stuffed ones, already cooked.) Thanks!
  10. Hello All- I want to try a classic pot au feu. What cut should I look for at the market? Should I plan to tie it myself? I also want something that will leave me enough for sandiwches for the rest of the week. What internal temp should I strive for? I'd like it barely pink in the center. Thanks for any help.
  11. Last weekend I ate at a friend's favourite restaurant because it was his birthday. The steak had a sauce I've never heard of and can no longer remember. It started with T. Asked the Carrie Ann Moss lookalike waitress and she said it was a very traditional French sauce (this is a bistro type place) with tarragon and I don't remember what else but mostly herbs and vinegar. Definitely no cream. But apparently not actually like a vinagrette because when I pointed out the possible similarity to my friend, since he was starting with their butter lettuce salad with herb vinagrette and wouldn't want to be redundant, she looked quite pained. What was it?
  12. Bernard Antony’s street address, 5 rue de la Montagne, in southern Alsace due west of Basel, conjures up a bucolic, isolated setting, perhaps even with cows on the property. Yet the truth is that he lives on a short, small road of rather close-together houses within a stone’s throw of a village with no character, Vieux-Ferrett. Antony’s house, however, identified only by a small carved wood sign above the front door stating “Sundgauer Kasekellar” is spacious and more Alsatian in design than those of most of his neighbors. He has a small parking area in front where, having arrived a few minutes before Antony reopens after lunch and our reservation time for a cheese degustation, we sat in the car and waited. Precisely at 2:00, Jean-Francois Antony, Bernard’s son, signaled us to come in where we were shown to the tasting room where his father greeted us. Apparently Bernard thought at first we were American neophytes in search of adding a renown culinary name we could say we visited in spite of our having ordered a couple of shipments from him the year before. Our two plates with about a dozen little slices of different cheeses fanned were quickly identified for us by Antony. He then showed me a paper with just a couple of half-bottles of wine we could have with the cheese, and then went and retrieved my selection of an Alsatian Pinot Noir before leaving us to ourselves. We quickly finished the cheese plate, after which I started to look at the rather large collection of wine for sale spaced around the room. When Antony returned, I commented about his interesting selection, at which point he retrieved for me a very thick album that was a combination scrap book with photos of him with his family, friends and various gastronomic luminaries and a lengthy list of the wines he had for sale. My interest in his wines provoked a shift in his attitude, as from then for another hour we discussed recent culinary history, restaurants and chefs we liked, gastronomy in American and Italy, followed by advice about the mixed case of wines I wished to buy. My wife had returned to the reception area where Jean-Francois stood behind a typical cheese counter that contained several, but hardly all, of what you can purchase. Even though Antony doesn’t allow casual visitors to his ageing rooms, we could see a section of them from where we stood. Jean-Francois put our cheese in a carton which arrived intact with our luggage at the Nice Airport. Since then we have finished off the extraordinary and scarce Bleu de Termignon, which is made by one woman in the Savoie; a Chevre du Tarn; most of a Camembert (it being the peak time of year for this cheese); and my favorite among our purchase, a Saint-Felicien with a delicacy, butteriness and hint of sweetness that can only be tasted here in France. We adore Antony’s Comte (this one from 2003) which is the cheese he’s best known for; and are waiting to unwrap a Galette de Chartreuse, a firm, chalky goat cheese. Even if you have nowhere in France to keep a variety of cheese for several days, a visit to Antony’s is worth a significant detour. In such circumstances, bypass his normal degustation as the pieces on the plate are too small to sink your teeth into in order to get the full brunt. Instead (and I don’t think Antony would mind) I recommend buying small cheeses or smallish portions of larger cheeses and eat them in the degustation room, as well as buying a half or whole bottle of wine from his inventory to have with it. This should allow for enjoying to the maximum one of the most compelling and memorable culinary stops in the world.
  13. From The Guardian in London, in today's edition: Cuisine goes back to college Jon Henley in Paris Wednesday October 15, 2003 The Guardian Alarmed by a waning of France's global prestige in all things culinary, the government is to establish a university of gastronomy. "Haute cuisine these days is international: you can find great chefs and wine experts everywhere," Renaud Dutreuil, minister for consumer affairs and traditional businesses, told Le Parisien yesterday - acknowledging that, as gourmet tastes become ever more adventurous, many critics now say classic French cooking is crushed by tradition, and that better food can be eaten in Brussels, New York or even London. "France has to impose itself more visibly as the country of reference for taste," the minister said. "This university, the first of its kind in the world, will aim to do precisely that. It will become a sort of Harvard of taste." It opens next September at Reims in the Champagne country, and will accept 100 students - "French restaurateurs who hope to improve themselves, Americans in the food-processing business, great chefs from, say, Denmark or Japan" - for training in "arts of the table and French culinary history". Tutors would be historians, sociologists, chefs, biologists, and "great professionals in the trades of taste," the minister said. There would be offshoots for regional gastronomy and viticulture. "France is renowned for its cuisine, but it lacks a training tool to spread this knowledge across the world," Mr Dutreuil told the paper. "We need ambassadors who will represent our culinary heritage."
  14. As tourists in France, we always have fun at the supermarkets. Their hypermarches are unbelievable. We thought we saw the best last year when we stumbled upon an Hyper U in Pertuis. This year, we found a Carrefour on the outskirts on Nice that takes the cake. It had about 75 aisles, selling everything and anything. The workers are, unsurprisingly, on rollerblades. A beautiful place. If this is not enough, there are about 80 more stores in the complex as concessions, selling more things, food courts, etc. The French CD selection is good, french music is difficult to get in the US; it is also fascinating to look at the way their products are packaged, merchandised, and the different styles of items-- we got some wine bottle closers that pump the air out, we got some plastic "boules" that you put in the freezer, use them like ice in drinks except they do not dilute the drink!! Also some ice cube plastic bags that you fill up and use instead of ice trays.... Cheeses are fun, not as high quality as a cheese shop, and the saucisson selection is terrific. (Bring Tums) The only weird thing about these mega-stores are the parking lots-- they do not build adequate parking lots for the size of the store and the traffic they bring. People are parked caddy-corner, every which way, it's a maze to find your way, and the cars there are a lot smaller than American cars!! Very odd!! Does anyone else feel the way we do about shopping in supermarkets while on vacation? Any good Supermarket stories?
  15. John Talbott


    Chocolate This is one of a series of compendia that seeks to provide information available in prior topics on eGullet forums. Please feel free to add links to additional threads or posts or to add suggestions. Chocolate tasting 2007 Chocolate Recon Chocolate show 2001- Angelina’s Salon 2005- La Petite Fabrique The end of chocolate Chocolate surprises
  16. Has anyone seen a site or store for the chefs jacket designer called Alaine Robineau ?? Or seen any other good chefs jacket retailers and designers?
  17. What’s in the markets in France in August The following are in full season in August: anchovies, sardines, tuna, bar, crabs, calamari, ceteau, lobster, langoustines, coalfish, sole and mussels; beef, duck and pheasant; brie de Meaux, camembert, gaperon, Munster, Neufchatel, Pont l’Eveque, goat cheeses, l’Epoisses, Chaource and Reblochon; broccoli, fennel, frisee, herbs, sorrel, green beans, tomatoes, garlic, peppers, eggplant, zucchini, potatoes and fraiches (basil, parsley, chives, coriander, tarragon, etc); cepes; almonds, brugnons, figs, mirabelles, grapes, quince, plums, peaches, nectarines, melons and pears. Once again, I’m dependent on the Almanach du Gastronomie by Armelle de Scitivaux (Bottin Goumand, 1998, 133 FF) and Regal magazine, as well timely faxes from Felice.
  18. I love Tarte Tatin and was dissapointed with what I ate around Paris. I do not remember going to any special place looking for it, but tried it in several bistros. My fault I assume. Where does one get a great Tarte Tatin in Paris? Does anyone know?
  19. Host's Note I split this off from the Vegetarian one because it seemed to have legs of its own. I think this verges on the OT, but Pti, having eating Indian in the Indian subcontinent, the UK, France and the US, what's your take on the differences?My pre-opinion is that because of the products in France, one can cook Thai, Indian, even Japanese food and it's different than it is in the Mother country (But maybe this deserves a new thread).
  20. Stephen Jackson

    Sauce Bois Boudrin

    I've looked on the net and in my extensive library, and I can't find any recipes, and scant reference to sauce 'bois boudrin'. I'm sure someone here can help. Thanks in advance.
  21. We're going to be in Paris for an action packed Monday in a few weeks. As part of the itinerary we want to have a picnic of bread, wine, paté and cheese. I have done a bit of research and thought we hit gold when I found out about the little market street of Rue Cler. Alas, it is closed on Mondays Can anyone recommend somewhere either around the Champs-Elysées or the Eiffel Tower where we can have a similar shopping experience?
  22. David Ross

    Classic Glace Recipe

    Can anyone give me Escoffier's original recipe for making a classic chicken based glace' sauce? I know it is a lengthy process that involves lots of bones, vegetables and reductions over the course of many days, but I'd like to venture into making a feeble attempt at the original. I've done lots of dishes using shortcuts to create a chicken jus or chicken demi-glace and I've used commercial demi-glace products to help me along the way, but I'm still coming up short in terms of deep chicken flavor. I thought I'd try the master's original recipe. Any help is appreciated.
  23. bonjour! i was watching a japanese cooking show on marseille. all the dishes contained kasago -tai??(sorry i dont know the word in french, but it is red and has really thick scales) one of the dishes used panisa. i could not figure this out. it was very delicately fried, then a baking ring was put around it. the panisa was covered in sauteed red & green peppers and finally, it was topped with the sliced fish. the fish was covered in evoo and then it was baked. any idea what this dish is called? and how do i make panisa? merci beaucoup ps - i did a search and i kept hitting thai and vietnamese web pages about a khmer woman who won the miss thailand crown
  24. This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Paris markets Tomato hunt Organic Beets Foodie streets Marche Auchan St Antoine Lyon Supermarkets Carmes Beaune Maison Rousseau Lyon Marche Forville Cannes
  25. Zoe is going to Cahors, Montpellier, and Dijon in October. She brought up an interesting question as a sidenote to her request for restaurant recommendations. She wants to know: I have never mailed cheese to the States, although when we were in L.A. we ordered it from Fromages.com and it came to us quickly, it was not pasturized, and in good condition (it was fedexed). What wacky things have people done to get food back home? How have you packed it to carry or to mail? Are there certain things you can recommend are better to send by post than to carry yourself? Any stories? What's allowed? What's not?