Auguste in the 7th

[Ptipois]

Host's Note The gibiers topic began to veer off onto a discussion of Auguste so I split these posts off for a fuller discussion.

Wednesday-Thursday Jean Claude Ribaut in Le Monde wrote the first full article on game I’ve seen this fall that mentions the introduction of gibiers into the restaurants: Scots grouse in August, followed by wild birds and then hopping things, and finally hoofy animals.  More in this week’s Digest about new preparations available at Jacques Cagna, Auguste, Jean-Marie Amat, Grande Cascade, Lasserre, Plaza Athénée, Citrus Etoile, La Marlotte + Les Glaneurs.

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Well Auguste certainly knows something about hanging. When I had dinner there (a total disaster) I was served a piece of lean charolais steak that had been aged so long (you can't age lean charolais) it had an off smell and taste.

Edited October 26, 2007 by John Talbott (log)

[John Talbott]

Well Auguste certainly knows something about hanging. When I had dinner there (a total disaster) I was served a piece of lean charolais steak that had been aged so long (you can't age lean charolais) it had an off smell and taste.

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Sad; looks like not much has improved in the 2 1/2 years since it opened.

[pierre45]

Well Auguste certainly knows something about hanging. When I had dinner there (a total disaster) I was served a piece of lean charolais steak that had been aged so long (you can't age lean charolais) it had an off smell and taste.

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Sad; looks like not much has improved in the 2 1/2 years since it opened.

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I had a different experience when I went 2 years ago.Obviousely it has changed.Perhaps they have a new chef.