Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted

The Maison Rouge is run by the team at Maison Blanche. It is very cool, very design, and ok food for the price. Lots of models, fashion people, etc. You don't go there for the food.

Anti-alcoholics are unfortunates in the grip of water, that terrible poison, so corrosive that out of all substances it has been chosen for washing and scouring, and a drop of water added to a clear liquid like Absinthe, muddles it." ALFRED JARRY

blog

Posted
I often think he ought to be raised in Europe -- his interests fall so much more along European lines (classical music, fine dining, dressing up, hanging out) than American (fast food, baseball, hitting).

Actually we Europeans are into Techno, Soccer and Cigarettes... and hitting.

Posted

All right, so that was a misty-eyed tourist's view of Paris. You can't blame a girl for falling sway to the romantic spell of an experienced seducer.

R.G.

Posted

Alas, Europeans, the French included, are also heavily into fast food.

Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

×
×
  • Create New...