Moules Sauce Poulette

[Mark Sommelier]

Popped in to Bistro du Coin tonight for the "Round Table". Late night, after work, restaurant talk kind of thing. Most of my favorite people showed up. I met some great new people. I ordered the mussels poulette. The mussels were perfectly cooked. More perfect than I can ever remember eating mussels anywhere. Lightly poached, they had more of an oyster like texture. It was a revelation. The sauce, once you finish the shellfish becomes a cross between an incredible soup, and a great sop for the baguette. Cream, butter, white wine. garlic. What's not to like?The steak tartare that followed could not be faulted. The frites could have been better. You have to love the atmosphere here.

Almost everyone at the table was a chef or a sous chef ,except me, of course. The topic tonight ended up on the stupid "Restaurant" show on NBC. Some of these boys had worked for Rocco. I will repeat what I said on the thread in Food and Media about this show: I, too. would act stupid on TV for $2 million. Too bad eGullet doesn't have spycams in the dining rooms around the city.

Edited August 24, 2003 by Mark Sommelier (log)

[John W.]

Mark;

I've heard about these nights. Who goes to such a thing?

[Mark Sommelier]

Mark;

I've heard about these nights. Who goes to such a thing?

Geeks 'n freaks.

[Schneier]

Mark;

I've heard about these nights. Who goes to such a thing?

Geeks 'n freaks.

Sign me up.

Bruce

[vengroff]

Too bad eGullet doesn't have spycams in the dining rooms around the city.

Mark,

Any interest in being fitted for a wireless web-cam lapel pin for next time?

[John W.]

less than 5% of the conversation would be allowed on family-run websites.

[Mark Sommelier]

less than 5% of the conversation would be allowed on family-run websites.

"Did you see the BLEEPING BLEEP? BLEEP me!"

[John W.]

add a few hoes

(hoegardens folks)

and you got a party.

The conversation was quite lively last eve.

Edited August 25, 2003 by John W. (log)

[John W.]

Went again last night, as usual. Small group but very, very lively discussion.

As the weather starts to get colder, people's taste for bechamel seems to make a comeback. A few raviolis (baked with bechamel and gruyere), tartines (basically baked ham and cheese on good bread smothered in Mornay sauce) were had. I had the magret de canard with green peppercorn sauce and pommes frites. Damn, I forgot how good this was. Made what was a shitty week a hell of a lot better.

The word restaurant is derived from "restorative," no?

Edited September 21, 2003 by John W. (log)

[vengroff]

Nothing like being run out of the place by the French women's World Cup football team. They dance loudly and carry a big stick.

[John W.]

It was loud. It was annoyingly loud.

To complete the story, the French team was given a meal allowance that Yannis (chef/owner) thought was quite low. So he invited them back to his joint where things (obviously) got a little out of hand. I recognized a few faces that were dancing on the bar from the paper this morning. The lady twirler with the mullet and the broken broomstick being used as a baton was classic.

Another chapter of comedy at the office.

[Mark Sommelier]

It was loud. It was annoyingly loud.

To complete the story, the French team was given a meal allowance that Yannis (chef/owner) thought was quite low. So he invited them back to his joint where things (obviously) got a little out of hand. I recognized a few faces that were dancing on the bar from the paper this morning. The lady twirler with the mullet and the broken broomstick being used as a baton was classic.

Another chapter of comedy at the office.

Those chicks were the ballers and we were the clams for sitting there listening to that noise. Aside from the great company, it was an annoying experience.

[John W.]

Ballers can never be the center of attention. As for us, I would say on the Slipp organizational chart we were donkeys.

[sregorda]

Yep, restaurant is derived from Old French restorer (to restore).