Paris 'Branch�' Restaurants

fx

Tue, 17 Feb 2009 21:29:09 GMT

Kalieris, this is a goose egg baked in a rectangular pan, not a scallop!

Kalieris

Mon, 16 Feb 2009 22:33:45 GMT

I enjoy your site tremendously, and all this exposure to beautifully photographed and lovingly described cooking is slowly converting me from the ranks of those who consume mostly microwaveable pizza, overcooked pasta, and takeout chinese.

What is that absolutely gorgeous thing in the very first photo? It looks like an egg yolk on a scallop...

fx

Wed, 16 Jan 2008 10:45:12 GMT

Thanks for the visit Anna Gabriella, I agree that running a fashionable restaurant is a tricky business. As for criticism from the customers, in such establishments the chef-owner is rarely on the premises and the staff has probably not much levy over the menu anyway. Maybe they should have a feedback form like they do in India, it could lead to quicker reactions when the menu slides off course.

Ana Gabriela

Tue, 15 Jan 2008 13:42:22 GMT

Jean-George Vongerichter... A name that definetly rings a bell seeing as I worked as a waitress for Rama, his restaurant in London, during my erasmus year. He is an interesting man: grew up in a working-class environment and loves to learn about everyday food in the countries he travels to. His kitchen team in London was mainly composed by guys who had worked with him either in Shanghai or Paris. However, JGV needs to watch over his IT restaurants in NYC, London, Paris, Shanghai... I feel that if the local team isn"t strong it shows in food very quickly. I went to his Shanghai restaurant in 2006, loved it and was later disappointed by it in 2007... Coming back to Market in Paris, all these elements are definetly at play and intensified by the fact that French customers rarely, if ever, dare tell the restaurant manager, waitors, of maitre d" that they are dissapointed. There is no constructive criticism and in a way this has doomed many good restaurants (the Petrosian is another good example).

liam kerr

Mon, 17 Dec 2007 11:08:09 GMT

Joel robuchon does not have an outpost of l"atelier in scotland.

fx

Tue, 27 Mar 2007 15:26:38 GMT

Ben, I"ll make it again some day and post it here.
It"s really simple though, just a 10 minute infusion of two bunches of tarragon in hot milk, then sugar, then cool down and finally churn. That"s it. It"s served with an apple pie (not the American style, very flat) in a restaurant in Burgundy. I hope it helps!

ben wolfson

Tue, 27 Mar 2007 01:09:04 GMT

You say you made the tarragon sorbet�I would love the recipe!