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April 02, 2008

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paris breakfasts

THREE STARS *** for this inside peak into the kitchen of Paris haut cuisine.
What a mysterious country that is!
A vertible beehive of activity I bet, to achieve the subtle perfection that comes sailing out on the plate.
Edible serenity.
I read that book and met chef Loiseau at a foodie event.
What a grand charmer he was...a great loss.

Ms. Glaze

Carol – You met Bernard Loiseau!?!?! He was a close friend of Guy Savoy, they both apprenticed at Troisgros together. I know that France (and the world) was shook up by his death. Sounds like he was not only an incredible chef, but a warm big personality too. A great loss.

Margaret

To celebrate my 50th b-day I'm planning a visit to Paris in November--gawd, would that I could dine at your resto, Amy. I don't expect the dollar to strengthen miraculously by Nov. I totally love the idea that you'd put a little extra shine on the plate destined for that American lady dining alone. :-) Your blog rules!

Amir

i like that a lot, tres soigne. at the restaurant that i worked at in the US when there was a famous chef or something eating we would say 'vip'. I was wondering, how often is guy savoy himself at the restaurant? does he ever stay at the pass inspecting the dishes or just visits the restaurant to talk with the other exec chefs sometimes?

Bob

Okay, so a chef gains a reputation and becomes world renowned, does he/she ever actually cook after that? I ate once at Paul Bocuse's signature restaurant in Lyon. It was no better than a lot of lesser known places in which we ate (although it was considerably more expensive), including an Iranian restaurant which I thought was a lot better.

Ms. Glaze

Margaret – email me and we will work out the details! See you in Paris

Amir – That's a very good question. Guy Savoy is at the restaurant for both lunch and dinner every day and he inspects each plate as they go out. The only time he is not there is when he is visiting his Las Vegas restaurant. He does come out and greet the people dining normally for both services.

Bob – I totally understand the disappointment of showing up to a world renowned restaurant and finding it is mediocre and living off an old reputation. I have heard the same about Bocuse's restaurant in Lyon unfortunately. I think in Paris, for the most part, the Chef's work in their restaurants (Guy Savoy, Pierre Gagnier, Yannik Alleno, Allain Passard).

Belle

Bless your tres soigne heart - vous etes tres cool!

cooking

It is a splendid site.
I linked so that your site could visit it from my site.
Please link by all means with my site.
http://cookingrecipe001.blogspot.com/

Because I show various recipes, please visit the all of you.
http://cookingrecipe001.blogspot.com/

If a site and you that it is possible, and a big connection comes,
and it was watched comment by each other by linking have you visit it,
I am happy at all. And I pray for your good luck.

Niall Harbison

Ah you are right it really is one of the best expressions you will ever come accross. Don't think it has a literal translation into English. There are words that are the same but none of them work as well! how are things anyway?

Ms. Glaze

Belle – Merci bien ;-)

Cooking – good luck with the new site. I will pray for your good luck too!

Niall Harbison – What up chef? How's the TV chef industry coming along? Are you missing those long hours sweating it out in hot greasy kitchens? Just kidding, I know you've put your time in. Congrats on the success of http://ifoods.tv


nardac

I was trying to find your email so as not to leave a very messy comment but alas, to no avail. Unless there is a certain kind of dress these days used for the Eurostar to St. Pancras or quick flights to Blighty, I believe you've left a few stray bits on your plate.

Ms. Glaze

I don't understand your comment Nardac. Sorry, I don't know you, and I can't read between the lines here.

chefsdiary

It's been a while since I've visited your blog - the kitchen stories are as interesting as before, thanks. Coming to the end of my CAP and my time in La Fontaine Gaillon kitchen, it's great to see what experiences other chefs have in their quotidien. Especially a chef de partie in a top kitchen who's not from France !! Cheers.

MariannaF

Hi, I just found your blog today :-) and glad I did. Reading this post was very interesting and I can somewhat understand this obsession with making dishes "tres soigne" (my background is hotel management, so we had to go through all the operational aspects, kitchen & service etc). I had the chance to experience the "tres soigne" obsession for a few months at the Hotel de Crillon kitchens and so I could really understand to a certain level what you were writing about. What restaurant do you work at btw? (trying to find some clues on your blog).

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