Paris tips?

originally posted by Keith Levenberg:
Well, I'm back (finally). Best meals were Le Baratin and Le Severo. Both will become mandatory meals for me on all subsequent visits. Severo and its sister restaurant Le Bis du Severo around the corner especially deserve to be world-famous because the steaks were Peter Luger quality
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That's hilarious, because people always say that beef steaks in France are nowhere near high-end US quality. I never really think to eat steak, so I have no idea. I've never been to the Severo.

Best meal at Le Baratin?!? Where else did you eat?

I'll let Scott Reiner chime in on our meal there two weeks ago.
 
originally posted by francois_olivier:
Newbie : Yes i am
But why Alert ? Is it ironic ?

First let me introduce myself. I am french and living Paris.
I am not english fluent but make effort to speak english with you.

I am just giving rate to keith.
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It has been traditional here to salute newbies with "fuck you, newbie!"

But people are getting lazy and no one keeps up the traditions.

We appreciate the effort to speak with us.
 
originally posted by Sharon Bowman:
originally posted by Keith Levenberg:
Well, I'm back (finally). Best meals were Le Baratin and Le Severo. Both will become mandatory meals for me on all subsequent visits. Severo and its sister restaurant Le Bis du Severo around the corner especially deserve to be world-famous because the steaks were Peter Luger quality
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That's hilarious, because people always say that beef steaks in France are nowhere near high-end US quality.
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That's generally true; this was a shining exception. They told me they dry-age their meat about 6 weeks. They also cut them nice and thick, 2-3" for the faux-filet, and serve them a proper black-and-blue, pre-sliced like Luger does and then topped with cracked pepper and crunchy salt. I never had a steak in France anywhere close to this good, and only very rarely in the US.

Sorry to hear Baratin was (apparently) sucky for you - I had a wonderful meal there of scallops and agneau du lait and a bottle of Vouette & Sorbee Blanc d'Argile I'd rank among my all-time favorite bubblies... second time back it wasn't as good, but that was my fault, didn't order well, but on the plus side I now know that "cerveau" means brain.
 
The brain I ordered was the best thing at our table (of 7) that night, actually. I believe I made two new converts to that part of the beast.

However, I don't like that restaurant, and I'm not afraid to say it. One's treated like dirt, and the food is competent at best.

And almost all of the cellar is a secret only the owner holds (I refuse to refer to him by his nickname, which some people delight in doing).

You shouldn't have to be "someone" to get a good bottle of wine in a restaurant.
 
originally posted by Sharon Bowman:
However, I don't like that restaurant, and I'm not afraid to say it. One's treated like dirt, and the food is competent at best.

And almost all of the cellar is a secret only the owner holds (I refuse to refer to him by his nickname, which some people delight in doing).

You shouldn't have to be "someone" to get a good bottle of wine in a restaurant.
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Odd, we were treated very well both times. I didn't get the sense that the "consult us" system for the wine was there to save the best bottles for "someones," only for people (like members of this board!) who dig the same wines they do. It only took about 45 seconds of talking for all sorts of great bottles to be offered to us - I imagine that there are plenty of gems reserved for the regulars as well, but I'm cool with that, and I was also happy with the stuff I never heard of which we got on their suggestion.
I will not be ordering any cerveau again, however!
 
originally posted by SFJoe:
originally posted by francois_olivier:
But why Alert ? Is it ironic ?
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It has been traditional here to salute newbies with "fuck you, newbie!"

But people are getting lazy and no one keeps up the traditions.

We appreciate the effort to speak with us.
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What Joe said. And:

This is a forum of very clever people. It is not always easy to tell who means what they appear to say or with what emotion.

So, traditionally, newbies are chopped, melted, stirred, and worked across a marble slab for a while. This makes them smooth and shiny and simplifies their crystal structure aware of the subtleties here, as well as scaring off the ones that are empty poseurs. (Of course, we like poseurs who have sufficient style.)

I'm not certain that I am helping you. Traditions are so very complicated.
 
Enough of descriptions of traditions. Since VLM is slacking off:

Fuck Francois. Fuck Teresa. Fuck Robert Fleming. Welcome to the place where politeness has no rewards and ill-manners are construed the only way of doing business and we can have long and pointless philosophical arguments over that issue. Welcome as well to the only place that may regale you with chemical discussions of diacetyl and butter aroma so geeky as to be beyond the imagination of my impoverished humanities prof mind.
 
originally posted by Jonathan Loesberg:
Enough of descriptions of traditions. Since VLM is slacking off:

Fuck Francois. Fuck Teresa. Fuck Robert Fleming. Welcome to the place where politeness has no rewards and ill-manners are construed the only way of doing business and we can have long and pointless philosophical arguments over that issue. Welcome as well to the only place that may regale you with chemical discussions of diacetyl and butter aroma so geeky as to be beyond the imagination of my impoverished humanities prof mind.
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I'm 94 points on this post!

By the way, Robert Fleming is hardly a newbie; he's a looming wine board meta-presence, even if that presence has only now been manifested at this location.
 
originally posted by Ian Fitzsimmons:
originally posted by Jonathan Loesberg:
Enough of descriptions of traditions. Since VLM is slacking off:

Fuck Francois. Fuck Teresa. Fuck Robert Fleming. Welcome to the place where politeness has no rewards and ill-manners are construed the only way of doing business and we can have long and pointless philosophical arguments over that issue. Welcome as well to the only place that may regale you with chemical discussions of diacetyl and butter aroma so geeky as to be beyond the imagination of my impoverished humanities prof mind.
Click to expand...

I'm 94 points on this post!

By the way, Robert Fleming is hardly a newbie; he's a looming wine board meta-presence, even if that presence has only now been manifested at this location.
Click to expand...

New to this board is a newbie on this board. Hanging around ebob or berserker doesn't count. Though I certainly do look forward to his weighing in on the use of "varietal," should anyone be so unwise as to misuse that word here.
 
originally posted by Jonathan Loesberg:
originally posted by Ian Fitzsimmons:
originally posted by Jonathan Loesberg:
Enough of descriptions of traditions. Since VLM is slacking off:

Fuck Francois. Fuck Teresa. Fuck Robert Fleming. Welcome to the place where politeness has no rewards and ill-manners are construed the only way of doing business and we can have long and pointless philosophical arguments over that issue. Welcome as well to the only place that may regale you with chemical discussions of diacetyl and butter aroma so geeky as to be beyond the imagination of my impoverished humanities prof mind.
Click to expand...

I'm 94 points on this post!

By the way, Robert Fleming is hardly a newbie; he's a looming wine board meta-presence, even if that presence has only now been manifested at this location.
Click to expand...

New to this board is a newbie on this board. Hanging around ebob or berserker doesn't count. Though I certainly do look forward to his weighing in on the use of "varietal," should anyone be so unwise as to misuse that word here.
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Aye aye, sir!
 
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