Valentine Burgundies/Dinner (menu)

[Peter Creasey]

MENU:

. . . . Pete

 

[Jeff Grossman]

44 years! That's one really old lobster.

 

[MarkS]

Cool explosive berries!

 

[Jayson Cohen]

originally posted by Jeff Grossman:
44 years! That's one really old lobster.

No. No. No. it’s not the lobster that’s 44 years old. It’s the bisque.

 

[Peter Creasey]

The chef (Jacques Fox) is French. He speaks good English but tends to interject some French words/inflections; thus, I sometimes have trouble understanding him when he is speaking to a group.

He said something about 1975 and I think it has to do with when he graduated from cook training and got his first job.

. . . . . Pete

 

[Jeff Grossman]

You mean Jack Renard?

And, yes, he left Paris in 1975 for his first job at a famous (he says) fish restaurant, Maison Prunier.

 

[MarkS]

originally posted by Peter Creasey:

He said something about 1975 and I think it has to do with when he graduated from cook training and got his first job.

...or, when he cracked his first claw.

 

[Christian Miller (CMM)]

originally posted by Jeff Grossman:
You mean Jack Renard?

And, yes, he left Paris in 1975 for his first job at a famous (he says) fish restaurant, Maison Prunier.

Left for Paris. The restaurant was quite renowned in its heyday (60s-early 70s?).

 

[Jeff Grossman]

originally posted by Christian Miller (CMM):
Left for Paris.

Thanks.