263718 Mon Dec 15 16:49:44 -0800 2003 4 26 International 0 1392834 As a followup to the blowout my brother and I had in Paris last year (Menu lunches at GV and Lucas Carton / a la carte lunch at Gagnaire / Dinner at Guy Savoy), we're planning a brief trip again in January. We're going to eat another dinner at Guy Savoy, but would like suggestions for another dinner. Any recommendations for two-stars on the rise? We've never eaten at Passard, Le Squer, or Legendre's restaurants. Thoughts? Mon Dec 15 16:49:44 -0800 2003 0 Lono 1 1392866 Check out Le Carré des Feuillants-most say Alain Dutournier should have three stars.... 14, r. Castiglione 75001 Paris 01 Telephone: 01 42 86 82 82 / Fax: 01 42 86 07 71 E-mail: carre.des.feuillants@wanadoo.fr Tue Dec 16 09:01:09 -0800 2003 1392834 0 winegirl 1 1392890 Try Gerrard Besson on the rue Coq Heron. Vesy small and intimate. Clasic cusine with a light touch. Very friendly service. Tue Dec 16 18:00:03 -0800 2003 1392834 0 Mike C. Miller 2 1392892 I'd disagree with that. I ate there twice within the last year. The more recent visit, I took in the L'Oreiller de la Belle Aurore-inspired game dish, which was alright. It lacked certain crucial elements described in Lucien Tendret's book, such as the two "farces" and the layers of filet of meat that should be adjacent to the farces. Egregiously, the appetizer strongly urged upon me by the maitre d' were tiny limp, mushy scallops on pieces of endive with a terribly-textured literally salad-dressing-textured sauce and tons of poppyseeds. This appetizer was inedible, to me at least. The other visit was somewhat better, but not suggesting that the demotion to one-star was inappropriate. I had a Bresse chicken terrine, with a large piece of turbot (I appreciate the restaurant is not necessarily known for its fish preparations). Please stick to your original alternatives. Besson is really not worth going to, in my mind. :0 Tue Dec 16 18:37:33 -0800 2003 1392890 0 cabrales 1 1393894 Le Carre des Feuillant is very good. Minus ; sometimes they overdo the sophistication a little by using to many ingrediens on the same plate. Alain Passard is very inventing and excellent. You can also give Pierre Gagnaire a try ( rue Balsac 8eme arrondissement). He is a master of sucré/salé. Bon appetit! Wed Jan 28 09:18:28 -0800 2004 1392834 0 Per & Marie Nygren