659806 Thu Oct 15 18:40:11 -0700 2009 11 49 France 0 5106843 http://table28paris.blogspot.com/ Thu Oct 15 18:40:11 -0700 2009 1107357 mangeur 1 5107265 I tried calling but only connected to a message -- although my French is not sufficient to understand it. Would you know what the message says? How do I make a reservation? Many thanks. Fri Oct 16 02:07:40 -0700 2009 5106843 139694 Nancy S. 2 5108102 I would call again next week (Wednesday through Sunday) from noon to 1pm EASTERN STANDARD TIME (6 to 7pm, Paris time). Fabian will speak English and you shouldn't have a problem. This format has always worked for us. Fri Oct 16 09:53:53 -0700 2009 5107265 1107357 mangeur 2 5113762 I spoke to Daniel today and wrote about it here: http://megzimbeck.com/2009/10/you-cant-keep-a-good-man-down/ Dinner for now is Wednesday - Sunday and lunch service will begin shortly. To reserve, call Fabian at 06 42 87 79 64 (if you're dialing from the U.S. that's 011-33/6 42 87 79 64). Mon Oct 19 05:35:49 -0700 2009 5107265 1117463 megzimbeck 2 5116450 And you can see my reports here (first one the scene... ;) ) http://adrianmoore.blogspot.com/2009/10/table-28-first-look.html http://www.gogoparis.com/2009/10/19/daniel-roses-table-28/ Tue Oct 20 01:47:46 -0700 2009 5107265 86363 adrian 3 5118025 Adrian is it simply a hot new table for the jaded residents of Paris or is the cooking worth the trip to the wilds of the 9eme ;-) I liked Spring, but hope Spring II will let DR raise the game as the format of Spring I seemed limiting i.e. very small kitchen, very small team, and serving everyone at once. Tue Oct 20 13:59:11 -0700 2009 5116450 64584 PhilD 4 5119107 For me, it's a good rotisserie with excellent products. Daniel Rose was there the night I dined (I was not only the first, but the only one in the dining room with the exception of an Asian/American gentleman who walked in because he thought Spring still existed!), but he will not be there anymore, as soon as he hires a new chef. If Daniel was still cooking fulltime here, obviously it'd be worth the detour. If you want to taste the legendary "coucou de Rennes", it's worth the detour. But it isn't Spring II. His new place will raise the bar next year. Wed Oct 21 02:17:28 -0700 2009 5118025 86363 adrian 5 5119748 The rotisserie idea is really hot, isn't it? First we had AOC, then Le 51 where Ptipois had the worst chicken she's ever had, next 28, and now Rosa Bonheur's real resto with 3 rotissed items. A trend? Wed Oct 21 09:13:59 -0700 2009 5119107 1088206 John Talbott 6 5127894 Reply to oneself: yes; today my charming ex-co-host and I ate at the full resto now open in the Butte Chaumont yclept Rosa Bonheur and I had a great rotissed rib(s) after a spectacular bisque of ecrevisses with Pastis. She had an (in MHO) ordinary chicken. But the setting, oddly enuf, on a grey, rainy day without all the joggeurs (my brothers), the setting was impressive. John Talbott http://johntalbottsparis.typepad.com/ Sat Oct 24 13:18:40 -0700 2009 5119748 1088206 John Talbott 1 5120305 I find it interesting that in all of our collective conjectures on this and other forums, no one has commented on the projected role of Marie Aude in the new scheme of things. The level of cooking at Spring took a quantum leap when she took over the stove. Her judgement in cooking meat (and poultry, gamebirds and fish) is perfect and her sauces exquisite. Her expertise allowed Daniel to stretch and spread his wings. Wed Oct 21 11:58:46 -0700 2009 5106843 1107357 mangeur 2 5120331 I thot there was a comment on her opening the boutique herself. I agree tho' she's great. Are there other forums? Wed Oct 21 12:06:03 -0700 2009 5120305 1088206 John Talbott 3 5120598 There used to be, Wed Oct 21 13:31:54 -0700 2009 5120331 1107357 mangeur