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Riz au lait: who? where? how?

Sorriest to add to the Sonny Bono tune here…

Someone recommended a ris au lait that is supposed to be better than the one in Ches l'Ami Jean. Who? Where? How possible? Please enlighten.
I promise I will tattoo the answr and won't ask again.
Merci merci merci.

Hey did not notice the Announcement: New Board Breakdown for Chowhound? Of course you haven't: "We're changing the board breakdown for the Chowhound boards. You can bla your little bla in bla. This board will not bla."

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      1. re: John Talbott

        The website is peculiar but delightful. But the real guts are on the blog.

        What else can you tell us about this place, John? It looks seriously delicious. Your blog reference is as enigmatic as their website.

        1. re: mangeur

          "What else can you tell us about this place, John? It looks seriously delicious. Your blog reference is as enigmatic as their website."
          I'm a serious guy which is why I write in an enigmatic way.
          OK, the truth, since you're pushing me up against the wall, is that I've only eaten there a few times years, indeed years ago. The primary feature of the place is a library in the back salle of the complete collection of Michelin's since Day 1. The second feature is Colette's favorite rice pudding. Otherwise, I regret to say, it's full of bobo's at lunch. It's still chep as the dickens. Colette sends me over periodically to remasse some pudding which they're rather amused to give me. That's the truth, the whole truth and I'm sticking to it, like Lance I like my story. Now I gotta watch MasterChef.

      2. We've got a slight orthographic confusion here, or is there really a veal sweetbread cooked in milk that people travel to Chez L'Ami Jean to taste?
        There is "ris de veau de lait" and "riz au lait". I suppose the thread is about riz au lait.
        Okay. I haven't been to L'Ebauchoir in ages (I don't even dare to tell you when the last time was), but I remember they were very good with grandma-style desserts. Their crème vanillée was heavenly. The riz au lait was actually a gâteau de riz, quite a different affair, baked in an oblong terrine and caramelized. Riz au lait is not caramelized, it is only a white shapeless mass of rice cooked in milk, cream, sugar and vanilla (thus described it does not sound good but everybody knows what I am referring to).

        Despite my ardent love affair with Stéphane Jégo (there I've said it) I believe the riz au lait at Le Bouchon et l'Assiette (rue Cardinet, 17e) beats the crap out of all other riz au lait I've tried in Paris restaurants. Even better than Guy Savoy's, another love affair of mine (shhh!).

        3 Replies
        1. re: Ptipois

          "Le Bouchon et l'Assiette (rue Cardinet, 17e)"

          I think it was this recommendation that I was thinking about. Merci !

          1. re: Ptipois

            Thanks for clearing up the orthographic confusion...you are truly the Zeus of my Chowhound culinary Olympians: Julot, JT, Parigi, DCM, Mangeur, et. al.

            1. re: Laidback

              O shoot me, I only realizeid the fault now.

          2. Hi all,

            At Parigi's request, we've changed the title from "ris au lait" to "riz au lait" to reduce confusion.

            4 Replies
              1. re: Parigi

                Had riz au lait 3 times last December: CAJ, "L'Epigramme and Les Coccottes... thought Coccottes was the best of the three.

                1. re: Gman

                  I have always thought that this simple dessert was done well by Christian Constant and order it at his places other than Le Violon, because there I am an enthusiast of his soufflé with caramel sauce. This leads me to wonder if the reason riz au lait at La Regalade I & II, Chez l'Ami Jean, Comptoir du Relais, etc. is so good is the influence of their culinary father/grandfather.

                  1. re: Laidback

                    Of course it is -- it's basically the same recipe.

                    Another vote for Violon's extraordinary soufflé à la vanille, caramel au beurre salé.

            1. Riz au lait - a return to French family cooking! What about that classic, riz a l'Imperatrice.? The only time I had it in Paris was in the last century at La Coupole, It was not on the menu for later visits. It was delicious. According to the recipe in Escoffier's Guide Culinaire, it's clearly a step beyond riz au lait but it's based on riz a Entremets vanille which seems to correspond to riz au lait.. (My keyboard doesn't handle accents). For detailed recipes it's Madame Saint-Ange ( La Cuisine de .....). She gives recipes for Riz au lait pour entremets and for Riz a l'imperatrice.