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PARIS 2011- MY FAVORITE FOOD THINGS

Potato Galette-l'Ami Louis
Cotes du Boeuf-l'Ami Louis
Agneau Epaule-l'Ami Louis
Soupe des Homard-l'Ami Jean
Petancle Saute-l'Ami Jean
Pagnol loaf of bread-Du Pains et Les Idees
Pains des Alpages-Mayer
Tripe-Auberge Bressand
Rhubarb stew dessert-La Petrelle
Frisee, vieux Comte, poitrine fume lardon-Mine
Duck-Gagnaire
Lamb Breast-Souphie
Coucou de Rennes Blanquet-Souphie
Carrots-Le Cinq
Thon ventreche-Le Cinq
Tea-Prepared by Ptipois at Parigi's
Liquorice gelato-Grom
Macaron-Patissierie in Treigny
Gruyeres d'Alpage

Cannot pick my single fav, only got down to five and could not eliminate any more.

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  1. A long of list of delights, bravo.
    1. Am surprised le gruyère d'alpage is not on it.
    2. The way Pti prepared the tea ! I should have filmed it. It was Feng Huang Dan Cong 鳳凰單樅, an earthy oolong (green). I'd say there is a window of about 15 seconds when infusion is optimal. Not to mention that the water temperature for greens is another level of pain in the ass. In short it takes a multitasking tea gourmet like Pti to to make that good a tea . I remember we were all jaws-dropped speechless.

    2 Replies
    1. re: Parigi

      Damn, did forget that, edited the list, thanks

      1. re: Parigi

        Thanks. (Blushing all over in my leopard-print G-string.)

      2. as someone visiting Pairs in 3 weeks and having a REALLY hard time going through the Paris board, I LOVE this list that yo made. Its incredibly nice to read and incredibly helpful. Thank you!

        1. To facilitate others' research, may I bring more precision to your, uh, usually impecable spelling:

          "Tripe-Auberge Bressand"

          Do you mean Auberge Bressane?

          "Coucou de Rennes Blanquet-Souphie"

          This is more enigmatic.
          Do you mean coucou de Rennes from the Blanqui market?

          3 Replies
          1. re: Parigi

            Further complicating others' research is the difficulty in "booking" at the several insolite tables. ;)

            1. re: Parigi

              You are like a very strict but correct teacher. l meant the Rennes chicken was prepared in the style of veal blanquette. Damn, you keep getting me on spelling, one of my hole cards. Please nail me earlier as the cheese, so l can still be in the edit window.

              1. re: Delucacheesemonger

                "You are like a very strict but correct teacher."
                Sorriest I did not mean to be. Was imagining all the other salivating hounds trying to find your fave food things and barking up the wrong arbre.

            2. DCM, I like your premise, favorite "food things" experienced in Paris. If you are opening it up to the hoi-polloi I have still not found a chicken dish that I favored over the Poularde de Bresse en Vessie at the Bristol under Eric Frechon...it survived the 2nd testing a couple of years apart.

              4 Replies
              1. re: Laidback

                It is pretty exceptional indeed, though I have issues with the quality of the chicken they use. Did you try Briffard's chicken?

                1. re: Laidback

                  Open it up to the hoi-polloi, l am the ultimate hoi-polloi

                    1. re: Parigi

                      You're spelling would be wrong. It's "Hola, Pollo."