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Brewing beer, curing meat, or making cheese? Get great advice

My Faves this Sept. & Oct.

Laidback Oct 31, 2013 03:05 AM

This is an abbreviated list of places I liked in roughly descending order:
Les Tablettes
Shang Palace
Hugo Desnoyer
Les Premices
Le Lulli
110 Taillevent
Chez Les Anges
Les Climats
Violon d'Ingres
Paul Chêne
Monsieur Bleu
Bistro Belhara
Atelier Vivanda
Bistrot La Bruyère
Les Canailles
Table de Lauriston
Dans Les Landes
La Rotunde
Chez Denise
Le Hide
Café Constant
La Regalade St. Hon.

Most of these we have been more than once and would welcome the chance to return to any of the above.

If your tastes are close to mine you could do worse. Ask for any specifics and I will try and answer.

  1. sweet100s Nov 1, 2013 01:41 AM

    Laidback, how would you describe your tastes?

    1 Reply
    1. re: sweet100s
      Laidback Nov 1, 2013 03:09 AM

      Simple question, difficult answer; I am an omnivore. About the only thing I don't like is andouille, otherwise,I eat and enjoy the whole animal and all vegetables as long as everything is of good quality. As I get older, I seem to be reverting more to traditional cuisine and tend to shy away from more cerebral elaborations which depend on foam over substance. Pierre Gagnaire is undoubtedly a culinary genius, but one time
      was enough for me, a bit too experimental for my taste. I would choose a properly toasted croque Monsieur made with well sourced ingredients to some beautifully plated, "trying too hard" foamy invention with a preposterous title such as "Ombril d'Artchaut à Naitre". This is being facetious but hopefully you get my point.

    2. John Talbott Oct 31, 2013 08:42 AM

      Thanks Laidback; looks suspiciously like mine.

      6 Replies
      1. re: John Talbott
        Laidback Oct 31, 2013 03:38 PM

        Well what do you expect; 2 alter boks from the same generation, plus I have followed your crumb trail for years. Our main disparity is probably Goust which I have now tried 4 times with an increased appreciation each visit. I am pleased to report that contrary to a few reports I found Neva as good as ever; the ris de veau so deliciously croustillant that even Ms. L. reluctantly agreed it was "pas mal". It is doing so well that Mm. Gonzales told me she was opening a second restaurant soon in the 17th.

        1. re: Laidback
          mangeur Oct 31, 2013 05:58 PM

          Qu'est-ce que ça veut dire alter boks?

          1. re: mangeur
            Laidback Nov 1, 2013 02:39 AM

            Something like "old goats".

            1. re: mangeur
              John Talbott Nov 1, 2013 09:34 AM

              "Qu'est-ce que ça veut dire alter boks?"
              Yiddish "alta/alter c/kocker"
              English "old farts" or a bit more vulgar.
              I suspect you're not from New York.

              1. re: John Talbott
                Laidback Nov 1, 2013 10:42 AM

                We need Mel Brooks to give us the definitive answer, but I think boks is slightly less vulgar than kocker.

            2. re: Laidback
              John Talbott Nov 1, 2013 09:57 AM

              I liked Goust - gave it a 5.75 (over 0-10) and in my group, two others gave it 6's and two 5.5's.

          2. v
            VaPaula Oct 31, 2013 06:35 AM

            Nice! Thanks for putting this together for us.

            I am in love with the concept at Les 110 de Taillevent, and wanted to go in May, but we just never got there. Did you find yourself trying more than one wine with each course? I think that would be my plan of attack - a couple of the 7 cl tastes to see how they change the dish. Man, I love science.

            1 Reply
            1. re: VaPaula
              Laidback Oct 31, 2013 03:44 PM

              Paula we think alike, indeed we did, both times Pat and I tried different wines...all in the interest of science.

            2. Parigi Oct 31, 2013 03:16 AM

              I suggest that fellow hounds tattoo all lists by Laidback.

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