222 replies to this topic

[changeup]

In full agreement on Sandro, plenty of rapture there IMO (if never on the savory plates in a Ducasse restaurant for me - which means I'm either missing the point, or agree with Sneak that the point is simply perfection in temperature and saucing vs. rapture). Having had the fortune of eating far more of it than most, I'd go with Chef Boyles at Per Se as a very strong and up and coming contender for the 2 spot (a spot that a year ago may have been occupied by The Modern). Of course I would place NY's two most famous pastry Chef's towards the bottom of the list, so what do I know...

[oakapple]

In a discussion of Lincoln, oakapple said that, at these prices, people expect rapture. If he thought about it, I think he'd see that isn't necessarily so. The food (and experience) at Adour isn't thrilling or challenging or anything else you'd expect would be necessary to invoke a rapturous response. It's comforting -- but at a very high level. I don't mean by that, that this is comfort food. Far from it. I just mean that it's an entrenched classical style, done exceedingly well. You'll never be blown away. But if you like that style, you'll love Adour.

But to me, that is rapturous when done well—as difficult as that is.

[ulterior epicure]

Since rozrapp and Mr. rozrapp are a couple, I guess my date was u.e.

Uh, I think to make that official, you would have had to pay for my meal.

[g.johnson]

Since rozrapp and Mr. rozrapp are a couple, I guess my date was u.e.

Uh, I think to make that official, you would have had to pay for my meal.

YOU DO NOT WANT HIM TO PAY FOR YOUR MEAL.

[splinky]

Since rozrapp and Mr. rozrapp are a couple, I guess my date was u.e.

Uh, I think to make that official, you would have had to pay for my meal.

YOU DO NOT WANT HIM TO PAY FOR YOUR MEAL.

the death of innocence...

[ulterior epicure]

Since rozrapp and Mr. rozrapp are a couple, I guess my date was u.e.

Uh, I think to make that official, you would have had to pay for my meal.

YOU DO NOT WANT HIM TO PAY FOR YOUR MEAL.

Who said anything about WANTING him to pay for my meal? I'm just saying, in order for Sneakeater to have the privilege of saying he was my date, he would have had to have paid for my meal.

So, Sandro's almond souffle was a knock-out. The $38 glass of Meursault that our captain/server/wine person poured to pair for my main course of lobster, not so much, especially after I gave him a pretty direct message at the start of the meal that I was a lightweight and only wanted half-pours for each course. But, I guess I let it happen. The wine was a bit too alcoholic for the delicate flavor of the lobster dish, in my opinion. But then, what do I know about wine (only that I like to drink what I like to drink, and that a $38 glass of Meursault in this instance, was a little steep)? At the risk of starting a digression on the merits of union houses...

[Sneakeater]

Yeah, who ever heard of Meursault and lobster? Guy went totally off the reservation there.

(Although $38 without telling you . . . .)

[ulterior epicure]

Yeah, who ever heard of Meursault and lobster? Guy went totally off the reservation there.

(Although $38 without telling you . . . .)

Right, right, my objection was not with the wine (though I didn't think it paired particularly well).

I'm not sure when he was supposed to tell me that the glass of wine was $38. I suppose I should have told him when he poured the rose for the first course that a full glass was no appropriate for the second. That, again, was my fault.

[Sneakeater]

Having had the fortune of eating far more of it than most, I'd go with Chef Boyles at Per Se as a very strong and up and coming contender for the 2 spot (a spot that a year ago may have been occupied by The Modern).

I always thought the desserts at per se were weak. But I probably haven't eaten there in almost a year. Has anything changed?

[changeup]

Having had the fortune of eating far more of it than most, I'd go with Chef Boyles at Per Se as a very strong and up and coming contender for the 2 spot (a spot that a year ago may have been occupied by The Modern).

I always thought the desserts at per se were weak. But I probably haven't eaten there in almost a year. Has anything changed?

I know Rouxel quit to move to Bouchon 2 years ago or so, and after that they were pretty weak during the transition. Better a year ago under the new head chef. And really good right now, but standard disclaimer that I get more dishes than most. Actually the salon menu has 2 really good things right now - artichoke agnolotti and the sour cherry dessert.

[Orik]

Fat Guy gets free food, likes it:

http://forums.egulle...n-ducasse-2011/

[Wilfrid]

For the past decade I have not really been arms-length from Ducasse. In reporting on the original Essex House restaurant I spent a total of two weeks in the kitchen there, working closely with Didier Elena and most specifically with one of the line cooks Doug Psaltis. Doug's brother Michael later became (and still is) my literary agent.

See? Not so difficult, is it?

[g.johnson]

For the past decade I have not really been arms-length from Ducasse. In reporting on the original Essex House restaurant I spent a total of two weeks in the kitchen there, working closely with Didier Elena and most specifically with one of the line cooks Doug Psaltis. Doug's brother Michael later became (and still is) my literary agent.

See? Not so difficult, is it?

Yes, but do you really think he's only been comped 1/3 of the food?

[oakapple]

It so happens I've heard good things about Adour lately, so maybe, just this once, Fat Guy is telling the truth.

[Orik]

For the past decade I have not really been arms-length from Ducasse. In reporting on the original Essex House restaurant I spent a total of two weeks in the kitchen there, working closely with Didier Elena and most specifically with one of the line cooks Doug Psaltis. Doug's brother Michael later became (and still is) my literary agent.

See? Not so difficult, is it?

Yes, but do you really think he's only been comped 1/3 of the food?

Read carefully - 1/3 of the meals.