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La Mangeoire


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#1 Sneakeater

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Posted 22 December 2009 - 06:47 PM

I find this very interesting.
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#2 Rich

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Posted 22 December 2009 - 07:10 PM

...at many levels.

#3 Sneakeater

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Posted 22 December 2009 - 07:15 PM

Yeah, at many levels.
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#4 Rich

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Posted 22 December 2009 - 07:17 PM

It's amazing this info was under the radar for 2-plus months.

#5 Wilfrid

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Posted 22 December 2009 - 07:25 PM

La Mangeoire has been flying under the radar since 1999. I know the place, but never thought of going in.

#6 taion

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Posted 22 December 2009 - 08:58 PM

Interesting that the restaurant's website doesn't mention their chef at all.
I didn't tip at Per Se either.

#7 Rich

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Posted 22 December 2009 - 09:27 PM

QUOTE(taion @ Dec 22 2009, 03:58 PM) View Post
Interesting that the restaurant's website doesn't mention their chef at all.

Maybe he never told them who he is.

#8 taion

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Posted 22 December 2009 - 09:42 PM

QUOTE(Rich @ Dec 22 2009, 04:27 PM) View Post
QUOTE(taion @ Dec 22 2009, 03:58 PM) View Post
Interesting that the restaurant's website doesn't mention their chef at all.

Maybe he never told them who he is.

You'd think that in this day and age, people would at least google their employees.
I didn't tip at Per Se either.

#9 Rich

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Posted 22 December 2009 - 10:08 PM

QUOTE(taion @ Dec 22 2009, 04:42 PM) View Post
QUOTE(Rich @ Dec 22 2009, 04:27 PM) View Post
QUOTE(taion @ Dec 22 2009, 03:58 PM) View Post
Interesting that the restaurant's website doesn't mention their chef at all.

Maybe he never told them who he is.

You'd think that in this day and age, people would at least google their employees.

Maybe he told them his name is Mario Batali - there would no need to google since he's everywhere anyway.

#10 nuxvomica

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Posted 22 December 2009 - 10:57 PM

QUOTE(Rich @ Dec 22 2009, 10:08 PM) View Post
QUOTE(taion @ Dec 22 2009, 04:42 PM) View Post
QUOTE(Rich @ Dec 22 2009, 04:27 PM) View Post
QUOTE(taion @ Dec 22 2009, 03:58 PM) View Post
Interesting that the restaurant's website doesn't mention their chef at all.

Maybe he never told them who he is.

You'd think that in this day and age, people would at least google their employees.

Maybe he told them his name is Mario Batali - there would no need to google since he's everywhere anyway.

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#11 Rail Paul

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Posted 22 December 2009 - 11:26 PM

there's widespread availability of reservations during the weekdays, per OpenTable
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#12 oakapple

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Posted 11 January 2010 - 10:49 PM

New York Journal took the plunge, and dined at La Mangeoire last Friday. Nothing clever or au courant is attempted here. What you get is very good classic Provençal cuisine, in one of the city's loveliest unheralded spaces.

In the course of writing my review, I did a bit of research on Christian Delouvrier. He has had three or more stars at four difference NYC restaurants. Of course, that includes the doomed ADNY, which had four when he started, and wound up with three after Bruni's now infamous demotion. Delouvrier's career basically fell apart after that. He has worked steadily, but nowhere with that kind of profile. He was brought in to rescue Bouley's ill-begotten Secession, but it was too far gone by the time Delouvrier arrived, and it quickly closed. I have no idea of this is just a temporary stop while he looks for something better, or if after 45+ years of professional cooking he wants to settle down and cook the food he loves in a relatively low-pressure setting.

In any case, if you love classic French cuisine, pay a visit while you can. Though Turtle Bay may seem far off, this place is actually not far from the Lexington Avenue–53rd Street subway stop on the E and V lines.
Marc Shepherd
Editor, New York Journal

#13 Wilfrid

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Posted 11 January 2010 - 11:04 PM

Someone needed to investigate - thanks for that.

There's another episode in the story: after he left Lespinasse, he was all set to open his own New York restaurant - it had a name, which I am struggling to remember - but it never transpired. I met him while he was cooking down in Florida, and he didn't seem very happy to be asked any questions about his plans.

As for La Mangeoire, the pictures and description remind me of Bouterin,a pretty Provencal spot which ran out of steam in '04.

#14 taion

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Posted 11 January 2010 - 11:22 PM

QUOTE(oakapple @ Jan 11 2010, 05:49 PM) View Post
New York Journal took the plunge, and dined at La Mangeoire last Friday. Nothing clever or au courant is attempted here. What you get is very good classic Provençal cuisine, in one of the city's loveliest unheralded spaces.

You really hope that he doesn't attempt something more ambitious? Seems that, as diners with essentially a call option on the quality of his cooking, we should be long vol.
I didn't tip at Per Se either.

#15 oakapple

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Posted 12 January 2010 - 01:33 PM

QUOTE(Wilfrid @ Jan 11 2010, 06:04 PM) View Post
There's another episode in the story: after he left Lespinasse, he was all set to open his own New York restaurant - it had a name, which I am struggling to remember - but it never transpired.

His entry on chefdb mentions two such projects — "Terre" and "Delouvrier," both of which were planned in 2003 but never came to fruition.

QUOTE(taion @ Jan 11 2010, 06:22 PM) View Post
You really hope that he doesn't attempt something more ambitious?

I hope it didn't come out that way. I was thinking more in terms of him moving back to Miami...or something like that.
Marc Shepherd
Editor, New York Journal