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Wilfrid

Le Philosophe

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Bond Street, next door to Mile End sandwich. Early days, and I haven't got my hands on the calf's head yet, but here's an early look.

 

lephilosophe.jpg

 

Stuffed pig's trotter.

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Frog's legs with sunchokes and hen of the woods in parsley watercress/garlic sauce. Yes, pure Escoffier.

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Frog's legs with sunchokes and hen of the woods in parsley/garlic sauce. Yes, pure Escoffier.

 

 

Look, I don't know what to say.

 

Canard a l'Orange

Blanquette de veau

PDC Farci

Tournedos Rossini

 

I don't have time to look up when someone served frog legs in watercress sauce for the first time, but if that's a prep that's newer than 1899 then I apologize profusely for the inaccuracy.

 

Are you responding this way because you feel you have to defend the opposite of the reasonably correct observation I made? What's your problem? I can't wait for a 5345345 page thread on how this is the most up to date French restaurant around.

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The whole point of it is that it isn't.

 

Yeah, I know, I'm just perplexed by the reaction. Like, if I said "the dishes look updated even though they're all based on pre-1899 standards", I'd get a rebuke as well. Pointless.

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Are you responding this way because you feel you have to defend the opposite of the reasonably correct observation I made? What's your problem? I can't wait for a 5345345 page thread on how this is the most up to date French restaurant around.

 

Fascinating.

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Nineteen zero zero, dinner over, oops, out of time.

he would have served crepes after a rousing game of petanque

 

There's a lingerie petanque league?

 

Oh...rousing. Sorry.

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Cooking like it's 1899. Fascinating.

 

I think the problem lies more with the word "fascinating."

 

What problem lies with that word, exactly?

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