GerryOlds Posted August 17, 2019 Share Posted August 17, 2019 L'Antagoniste? Quote Link to post Share on other sites
GerryOlds Posted August 17, 2019 Share Posted August 17, 2019 Must need a pretty big casserole for cow au vin 2 Quote Link to post Share on other sites
Orik Posted August 17, 2019 Share Posted August 17, 2019 It's made in the style of drunken shrimp so no casserole is needed. 1 Quote Link to post Share on other sites
rozrapp Posted August 17, 2019 Share Posted August 17, 2019 I've actually heard great things about Shun.... Yes, it’s fabulous! Quote Link to post Share on other sites
rozrapp Posted August 17, 2019 Share Posted August 17, 2019 I guess I am not breaking news here, but I was looking around for classic French below the four star level, and really there’s only Le Coucou. With La Grenouille closed for the summer, every last one has gone, including hotel dining rooms. Am I forgetting somewhere? Majorelle, in the Lowell Hotel. We’ve been several times. Love it! Civilized, comfortable dining in a beautiful space with G.M. Charles Masson’s signature floral arrangements. Needless to say, delicious cuisine! The menu was composed of classic French + some Moroccan dishes. However, last month, they announced the appointment of a new French e.c. He has revised the menu, and it’s now completely French. (We have’t been since he took over.) Tonight is the last service before vacation closing. Reopening after Labor Day. Quote Link to post Share on other sites
Wilfrid Posted August 18, 2019 Author Share Posted August 18, 2019 I somehow didn’t know Masson had another place. Quote Link to post Share on other sites
rozrapp Posted August 18, 2019 Share Posted August 18, 2019 Christian Delouvrier was originally going to be the chef or consultant, but that never happened. Quote Link to post Share on other sites
Wilfrid Posted August 18, 2019 Author Share Posted August 18, 2019 Probably as well. I did go to Perrine at the Pierre. The room is still lovely, the food is only okay. How can the leg meat be the only part of a duck a l’orange you can mess up? Good skin, good breast, good sauce; leg meat dry (it’s duck!). The people watching is incredible: “Bring another chair for the Baronness.” Quote Link to post Share on other sites
Wilfrid Posted August 18, 2019 Author Share Posted August 18, 2019 The Majorelle menu has some Grenouille classics. On the online menu, at least, they are not adding supplements for foie gras, lobster, or even the cheese, which makes the fixed price more conscionable. Quote Link to post Share on other sites
Wilfrid Posted August 18, 2019 Author Share Posted August 18, 2019 Perrine perhaps is not booming. I ordered two wines BTG, a Mumm and the Sommelier’s choice pricy 2006 Corton; and in each case they opened a fresh bottle for me. I thought the latter would be on a Coravin. Hope the kitchen drank it up. Quote Link to post Share on other sites
balex Posted August 19, 2019 Share Posted August 19, 2019 Cow au vin should be a thing. ( oops I see this is not original ) Quote Link to post Share on other sites
rozrapp Posted August 19, 2019 Share Posted August 19, 2019 The Majorelle menu has some Grenouille classics. On the online menu, at least, they are not adding supplements for foie gras, lobster, or even the cheese, which makes the fixed price more conscionable. There is (and always has been) a supplement for the soufflés: $7. Prior to the new chef arrival, there was only the 3-course prix-fixe. Now, there is also the 2-course option, and they’ve added the 5-course Menu Dégustation. Quote Link to post Share on other sites
rozrapp Posted August 19, 2019 Share Posted August 19, 2019 ...I did go to Perrine at the Pierre. The room is still lovely, the food is only okay. How can the leg meat be the only part of a duck a l’orange you can mess up? Good skin, good breast, good sauce; leg meat dry (it’s duck!). The people watching is incredible: “Bring another chair for the Baronness.” Never been there. If I knew about it, it’s been completely forgotten. The menu doesn’t look particularly French to me. And there’s no duck à l’orange listed on the website. Quote Link to post Share on other sites
Seth Gordon Posted August 19, 2019 Share Posted August 19, 2019 And there’s no duck à l’orange listed on the website. Plat du Jour, Samedi seulement. Quote Link to post Share on other sites
rozrapp Posted August 19, 2019 Share Posted August 19, 2019 And there’s no duck à l’orange listed on the website. Plat du Jour, Samedi seulement. Merci! (I somehow missed that there was a second page.) Quote Link to post Share on other sites
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