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A Cuisine Qustion

gallahadesquire

By gallahadesquire
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Pensant Grand Master

+ Pensant

Posted
Posted
I’d go in an instant. Nothing like that in LA anymore that I know of.

There’s a classic French place on Balboa Peninsula called Pescadou Bistro if you want to drive down to Newport. I took a young man there who’d never eaten French cuisine and he loved the fois gras, escargots, etc.

nynakedtop Grand Master

nynakedtop

Posted
Posted
I'm curious, any fans of aspic out there?

absolutely yes....

 

difficult as it is to make, it is an indispensable part of some terrines, patés, and so on... when i was in culinary school (recurring identity crisis #4) we spent almost a week on it!

jjkrkwood Grand Master

jjkrkwood

Posted
Posted
absolutely yes....

 

difficult as it is to make, it is an indispensable part of some terrines, patés, and so on... when i was in culinary school (recurring identity crisis #4) we spent almost a week on it!

 

 

That slimy, jelled shit ? HELL NO. It's like a plate of Phlegm.

gallahadesquire Grand Master

gallahadesquire

Posted
  • Author
Posted
Yes it’s a Burgundy but quite expensive. The price is NOT low lol

 

It was a Maison Drouhin Grands Escheseaux. Not the Romanee-Conti kind.

Still, for all you oenophiles, he has a remarkable selection of "Late 20th century" Burgudies and Bordeaux at less than current market price.

Kenny Grand Master

Kenny

Posted
Posted
There must be, with that mid-century mood that is so common in LA.

Never been to Camelot, but given the odd name, it sounds like a very American idea of Continental French cooking. Two downtown LA places have lots of traditional French things on the menu, along with other dishes: Church & State (excellent bistro) and Le Petit Paris (more upscale).

LookingAround Grand Master

LookingAround

Posted
Posted

Guys forgive me but these dishes which are classics make us all sound like 90. In Paris right now it would be hard to find these relics of the past. Don’t you like more current French dishes? Like what might be served at l’Atelier de Robuchon? Let’s get out of the nursing home and go for a walk lol.

MikeBiDude Grand Master

MikeBiDude

Posted
Posted
Guys forgive me but these dishes which are classics make us all sound like 90. In Paris right now it would be hard to find these relics of the past. Don’t you like more current French dishes? Like what might be served at l’Atelier de Robuchon? Let’s get out of the nursing home and go for a walk lol.

I’m 30years younger than your nursing home comment. What’s wrong with enjoying the old classics? And the new? Shouldn’t be one or the other it’s not a binary choice

BenjaminNicholas Grand Master

+ BenjaminNicholas

Posted
Posted
Guys forgive me but these dishes which are classics make us all sound like 90. In Paris right now it would be hard to find these relics of the past. Don’t you like more current French dishes? Like what might be served at l’Atelier de Robuchon? Let’s get out of the nursing home and go for a walk lol.

 

I believe there are many here who appreciate both.

 

And just because I have a soft spot for the classics doesn't make me old: It makes me appreciative and diverse

Joel Robuchon's dining rooms are fine and dandy, but I don't have the patience for a 15-course tasting. I've dined at his namesakes in France, Hong Kong and his US flagship in Vegas. Much of the food comes across as fussy for the sake of being fussy and not particularly flavorful. It's one of the few times I've been disappointed with a 3-star Michelin rating.

 

Give me La Tour d'Argent any day. I dream about their pressed duck :)

LookingAround Grand Master

LookingAround

Posted
Posted
I’m 30years younger than your nursing home comment. What’s wrong with enjoying the old classics? And the new? Shouldn’t be one or the other it’s not a binary choice

No one said we shouldn’t enjoy the classics. I said why are we perseverating on them to the apparent exclusion of current French dishes.

LookingAround Grand Master

LookingAround

Posted
Posted
I believe there are many here who appreciate both.

 

And just because I have a soft spot for the classics doesn't make me old: It makes me appreciative and diverse

 

Joel Robuchon's dining rooms are fine and dandy, but I don't have the patience for a 15-course tasting. I've dined at his namesakes in France, Hong Kong and his US flagship in Vegas. Much of the food comes across as fussy for the sake of being fussy and not particularly flavorful. It's one of the few times I've been disappointed with a 3-star Michelin rating.

 

Give me La Tour d'Argent any day. I dream about their pressed duck :)

L’Atelier Robuchon offers a la carte as well. No tasting menu required.

LookingAround Grand Master

LookingAround

Posted
Posted
I believe there are many here who appreciate both.

 

And just because I have a soft spot for the classics doesn't make me old: It makes me appreciative and diverse

 

Joel Robuchon's dining rooms are fine and dandy, but I don't have the patience for a 15-course tasting. I've dined at his namesakes in France, Hong Kong and his US flagship in Vegas. Much of the food comes across as fussy for the sake of being fussy and not particularly flavorful. It's one of the few times I've been disappointed with a 3-star Michelin rating.

 

Give me La Tour d'Argent any day. I dream about their pressed duck :)

The Grill In NYC offers a sauce made with pressed duck. As st Tour d’Argent in Paris the duck is pressed tableside but it’s then done in a modern presentation with pasta.

BenjaminNicholas Grand Master

+ BenjaminNicholas

Posted
Posted
L’Atelier Robuchon offers a la carte as well. No tasting menu required.

 

I do understand. L'Atelier is a whole other separate eatery than his flagships.

 

The Vegas location of L'Atelier is beautiful. I'm just not a fan of how the dining room packs in guests. It's tight quarters.

Funguy Grand Master

+ Funguy

Posted
Posted

I happen to love escargot, duck a l'orange, onion soup, even liver and onions!

Lobster Thermador I would kill for but it's nowhere to be found.

 

I love all the "old" classics, prepared without shortcuts. I would almost kill for a simple fettuccine Alfredo prepared the original way - parmesan and butter and NO cream.

MikeBiDude Grand Master

MikeBiDude

Posted
Posted
I would almost kill for a simple fettuccine Alfredo prepared the original way - parmesan and butter and NO cream.

You’re going to have to find a citation to that? Where is it made without cream?

BenjaminNicholas Grand Master

+ BenjaminNicholas

Posted
Posted
I happen to love escargot, duck a l'orange, onion soup, even liver and onions!

Lobster Thermador I would kill for but it's nowhere to be found.

 

I love all the "old" classics, prepared without shortcuts. I would almost kill for a simple fettuccine Alfredo prepared the original way - parmesan and butter and NO cream.

 

And let's not let this orgy of french cuisine conversation go further without mentioning Boeuf Bourguignon. One of my all-time favorites.

MikeBiDude Grand Master

MikeBiDude

Posted
Posted
And let's not let this orgy of french cuisine conversation go further without mentioning Boeuf Bourguignon. One of my all-time favorites.

This!

 

And if we want to discuss classic yet not too heavy...coq au vin anyone?

(We won’t discuss how many days it takes me to make cassoulet)

BasketBaller Mentor

BasketBaller

Posted
Posted
No one said we shouldn’t enjoy the classics. I said why are we perseverating on them to the apparent exclusion of current French dishes.

Since the thread started with the discussion of The Castle Resturant's menu, the classics of French cuisine were a pretty natural direction for the conversation to go.

LookingAround Grand Master

LookingAround

Posted
Posted
I do understand. L'Atelier is a whole other separate eatery than his flagships.

 

The Vegas location of L'Atelier is beautiful. I'm just not a fan of how the dining room packs in guests. It's tight quarters.

Not sure I totally understand but I suppose you’re referring The Mansion operated by Robuchon in Vegas? You can get as few as two courses there. Anyway it’s a great restaurant.

 

Enjoy the old time classics gentlemen! Vive la France!

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