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L. Wagner 2 years, 2 months ago.
Souffles are my weakness and so difficult to find truly authentic examples on menus nowadays. Your Cote de Boeuf reminds me of a dish at Gibson’s I’ve had a few times!
A dish for one? I liked the filet better, but it was still great.
David –
WOW! Fantastic photos! As a fellow Roadfooder, it’s hard to believe your line about holding someone else’s brats!
Gregg, I just have no idea what you mean…………..
Was a waiver granted from The SUltan for Non-Regionally Appropriate food and was a Certificate of Authenticity issued by Mr Rogo?
No, I didn’t have time for the waiver. It takes months and months. I’ll have to write to Mr. Rogo with a letter of apology for not checking with him first.
You and I should split more Steak Tartare….I like my odds!
I’ll take the bread, you can have the raw meat.
Also….what hotel made the final cut…thinking the Hyatt?
Absolutely the Hyatt, hands down first choice.
Love your breakfast plate at the hotel.� Mine would be a duplicate of yours…just a bit heftier!��
Remember that it said my first plate……… (I guess I was too busy eating to take pictures of the other plates.)
I wonder if any American Hiltons set out a breakfast spread like that!
I’ve been to Hyatts that do but at a hefty price.
We got started with a very good early breakfast at the hotel.
My first plate: pretty good croissant, very good salami, scrambled eggs, cheese, hash browns, lox and bacon.
After breakfast we checked out of the hotel and walked to the train station, catching the 8:44 train to Paris. The trip was very comfortable, and the 3 hours and 20 minutes passed quickly, especially since they served us breakfast and then a snack about an hour out of Paris. This was the sweet breakfast.
David –
WOW! Fantastic photos! As a fellow Roadfooder, it’s hard to believe your line about holding someone else’s brats!
Was a waiver granted from The SUltan for Non-Regionally Appropriate food and was a Certificate of Authenticity issued by Mr Rogo?
You and I should split more Steak Tartare….I like my odds!
Also….what hotel made the final cut…thinking the Hyatt?
Thanks Paul.
Thanks Lynn. There’s lots and lots of pastries to come.
Thanks Cliff, being told by you that my travels are inspiring is like being told by Pablo Casals that my Bach is extraordinary.
One of these flights is not like the others, one of these flights just doesn’t belong…[;)]
Does Guido ever get mistaken for https://www.imdb.com/name/nm0035488/?ref_=fn_al_nm_1 Fred Armisen?
Our flight arrived more or less on time Thursday morning. After getting off the plane, I boarded the bus for the 10 or 15 minute ride from the plane to the front of the airport, and then continued with the 15 minute walk to customs and the baggage claim area. Heidi arrived a few minutes later, we got our bags and entered the public area, and there was Guido, waiting for us. He always instills a lot of confidence, because he always seems to know what he s doing. There were a couple of trains to choose from depending on when we got our bags, so we got on the next one with just a few minutes to spare and headed to Cologne. It turns out that we haven t played in Cologne since 2000, so it will be 20 years between visits. The train was delayed about a half an hour, so our schedule was a little off by the time we arrived and walked the five minutes from the train station to the Hilton Hotel.
Not the nicest area.
Our hotel inspection began almost immediately and lasted over an hour. We were offered a couple of decent sandwiches and some cookies.
We ate a little, and went on to the next hotel, the Marriott. After about 45 minutes we walked past the Cathedral& ..
….. and across the bridge to ,29,878879.001,1,55879,12.187.3.3
878879,878879,0,2018-12-27 23:47:15.670000000,December 2018 CSO European Pre-tour
I didn’t want to go to Paris until today. Thanks for the journey you always do a great job with your reports. My Granddaughter is taking French and wants to take a month long trip to Paris. This would be a chance for her to speak nothing but French during their time there. I may tag along with a goal of “In search for the perfect Croissant” being top on the list. There are many foods you can eat every day and soon get tired of eating them. Croissants aren’t one of those food items. A Good/Great Croissant is a work of art. Thanks for sharing your adventure. You can tell it comes from the heart…..pnwchef
I agree 100 percent that a great croissant is a great work of art. Even a really good one is as well.
Agreed!!!!
I didn’t want to go to Paris until today. Thanks for the journey you always do a great job with your reports. My Granddaughter is taking French and wants to take a month long trip to Paris. This would be a chance for her to speak nothing but French during their time there. I may tag along with a goal of “In search for the perfect Croissant” being top on the list. There are many foods you can eat every day and soon get tired of eating them. Croissants aren’t one of those food items. A Good/Great Croissant is a work of art. Thanks for sharing your adventure. You can tell it comes from the heart…..pnwchef
I agree 100 percent that a great croissant is a great work of art. Even a really good one is as well.
Agreed!!!!
I didn't want to go to Paris until today. Thanks for the journey you always do a great job with your reports. My Granddaughter is taking French and wants to take a month long trip to Paris. This would be a chance for her to speak nothing but French during their time there. I may tag along with a goal of �"In search for the perfect Croissant" being top on the list. There are many foods you can eat every day and soon get tired of eating them. Croissants aren't one of those food items. A Good/Great Croissant is a work of art. Thanks for sharing your adventure. You can tell it comes from the heart…..pnwchef
I agree 100 percent that a great croissant is a great work of art. Even a really good one is as well.
One of the many joys in following this thread has been learning more about things I thought I pretty much knew.� For one thing, we all kept calling those items David kept buying in les patisseries “pastries”.
�
Properly, most were https://www.paul.fr/en/our-products/5-viennoiserie Viennoiserie.� This gracious young lady explains:
[tube]http://www.youtube.com/watch?v=6LkcId747x8[/tube]
Yes, you are right. This is the menu from Dominique Ansel.
One of the many joys in following this thread has been learning more about things I thought I pretty much knew. For one thing, we all kept calling those items David kept buying in les patisseries “pastries”.
Properly, most were https://www.paul.fr/en/our-products/5-viennoiserie Viennoiserie. This gracious young lady explains:
[tube]http://www.youtube.com/watch?v=6LkcId747x8[/tube]
These days, not knowing French in Central Paris is no impediment; pretty much all service personnel know enough English to accommodate us Americans. A few trips ago I went into a patisserie and asked for ‘an elephant ear’. The clerk led me to the case where they were on display and fetched the one of my choosing. However, she would not hand it over until I learned its proper name: “palmier”. It was all very good-natured, unlike the time I grabbed a baguette (just as anyone would in a Safeway).
In France, even if a baked good is in easy reach, the customer does not touch! Actually, even pointing to a particular item is considered gauche, but is tolerated. Properly, the customer says, e.g.: “une baguette, s’il vous plait” and the clerk hands you what they consider to be the best one. That always gets a smile.[;)]
Most of us enjoy conversation and don’t get so technical. Your reporting is always welcome!
Thank you, but in this case I believe that discretion is the better part of valor.
The last thing I want is for this wonderful thread to run off topic, so I straightened my wheels.
[8D]
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