Comments on: Tapas & Wine at L’avant Comptoir, Paris

By: Mary Frances

Mary Frances — Thu, 14 May 2015 02:45:59 +0000

How exciting to be somewhere new every night trying all those amazing dishes. That last citron jelly-foie gras pairing sounds delicious!

By: Peachy @ The Peach Kitchen

Peachy @ The Peach Kitchen — Wed, 13 May 2015 23:43:00 +0000

I do hope you check the e-mail where your Contact Me form is connected and you’ll find my message there. Thank you. I apologize your link was not meant to be removed on that post.

By: Peachy @ The Peach Kitchen

Peachy @ The Peach Kitchen — Wed, 13 May 2015 23:15:37 +0000

Hi MarketMan!

I used your contact me form and wrote you a message last week. Maybe it went to your spam folder. I am really a great fan of yours and the post about Calamansi Marmalade was inspired by your recipe.

That post actually has a link to your post. I have changed lay out over the years and has removed unwanted links I think some of my outgoing links have been removed in the process.
I am thanking you for calling it out to me as I have been checking links since last week and I put you link back up as soon as I received your comment.

By: anne

anne — Wed, 13 May 2015 17:54:20 +0000

Their brandade de morue is very good.

By: rp

rp — Mon, 11 May 2015 15:48:50 +0000

your experience — minus the (Hollywood) fainting — does remind me of the many popular tapas bar had recently in Donostia + Bilbao. like you [and after living in NYC] i’ve a general aversion to these scenes- yeah, there was a time when i bought the trope of crowd + noise + cozy scale + cacophony enhancing the whole experience. but i’ve aged ;-) — food has to be a compelling draw to neutralize that balance sheet. for D+B, i had to suspend them for the duration and went along with that trope …at least in these two cities. but even in such a scene, in a couple of bars, fresh seared foies [yeah the jiggly ones] and risottos and others are done a la minute, delivered still steaming…

[but even Constant’s digs in the 7th — Cocottes + Constant –were alright – or i lucked out w/ timing…]

By: Kasseopeia

Kasseopeia — Mon, 11 May 2015 05:12:06 +0000

“Zubuchon’s mascot projects more panache in my estimation.” I agree! Your little red piggy has more ‘tude than his “snazzy French cousin.”

That pate though. More wine please!

By: ami

ami — Mon, 11 May 2015 02:30:34 +0000

I hope you finished the foie gras before you passed out.

By: Footloose

Footloose — Mon, 11 May 2015 00:21:40 +0000

Zubuchon’s mascot projects more panache in my estimation.

Fresh and colourful idea but if it’s cold enough outside to justify plaid or lap blanket to keep warm, would it not be cold enough for the fat in your plate to congeal first before finishing it. Besides, it’s actually harder to chew and masticate your food throughly (as our elementary science teachers admonished) when your teeth are chattering.

I’m up to here too with spellcheck. I was writing a short article the other day about a fish we called bidbid and it kept forcing it to bidet.

By: Marketman

Marketman — Sun, 10 May 2015 22:59:52 +0000

bettyq, hahaha, yes, piment, not PIGMENT… darned auto spellcheck! :)

By: betty q.

betty q. — Sun, 10 May 2015 22:32:52 +0000

MM…could it be you meant piment d’ espelette ? I started 25 plants and will put them in the ground on May long weekend! I have tons of seeds left and could send them to you if you want to plant them or share them with Gejo and Nacho.

My niece is here and will leave for Manila end of this week so please let me know if you want any seeds.