Dining a la French Connection
Jul 27, 2016 | 4:55 am
#1
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Dining a la French Connection
[Due do minimal great movie watching options on a recent AA flt in bc, one of the few choices was French Connection--a movie I hadn't watched in over 30 years.]
There is a scene where (per Gene Hackman's description) frog 1 and frog 2 are eating a sumptuous meal (at The Copian restaurant in NYC). There is an elegance of the French service. Do any restaurants TODAY serve meals like that?
[Back in the early 80's I did eat at The Copian, but while the food was excellent, it did NOT match the elegance of the scene in the movie.
An "historical" description can be found at: http://ny.eater.com/2011/3/25/669047...ection#4297248
[The Copian has been closed for many years.]
There is a scene where (per Gene Hackman's description) frog 1 and frog 2 are eating a sumptuous meal (at The Copian restaurant in NYC). There is an elegance of the French service. Do any restaurants TODAY serve meals like that?
[Back in the early 80's I did eat at The Copian, but while the food was excellent, it did NOT match the elegance of the scene in the movie.
An "historical" description can be found at: http://ny.eater.com/2011/3/25/669047...ection#4297248
[The Copian has been closed for many years.]
Jul 27, 2016 | 5:58 am
#2
Join Date: Aug 2005
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Haven't seen that movie for awhile so can't comment on it, but dining in style is certainly one of my hobbies. Wonder what would be considered the most elegant dining experience to be had right now? There was one in the movie Foodies, believe it might have been in Macau or Hong Kong, that would probably be a leading candidate. Can't recall the name though
Jul 27, 2016 | 8:10 am
#3
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When Michelin launched, you got stars for food and crossed knives and forks for ambiance. While today's trend is more towards food than ambiance, nevertheless there are still many restaurants with five crossed knives and forks. Some of them even have decent food. But, thankfully, the days of silver service and cloches have gone for good.
Jul 28, 2016 | 7:50 am
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Lameloise is my favorite and it is still like that today.