Consolidated "Michelin Restaurants" thread
Oct 5, 2021 | 9:18 pm
#2056
Join Date: Dec 2000
Location: bay area, ca
Programs: UA plat, , aa plat, marriott LT titanium
Posts: 4,969
According to this website, name of the stew derives from cive, a French synonym for chive, and it is a dish prepared with onions, garlic or chives.
All comes from taking a name at face value and not thinking about the style of dining and the word having a different meaning - sorry about that.
Oct 5, 2021 | 9:23 pm
#2057
Moderator: Travel Safety/Security, Travel Tools, California, Los Angeles; FlyerTalk Evangelist
Join Date: Dec 2009
Location: LAX
Programs: oneword Emerald
Posts: 24,766
Oct 5, 2021 | 11:08 pm
#2058
Join Date: Dec 2006
Location: Enroute to ? & likely flying in ' A ':)
Programs: TPPS, UA, EK ...; Marriott BONVOY , HH, GP, GC..
Posts: 4,372
I have no idea what are the ingredients in the Les Amis sauce and their menu does not list them; however, civet is a traditional French stew which historically was made with small wild game but nowadays is most often made with farm raised rabbits, hares, and wild boar piglets.
According to this website, name of the stew derives from cive, a French synonym for chive, and it is a dish prepared with onions, garlic or chives.
Forgot to post the ete menu meals but here is what was enjoyed today celebrating belated birthdays - LA CARTE D’AUTOMNE DJEUNER
Cep mushrooms on wafer
Chicken skewer , curry sauce
Third amuse bouch , cep soup with mini croissant
Les moules de Bouchot, en mouclade aux aromates Bouchot mussels with aromatic vegetables , presented in a cold mouclade style
La terrine de foie gras , poires aux Sauternes
Foie gras terrine dry aged for 14 days served with pear infused in Sauternes & toasted brioche
One of the delicious infamous bread baskets
Le canard de Challans rti sur sa poitrine poire Beurr Hardy caramlise , ravigote au gingembre Roasted Challans duck breast from Vende with ginger-caramel pear
Le cœur de saumon d’Isigny , cuit doucement entourer de sa peau , sauce civet Wild salmon from Isigny cooked in its own skin & served with civet sauce
The delicate salmon
Palate cleansers - various ice creams & sorbets
Almond , chestnut , honey , mint , nougat and vanilla
La poire Williams douce en souffl chaud , sorbet Warm souffl of Williams pear served with pear sorbet
Close up of the pear souffl
Iced latte
Delightfully delicious afternoon
Cep mushrooms on wafer
Chicken skewer , curry sauce
Third amuse bouch , cep soup with mini croissant
Les moules de Bouchot, en mouclade aux aromates Bouchot mussels with aromatic vegetables , presented in a cold mouclade style
La terrine de foie gras , poires aux SauternesFoie gras terrine dry aged for 14 days served with pear infused in Sauternes & toasted brioche
One of the delicious infamous bread baskets
Le canard de Challans rti sur sa poitrine poire Beurr Hardy caramlise , ravigote au gingembre Roasted Challans duck breast from Vende with ginger-caramel pear
Le cœur de saumon d’Isigny , cuit doucement entourer de sa peau , sauce civet Wild salmon from Isigny cooked in its own skin & served with civet sauce
The delicate salmon
Palate cleansers - various ice creams & sorbets
Almond , chestnut , honey , mint , nougat and vanilla
La poire Williams douce en souffl chaud , sorbet Warm souffl of Williams pear served with pear sorbet
Close up of the pear souffl
Iced latte
Delightfully delicious afternoon
Not the cat , thankfully 😅 .. but French style as already noted by some .
Enjoy , perhaps some of you might like to attempt . Please post & let us know if you do / how you fare ⁉️
Les Amis Civet Sauce
Base is from chives including these :
- red wine
- tarragon
- lobster coral and shell
- carrot
- mushroom
- celery
White coloured sauce :
- fish stock
- butter
- cream
Last edited by FlyerEC; Oct 6, 2021 at 2:58 am
Dec 30, 2021 | 10:20 am
#2060
Join Date: Jan 2012
Location: Houston, TX
Posts: 406
Was just in Chicago a few weeks ago and dined at Smyth (2 stars). Below is the menu we enjoyed which contains the food as well as the reserve wine pairing. We are heading back in a few weeks and will be dining at Mako.
Feb 14, 2022 | 6:12 am
#2062
Join Date: Aug 2016
Location: Dubai
Programs: Bonvoy Gold, QRPC Gold
Posts: 147
I am currently planning a trip to Europe over the summer and will be spending a few days in Paris. I had some questions regarding fine dining there and I can't think of a better place to ask.
a) Some of the members of my party have dietary requirements (due to religious reasons) and in order to keep it simple, I will focus on seafood. After some google-fu I managed to find Divellec, Restaurant Helen and Gaya by Pierre Gagnaire as places specializing in seafood. Any opinions on these places? And are there any options I've missed?
b) Given that the trip is in May, is it too late to snag a table at these choices (or any others that the community recommends)? Or can I wait until April to book. With the ever-changing landscape of covid rules, making firm plans too far in advance also seems to be unwise. Our group will be - at most - four people.
c) The other question is a bit more tricky - since some of our group will be wearing Hijabs, do I need to be alert to any potential hostility / racist treatment at these establishments or similar fine dining places. I am aware of the hazards in Paris overall but I would like to believe that staff at such places can remain professional enough regardless of their personal views. Any experiences or feedback on this would be greatly appreciated.
Ro
a) Some of the members of my party have dietary requirements (due to religious reasons) and in order to keep it simple, I will focus on seafood. After some google-fu I managed to find Divellec, Restaurant Helen and Gaya by Pierre Gagnaire as places specializing in seafood. Any opinions on these places? And are there any options I've missed?
b) Given that the trip is in May, is it too late to snag a table at these choices (or any others that the community recommends)? Or can I wait until April to book. With the ever-changing landscape of covid rules, making firm plans too far in advance also seems to be unwise. Our group will be - at most - four people.
c) The other question is a bit more tricky - since some of our group will be wearing Hijabs, do I need to be alert to any potential hostility / racist treatment at these establishments or similar fine dining places. I am aware of the hazards in Paris overall but I would like to believe that staff at such places can remain professional enough regardless of their personal views. Any experiences or feedback on this would be greatly appreciated.
Ro
Feb 18, 2022 | 8:28 am
#2063
FlyerTalk Evangelist
Join Date: Mar 2006
Location: Germany
Programs: Some
Posts: 13,108
a) Some of the members of my party have dietary requirements (due to religious reasons) and in order to keep it simple, I will focus on seafood. After some google-fu I managed to find Divellec, Restaurant Helen and Gaya by Pierre Gagnaire as places specializing in seafood. Any opinions on these places? And are there any options I've missed?
b) Given that the trip is in May, is it too late to snag a table at these choices (or any others that the community recommends)? Or can I wait until April to book. With the ever-changing landscape of covid rules, making firm plans too far in advance also seems to be unwise. Our group will be - at most - four people.
stion is a bit more tricky - since some of our group will be wearing Hijabs, do I need to be alert to any potential hostility / racist treatment at these establishments or similar fine dining places. I am aware of the hazards in Paris overall but I would like to believe that staff at such places can remain professional enough regardless of their personal views. Any experiences or feedback on this would be greatly appreciated.
Mar 22, 2022 | 8:08 pm
#2064
Join Date: Dec 2006
Location: Enroute to ? & likely flying in ' A ':)
Programs: TPPS, UA, EK ...; Marriott BONVOY , HH, GP, GC..
Posts: 4,372
Back at our favourite French restaurant in the city
Printemps dejeneur menu below for full descriptions of our meal
Ooh , scrumptious selection !
Fava beans first amuse bouch
Amuse bouch 2 - asparagus & caviar
Lobster jelly with white asparagus mousse
Caviar & crab
White asparagus
Minute tenderloin
Sliced
Palate cleansers .. coffee ( had 2 ) , caramel , nougat , honey & almond
Cool ..
Mango ..
Strawberries
Decisions , decisions , decisions
https://www.flyertalk.com/forum/34099666-post575.html
Gift to take home , more to enjoy
After the petit fours below there is above to enjoy ..
https://www.flyertalk.com/forum/34099666-post575.html
A most enjoyable leisurely lunch , followed by another relaxing refreshing meeting of minds at Tarte , merely doors away
Really need to resume flying & not just eat around the world in one city , fingers crossed whatever has been reserved are not aborted due to circumstances beyond our control !
Printemps dejeneur menu below for full descriptions of our meal
Ooh , scrumptious selection !
Fava beans first amuse bouch
Amuse bouch 2 - asparagus & caviar
Lobster jelly with white asparagus mousse
Caviar & crab
White asparagus
Minute tenderloin
Sliced
Palate cleansers .. coffee ( had 2 ) , caramel , nougat , honey & almond
Cool ..
Mango ..
Strawberries
Decisions , decisions , decisions
https://www.flyertalk.com/forum/34099666-post575.html
Gift to take home , more to enjoy
After the petit fours below there is above to enjoy ..
https://www.flyertalk.com/forum/34099666-post575.html
A most enjoyable leisurely lunch , followed by another relaxing refreshing meeting of minds at Tarte , merely doors away
Really need to resume flying & not just eat around the world in one city , fingers crossed whatever has been reserved are not aborted due to circumstances beyond our control !
Last edited by FlyerEC; Mar 23, 2022 at 5:28 pm
Mar 27, 2022 | 5:12 am
#2066
Apr 2, 2022 | 4:41 pm
#2067
Join Date: Oct 2005
Location: BUR
Programs: in C/C++, Python, SQL
Posts: 346
Barcelona - had dinner at Moments, and also liked it very much.
Madrid - had lunch at DiverXO, which was fantastic, although that probably falls in your "contemporary experimental" category.
These were both September 2021.
Madrid - had lunch at DiverXO, which was fantastic, although that probably falls in your "contemporary experimental" category.
These were both September 2021.
Apr 5, 2022 | 3:50 pm
#2069
Join Date: Feb 2010
Location: MSP
Programs: UA 1K, QR Gold, DL Plat, AC 25
Posts: 4,481
NYC
Spent some time recently in NYC and hit the following -
Gabriel Kreuther (Dinner - lounge)
Nice, comfortable bar area of the restaurant. A la carte menu had a variety of good choices - we had the bacon tarte flambee, jamon iberico, and country sausage. Service was fine, they brought out the wrong tarte flambee at first, but quickly fixed the error. Solid, but unmemorable
Le Bernardin (Lunch)
I think I was at the exact same table as last time - towards the back along the big ocean picture. We both went for the prix fixe menu. I had the tuna and foie gras to start and the skate for my main. Service was again just fine, but the sommelier wasn't great - I asked for a recommendation of a white Burg or German Riesling and he immediately tried to steer me towards some Portuguese whites or a single Austrian Riesling, which I found really odd since I asked for neither of those and specifically said I have had a lot of Austrian wine recently... Overall, pretty solid
Marea (Dinner)
The surprise of the trip. We split three pasta dishes - fusilli with octopus and bone marrow, gnocchetti with shrimp, and casarecce with crab, along with a side dish of arugula. Really great food, and definitely exceeded my expectations. They've also reached out twice since, thanking me for dining - which I thought was nice.
Daniel (Dinner)
It's been nearly ten years since I was last here - we had the four course prix fixe and it was very nice. I had the foie gras, white asparagus, sweetbreads, and dessert. Surprisingly approachable wine list as well. Much better than I remembered. Plus a great cheese cart...
Overall, Marea and Daniel were the standouts, with Marea really surprising. Le Bernardin still seems to be the place for business lunches and not much else - it seemed a bit cold. Gabriel Kreuther was fine, really just unmemorable.
I can attach some pics if someone wants them.
Gabriel Kreuther (Dinner - lounge)
Nice, comfortable bar area of the restaurant. A la carte menu had a variety of good choices - we had the bacon tarte flambee, jamon iberico, and country sausage. Service was fine, they brought out the wrong tarte flambee at first, but quickly fixed the error. Solid, but unmemorable
Le Bernardin (Lunch)
I think I was at the exact same table as last time - towards the back along the big ocean picture. We both went for the prix fixe menu. I had the tuna and foie gras to start and the skate for my main. Service was again just fine, but the sommelier wasn't great - I asked for a recommendation of a white Burg or German Riesling and he immediately tried to steer me towards some Portuguese whites or a single Austrian Riesling, which I found really odd since I asked for neither of those and specifically said I have had a lot of Austrian wine recently... Overall, pretty solid
Marea (Dinner)
The surprise of the trip. We split three pasta dishes - fusilli with octopus and bone marrow, gnocchetti with shrimp, and casarecce with crab, along with a side dish of arugula. Really great food, and definitely exceeded my expectations. They've also reached out twice since, thanking me for dining - which I thought was nice.
Daniel (Dinner)
It's been nearly ten years since I was last here - we had the four course prix fixe and it was very nice. I had the foie gras, white asparagus, sweetbreads, and dessert. Surprisingly approachable wine list as well. Much better than I remembered. Plus a great cheese cart...
Overall, Marea and Daniel were the standouts, with Marea really surprising. Le Bernardin still seems to be the place for business lunches and not much else - it seemed a bit cold. Gabriel Kreuther was fine, really just unmemorable.
I can attach some pics if someone wants them.
Apr 8, 2022 | 7:18 am
#2070
Join Date: Dec 2006
Location: Enroute to ? & likely flying in ' A ':)
Programs: TPPS, UA, EK ...; Marriott BONVOY , HH, GP, GC..
Posts: 4,372
Finally made it to Burnt Ends , Dempsey .
Prime counter seats reserved by a friend , was requesting a table but for today , he knew this was best for viewing the action . One has to be thankful for such a courtesy , a FTer too .
Here are a few photos for a lunch with enjoyable company to best soak up the atmosphere the most ..
Pork and mustard
Grissini and taramasalata
Beef & unagi ( off menu )
Black olive lamb chops
Blackmores cube roll , the others had their steak rare - these are well done , as you can see , for a couple of us
Flat iron , burnt onion and bone marrow
Menu , prices in S$
Cashew nut cookie from their bakery at the side of the restaurant
Prime counter seats reserved by a friend , was requesting a table but for today , he knew this was best for viewing the action . One has to be thankful for such a courtesy , a FTer too .
Here are a few photos for a lunch with enjoyable company to best soak up the atmosphere the most ..
Pork and mustard
Grissini and taramasalata
Beef & unagi ( off menu )
Black olive lamb chops
Blackmores cube roll , the others had their steak rare - these are well done , as you can see , for a couple of us
Flat iron , burnt onion and bone marrow
Menu , prices in S$
Cashew nut cookie from their bakery at the side of the restaurant