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Post by anneparis on Jan 29, 2010 3:20:20 GMT -5
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Post by Shoesy on Jan 29, 2010 3:53:27 GMT -5
The tuna steak looks divine.  |
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Post by jo on Jan 29, 2010 6:58:47 GMT -5
Les Papilles was already on my list for the fall, even more so now. I've bookmarked the site, thanks for sharing it!
JO
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Post by GitteK on Jan 29, 2010 7:48:03 GMT -5
Tuna steak..............  Do you realize how much dioxin, mercury, lead, cadmium and other heavy metals there are in those ? Brrrrr........ It's amazing they will let you through the metal detector at the airport afterwards ! But the restaurant itself looks nice enough, as such.  |
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Post by Jody on Jan 29, 2010 8:09:30 GMT -5
Thanks Anne. I found another on that blog I'm going to try. Caffe dei Cioppi on rue du Faubourg St Antoine.
That might also be a good place for the Oct GTG, as it's only for private parties Mon , Tuesday and Saturday nights!
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Post by cybee on Jan 29, 2010 9:56:01 GMT -5
Thanks Anne...for both the blog reference and the resto reference! I will add that to my "hope to do" list! I love the name...>>>>>Papilles means tastebuds in English>>>>>it says on the e-site! Great word to learn!
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Post by jo on Jan 29, 2010 13:45:06 GMT -5
Another restaurant on the site, Derriere, sounds very intriguing. Man, at the rate my restaurant list is growing, I'll need about 20 more trips to Paris to try them all out!
Not that that's a bad thing!
Jo
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gertie
Full Member
Paris je t'adore!
Posts: 225
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Post by gertie on Jan 29, 2010 20:43:31 GMT -5
I found one on that blog named "Cul de poule" which looks as weird as the name suggests (it means chicken hind quarters only not put quite so politically correct) but I did get quite a laugh imagining my DH's reaction. Reason for edit? I should have waited til I finished looking around on that blog. I so want to eat at this restaurant in Les Halles. www.hotels-paris-rive-gauche.com/blog/2008/10/30/cochon-oreille-restaurant-halles/ |
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Post by anneparis on Jan 30, 2010 3:24:35 GMT -5
Gertie, Actually, "cul de poule" is the name of a kitchen utensil : a stainless steel bowl ! Only professional chefs (or foodbloggers like me) use this word  . For other people, it simply is un "saladier en inox". Anne |
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Post by denise on Jan 30, 2010 5:04:06 GMT -5
;DGetri/anneparis...I love that blog , it is on my favourites list, I find it so informative. I have stayed in their apartment and hotels which I can recommend.
I have also eaten in the restaurant, le Cochon a L'Orielle and although I am not an "expert" I loved the food.
I find the portions in all the cafes and bistros in the area of Montorguiel and Les Halles very generous by Paris standards. None of your nouvelle cousine minimalist portions!LOL!
I have a theory that as most of these cafes etc evolved from feeding places for the market workers. Huge portions were the norm to feed the hungry workers. .....can you imagine coming off a long night shift, humping sides of beef about, physically exhausted and starving and being presented with a 2" square of fish on a lettuce leaf with JUS dribbled around the side! LOL!
Denise
love from England
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Post by kethrinelopez on May 25, 2010 6:30:18 GMT -5
I see your blog.Desserts like the panna cotta with pear and caramel can be fabulous. The food is very good, only potential problem for some people might be that everybody gets the same without a choice. Great advice on Paris travel deals |
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. For other people, it simply is un "saladier en inox". 
Let the riot begin! LOL - 
hahahha