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Post by holger on May 29, 2007 9:33:26 GMT -5
Have heard about this restaurant as a place for goose as well as lamb, both favorites of ours but know little else. Has anyone eaten there? Are there other alternatives especially for goose? Thanks.
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Post by GitteK on May 29, 2007 11:08:35 GMT -5
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Post by holger on May 29, 2007 11:45:18 GMT -5
Merci, Senior Member Gitte, I know goose is largely a Christmas dish in Denmark. However, this is magret of oie which is probably easier to cook in summer or early Fall and lighter. Did check out sites and it seems OK and a nice bistro. It is not an arrondisement we explored last June so will probably be there this September.
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Post by GitteK on May 29, 2007 12:26:25 GMT -5
BTW, I forgot - I actually had the most sinful confit d'oie with potatoes fried in goosefat (not a calorie in sight......) in the wonderful Auvergne restaurant next to Canal St. Martin: AUBERGE PYRENÉES CEVENNES 106 Rue Folie Méricourt 75011 Paris www.oubouffer.com/restaurant-paris/un3861-auberge-pyrenees-cevennesI went there on the enthusiastic recommendation of IrishRovr who also likes his food and drink !
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Post by Shoesy on May 29, 2007 12:28:26 GMT -5
Pardon my ignorance, but does goose taste much different from chicken?
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Post by GitteK on May 29, 2007 12:31:27 GMT -5
Oh my, oh my ......... goose and duck has a very deep, juicy, meaty taste. Plus they are of course a lot fatter than chicken, that is they keep the taste and the juice and does not get dry, if fried for several hours s-l-o-o-o-w-l-y at really low temperatures in the oven, max. about 120-130 C. And the sauce you can make of that gravy is beyond description.....
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Post by Happygoin on May 29, 2007 12:58:23 GMT -5
That restaurant must definitely go on The List. I would happily eat shoe leather cooked in goose fat. It is sooooo wonderful. I don't even mind the sound of my arteries slamming shut...
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Post by Shoesy on May 29, 2007 13:14:44 GMT -5
No comment.
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Post by GitteK on May 29, 2007 13:18:18 GMT -5
happy - you do NOT know how "happy" you just made me. That little healthfreak in Israel is hopeless.........
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Post by Happygoin on May 29, 2007 13:27:24 GMT -5
I am sort of the earthy-crunchy type myself, Gitte. I just make exceptions for some Heavenly sensations. Foie Gras is another.
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Post by holger on May 29, 2007 17:16:36 GMT -5
;D Crispy goose skin and moist meat rank up there with foie gras, quenelles and rack of lamb. Gitte, Will add your restaurant as I know both you and IrishRovr love your food.
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Post by holger on May 29, 2007 19:23:30 GMT -5
;D
Gitte,
When did you eat there? The sites I found with menus did not indicate goose. But Auberge Pyrenees does get very good write ups so may be worth going to.
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Post by Truffaut on May 29, 2007 20:19:58 GMT -5
Tete de Goinfre is quite good. I had passed by a number of times, but finally tried it at the urging of Kasthor. I think all the sausages and goose remind him of his roots. Certainly, one can eat goose yearround, but it does seem more appropriate to the colder months. Duck is a bit more amenable to year-round eating to my palate (especially if prepared with some sort of light, fruity sauce).
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Post by holger on May 29, 2007 22:38:54 GMT -5
Thanks Truffaut. I will check Tete de Goinfre on the web. It is really difficult to find goose in this area at any season. We generally have it at Christmas. Just thought it might be available in paris in September.
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Post by GitteK on May 29, 2007 23:40:12 GMT -5
I went to Auberge Pyrenées Cevennes in October 2006
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Post by Truffaut on May 30, 2007 3:51:57 GMT -5
Holger, you might like Au Petit Marguéry. The resto is famous for its selection of game during season. Although the hunting season doesn't start until late October (I think), they may be likely to have a tasty domesticated goose dish. If you get a chance to try sanglier (wild boar), do so. It's delish!
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Post by sistereurope on May 30, 2007 7:53:44 GMT -5
Truffaut...have you heard any recent reviews of Petit Marguery? It was on my very short list for our last trip and for one reason or another we didn't make it there. I'm seriously considering it for this next visit. Although I'm not sure about the boar...as someone who was a vegetarian for years (I eat seafood and just started eating chicken again!) it might be a bit gamey! ;D
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Post by Shoesy on May 30, 2007 8:56:25 GMT -5
I was also considering Au Petit Marguery for my next trip, but I don't eat game. Is there anywhere I can see a menu?
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Post by GitteK on May 30, 2007 11:55:03 GMT -5
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Post by Happygoin on May 30, 2007 13:16:11 GMT -5
Shoesy, when I was there, which was admittedly last fall, there were at least two fish plats on the menu. I don't think you'd have a problem finding something you'd like. Wonderful restaurant.
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