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Post by Truffaut on Oct 30, 2007 8:43:47 GMT -5
An in terms of my thoughts about Le Rouge-Gorge, I was a bit disappointed when I visited. I agree entirely with Irish's assessment of the overall quality and welcome. The menu changes every few weeks to reflect the cuisine of a different region of France. Unfortunately, I visited during "Jura" month--hardly a region known for it's cooking--especially when so many dishes on the menu were seafood (the Jura is landlocked). I'd definitely visit again and hope for a more gastronomically welcoming region!!
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Post by holger on Oct 30, 2007 8:43:56 GMT -5
;D
Hi Irish,
I am so thrilled to read your great posts again. Will be posting more of this September's trip when I finish some major deadlines for work over the next week. But welcome and just want to note that granddaughter has an Irish boyfriend finishing his last year of university there. He was here all summer. She hopes to spend next summer there--so we may also finally get our trip to Ireland, or at least, Dublin.
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Post by geordy on Oct 30, 2007 8:46:23 GMT -5
Yes welcome Irish!!
I look forward to your opinions!
And you can peruse the pork rind, JCFM shoes, Sarko and Happy, and other fascinating threads we've had going here!
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irishRover
New Member
I don't care where the water goes if it doesn't get into the wine!
Posts: 28
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Post by irishRover on Oct 30, 2007 9:37:30 GMT -5
Thank you all — Gitte, Annette, Shoesy, IanK9, Happygoin, demarais, sistereurope, Truffaut, Holger and geordy — for such a warm welcome. i hope my contributions to the forum will be at least mildly entertaining and ocasionally useful. I do not doubt that they will sometimes be provocative so those of you who have so kindly and quickly raised my Karma to a significant multiple of my one and only post will soon no doubt find occasion to smite me and cut me down to size again!
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irishRover
New Member
I don't care where the water goes if it doesn't get into the wine!
Posts: 28
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Post by irishRover on Oct 30, 2007 9:41:17 GMT -5
Hi Ian -
I do not dispute that l'A d'A is in a different class from La Lozère. I do like the earthiness and lack of pretension of the latter though. It really does feel like you have just stepped into a little restaurant in the Auvergne. What was wrong with the seasoning of your aligot there? Too much salt? Not enough?
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irishRover
New Member
I don't care where the water goes if it doesn't get into the wine!
Posts: 28
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Post by irishRover on Oct 30, 2007 9:49:26 GMT -5
demarais -
I should have mentioned that Le Rouge-Gorge is on rue St. Paul, just down the street (if "down" is towards the Seine) from Enoteca. The latter is recommended in a number of guidebooks but we weren't very favorably impressed with either the food or the service on the one occasion we tried it. The wine list is impressive though, but you'll find plenty of good wines at Le Rouge-Gorge. Just ask the owner for a recommendation. He loves picking out something a little out of the ordinary.
By the way, we witnessed a charming litle vignette of "La Vie Parisienne" just a couple of doors from Le Rouge-Gorge while we were strolling the area early one evening. An elderly shopkeeper — a seller of antiques IIRC — accompanied by his cat who was not on a leash came out of his shop. He locked the door of the shop and together they crossed the street and walked a short distance to the courtyard entry of an apartment building. There kitty waited patiently while he unlocked the courtyard door and together they disappeared inside. A few minutes later he reappeared sans cat, returned to his shop, and finished shuttering the windows before returning to his apartment, his cat and — presumably — his dinner.
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irishRover
New Member
I don't care where the water goes if it doesn't get into the wine!
Posts: 28
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Post by irishRover on Oct 30, 2007 9:58:55 GMT -5
Hi geordy -
Is there something we should know about Le Sarko and Happy??? And did Cecilia know whatever it is that I don't???
And if Le Sarko (aka "Le Président Vert") was briefly W's best friend, how has that friendship been affected by the fact that he has recently been embraced — both figuratively and literally — by a certain former Veep whose initials are AG? ;D
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Post by suzanne on Oct 30, 2007 10:14:48 GMT -5
Irish, It is so good to see you again. You were missed. We had lunch with a couple we met on the other board last Sunday (here in Ca.). We talked at length about all of the great info we've gained from you. Small World non?
Suzanne
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Post by Becky (Berkeleytravelers) on Oct 30, 2007 10:21:35 GMT -5
Welcome Irish - it's great to know there will be another very knowledgeable perspective on the various matters that are pondered here. (As to Happy and Sarko, well, we figure the tabloids know all the things that have been so well hidden up to now, so any second we - and the world - will know all!)
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Post by sistereurope on Oct 30, 2007 10:32:05 GMT -5
Sshhh...Irish, happy is our secret weapon to get inside the palace. The plan is to have happy hook up with Sarko, and then we're all in. Isn't she great to sacrifice for all of us? And I am SO glad to read that you enjoyed La Lozère. It's on happy's and my resto list (after HOURS and HOURS of research!) We wanted some real "authentic" aligot and the atmosphere to go with it...sounds like what we're after (we debated l'A d'A and decided on LL) So our FINAL resto list is: Chez Josephine Dumonet La Lozère Le Soufflé Auberge Pyrénées Cévennes (do you know this one Irish?) Le Reminet (Happy leaves ) La Cagouille (NYE) Le Rouge Gorge (I think!) Oooh, I can't wait for our trip.
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Post by Happygoin on Oct 30, 2007 11:02:30 GMT -5
And due to Ian's comment about the aligot at La Lozere being a little bland, I plan to bring a packet of sea salt in my pocket
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Post by Becky (Berkeleytravelers) on Oct 30, 2007 11:03:37 GMT -5
Happy, how about a small grinder of cinq baies peppercorn mix also?
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Post by Happygoin on Oct 30, 2007 12:11:58 GMT -5
Wouldn't be the first time, Becky .
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Post by susanb on Oct 30, 2007 19:26:46 GMT -5
ALIGOT; The first time I heard the word was a few days ago. How can that be? I'm a huge potato lover! Could someone please explain how its made, why it seems to served only on Thursdays and what you should eat with it? I will admit that I'm more exited to try it than Berthelin ice-cream! s
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Post by Truffaut on Oct 30, 2007 21:43:56 GMT -5
Aligot is basically mashed potatoes made with an extraordinary amount of cheese and garlic, as well. So much cheese, in fact, that the potatoes become rather difficult to serve from the pot because they are so stringy. It's a regional specialty. I don't think there is a particular day of the week it is favored, it's just that the particular restaurant that was mentioned only serves it on that day.
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Post by Shoesy on Oct 30, 2007 22:43:19 GMT -5
Irish - You said you hoped your contributions would be found "mildly entertaining" and "occasionally useful" . Thou art so modest ! BTW, I have a feeling that the only time you will be smitten here is when you realize that you are smitten with love for this forum.
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Post by Sarastro on Oct 31, 2007 1:31:53 GMT -5
In the northern part of Auvergne, near Neuveglise, I have eaten a rather tasty concoction which was in effect the same as the traditional aligot of Aubrac. The only difference was that it lacked the optional chopped garlic one sprinkles on top and was prepared with chopped parsley which had been blended in with the cheese. I cannot recall at present what is was called but the overall effect was none the less completely satisfying for potato/cheese lovers.
Indeed it is a pleasant surprise to read once again the informed musings of the real Irishrover. Perhaps one day we can try to arrange one of those "get togethers" where as many of us as possible can meet and enjoy telling stories to one another at one of Paris's finer dinning/drinking establishments.
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Post by andi on Oct 31, 2007 4:54:11 GMT -5
Lots of great tips here, as the Marais is on my to do list for our next visit......A very warm welcome Irishrover, it is great to see you here. You were the first person who answered my questions on the other forum for our first ever visit to Paris and I love reading your acurate and witty comments.........good to have you here
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Post by cybee on Nov 1, 2007 16:17:23 GMT -5
Oh, IrishRover of pink beret trimmed with maribou fame! So very glad to see you! You have a lot of fans here who have missed your words of wit, wisdom and insight ! Truly glad to see you and hope you pop in from time to time as we love hearing from you! I was gone for a few days so missed your entrance and only now just realized you have joined us!!! WELCOME!!
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Post by susanb on Nov 1, 2007 20:16:36 GMT -5
Has anyone tried to make aligot at home and what type of cheese is preferred? Is it a celebatory dish as I have read that its served from a copper casserole dish in a certain way. Sorry, I can't get it out of my mind!! s
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