"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 04-26-2007, 04:14 PM   #11
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by jennyema
It's on my list of things to do before I die, but it's not in my immediate future plans.

I adore TK
It's not on mine!

The only way I will ever go is if someone takes me -- and pays the bill. I don't like "precious" food, and I'm not impressed by the fact there's no sign identifying the restaurant... oh, don't get me started. I'm sure his food is fabulous, but so is lots of chefs' food... and they don't have such pretensions.

Personally, I'd rather have all of you over to my house for a pot luck!
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 04-26-2007, 04:20 PM   #12
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I would go, I'd pay for it, I'd feel good about it, I'd savor every bite> I will reserve complaining until after I try it.

And I STILL want all of us to get together for a big ol' potluck. That's a potluck I wouldn't want to miss!
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 04-26-2007, 04:21 PM   #13
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,602
i'm on my way ChefJune, with some spinach salad!

I simply can not imagine spending that much money on one meal

just can not imagine it

what I could do with $500.......certainly not blow it on one meal

I could not enjoy the experience, even if some one else was paying
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 04-26-2007, 04:23 PM   #14
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,162
I'm with kitchenelf, here. I think, with all our expertise and creativity, a group from DC could certainly produce a potluck that would rival any multi-star eatery anywhere on the planet. So, there.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 04-26-2007, 04:40 PM   #15
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
Quote:
Originally Posted by ChefJune
It's not on mine!

The only way I will ever go is if someone takes me -- and pays the bill. I don't like "precious" food, and I'm not impressed by the fact there's no sign identifying the restaurant... oh, don't get me started. I'm sure his food is fabulous, but so is lots of chefs' food... and they don't have such pretensions.

Personally, I'd rather have all of you over to my house for a pot luck!


I'll be over with a covered dish, but I'll still go to TFL someday.

I know there are lots of fabulous and talented chefs out there, I have eaten food created by many of them.

But I have long been a fan of TK and this thinking on food. I'm sure a lot of people find him pretentious, but I find him to be rather brilliant and insightful.

I have no problem blowing big money on a FL meal because to me it's more than just eating. It's about the food and the ideas behind it.

P.S. to June -- we are hoping to go to Taillevent for lunch again when in Paris in 2 weeks. We dropped about $150 each for lunch and wine last time. And it was worth every penny, IMO. We are also going to London and the exchange rate is so bad that we might only be afford a few pints.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 04-26-2007, 04:57 PM   #16
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
P.S. to June -- we are hoping to go to Taillevent for lunch again when in Paris in 2 weeks. We dropped about $150 each for lunch and wine last time. And it was worth every penny, IMO.
Be sure to give my regards to M. Vrinat, and tell him I'm looking forward to seeing him in November! I love being able to enjoy Taillevent for 70 Euros plus wine!

I'm trying to figure out if I want to try another biggie in Paris, as well. haven't been to L'Ami Louis in a long time, and Pierre Gagnaire certainly has Paris all a-buzz...
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 04-26-2007, 05:25 PM   #17
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
Quote:
Originally Posted by ChefJune
Be sure to give my regards to M. Vrinat, and tell him I'm looking forward to seeing him in November! I love being able to enjoy Taillevent for 70 Euros plus wine!

I'm trying to figure out if I want to try another biggie in Paris, as well. haven't been to L'Ami Louis in a long time, and Pierre Gagnaire certainly has Paris all a-buzz...

I will practice my French just for you! I was embarassed to try it last time. He was very nice -- made you feel taken care so unobtrusively -- though we didn't have that much direct contact with him.

Did I tell you they brought the cheese course out on a huge tray that took 2 waieters to carry? We didn't have it very much enjoyed the display! The brie was at least 24 inches across.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 04-26-2007, 05:34 PM   #18
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
I have The French Laundry Cookbook,thats about as close as Im going to get.
__________________
jpmcgrew is offline   Reply With Quote
Old 04-26-2007, 09:26 PM   #19
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I would love to go some day, but at this point in my life I could not justify spending that kind of $ on a meal. Not to mention the airfare just to get there. If I did not have a family to think about and was within driving distance then yes I would go. Per Se is a possibility for me someday because of the location. I would certainly drive to NY for a quality meal. I have actually put the bug in my wifes ear that if she ever wanted to get me a special gift, dinner at Per Se for the two of us would be very memorable.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-26-2007, 09:44 PM   #20
Senior Cook
 
Join Date: Dec 2006
Location: Southern California
Posts: 415
I was there many years ago, it was amazing!!
__________________

__________________
Barbara
Barbara is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:28 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.