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Dover Sole - Page 5

post #61 of 74
3/29/10 at 12:08pm
Here's some guy's review of his bouillabaisse at Tetou;
http://epicures.wordpress.com/2008/1...ou-golfe-juan/

Definitely skip appetizers and definitely keep some room for the raspberry tart, it's really great.
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post #62 of 74
3/29/10 at 12:13pm
Quote:
Originally Posted by gdl203 View Post
Here's some guy's review of his bouillabaisse at Tetou;
http://epicures.wordpress.com/2008/1...ou-golfe-juan/

Definitely skip appetizers and definitely keep some room for the raspberry tart, it's really great.
It looks great. The reviewer seems like an ass, though.
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post #63 of 74
3/29/10 at 12:16pm
There was this one restaurant in Nice that we went to that we loved. I honestly don't know if it's just b/c I didn't know much about great food at the time, or because run of the mill restaurants in France are better than the run of the mill restaurants here, or if it was just b/c that week anything would have been good, but Le Lodge in Nice was a really good place. Although I kind of imagine it is like Charcuterie in Healdsburg. Solid restaurant that gets people there, but when you have world-class dining just a few blocks away, it's hard to build up a solid customer base.
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post #64 of 74
3/29/10 at 2:02pm
Quote:
Originally Posted by gdl203 View Post
Very odd. AFAIK, only heads and tails - maybe also lobster heads if used in the dish - should be passed into the broth, not whole fish.

sorry, inelegantly phrased. i should have said heads, tails and frames were passed through. not the whole fish. how would they serve the fillets after?
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post #65 of 74
3/29/10 at 2:04pm
96 Euros??!?!?!?
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post #66 of 74
3/29/10 at 2:06pm
Quote:
Originally Posted by kwilkinson View Post
96 Euros??!?!?!?

That's an old price. It's probably 120 now
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post #67 of 74
3/29/10 at 2:43pm
Quote:
Originally Posted by foodguy View Post
sorry, inelegantly phrased. i should have said heads, tails and frames were passed through. not the whole fish. how would they serve the fillets after?
Got it. As I understand it, they actually serve the fillets before not after. The fish is cooked whole and filleted on the spot for the diner, then the carcasses and heads are recycled for the next batches of broth.
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post #68 of 74
3/29/10 at 2:58pm
Quote:
Originally Posted by gdl203 View Post
That's an old price. It's probably 120 now

Last night, my wife and I were talking about her lunch there. Bouillabaisse + salad + two glasses of wine = 195 euros for one. And the 40 euro cab ride (each way) to and from Cannes.

My wife = big timer.

lefty
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post #69 of 74
3/29/10 at 3:00pm
Quote:
Originally Posted by lefty View Post
Last night, my wife and I were talking about her lunch there. Bouillabaisse + salad + two glasses of wine = 195 euros for one. And the 40 euro cab ride (each way) to and from Cannes.

Did she think it was worth it though? (she probably got the big-timer lobster version at that price...)

IMO, if one is OK paying crazy $ for a Michelin *** dinner, getting a fantastic bouillabaisse is as justified.
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post #70 of 74
3/29/10 at 3:15pm
She said it was good and an experience. At first they didn't want to serve her as they don't make it for one, but she talked them into it.

For what it's worth I've had pretty good bouillabaisse at the little bistro beside Corton on West Broadway. It was $25.

lefty
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post #71 of 74
3/29/10 at 3:30pm
Quote:
Originally Posted by lefty View Post
For what it's worth I've had pretty good bouillabaisse at the little bistro beside Corton on West Broadway. It was $25.
I don't want to know what they put in there. Good, fresh fish is expensive and a bouillabaisse has a lot of fish in it.
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post #72 of 74
3/29/10 at 3:36pm
Quote:
Originally Posted by gdl203 View Post
I don't want to know what they put in there. Good, fresh fish is expensive and a bouillabaisse has a lot of fish in it.
that's true, but it's also one of those food things where a dish that was once the province of the working man has been elevated to the point where the working man can no longer afford it. as i understand it, bouillabaise, along with many other fish stews, were originally made using primarily fish that didn't fetch as high a price commercially -- the fish the fishermen were most likely to keep for themselves.
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post #73 of 74
3/29/10 at 3:41pm
Quote:
Originally Posted by gdl203 View Post
I don't want to know what they put in there. Good, fresh fish is expensive and a bouillabaisse has a lot of fish in it.

With the Hudson River so close, I don't want to know.

lefty
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post #74 of 74
3/29/10 at 4:18pm
Quote:
Originally Posted by foodguy View Post
that's true, but it's also one of those food things where a dish that was once the province of the working man has been elevated to the point where the working man can no longer afford it. as i understand it, bouillabaise, along with many other fish stews, were originally made using primarily fish that didn't fetch as high a price commercially -- the fish the fishermen were most likely to keep for themselves.

Yes. Just like lobsters in Maine.
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