http://www.alifewortheating.com/paris/lambroisie New York Perspective on International Cuisine Thu, 09 Feb 2012 03:23:30 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.alifewortheating.com/paris/lambroisie#comment-1092 Nadine Tue, 30 Nov 2010 00:29:48 +0000 http://www.alifewortheating.com/paris/lambroisie/#comment-1092 Question: no price on their web site, what is a meal for 2 will cost if we don't go crazy on wine? Question: no price on their web site, what is a meal for 2 will cost if we don’t go crazy on wine?

]]> http://www.alifewortheating.com/paris/lambroisie#comment-189 adam Sat, 28 Nov 2009 10:46:39 +0000 http://www.alifewortheating.com/paris/lambroisie/#comment-189 You must be a very talented chef in training, as well as very lucky. You've secured a place at the finest French kitchen in the world. I hope to see you there one day. Good luck, and congratulations ! You must be a very talented chef in training, as well as very lucky. You’ve secured a place at the finest French kitchen in the world. I hope to see you there one day. Good luck, and congratulations !

]]> http://www.alifewortheating.com/paris/lambroisie#comment-188 Firas Fri, 27 Nov 2009 08:14:18 +0000 http://www.alifewortheating.com/paris/lambroisie/#comment-188 thank you for the photos of these plates it helps me a lot...because i join the brigade of ambroisie resto..in march 2010, for 1 month training...so exited... thank you for the photos of these plates it helps me a lot…because i join the brigade of ambroisie resto..in march 2010, for 1 month training…so exited…

]]> http://www.alifewortheating.com/paris/lambroisie#comment-187 Adam Wed, 01 Oct 2008 22:12:14 +0000 http://www.alifewortheating.com/paris/lambroisie/#comment-187 Hi La Tache -- Thanks for the feedback and the corrections. You are absolutely correct about the lack of a sous vide machine in the kitchen; I have adjusted the post accordingly. As for the texture of the lobster, I have added a note in the post. Thanks again ! Hi La Tache — Thanks for the feedback and the corrections. You are absolutely correct about the lack of a sous vide machine in the kitchen; I have adjusted the post accordingly. As for the texture of the lobster, I have added a note in the post. Thanks again !

]]> http://www.alifewortheating.com/paris/lambroisie#comment-186 La Tache 78 Sun, 28 Sep 2008 03:23:42 +0000 http://www.alifewortheating.com/paris/lambroisie/#comment-186 why is that folks mistake tighter muscle mass in bretagne blue hommard for overcooked...mostly americans that are used to the water logged taste of over "butter poached" inferior maine lobsters with weak density of flavor.. ..i hear this comment all the time... i have many many lobster dishes at l'ambroisie and they most always have the same muscle mass texture.. ...same at many restaurants around france serving a bretagne blue..but not the quality level of pacaud why is that folks mistake tighter muscle mass in bretagne blue hommard for overcooked…mostly americans that are used to the water logged taste of over “butter poached” inferior maine lobsters with weak density of flavor.. ..i hear this comment all the time…
i have many many lobster dishes at l’ambroisie and they most always have the same muscle mass texture..
…same at many restaurants around france serving a bretagne blue..but not the quality level of pacaud

]]> http://www.alifewortheating.com/paris/lambroisie#comment-185 La Tache 78 Sun, 28 Sep 2008 03:13:00 +0000 http://www.alifewortheating.com/paris/lambroisie/#comment-185 there are only 2 modern devices in pacaud's kitchen.. a kitchen aid blender and robocoupe food processor.. ..besides the ice cream maker THERE IS NO SOUS VIDE MACHINE...PERIOD! there are only 2 modern devices in pacaud’s kitchen..
a kitchen aid blender and robocoupe food processor..
..besides the ice cream maker
THERE IS NO SOUS VIDE MACHINE…PERIOD!

]]> http://www.alifewortheating.com/paris/lambroisie#comment-184 chuckeats.com Blog » The Meals of Others IV Mon, 10 Mar 2008 22:21:11 +0000 http://www.alifewortheating.com/paris/lambroisie/#comment-184 [...] by A Life Worth Eating - my truffle-eating-friend recently told me about the feuilleté de truffe fraîche “bel [...] [...] by A Life Worth Eating – my truffle-eating-friend recently told me about the feuilleté de truffe fraîche “bel [...]

]]> http://www.alifewortheating.com/paris/lambroisie#comment-183 Susan&Sam Gish-Tarte Tatin Fri, 08 Feb 2008 02:48:59 +0000 http://www.alifewortheating.com/paris/lambroisie/#comment-183 Oh, my god, wowohwow! Oh, my god, wowohwow!

]]>