Comments on: Le Bristol http://www.alifewortheating.com/paris/le-bristol New York Perspective on International Cuisine Thu, 09 Feb 2012 03:23:30 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: william ngo http://www.alifewortheating.com/paris/le-bristol#comment-309 william ngo Tue, 19 Jan 2010 07:17:08 +0000 http://www.alifewortheating.com/?p=2982#comment-309 feature more chinese food feature more chinese food

]]> By: La Tache 62 http://www.alifewortheating.com/paris/le-bristol#comment-308 La Tache 62 Fri, 01 May 2009 06:44:22 +0000 http://www.alifewortheating.com/?p=2982#comment-308 i have known marco and then manuel for years ... both are extremely great palates with insatiable love of wines.... i have friends who have dined at le Bristol before and i went with a low expectation of the food considering what i had heard....it was what i expected... i have known marco and then manuel for years … both are extremely great palates with insatiable love of wines…. i have friends who have dined at le Bristol before and i went with a low expectation of the food considering what i had heard….it was what i expected…

]]> By: adam http://www.alifewortheating.com/paris/le-bristol#comment-307 adam Thu, 30 Apr 2009 09:54:00 +0000 http://www.alifewortheating.com/?p=2982#comment-307 When I went I drank no more than a glass of champagne, so it's hard to comment on Pelletier. I would agree with you about your comparisons to the other 3* chefs ... at least with how the restaurant is currently focused. I'd never had the chance to eat here before Le Bristol received its 3rd star; but apparently there was soul (and more flavor), at least says my good friend Julien (http://www.julotlespinceaux.com/) who could probably share a bit more about this. When I went I drank no more than a glass of champagne, so it’s hard to comment on Pelletier. I would agree with you about your comparisons to the other 3* chefs … at least with how the restaurant is currently focused. I’d never had the chance to eat here before Le Bristol received its 3rd star; but apparently there was soul (and more flavor), at least says my good friend Julien (http://www.julotlespinceaux.com/) who could probably share a bit more about this.

]]> By: La Tache 62 http://www.alifewortheating.com/paris/le-bristol#comment-306 La Tache 62 Thu, 30 Apr 2009 04:52:25 +0000 http://www.alifewortheating.com/?p=2982#comment-306 the only reason i went in sept 08 was for the new chef sommelier marco pelletier... only one dish reached a 3 star level out 5 dishes...and that 3 star level of passard or le squer.....not even close to Pacaud....the rest was really not good...lacking soul is a nice way of saying it...but will reserve that fine statement 3 star jokes like savoy or gagnaire now the wine service will improve even more with manuel peyrondet re-joining the former duo from taillevent the only reason i went in sept 08 was for the new chef sommelier marco pelletier… only one dish reached a 3 star level out 5 dishes…and that 3 star level of passard or le squer…..not even close to Pacaud….the rest was really not good…lacking soul is a nice way of saying it…but will reserve that fine statement 3 star jokes like savoy or gagnaire
now the wine service will improve even more with manuel peyrondet re-joining the former duo from taillevent

]]> By: Adam http://www.alifewortheating.com/paris/le-bristol#comment-305 Adam Wed, 29 Apr 2009 21:33:51 +0000 http://www.alifewortheating.com/?p=2982#comment-305 There sure were a lot of conceptually interesting dishes. Guy Savoy has guinea fowl en vessie, or you could take a trip down to Paul Bocuse for poularde en vessie. If you go just make sure you're not in the winter room ... the weather is too nice out right now for that. There sure were a lot of conceptually interesting dishes.

Guy Savoy has guinea fowl en vessie, or you could take a trip down to Paul Bocuse for poularde en vessie. If you go just make sure you’re not in the winter room … the weather is too nice out right now for that.

]]> By: Food Snob http://www.alifewortheating.com/paris/le-bristol#comment-304 Food Snob Tue, 28 Apr 2009 08:06:32 +0000 http://www.alifewortheating.com/?p=2982#comment-304 I am confused. On the one hand, I had a very forgettable meal there last May. However, reading your write up, I am sort of inspired to return. The foie gras and poularde de Bresse both sound good, but the rest of the dishes also sound terribly interesting (even if you did not find them terribly tasty). I imagine it is difficult to find such dishes elsewhere... I am confused.
On the one hand, I had a very forgettable meal there last May. However, reading your write up, I am sort of inspired to return. The foie gras and poularde de Bresse both sound good, but the rest of the dishes also sound terribly interesting (even if you did not find them terribly tasty). I imagine it is difficult to find such dishes elsewhere…

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