cassidain
Senior Insider
Hard to believe lots of folks still into rognons de veau à l’ancienne, par exemple.
Chez Gus?
- Thread starter davesmom
- Start date
KevinS
Senior Insider
Hard to believe lots of folks still into rognons de veau à l’ancienne, par exemple.
They don’t appeal to me, yet I see them listed at various restaurants as specials from time to time.
amyb
Senior Insider
looks like tips get pooled for staff to share. no idea exactly which staff will divide them.what goes in the F****** Money Box? Tips?
cassidain
Senior Insider
Yes, hopefully a better experience than « ok » food and « rushed » service.
French people do!!!!Hard to believe lots of folks still into rognons de veau à l’ancienne, par exemple.
cassidain
Senior Insider
Mme Cassidain likes foie de veau. Nasty stuff.
cassidain
Senior Insider
Alimentation : les Français moins friands des abats et des tripes
L'une des spécialités de la cuisine française serait en train de disparaître. Les Français mangent de moins en moins de tripes et d’abats. De jeunes restaurateurs et des bouchers tentent de les rendre plus appétissants pour nous rabibocher avec ces morceaux de viande.
GramChop
Senior Insider
And the zinc bar top; tres quintessential Paris.
Well said, Kevin. I look forward to going there in the next couple of weeks and will give you an update.Check the framed quote next to the waitperson’s head,
I’ve been asked via PM whether I would return to Chez Gus. Of course I would. I like the venue, I like the buzz, but I don’t dine alone. Sadly, I am alone in enjoying the offerings on the current menu. Time is running out on this visit, with just a very few days left, so we won’t return this week. As a new restaurant, Chez Gus will probably modify their menu over time, as many restaurants do as they see what works and what doesn’t, and as the Chef finds new inspiration. I look forward to seeing what those changes are, and finding a menu that we’re both happy with on our next visit.
Pictures are fab! Would like to hear more about your likes and dislikes.
KevinS
Senior Insider
Here you go DM,
Mimosa Eggs, which are basically France’s version of Deviled Eggs
Cecine de Boeuf Teruel, Sauce Gribache. (Sauce Gribache is not not common, I’m not sure that I’ve had it before, and I need to try someone else’s to compare.)
View attachment 68707
Blanquette de Veau, a dish which I’m very fond of. Very filling. I would like to try it again on a different day.
Mimosa Eggs, which are basically France’s version of Deviled Eggs
Cecine de Boeuf Teruel, Sauce Gribache. (Sauce Gribache is not not common, I’m not sure that I’ve had it before, and I need to try someone else’s to compare.)
View attachment 68707
Blanquette de Veau, a dish which I’m very fond of. Very filling. I would like to try it again on a different day.
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cassidain
Senior Insider
Here’s David Lebovitz’ amusing article about Sauce Gribiche:
www.davidlebovitz.com
Sauce Gribiche
France is supposedly all about liberté, but in fact, everyone is really judged, and categorized, by one thing: the number on their license plate. Paris is number 75, and if you drive anywhere else in France, aside from your black clothing, the chain-smoking, and the mad tapping on your iPhone...
www.davidlebovitz.com
bkeats
Senior Insider
The artichoke at Le Vin Papillon is often served with a big scoop of sauce gribiche in the center to be scooped up with the leaves. Excellent stuff.
I love it too!!!! yummy
