We are not huge dessert eaters, but can never resist a great Tart Tatin. Which brasserie, cafe, etc. has the very best? A few years ago we dropped into a brasserie in Port Royale for a late dinner as we had a business meeting...

.).L’autre département alsacien est le Haut-Rhin, au sud. Bien sûr la tarte flambée, ou en alsacien “Flammekueche”, s’est répandue dans toute l’Alsace et on peut en trouver dans le reste de la France,...

everybody for offering their opinion. There were three of us and armed with this board’s suggestions we decided to go to Pierre Au Tunnel. We got there on Friday night at around 7:30 PM. The place was quite full with what...

Chef laurent quenioux (the former chef owner of Bistro k) will do a "pot au feu" dinner at Vermont restaurant on January 20th and 21st. he to does soup with bone marrow flan 1st, then the leek vinaigrette and the meats but adds...

Our second most memorable restaurant meal in France was at Au Petit Tonneau, about a half mile downriver from the Orsay. The chef/waiter team was immensely entertaining, sing songing back and forth about who needed what wine,...

I finally attempted replicating the Coq Au Vin from Bistro Jeanty using the recipe that was printed in the SF Chronicle. Though it was a good first attempt, it did not turn out like the restaurant version, it really lacked the...

A quick Google will show that the consensus is that the seafood at PDC is quite good. I order fish whenever I’m there and so far I haven’t been disappointed. I remember the last seafood dish I had there, a crab tart....

This is a long-overdue report from a meal I had back in January, it has been a bit busy, and I am behind on my reports. So this menu reflects an earlier time. I finally got a chance to eat at Au Cinquieme Peche, and all I can...

Last time I went, I had: Soup au Girolles Swordfish Wild Strawberry and Almond Tart the time before that: Bison Tartare Potee du PDC Maple Churros and I cleaned each and every plate.

. The others had escargot—-pretty good, served in shell with a savory garlic sauce, and a goat cheese and tomato tart which was dry but tasty. I had the highly recommended 10 oz beef filet which was served with dry, wilted...

I dined there at the end of September with five friends. Among the plates we ordered were the crab tart, the scallop ceviche, the tuna special and the smoked mackerel appetizer. Whatever seafood malfunction you experienced last...

So finally my wife and I went to "Au pied du cochon" http://www.aupieddecochon.ca . We started with a tarte de foie gras – a nice gallete of mille feuilles covered with schmear of chocolate and topped with melted roquefort...

is called “Martin sure la route”, Now...I had no idea that this man was um..related to Au Pied du Cochon, but I literally screeched. So...does Martin own Au Pied du Cochon, or just a cook, I was about to write a...

So I follow Bistro Jeanty’s recipe for coq au vin. I must say it was good, but a bit underwhelming. I have heard so many great things about this recipe and the restaurant, yet the recipe wasn’t blowing me away. The...

Strawberry tarts are hardly ever what you hope for. The crust is thick, flavorless, and boring. The flavorless strawberries are swamped by sweet and sticky goo. The pastry cream tastes like library paste. You stare at the dismal...