Amazing Combinations, Remarkable Presentations, Flavorful Surprises

Paris -- The best restaurant in Paris today? For my palate it is the home of Pierre Gagnaire, the hyperactive, super creative, sometimes off the wall crazy chef who manages to woo us with amazing combinations, remarkable presentations, and most of all, flavorful surprises that please even the most jaded of palates.

I first ran into Gagnaire in the mid-1980. s, when he was a brash young chef working out of a playful skylit restaurant in the town of Saint Etienne in central France. I remember my first meal as though it was yesterday, especially the astonishingly rich chocolate soufflé, so creamy he called it a soup.

He was like a jumping bean, so full of ideas and challenges that just being within earshot of him you felt the energy, excitement, enthusiasm. Your senses went into instant overload.

Some 15 years later, after some not so happy days in another establishment in Saint Etienne, Gagnaire is still working his magic. Like most of us, maturity has brought a bit of sobriety (but not TOO much) and clearer focus on what he is after.

Many adjectives come to mind after a meal in his tranquil, enveloping grey and white Right Bank dining room: Exciting. Intelligent. Generous. Challenging. Audacious.

A while back I told Gagnaire that I thought he was the most intellectual of chefs, because it is hard to tear into a dish of his without thinking of all the elements there (why and how did he come up with the combination of fresh morels in curry powder, paired with frog. s legs with tarragon, écrevisses with vegetables in a chervil pesto) that just looking at the food makes your head spin and question. His response was . But we have all these incredible ingredients at hand, why not use them all?.

But of course you can look at his food both ways , take it at face value (it tastes great, I. ll have another bite), or plunge into the intellectual realm to try get into the mind of the slightly mad scientist.

While he has always dazzled us with his combination, I feel that today has in fact narrowed the focus of his food down to main ingredients, while that lost list of side bars are just that, side bars to uphold and shine light on the ingredient at hand. Thus a main-dish of Turbot paired with leeks and codfish and a juice of highbush cranberries, set off by tiny mackerel in anchovy sauce, is the end really all about that firm, white-fleshed star of the sea from Brittany.

But go, see and taste for yourself, and along the way sample some of the finest wines of the Languedoc, such as a white 1998 Château Estanilles or a hearty 1997 Saint Chinian, Canet Valette, Le Vin Meghani. And don. t forget to fasten your seat belt. It may well be a bumpy and memorable ride.

 

Pierre Gagnaire
6 rue Balzac
Paris 75008.
Telephone 01 44 35 18 25
Fax: 01 44 35 18 37.
Closed Saturday, Sunday lunch, holidays, and mid-July to mid-August. Credit cards: American Express, Diners Club, Visa. Menus at 5320 francs (lunch only), 960 and 1500 francs. A la carte, 800 to 1000 francs including service but not wine.

La Maison de l'Aubrac

Paris -- I don't know when I have laughed or smiled more in a Parisian restaurant. It was a Sunday night, right after a major French rugby game. France lost, but you would never have known it by all the revelry in the Auvergnat La Maison de l' Aubrac. There was a table of 30 or 40 locals, singing their hearts out, Auvergnat songs, funny songs, sexy songs, country songs that made you feel as though you were in heart of France and not just steps from the Champs Elysées.

I don' t know how they managed to keep singing AND eating as platter after platter of hearty Auvergnat fare was paraded to their tables, giant trays of whole sausages and sliced sausages, head cheese and rillettes, terrines and pâtés, all washed down with carafes of rustic red.

All around us, diners were eagerly tucking into huge platters of saucisse aligot, Auvergnat pork sausages paired with mashed potatoes laced with garlic and curds of fresh Cantal cheese; huge and gorgeous 2 pound ribs of beef (côte de boeuf), accompanied by either sauteed potatoes or aligot, potato gratin or green salad.

Sitting within earshot (one couldn' t get away from the singing if one had wanted to) we feasted on simple fare, most of it sublime. My favorite of the evening was their croustillant de Roquefort aux poires, salade d' endives aux noix: Brique pastry was filled with a mix of Roquefort cheese and cubed fresh pears, folded in four like a crepe, then pan fried. The crispy, warm croustillant accompanied a beautiful, fresh, and nicely dressed endive salad tossed with a touch of cubed tomato, tons of finely chopped fresh parsley and plenty of walnuts.

Equally fine was the cool lentil salad, served with lots of dressed greens and truly moist and delicious smoked fatted duck breast, or magret. Less interesting was the fresh but rather bland slice of leg of lamb from the Lozère, grilled and served with a duet of white beans, large and small, a dish that lacked a defined personality. My entrecôte, grilled to a perfect rareness, was good: chewy, fresh, meaty and fragrant. The accompanying green salad was ultrafresh.

This rustic style restaurant (with wooden booths, paper place mats, and stainless tableware) could easily be taken for a nondescript café, but it' s more than that. A true home away from home for the hordes of Auvergnats who visit or reside in Paris . But even for first-timers, service is friendly and efficient. The wine list is excellent, offering good choices from the Languedoc, Rhône, and the Southwest. We loved the ripe and virile Pic Saint Loup Château de Lascaux, Les Nobles Pierres, from the Hérault village of Vacquieres. The 1997 was honestly priced at 188 francs. , , Paris 8. Tel: 01.43.59.05.14.Fax: .


LA MAISON DE L' AUBRAC
37, rue Marbeuf
Paris 75008
Tel: 01.43.59.05.14
Fax: 01.42.89.66.09
Credit cards: Visa.


Topolobampo: Jumps from the Kitchen to the Plate

CHICAGO- I was once lucky enough to have a few precious hours between flights in this great town. There was no hesitation as to where it would be spent, in the care of restaurateurs Rick and Deann Bayless, owners of Chicago's unique Mexican restaurants, Topolobampo and its little next door brother, The Frontera Grill.

That was years ago and a 48 hour visit to the city late this spring allowed me yet another glimpse and sampling of the Bayliss magic. Rick and Deann have done more for the understanding of Mexican food in America than any two people I know. Their passion is exhaustive, with regular field trips to visit markets, study ingredients and cooking techniques, equipment, artwork and feasts. And they present a full package in their brightly colored, fun, art-filled settings.

Their enthusiasm for and knowledge of this land of hot peppers and cilantro, corn and smoky chilies, plantains and black beans literally jumps from the kitchen to the plate. This is not the sort of restaurant one can be ambivalent about, it gets under your skin, takes a swat at your palate, leaves you dreamy as you walk out the door, having just sipped their heavenly Elixir Tropical, a mixture of papayas and mango, raspberries and jicama (a crisp root vegetable with the texture of fresh water chestnuts) in a cool tropical broth.

But I am getting ahead of myself. An ideal late spring starter consisted of a seviche , a perfect palate opener, a finely acidic, highly spiced modern style preparation of raw baby scallops marinated in lime juice and seasoned with chipotle peppers, oregano vinegar and olive oil.

Then we moved to serious eating, sampling their classic Lenten dried shrimp cakes (Tortitas de Camarones); as well as very light Yucatecan enchiladas, prepared with homemade tortillas and bathed with a smooth and savory pumpkin seed sauce.

But one of my favorite dishes of the evening was the Sopa Azteca, a dreamy soup made up of a dark broth flavored with chile pasilla, garnished with grilled chicken, avocado, cheese, thick cream and that perfect touch of crunch, crisp tortilla strips.

Each dish is beautifully presented and though the food appears complex, a single main ingredient is always the star. As in the best dish of the evening aged Wisconsin Crawford Farm leg of lamb, served with an earthy corn mushroom sauce and teamed up with sweet roasted garlic and chile pasilla. Equally stunning is the rabbit loin set over a banana leaf braise of poblano chiles, carrots, garlic, and fingerling potatoes. The roasted Serrano salsa was the perfect foil for all these ultra-fresh ingredients.

Vegetarians would delight in the Tama Azteca, a monumental layered casserole of zucchini, corn, Swiss chard, poblanos and a delightfully smoky tomato sauce.

What to drink with all this? We had the rich red Spanish Tempranillo from Ribera del Duero region just north of Madrid. The fashionable wine from the pale and aromatic Rioja grape stands up perfectly to all of the Bayless fancy dancing with spice and pungency. Other good choices include a floral white Viognier from the Andrew Murray vineyards in Santa Barbara, California or a Napa Valley Riesling from Stony Hill.

TOPOLOBAMBO (and Frontera Grill)
445 North Clark Street
Chicago, Illinois
Tel: 312 661 1434
Closed All major credit cards. Five-course tasting menu at $55. A la carte, about $45, not including service or wine.
ON THE
Back Burner




Shaw's Crab House

It had been about 10 years since I had the pleasure of dining at Shaw’s Crab House, a rabbit warren of dining rooms decked out with lots of Americana as well as lots of the city’s inhabitants. The place was packed on that Friday night in spring, with hordes of happy hour revelers still tucking into that day’s oyster sampling (from Nova Scotia and Oregon, British Columbia, and Martha’s Vineyard no less), washing down the sweet and succulent bivalves with lots of malty beer or oyster friendly wines.

This place is amazing, though not the spot to be for a quick or quiet or romantic evening. Service can be uneven and slow, but trust me, if it is fresh fish and shellfish you want in Chicago, then it is worth the wait.

Along with the astonishing selection of fresh oysters, sweet Dungeness, Florida Stone Crab and soft-shell crabs in season, Shaw’s serves incredible crab cakes, and, on the evening we visited the most delicious, moist, pure-flavored Roasted Alaskan Halibut steak you can imagine, paired with roasted fingerling potatoes and asparagus. The wine list is largely American, and the key lime pie, totally awesome: tangy, pert and the perfect way to end an evening.

Shaw’s Crab House & Blue Crab Lounge
21 East Hubbard Street
Chicago, Illinois
Tel: 312 527 2722.
Open daily. All major credit cards. About $35 per person, not including service or wine.

Tasteful and Tasty, With No Attitude

What a pleasure to dine in a restaurant with no attitude, no Let's Cook International menu, just good French food in good surroundings with service that is sincere, efficient and from the heart.

That's what I found on a recent evening at the six-month-old Restaurant Baptiste, where the chef Denis Croset and his associate, Jean-Baptiste Gay, are doing what the French do best, running a compact bistro where one might easily become a neighborhood regular.

Situated in the bourgeois neighborhood near Parc Monceau, the restaurant is a tasteful and simple restoration of a 1930s bistro, where the best parts - such as the colorful Art Deco tile floor - have been saved and modern touches, including comfortable upholstered chairs and fine linens, have been added.

The well-priced menu is contemporary and to the point, with such unfussy fare as a tossed green salad (thank you, chef) and such daily specials as a potato and codfish (cabillaud) salad. Main courses vary from a masterfully grilled rump of veal (quasi de veau) served with the tiniest of French green beans and fresh green asparagus, to a delicious grilled veal chop, set atop a mix of vegetables, all cooked to a tender confit. For dessert, classic crepes filled with cubed warm apples and raisins are in order.

The compact wine list includes a full, fruity, pleasing red Faugeres, Chateau Chenaie 1996, at 185 francs (about $26), as well as an ever satisfying red Saumur-Champigny, vieilles vignes, from Domaine de la Perruche, the 1997 priced at 130 francs.


Restaurant Baptiste
51 Rue Jouffroy d'Abbans
Paris 75017
Tel: 01-42-27-20-18
Closed Saturday lunch and Sunday. Two-course menu at 148 francs and three-course menu at 180 francs. Credit cards: Visa, American Express.


Starck's Eatery Disappoints

PARIS - With a great deal of fanfare and more grand plans for the future, the omnipresent designer Philippe Starck opened his first restaurant, Bon, on the first day of spring in Paris's 16th arrondissement.

Situated in a huge, 700-square-meter (7,500-square-foot) space along Rue de la Pompe, Bon personifies everything that is wrong with internationally aimed restaurants today.

For starters, the multipurpose space is uncomfortable, the place is so dark and the type on the menu so small that you cannot even read what you might want to eat. The food has a proper organic-vegetarian approach, but fails miserably in flavor, presentation and satisfaction. And on a given night one risks total asphyxiation as this bio-healthy-wholesome crowd smokes up a veritable storm.

I admire Starck's energy and commitment to a healthy lifestyle, but I wish he had stuck to toothbrushes, chairs, buildings and sofas and stayed clear of creating menus for the restaurant world.

Along with his partner, Laurent Taieb (of Lo Sushi fame), Starck has attempted to put together a restaurant for everyone at all times. Bon is designed to fill the needs of a single person for breakfast - organic sweets from Laduree can be grabbed from the revolving belt that serves to deliver your sushi at lunch and dinner; a single for lunch - who can join one of the several table d'hote in the first dining room; a romantic couple for dinner - there's an intimate dining room in one section of the restaurant, or a group meeting-dinner in the video room fully equipped with the latest technology.

There is, as well, a large room decorated with giant white sofas, the idea being that people can feel as though they are dining at home. And there is a brasserie-style area for those who like being elbow-to-elbow.

The place has many brilliant Starck touches - the giant marble-top table d'hote that is lighted from underneath and topped with candelabras, and a lovely outdoor space decorated with ''walls'' of thyme set in giant picture frames. There is also a small boutique where you can purchase Bon's tableware; kitschy objects such as a faux-mink cover for your soft-boiled egg; Laduree's macaroons prepared with organic ingredients, and the designer's own line of organic products, from spaghetti sauce to champagne.

The menu, alas, is just plain silly, and about the only edible things our group of four diners found were a few meager pieces of sushi thrown into the ''menu dietetique,'' which included an unsavory compilation of sushi, miso soup, a mishmash of vegetables and a naked chunk of iceberg lettuce. What could Starck be thinking? The food was served TV-dinner style: all at the same time on an awkward platter.

Everything at Bon is not good for you. One small section of the menu is entitled ''I Am Bad,'' and featured steak and potato chips that, on our visit, emitted an odd flavor, like rancid oil.

The Paris Bon is the first of a chain, with plans for others in New York, Tokyo, Frankfurt, Madrid and London. Heaven help us.



Bon
25 Rue de la Pompe
Paris 75016
Tel: 01-40-72-70-00
Fax: 01-40-72-68-30.
Open daily 8 A.M. to 2 A.M. About 150 francs ($22) a person, including service. All major credit cards.

Slim and Fit, Behind the Golden Door

ESCONDIDO, California There is one thing in life that I truly regret. When I was growing up in the American Middle West in the 1950s, girls did not sweat. We couldn't even dream of being jocks or playing on a team. Girls could swim and they could ice skate. There were no other options.

In high school, ''gym'' happened about once a week and was limited to wimpy calisthenics, a trampoline or volley ball, all supervised by ill-tempered, unattractive, overweight women. So much for role models.

But around 1968, at the urging of a male friend who had just returned from a life-changing Outward Bound program, I bought a pair of high-top boy's basketball shoes (no Reeboks, no Nikes back then) and began to jog. Over the years I ran a few mini marathons, working my way up to an easy, hourlong run several times a week. Most of the time, I loved every minute of it. (During one difficult period in my life I truly believed that if I ran five miles before 9 in the morning, nothing bad could happen to me the rest of the day. And it usually didn't.)

But as happens with age, what worked for me in my twenties, thirties and forties did not work in my fifties. It was as if the hour-long runs counted not at all. I tried running longer and more often, but the numbers on the scale went up and my spirits went down.

Then a friend suggested a group birthday present for a friend who has everything. A week at the legendary Golden Door north of San Diego, known for transforming bodies of the stars and putting the words ''spa cuisine'' into our mouths. And since we didn't want the birthday girl to go alone, three of us would join her.

For most of my life the very idea of a spa (remember when we called them fat farms and weight-loss clinics?) appealed to me about as much as a root canal. I am not into fluff and pampering, wasn't interested in looking at two naked carrots on my plate for lunch, surrounded by snotty people who all looked like Cindy Crawford in spandex. I've never been into massages, body wraps, facials or, God forbid, aerobics classes.

But there was one detail that did appeal: For seven full days no chef would present me a well-meaning glass of champagne, an ''extra'' tasting of foie gras, a third or fourth chocolate dessert, another pour of bubbly, a final sip of eau-de-vie.

Those naked carrots were beginning to look good. the reality As it turns out, there were no Cindy Crawfords, just 40 women, ranging in age from 23 to 80, lawyers and corporate presidents, mothers and daughters, a chef, a New York agent, a mom whose kids asked if she was going to have all her fat taken out of her and, yes, a dentist who specializes in root canals.

In a given day at the Japanese-garden-filled spa, I spent a good six hours exercising, beginning with strenuous sunrise mountain hikes, followed by private tennis, swimming and jogging lessons, multiple meetings with Mike, my personal trainer and new best friend, grueling workouts on every kind of machine designed to strengthen every body part, stretch classes and back care and posture classes, strength training and aqua dumbbells, body sculpting and toning. After that, the gal who used to turn her nose up at massages, now craved her daily hourlong rubdown, soothing facials, hair treatments, manicures, pedicures and, the best of all, an almond oil-sea salt ''glow.''

Fitted with a heart-beat monitor to see how hard I was working and how hard I had to work to be truly fit, I quickly learned what most women discover. We women think we work harder than we really do. So all those hourlong runs were just not strenuous enough, long enough or frequent enough to offset the extra portions of foie gras, chocolate cake and champagne.

So Mike took me aside and set up a personal program, with realistic goals and endless encouragement for getting and staying as fit and healthy as possible. On my return to Paris, a treadmill was in order (to fill in on all those rainy days when jogging is simply not a reality), as well as a gym membership, for twice-weekly stretch sessions to balance the cardio-training on the track and the machine. (Now, I suddenly have two personal trainers, one in each country, one in each language.)

Back at the Door, when our bodies weren't in constant motion, we were eating. At snack, lunch and dinner time, sheeplike behavior took over, and we lunged for the gloriously arranged bowls of fresh fruits and vegetables set before us. (When you check into the Golden Door you meet with a fitness instructor and together determine how intensely you want to work out and how much or little you want to eat. I voted for a lot of workout and a little bit of food.)

Even with the lightest food allotment, I felt I was eating all day long. Upon return from our hikes, breakfast appeared on a lovely tray delivered to our spacious private rooms. Overlooking a bubbling Japanese fountain, I feasted (on various days) on a single poached egg with a thin slice of whole wheat toast, mixed fruit with low-fat cottage cheese sprinkled with almond granola and raisins, a sprouted bagel boat filled with pineapple-ricotta cheese.

And there was fruit, fruit, fruit. I think in one week I ate more raw fruit than I had in the previous year, and I rediscovered the perfect fast food, the banana. - EACH day we were allowed to choose from two or three entrees for lunch and dinner and were amazed by the Belgian chef Michel Stroot's ability to transform healthy and wholesome ingredients into dishes that were beautiful, delicious and, most of all, satisfying. From the Golden Door's organic vegetable garden and surrounding groves of kiwis, avocados, oranges and lemons, we were served food that was pure, unfussy and nourishing to body and soul.

At appetizer time, we had Stroot's ingenious baked pita chips dipped into a spicy, lightened hummus spread. Marvelous frittatas were filled with an appealing mixture of spinach and artichokes, potatoes and basil, tomatoes and feta cheese. Chicken breasts were baked and sauced with a tangy mustard sauce, paired with garden-fresh green beans and garlic mashed potatoes.

Even welcome slices of duck breast arrived in a fine raspberry sauce. I also found that the Golden Door becomes addictive. One woman had been there 35 times. Mothers and daughters make it an annual family outing. Another woman, defeated by her doctors' inability to find a cause for her sore legs, checked in for three weeks and somehow solved the problem with lots of exercise and the healthy diet. But not everyone comes to lose weight. Many of the women were already perfectly fit, and

Others came for the spiritual side of the program. Some, recovering from cancer or from a death in the family, found solace in meditation and thoughtful walks through the Golden Door's labyrinth. There were many things I did not do, like tai chi and yoga, cardio box and Thai box, country dancing, belly-dancing, fencing, dumbbells, fitball and meditation. But I'm signed up for a repeat visit, now that I am six kilograms lighter and counting.


The Golden Door
P.O. Box 463077
Escondido, California, 92046-3077
tel: (1-800) 424-0777 or (1-760) 744-5777
fax: (1-760) 471-2393.
All-inclusive weekly fee is $5,375. The Golden Door was created by women and for women, but occasional men's and co-ed weeks are offered.

A Love Ballad To Black Truffles

PARIS — At least once a month someone asks me what I would choose for my last meal on earth. If you asked me today, it would be the sublime meal I had recently at one of my long-time favorite restaurants, Guy Savoy.

Perfect simplicity in food is difficult to achieve, but the talented Savoy gets it right in his culinary love poem to the fresh black truffle, now winding down its season.

His vegetable millefeuille included paper-thin slices of vermilion-red beet chips interlayered with crunchy slices of earthy, fresh black truffle. A quartet of the season’s first green Provencal asparagus lay in a pool of magnificently balanced vinaigrette. An avalanche of textures, flashes of bright and solid colors, touches of brilliance — it’s a palate pleaser all the way.

A signature as ever, the meal was augmented by Savoy’s famed artichoke soup, adorned with slices of truffle and shavings of moist Parmesan.

The rich, toasted miniature brioche slathered with truffle butter was perfect.

Spring in France means Easter lamb, and Savoy’s creative juices turned to a dish that offered three textures and flavors.

The fragrant main course included choice morsels of lamb from a tender and meaty roasted saddle, chewy braised shoulder and the rarely seen panoufle, those fatty, muscle-filled little belly flaps from the saddle. The tasty panoufles were seasoned with herbs and grilled to perfection.

Dessert was as discreet, colorful, and original as the rest of the meal, with a trio of blood- orange flavors: The pastry chef offered a sunset-toned sorbet with a sweet blood-orange confiture folded into the cooling delicacy, decorated with crispy, paper-thin dried slices of my preferred winter citrus.

Wine choices here are luxurious, so ask the sommelier, Eric Mancio, to guide you along the route.



Guy Savoy
18 Rue Troyon
Paris 75017.
Tel: 01-43-80-40-61
Fax: 01-46-22-43-09.
E-mail: reserv(AT)guysavoy.com; Web site: www.guysavoy.com.
Closed Saturday lunch and Sunday, and from July 16 to Aug. 21. Tasting menu: 980 francs. A la carte, 800 to 1,000 francs. All major credit cards

A Tour of France's Flavors

Regional Fare

The restaurateur and former journalist Philippe Lemoine had a great idea: Open a restaurant in Paris that features a constantly revolving taste of regional news and regional French cuisine, serving Nicoise fare one week under the guise of Nice Matin and specialties from the Auvergne and L'Auvergnat de Paris another.

Under the skillful direction of Thierry Enderlin, Le Kiosque offers sane, sensible, well-considered food. Everything is prepared with the finest ingredients (beautiful grain-fed chicken, farm-fresh pork and lamb, artisanal charcuterie, excellent baguettes from Boulangerie Bechu, and cheese from one of the best in Paris, Alleosse).

In addition to the week's regional offerings, the regular menu now features an original salad of spicy octopus paired with artichokes in a black olive vinaigrette, and a warming roast chicken served with a delicious tarragon-flecked potato puree.

The 1998 Brouilly from Domaine Sanvers et Cotton is easy to swallow, as is the well-priced 149-franc menu. Service is efficient, youthful and friendly.

Le Kiosque
1 Place de Mexico Paris 75016.
Tel: 01.47.27.96.98.
Open daily. Menus at 149 and 179 francs. Children's menu at 79 francs. Sunday brunch, 149 francs. Credit cards: American Express, Visa.



Beaujolais Boredom It should be so easy to get it right. A great Left Bank location, a giant rotisserie and a full list of what may well be the world's best known wine. But a meal the other evening at the popular La Rotisserie du Beaujolais proved to be a total bore.

Corner cafes have more charm and personality than this worn-down affair, where waiters bicker, service is lackadaisical and disorganized, and the food simply monotonous, with undistinguished roast duck, a truly tasteless grilled onglet (flank steak) and endless portions of pearly white potato puree.

Even rivers of George Duboeuf's cheery Saint-Amour couldn't make me love the place.

La Rotisserie du Beaujolais
19 Quai de la Tournelle
Paris 75005.
Tel: 01-43-54-17-47
fax: 01-56-24-43-71.
Closed Monday. A la carte, 250 francs, including service but not wine. Credit cards: Eurocard, Visa.



BOOKS More Truffles With black truffles ever on my mind, there was no way my eye could not catch the title of Gustaf Sobin's ''The Fly-Truffler: A Novel.'' While most people know that the earthy tubers can be hunted with pigs and dogs, most probably do not know that true aficionados identify the truffle's hiding spot by painstakingly following the flight of tiny flies that hover above the earth that envelops the black diamonds. Sobin, an American who has lived in France for 35 years, weaves a sad, sensuous love story with fly-truffling in Provence as the obsession. Now that the time for truffle harvesting wanes, read this to extend the season.

Thai Cravings

When will Paris get a truly wonderful and special Thai restaurant?

Not yet. The much touted Le Livingstone - with its dark colonial decor, leopard-skin banquettes, hunting trophies and stuffed animal heads - nets a big zero in the flavor category. A nonclassic beef and lemon-grass salad featured about half a head of lettuce, almost no dressing, a few strips of meat and nary a hint of lemon grass.

Equally watered down and wimpy was the green curry chicken, swimming in a thoroughly flavorless broth.

The music is nice, prices reasonable, service efficient and friendly, but I do not think I'll be back.


Le Livingstone
106 Rue Saint Honore
Paris 75001.
Tel: 01-53-40-80-50
fax: 01-53-40-80-51.

Closed Saturday lunch and Sunday. About 150 francs ($22) a person, including service but not beverages. All major credit cards.


A Paris Family Bistro Offers Winter Cheer

PARIS - As dining at all levels becomes more international, less national, personal and unique, the more we welcome and embrace such family bistros as the several-month-old L'Equitable, on a little street at the southern edge of the fifth arrondissement.

Yves Mutin, who spent time at the Jules Verne, has taken over the former Ferme du Perigord, one of those small family bistros that have that carefree 1950s air, with broad dark-beamed ceilings and just enough space to make you feel cozy.

From the second you walk in the door, the welcome and the ambience make you feel you've been here before and know you'll be back. There's a lovely naivete and charm about it all. You almost can't believe that this is a new restaurant, and that it is 2000.

Small and perfect Mutin's small but well-conceived bargain-price menu is full of delights. From the unusual poached eggs in a mushroom cream sauce teamed up with toast fingers spread with a delightful foie gras, to the ultrafresh, meaty scallops in their shells on a bed of a creamy julienne of Belgian endive, the chef gets it right all along the way.

One daily special - fresh morsels of monkfish paired with a warm vinaigrette and a touch of sun-dried tomatoes (yes, they're back but here used judiciously and deliciously) - was the perfect winter starter, accompanied by a delicate fennel mousse and a tiny tangle of greens.

Main courses were equally pleasing, including moist portions of roasted chicken with black olives and a vibrant Swiss chard and a warming pot au feu of veal (with a few tough and fibrous bits of meat hidden in the moist and tender ones) swimming in a finely seasoned chervil cream. A fine roast veal was the special of the day.

Highlights on the 168-franc ($25) dinner menu included such starters as oxtail with wild girolles; a fricassee of snails with a potato mousseline, and a cold rabbit terrine. Other main course selections varied from roast kidneys with mustard to a rack of lamb with sage risotto.

There is a good selection of wines priced under 200 francs, including Marc Bredif's 1998 Chinon at 125 francs.

Bravo, Mr. Mutin. Thanks for working to keep Paris the Paris we love. And as the name suggests, a place that is fair, just and equitable.


L'Equitable
1 Rue Fosses-Saint- Marcel
Paris 75005.
Tel: 01-43-31-69-20
fax: 01-43-37-85-52.

Closed for Saturday lunch; open Sunday lunch, and closed Sunday night and all day Monday. 135-franc weekday lunch menu; 168-franc dinner menu. All major credit cards.

Las Vegas Serves Up the World on a Silver Platter

LAS VEGAS - For decades, Las Vegas simply meant gambling, interspersed with 24-hour all-you-can eat buffets, tacky wedding chapels, outlandish floor shows and cheap motel rooms. Words like tawdry, sleazy, garish seemed to have been created just for this neon-glazed town.

Like many Americans who wanted to stay as far away as possible from such a substanceless place, I spent 53 happy years of my life having never set foot in the state of Nevada.

Then everything began to change. Familiar faces in the American food world - Charlie Trotter, Wolfgang Puck, Jean-Louis Palladin, Emeril Lagasse - were heading for Vegas, making deals that would alter the face of this desert town forever.

Stephen Wynn, the head of Mirage Resorts and the figure credited with sanitizing Las Vegas, is a man of ''serial passions,'' and one of his latest passions is food. It did not take long before chefs, sous-chefs, sommeliers and waiters, as well as eager diners, were flocking to this Disneyland for adults.

Today Las Vegas is creating a cultural revolution in America, a new set of values for leisure, and one that quite naturally has an international impact. Once a nickel-and-dime gambling joint, the city is now a true family vacation destination with a European feel.

With Americans more sophisticated and moneyed than ever, the city plays right into their hands, and foreign visitors are enjoying it, too. Want entertainment? At the Bellagio, you have the Montreal-based Cirque du Soleil production with its international cast of synchronized swimmers, divers and acrobats. Want pampering? At the Venetian there is the Canyon Ranch SpaClub, a mini version of the famous spa in Tucson, Arizona, where you can sample the famous unsinfully delicious 125-calorie chocolate cake. Want to go to Europe without purchasing a trans-Atlantic ticket? Then ride to the top of the Eiffel Tower in the 2,900-room Paris hotel or take a gondola ride on the faux canals at the 3,000-room Venetian hotel. And almost everything is available 24 hours a day, with the hum of slot machines ever present in the background.

Wynn, also creator of the Bellagio, says that his goal is to have the best Broadway show not on Broadway, the best French restaurant not in France, and the best world-class art not in a world-class museum.

He is not far from it. His Cirque du Soleil can easily compete with anything on Broadway. His art gallery is filled with works by Cezanne, Degas, Matisse and Picasso. And after four days of sampling the awe-inspiring variety of restaurants with chefs from all over America and the world, I would say that Las Vegas qualifies as a food lover's destination of the first order.

A FINE SMORGASBORD The city now serves as a smorgasbord of some of the country's finest restaurants. At the Bellagio alone, the lineup includes Sirio Maccioni's Le Cirque from New York; Olives from Boston; Jean-Georges Vongerichten of New York changing gears with a simple steak house called Prime; and great seafood from San Francisco in the name of Aqua.

The Bellagio's own staff includes Julian Serrano from San Francisco for Picasso and Grant MacPherson, longtime executive chef at the Raffles Hotel in Singapore.

And don't forget the Bellagio's Jasmine (refined Chinese with a chef from Hong Kong), Shintaro (a sushi bar), Noodles (specialties from Thailand, Japan, China and Vietnam), Cafe Bellagio, Sam's American from New York, and The Petrossian Bar from Paris and New York. Not to mention that all the artisanal bread in the house comes from the famed La Brea Bakery in Los Angeles.

At the newly opened Venetian hotel, restaurants have been created at a cost of $3 million to $9 million each. They include Eberhard Muller's Lutece from New York; Piero Selvaggio's Valentino from Los Angeles; Stephen Pyles's Star Canyon from Houston; Joachim Splichal's Pinot Brasserie from Los Angeles; Kevin Wu's Royal Star, featuring master chefs from Hong Kong; Lagasse's Delmonico Steakhouse from New Orleans, and Puck's Postrio from San Francisco.

Elsewhere, there is Palladin's Napa at the Rio Suite Hotel & Casino; an excellent outpost of New York and London's Nobu in the Hard Rock Hotel, and the only offshoot of Charlie Palmer's New York Aureole, at the Mandalay Bay Resort & Casino.

The end result of most of these new showcase restaurants is stylish, sophisticated, elegant and fun. Certainly the prime dining experience of the moment can be found at the Bellagio's Picasso, a place with a clear lesson on how it pays to pay attention to detail.

In the 116-seat dining room at the edge of the Bellagio's eight-acre lake, one sits beneath a changing gallery of Wynn's collection of Picasso paintings, offset by a large display of colorful Picasso ceramics. The carpet and the furniture were designed by Picasso's son Claude. Indoors one has a spectacular view of the hotel's water show, astonishing for its choreography, complexity and scale with about 1,000 fountains rising as high as 240 feet (73 meters), dancing to the music of Pavarotti and Sinatra.

The food - a Mediterranean mix of specialties from France and Spain - includes the biggest scallops I have ever seen, Maine day-boat scallops roasted to perfection, topping a potato mousseline in a pool of flavorful jus de veau. It would be hard to choose between chef Serrano's sublime wild Atlantic turbot teamed up with a confit of leeks, or the rich aged roasted lamb chops served with tender rosemary potatoes. The wine list is a veritable tome, including treasures from the entire world of wine.

At Aureole, I was prepared not to like the gimmicky wine wall, a four-story glass wine tower housing a $2 million collection of wine.

To retrieve a selection from the 10,000 bottles stored there, a lean and sexy wine server wearing a harness and a cat suit scales the tower to snare the bottle. Once I was face to face with this modern wonder, I loved it. It is pure Las Vegas: glitzy and glamorous and fun.

I was less taken with the food there, despite excellent service and a chic and elegant dining room. It was simply boring, from tasteless and textureless cardboard lobster to a filet mignon without a personality and a much touted Oregon pinot noir that lost its punch long before we were able to finish the bottle.

We fared better at Emeril Lagasse's New Orleans Fish House at the MGM Grand Hotel, where spice is the order of the day. Best bets included a tempura-fried spicy salmon roll served with an infused soy sauce, wasabi and pickled ginger; and his rich cornmeal-fried Louisiana oysters served with marvelous addictive grits dotted with smoked gouda cheese. Only the pan-fried Louisiana crab cakes disappointed, as I searched for the crab bits hidden among the breading.

Near the tour's end, a simple dinner at Nobu made up of a gargantuan platter of sushi and sashimi, washed down with a flinty white French sancerre, left me planning a return trip, soon.



  • Picasso, Bellagio
    3600 Las Vegas Boulevard South
    Las Vegas.
    Tel: (702) 693-7223.
    Fax: (702) 693-8563.
    Open for dinner only, Thursday to Tuesday. $75 prix fixe, $85 tasting menu.

  • Noodles, Bellagio
    3600 Las Vegas Boulevard South
    Las Vegas.
    Tel: (702) 693-7223.
    Fax: (702) 693-8563.
    Open daily. Dishes priced from $4.50 to $24.75.

  • Emeril's New Orleans Fish House, MGM Grand Hotel
    3799 Las Vegas Boulevard South
    Las Vegas.
    Tel: (702) 891-7777.
    Open daily. Main dishes priced from $19 to $36, $65 tasting menu.

  • Aureole, Mandalay Bay
    3950 Las Vegas Boulevard South
    Las Vegas.
    Tel: (702) 632-7401.
    Fax: (702) 632-7425.
    Open daily for dinner only. $95 tasting menu (with optional $45 wine pairing), $75 prix fixe.

  • Nobu, The Hard Rock Hotel, 4455 Paradise Road
    Las Vegas.
    Tel: (702) 693-5000.
    Fax: (702) 693 5010.
    Open daily for dinner, and for lunch Friday to Sunday. About $50 for dinner, not including wine, $70 tasting menu.

Tastes of Provence

There are two restaurants in Provence that never seem to let me down. For nearly 20 years, La Beaugraviere and Le Bistrot du Paradou have been the sites of some of my finest gastronomic memories, and recent visits were no exception.

The black truffle season is almost over, but for the next month you should be able to sample Guy Jullien's creations at his famed Beaugraviere in Mondragon, 14 kilometers (9 miles) from Orange. Current specialties range from a simple and sublime truffle tartine (an open-face sandwich layered with giant slices of fragrant raw truffles) to a memorable salad of nutty ratte potatoes layered with a thick coating of truffles.

Main course offerings include a featherlight portion of cannelloni stuffed with chicken, finely chopped mushrooms, and of course more truffles. This should be followed by a sandwich of warm Saint Marcellin cow's milk cheese layered with truffles, and then chef Jullien's surprising truffle ice cream.

Two wines to try with the meal include the hard-to-find white 1995 Domaine de la Grange des Peres, a rich and meaty wine that blends all the character of viognier, bourboulenc and grenache grapes; and the pleasingly fragrant white Lirac, Domaine de la Mordoree, Cuvee de la Reine des Bois 1998, a bargain at 160 francs a bottle.

Friday is aioli day at Le Bistrot du Paradou, the popular table d'hote restaurant in the heart of Les Baux olive oil country. Here Mireille Pons works magic in the kitchen while the outgoing Jean-Louis tends the front of the house.

The all-you-can-eat aioli feast includes meaty local snails, Mireille's tender salt cod, potatoes in their jackets and steamed carrots, and of course plenty of that rich and golden garlic mayonnaise. Wash it down with plenty of the house red, and you are in heaven.



La Beaugraviere
RN-7
84430 Mondragon.
Tel: 04-90-40-82-54.
Fax: 04-90-40-91-01.
Closed Sunday dinner. Truffle menus vary from 395 to 700 francs.

Le Bistrot du Paradou
13520 Le Paradou.
Tel: 04-90-54-32-70.
Closed Sunday. Open year-round for lunch; dinner mid July to Sept. 5. Lunch, 180 francs, including wine. Reservations suggested.


A Taste of Seaside In a Paris Bistro

PARIS - In a constant effort to reinvent itself, the Paris food scene brings us yet another welcoming fish restaurant, this time with the name of Le Bistrot Cote Mer, the site of one of Michel Rostang's satellite bistros.

Rostang has put his daughter, Caroline, in charge, and if a very successful recent visit is proof, she is off to a flying start as a restaurateur. The small, narrow bistro - painted in brilliant seaside tones of yellow and blue - has everything going for it: a lovely fish menu that offers food that is unusual but far from wacky, and a young, cheerful and well-informed staff. The decor has just enough history for nostalgia buffs, with warm and colorful tile floors, newly upholstered 1930s bistro chairs and marble-top tables that shine with the patina of age.

I can't tell you the number of times I examine a menu and have a hard time finding something I really want to eat at that moment. Not the case with Cote Mer's selections. You want it all. From the fresh, briny plump Belon oysters, served with a thick slice of toasted sourdough bread and a pat of salted butter set on a bed of seaweed, to the marvelous pasta salad and a well-conceived tartare.

The famed ravioles de Royans - tiny herb and cheese-filled pasta from the Rhone-Alps region- have become a favorite Paris bistro ingredient. They are crowd-pleasers and lend themselves to endless variations. Here the tender pasta is turned into a salad, tossed warm with a tangle of well- dressed greens and generous chunks of warm, tender lobster, well priced at 75 francs ($11) a portion. It was so good, we thought of reordering the salad for dessert.

Equally appealing is the hache of sea bream and salmon, sparkling fresh cubes of raw fish tossed with a vinaigrette and herbs and teamed up with paper-thin toasted crackers.

But the best was the daily special of whole grilled sea bass, presented to diners both before and after cooking, then carefully filleted tableside. The huge sea bass easily serves two hearty eaters, with its superbly moist, chewy fresh sea flavor. A side order of sizzling hot molded tian - a Mediterranean mix of eggplant, tomatoes and zucchini - makes you want to head straight for the sun and the sea.

Scallop lovers should go for the coquilles Saint-Jacques roasted in their shells with a melange of cubed vegetables and served with an intriguing preparation of rice. Half the rice was fried to a fragrant, golden crispness, then tossed with steamed rice, making for a crackling combination and providing the palate with a welcome crunch.

The pure sauvignon blanc Quincy from Jacques Siret was a fine accompaniment, and well priced at 140 francs.

The only disappointment of the evening was the bland, almost watery pots de chocolat, redeemed by a thin rectangle of tarte feuilletee.


Le Bistro Cote Mer
16 Boulevard Saint-Germain
Paris 75005.
Tel: 01-43-54-59-10.
Fax: 01-43-29-02-08.

Open daily. Most major credit cards accepted. About 250 francs a person, including service but not wine.


Bistro Dreaming In Bleak Midwinter

PARIS - The words trip off the tongue like music to a hungry soul. Harengs, pommes a l'huile. Maquereaux au vin blanc. Salade folle. Blanquette de lapin. Boeuf a la Bourguignonne. Navarin d'agneau. All washed down with crisp, fruity gulps of Chenas.

Call it bistro dreaming, and the best new find of the winter season is a small bistro tucked away in the 13th arrondissement called Le Terroir. Bistro hoppers will remember the owner, Michel Chavanon, from Chez Pierrot on Rue Etienne Marcel, where he used to work. Installed in this very populaire quarter of Paris known for its hearty eaters, Le Terroir seems right at home.

The friendly chatter and banter are all there, along with a solid French clientele that knows why it is there and how it wants to be satisfied. The decor is a fine blend of modern (comfortable upholstered armchairs, nonetheless) and folkloric bistro (with those charming cotton curtains dripping with bunches of grapes).

The food is all that good bistro fare should be. Crisp and silken fillets of herring appear in a giant, no-nonsense, clear bowl set at your elbow, so you could eat your fill in a single course. The accompanying warm cubed potatoes, showered with shallots, parsley, a touch of oil and a touch of vinegar, have real flavor and texture and fragrance.

The salade folle is laden with thick strips of meaty duck breast, the tenderest of cured duck gizzards and fat slices of foie gras, all set upon a nicely dressed green salad. Mackerel gets the same treatment as herring, only here the bowl was big enough to hold enough sweet, meaty fish to feed an army.

Main courses follow suit. The lamb, the beef, the rabbit are all cooked to a melting tenderness, a true braise, falling off the bone, and all are fragrant, steaming, warm. Accompanying rice and beans are not afterthoughts, but rather a proud cook's completion of a task well done.

WINE WITH A SMILE The house Chenas should make Beaujolais proud of what it can do: make tired faces smile, enliven conversation and aid digestion in a single bottle. Only the desserts left me feeling let down, with a dry and not very memorable pear tart. But, mark my words, I'll be back. Again and again, for the entrecote, the pot-au-feu, a cheese platter and apple tart.


Le Terroir
11 Boulevard Arago
Paris 750013.
Tel: 01-47-07-36-99.
Fax: 01-42-72-52-20.

Credit cards: MasterCard and Visa. Closed Saturday and Sunday, Easter week, August and the last week of the year. A la carte, around 230 francs.


A French Fish Classic Served With a Twist

PARIS--Almost anyone with a bit of cooking knowledge will know that the words a la meuniere on a menu translate as ''in the style of the miller's wife,'' and that means the item in question has been dusted parsimoniously with flour, then cooked to a golden brown in a sizzling pan with the finest unsalted butter one can get one's hands on.

In the past year or so I have had a thing about sole meuniere, that glorious classic of French cooking - moist, fleshy, sweet white fish - prepared in the traditional manner, then served whole, tableside, doused with a luscious and fragrant brown butter, a squeeze of fresh lemon juice and a shower of minced parsley leaves.

As I sampled sole here and there about Paris, I studied the moistness and size of the Brittany sole at one restaurant, the color and fragrance of the brown butter at another, the dexterity of the server in filleting the fish at yet another.

Hands down, the best sole can be found at the famed Montparnasse Art Deco brasserie Le Dome - whose prized fish comes from the Ile d'Yeu on the Brittany coast. I set aside one morning to spend in the kitchen with Le Dome's chef, Frank Graux. I expected to pick up a few tips, but hardly expected him take all the classic ideas of the cooking of this delicate prize and throw them out the window.

Just when you think you know everything about a preparation, you realize you know nothing. While most traditional recipes for sole suggest you skin the fish, dust it with flour and cook it in clarified butter, Graux does none of that. In fact, the idea of leaving the skin intact came from his children. One day he served them turbot with the skin, and one cleaned his plate then asked if there was some more of that crispy skin left over.

So when you go to Le Dome to sample his incomparable sole, you will find him cooking the treasure in lightly salted butter (the best, he says, is the Sevre & Belle brand from the cooperative in Sevre et Belle, Celles sur Belle Deux-Sevres), which he says burns less than unsalted butter. (He dismissed the traditional idea of cooking in clarified butter, which does burn less but which is, to his mind, denatured and void of flavor.)

To eke the most flavor from the fish, Graux does not skin it, but merely scales, guts and trims it. The skin acts as a natural protective shield, keeping the fish moist and eliminating the need for flour as a protective barrier. As an added treat, you get the gentle crispiness and slightly gelatinous nature of the thin skin that his children so loved.

Cooking the fish in a heavy-duty nonstick pan, Graux cooks each side for about four minutes, attentively regulating the heat so the butter does not burn. If the thought of all that butter gives you pause, order the fish seche, so that the cooking butter is not poured back over the fish. This makes for a dish that is extremely light, wholesome and flavorful.

Le Dome's crew is so proud of their preparation that they prefer to present the fish whole to diners, allowing them to filet the fish at table, a tradition I applaud. The fish stays warmer, and there is something positive and primal about having an entire fish set before you.

One of my favorite wines with fish and shellfish is Domaine Mardon's Quincy, a pure sauvignon blanc Sancerre-style white whose aromatic grassiness stands up nicely to the sole, as well as to oysters.

Other spots where I have loved the sole are the classic brasserie and restaurant La Closerie des Lilas and the historic monument of a restaurant that was built in 1904, La Vagenende, in the heart of Saint-Germain des Pres.


  • Le Dome
    108, Boulevard du Montparnasse
    Paris 750014
    Tel: 01-43-35-25-81
    Fax: 01-42-70-01-19.
    Open daily. All major credit cards. A la carte, 400 to 450 francs, including service but not wine. Sole priced at 205 francs.

  • La Closerie des Lilas
    171, Boulevard du Montparnasse
    Paris 75006.
    Tel: 01-40-51-34-50
    Fax: 01-43-29-99-94.
    Open daily. All major credit cards. A la carte, 400 to 450 francs, including service but not wine. Sole in the brasserie costs 180 francs; in the restaurant it is 420 francs for two people.

  • Restaurant Vagenende
    142 Boulevard Saint-Germain
    Paris 75006.
    Tel: 01-43-26-68-18
    Fax: 01-40-51-73-38.
    Open daily. Credit cards: Visa, American Express, Diner's Club. A la carte, 200 to 300 francs, including service but not wine. The sole is 152 francs.

Bringing the Country to the City

PARIS - As country winters seem to grow longer, a number of chefs from the provinces have come to test the waters of the Seine. Since the autumn, two Michelin-starred chefs have decided to maintain their restaurants away from Paris while bringing their casseroles to the capital: Jean-Yves Bath from the Auvergne and Didier Oudill from Biarritz.

I have followed the careers of both since the early 1980s, when Bath was chef at the charming auberge La Bergerie in Sarpoil in the Auvergne and Oudill was chef to Michel Guerard at Eugenie-les-Bains in the southwest.

Bath later moved to Clermont-Ferrand, to the restaurant that bears his name, proving that traditional country fare need not lose its personality or authenticity as it is modernized and lightened. He has always managed to make a plate of lentils taste like pure perfection and has dedicated himself to making everything from the chocolate to the bread from scratch.

In October, he moved to the center of Paris with his son, Stephane, to begin a new adventure, which seemed to take off from the moment he opened the doors. Transforming an old Chinese restaurant into a pleasant, rather formal country restaurant, Bath continues to work his magic in the kitchen, while his wife, Daniele, continues to run their brasserie, Le Clos Saint-Pierre, in Clermont-Ferrand.

Bath's menu is rich with the specialties of central France, with salads of snails and duck gizzards, duck sausage, cabbage, foie gras, and, of course, the delicate Limousin veal and rich, incomparable beef from Salers. He does not ignore fish and shellfish, giving lobster, scallops, monkfish and the river fish pike perch good billing.

Begin, if you like, with a simple salad of lobster, poached to a moist tenderness and flanked by simple greens anointed with olive oil. Likewise, the rich and fragrant rissole de Cantal, little pastry-wrapped packages of Cantal cheese, are paired with a wintry salad of lamb's lettuce dressed with fresh walnut oil.

Throughout the meal, the boyish, outgoing Bath strolls from table to table chatting with and warming the somewhat stiff Parisian crowd.

As to be expected, meats are the star of the show here, and one could do worse than a thick veal chop, paired with Bath's famous tagliatelle dressed with the exceptional cow's-milk blue cheese, Fourme d'Ambert. The meat was cooked to perfection, and improved on the plate, gaining in flavor and tenderness as it had time to rest. Between bites, the best wine to sample with the pedigreed meat is the Ladoix Vieilles Vignes from Burgundy - the 1996 priced at 220 francs (about $35). Years ago, a sommeliere suggested that the ''wet horse'' aroma of this rarely seen red wine was a perfect match for rare meat and she was so right.

Order the moist, tender Salers beef and you will also be treated to Bath's incomparable lentil sauce. I dare you to find better lentils, those flinty, deep-green grains that taste of the volcanic earth. His are cooked to a perfect tenderness, so they are still crunchy, not soggy but lively and virile.

Classic and creative Like Bath, Oudill has paid his dues in the countryside, working with Guerard, moving on to his own Pain, Adour et Fantaisie nearby, then to Biarritz and the Cafe de Paris, which remains open as Oudill makes his mark in Paris at Le Dauphin. During those years, he gained a reputation as a classically trained chef who also understands how to be creative and feed right into our hands.

His talent is still there, but it is overshadowed by a barren, dreary Palais Royal restaurant that is totally devoid of character and has a staff that might be better off at a fast-food counter.

It's a shame, for Oudill and his partner, Edgar Duhr, have great ideas and the ability to move modern French food a giant step forward. The menu has much of what we look for today - a touch of internationalism, plenty of vegetables and a new take on everything from a simple green salad (here teamed up with a toasted baguette covered with a slice of ham and a touch of cheese) to a wonderful cassoulet (flavorful white beans in broth, with giant shrimp, delicious sausage and chunks of bacon).

But service is so contrary to the food that it is hard to believe that the kitchen and the dining room communicate at all. Wines are opened, then plopped in the center of the table without a proper tasting. A quartet of sauces come out of nowhere and are set at the edge of table without a description of what they might consist of and which dish they are meant for. The bare wooden table is not set, rather knives and forks are strewn about helter-skelter.

Let's hope that as the weather warms, the staff warms up too, so we can continue to enjoy Oudill's talents, along with the delicious Jurancon white and fruity Saint-Chinian red; the selection of can't-stop-eating-them bread and rolls; the plump oysters served with well-spiced grilled chorizo sausages; the immense platter of perfectly grilled tomatoes, zucchini, fennel, onions and potatoes, served with a Spanish-style open-face sandwich of scrubbed tomato and ham, and the memorable, moist casserole of joues de cochon, tender pig's cheeks.


  • Bath's
    9 Rue de La Tremoille
    Paris 75008
    Tel: 01-40-70-01-09
    Fax: 01-40-70-01-22
    Web: www.jean-yves-bath.fr
    e-mail: restaurant.BATH@wanadoo.fr
    Closed Saturday and Sunday. All major credit cards. A la carte, about 300 francs.

  • Le Dauphin
    167 Rue Saint-Honore
    Paris 75001
    Tel: 01-42-60-40-11
    Fax: 01-42-60-01-18.
    Open every day. All major credit cards. 140-franc lunch menu; a la carte, 100 to 200 francs.

A Glorious Treat for a Glorious Time of Year

PARIS - The French have long had a love affair with the oyster: They are perhaps the world's most voracious eaters of what can be lovingly referred to as those succulent bivalves, and they manage to consume two-thirds of the annual 141-ton harvest during the Christmas and New Year festivities.

That's good, for these briny, iodine-laden gifts from the sea are at their finest right now, when the waters and the weather are cold and our winter bodies seem to crave the oyster's natural dose of protein, minerals and vitamins.

When eating oysters, remember a few things: The larger the number, the smaller the oyster; number 5 is the smallest, number 000 the largest.

I always order the smallest oysters available, for I find the flavors more concentrated and natural. Anything other than a few drops of lemon juice or a twist of the pepper mill as a seasoning is sacrilege. (Although a mixture of vinegar and shallots is generally served, avoid it. The vinegar is usually much too acidic for the oysters, killing their delicate flavor, masking their fine aroma.) And while you will see French people drinking red wine with oysters, I also think that is a mistake. Oysters need the chill and the acid of a young white.

I can never get enough oysters, and at this time of year I think nothing of downing a dozen a day ration. My favorite spot for oysters remains the Guy Savoy bistro Le Cap Vernet, where one can always be assured of a prime selection of "brand name" oysters: those that carry the name of the man who raised them and tended the beds.

The four to sample here include Yvon Madec's crinkle-shelled "Creuses No. 4" (89 francs, about $14, for nine), which are very meaty with a subtle hazelnut flavor; Michel Daniel's oysters from the Breton port of Cancale, where they are raised in the sea (as opposed to seaside beds) and so have an intense iodine-rich flavor (74 francs for nine); Andre Taillepied's Normandy oysters from Isigny, raised in very agitated waters, which plumps them up and gives them an iodine purity (77 francs for nine No. 4), and the most famous of all, Gerard Gillardeau's "Speciales Claires No. 5,"also known as "La Papillon," worth the extra price (102 francs for nine) because they have all the best characters of an oyster - delicate, sweet, almost crunchy and tinged with the green of the former salt marshes of the Marennes-Oleron.

A PEDIGREE These pedigreed oysters begin their life in the cold waters off Utah Beach in Normandy, where they are raised in "parks" rich in plankton that plump the oysters and give them their rich flavor. Finally, they are fattened for several months in oyster beds off Marennes-Oleron near La Rochelle on the Atlantic Coast, where they take on even more refined and concentrated flavors.

Le Cap Vernet is full day and night, service is generally excellent, the rye bread is fresh and moist, the chilled white Quincy wine - a pure sauvignon blanc from Domaine Mardon - is a perfect food and wine marriage.

Oyster sampling does not have to be a serious or expensive affair, now that many small oyster bars have popped up around Paris.

The newest is in a little corner in the back of an excellent fish shop right off the Marche Saint Honore, in the first arrondissement. You come to L'Ecume Saint-Honore for the oysters with yet another pedigree, not the bare atmosphere of plastic trays and paper napkins. Try the "Blanches" (150 francs a dozen), which are raised in the open sea, not aged or finished off in beds, making for an oyster that has an incredible sense of purity, a bit of nuttiness, as if you are literally drinking the best of the sea.

For a complete contrast, try the "Emeraudes" (145 francs a dozen), oysters that have been aged only one or two to a bed (as opposed to 50 or 60) for six to eight months and are rich in iodine, plump and meaty.

With the fish shop's "snack" formula - six oysters and a glass of wine for 50 francs - you cannot go wrong. Service is amiable, the staff passionate and informative, and the Sancerre goes down very easily. (But I am thinking of traveling with my own linen napkin.)

At the popular Bistro de l' Huitre-Joel D, I liked the oysters more than the rest of the experience. The service is slow, the rye bread is dry, the napkins are paper, the decor as chilly as the wind off the ocean. But look around, and you'll see yourself surrounded by happy people with only one thing on their minds.

The giant "Pleine Mer" oysters from the Quiberon Bay of Brittany - the wildest ones you can find in France - were remarkably fresh and meaty. I loved as well their nutty "Speciales de Normandie" - dense, intense and refreshing. The chilled Muscadet will assuage any discomfort you may feel, and the price is right, staring at 43 francs for six "Quiberon Pleine Mer No. 4."



Cap Vernet
82 Avenue Marceau
Paris 75008
Tel: 01-47-20-20-40
Fax: 01-47-20-95-36.
Open daily. Credit cards: American Express, Diners Club, Visa. Prices range from 75 to 102 francs for six oysters. Oyster-tasting menu, 130 francs.

L'Ecume Saint-Honore
6 Rue du Marche Saint Honore
Paris 75001
Tel: 01-42-61-93-87.
All major credit cards. Open Tuesday through Friday from 8:30 A.M. to 2 P.M. and 4 to 7:30 P.M.; Saturday from 8:30 A.M. to 7:30 P.M.; Sunday from 9 A.M. to 1 P.M. Six oysters and a glass of wine for 50 francs.

Bistrot de l'Huitre-Joel D
285 Rue Saint Jacques
Paris 75005
Tel: 01-43-54-71-70.
Credit cards: Visa, Mastercard. Closed Sunday and Monday. Prices, for six oysters, begin at 45 francs.

Soothing Fare in Classic Settings

LONDON--After a few years of total hysteria, hype and insanity in the food world, this city is returning to its senses. One can at least sail along into a new sea of calm and quality.

Pierre Koffmann, long one of my favorite chefs here, is back on track in a new location, serving up his sensible, well-thought-out fare that harks back to his southwestern French roots.

In a large and spacious dining room decorated in pink and blue pastel tones, Koffmann's La Tante Claire is all that one looks for in a classic, well-bred place. (Those looking for shocks and excitement in decor, clientele, service or food, should look elsewhere.) Guided by a young, well-informed staff without a gram of ''attitude,'' and seated at tables spaced far enough apart to allow a sense of privacy, the scene is set for smooth sailing.

For a soothing starter one could do worse than Koffmann's giant, silken ravioli of langoustines, a single huge round of pasta wrapped around the sweet, pillow-like crustaceans, and set upon a bed of crunchy cabbage.

Reminiscent of a Joel Robuchon creation of the early 1980s, it is the sort of contemporary classic that will be around for a long while, elegant in its purity and simplicity.

More daring and modern are his seared scallops set in a shiny sauce of squid ink, accompanied by two sauces, one of whipped cream laced with red pepper, another of whipped cream laced with garlic, offering a seasoned contrast of colors, textures and flavors.

But Koffmann's signature dish, and one not to be missed even if offal is not your thing, is the pieds de cochon, or pig's trotters, stuffed with a complex blend of wild morel mushrooms, chicken breast and veal sweetbreads. Arriving almost as a gift-wrapped mahogany-toned package, the pig's trotter's are set in glistening, fragrant stock.

Although it's a modern creation, it is the sort of culinary tour-de-force that is to be admired for its complexity and balance, its mastery of technique and its ability to induce pure satisfaction.

on to the connaught While still in a traditional mood, I headed over to the Connaught Hotel, where the restaurant and grill room continue to win service awards and the kitchen applause for its care and attention.

Seated in the rather shocking minty-green Grill Room, I felt like a queen who had just been helped from her carriage. The well-seasoned French and Italian waiters have that old posh, debonair quality that makes you want to lift your pinky and swirl a glass of champagne.

The menu could not be more conservative in the best sense of the word. Starters of langoustines amoureuses (really a high-protein seafood salad of langoustines, shrimp and lobster) and oysters Christian Dior (warm, cooked with cream, wine and a scattering of black truffles) set the stage for things to come. The daily special - the old-fashioned coulibiac of salmon - is a complex, layered affair that includes salmon, rice, hard-cooked eggs, crepes, mushrooms and onions wrapped in a pastry shell and baked. Here it was luscious fare, doused with a warm butter sauce, pairing perfectly with a simple white Macon-Villages.

I loved my sole meuniere seche (sole pan-fried in the usual manner in butter, but served without the cooking juices), though it was a tad dry and overcooked.

The tarte Tatin - prepared with bland-tasting apples and a nondescript pastry - was, alas, not on par with the rest of the visit.



La Tante Claire
The Berkeley Hotel
Wilton Place SW1
Tel: 0171-823-2003
Fax: 0171-823-2001.

Closed Saturday lunch and Sunday. Most credit cards. £28 at lunch, a la carte, about £65 for dinner, including service but not wine.

The Grill Room
The Connaught Hotel
Carlos Place W1
Tel: 0171-499-7070.

Closed Saturday lunch. Credit cards: American Express, Visa. A la carte, about £70, not including service or wine.

If Caviar Be the Food of Life

PARIS - Heady and intense, expensive, delicate and robust, it is rationed by the spoonful. Caviar, the lightly salted eggs of the sturgeon found in the Caspian Sea, sparkles and tingles on the tongue, conjuring up fantasies of sensuousness, celebration, ultimate extravagance.

So what could be better than to begin the fin-de-siecle celebration at the new Petrossian Restaurant, right above the famed caviar specialty shop that has graced the Boulevard La Tour Maubourg since 1920. The restaurant, decked out in mirrors and shades of gray, with a youthful staff of varied experience, is probably one of the best spots to study - if that is a word mere mortals could use - this delicacy.

On a recent weekday evening we feasted on a caviar tasting called ''Le Prince Gourmet,'' which included nothing less than 20 grams (not much if you are thinking in terms of apples and oranges, but a lot in terms of caviar) of the three basic varieties of Iranian and Russian caviars: beluga, ossetra and sevruga. One could create a feast on one's own turf, but how much better it is when served out of glass and silver caviar carriers while someone else makes the blinis and toast and keeps them warm. (If you like to eat a lot of caviar, you won't pay much more here than you would in the shop below, so why not take advantage of the service?)

We had our caviar with a fine Veuve Clicquot Champagne. The beluga - the largest variety and the most expensive - was delightful. Nothing beats that gush of purity, that moment you hold the grains in your mouth, crush them with the tongue and explode their essence onto your palate. But I remain faithful to ossetra, with its subtle, nutty flavor. The eggs always seem firmer, with no trace of ''fishiness'' that one sometimes finds in other varieties. And I would never turn up my nose at Petrossian's sevruga, the smallest of the trio: young, fresh, almost lactic in flavor.

The caviar was served with plump and puffy blinis, toast and a touch of creme fraiche, all one needs - if anything - to accompany the precious mouthfuls. for every budget While a full tasting begins at about 1,080 francs ($170) a person, Petrossian has something for every budget. The noncaviar menu needs some attention, however, because the dishes' names can be confusing. One could end up with three courses of cured, salted fish, as I did when I ordered dishes that gave no hint of containing smoked fish and ended up being almost nothing but.

The best bet was an appetizer of six little tastes (five at lunch), ''Assiette de Tentations,'' that included smoked and marinated sturgeon topped with a sherry jelly and sevruga caviar, and an excellent fish tartare on beet chips. But many of the main courses - the steamed St. Pierre, for example - were far from memorable. And some dishes I would not even want to gamble on: Reblochon cheese and langoustines? Two of my favorite foods, but not together!

Philippe Conticini, the pastry chef, has some bright ideas here, but they don't really get a chance to shine - many need a 3-D view to be appreciated and would best be served in a glass vessel but are hidden in porcelain bowls. His creations range from audacious to delicious to wacky. The finest was his pistachio cream paired with a rich cherry coulis offset by a sprinkling of salted pistachios.



Petrossian Restaurant
18 Boulevard La Tour Maubourg
Paris 75007
Tel: 01-44-11-32-32
Fax: 01-44-11-32-35.

Credit cards: American Express and Visa. 320-franc tasting menu. A la carte, beginning at 350 francs, not including wine or service.

Autumn Delights Savoring the Season At Two Old Haunts

PARIS - Ask most chefs and they will say autumn is their favorite season at the stove. The avalanche of wild mushrooms, abundance of game, plentitude of fall apples, quince, figs and Jerusalem artichokes, the sparkling freshness of cold-water fish and shellfish such as oysters and scallops, all make this season’s cooking a joy.

Not to mention ever-growing appetites to complement the bounty.

Recent visits to two old favorites unearthed some excellent seasonal meals. The simple thought of game and mushrooms in Paris turns into a seasonal pilgrimage to my all-time favorite city game restaurant, Le Petit Marguery, run by the always energetic Cousin brothers, Alain in the dining room and Michel and Jacques at the stove.

Take one look at the old-fashioned, handwritten menu for this popular neighborhood spot filled with classic gourmands, and three words come to mind: restorative, invigorating, fortifying. Right now, there are no fewer than seven varieties of wild mushrooms, and super-fresh game, from simply roasted wild duck on a bed of crunchy cabbage laced with bits of foie gras to young venison paired with wild rosemary. They don’t forget the sea, either, with a stunningly simple and satisfying roasted skate with mustard sauce; fresh oysters on the half shell from Isigny-sur-Mer; and a remarkably modern version of raviolis stuffed with fresh scallops in a wild mushroom sauce. It has been years since I sampled a souffle that brought me to my knees, but their airy classic with Grand Marnier did just that.

William Ledeuil remains one of my favorite Paris chefs, with a spark of creativity that always seems to match my spirit. A recent tasting menu at the modern and trendy Les Bookinistes, one of Guy Savoy’s bistros, proved that autumn is indeed one of his most inventive seasons. While fresh white beans from Brittany are still in the market, try his salad of nutty, creamy cocos de Paimpol, teamed up with wild mushrooms, strips of pungent, candy-like vieille mimolette cheese, and a few leaves of peppery arugula. Or, try the surprising minestrone of baby shrimp and periwinkles, served with toast topped with anchovy paste and watercress.

Main courses range from a hearty braised veal breast flanked by mashed sweet potatoes, salty bacon and mushrooms. For dessert, give in to his warm runny financiers of chocolate and coffee, anointed with a juice of cherry liqueur and licorice.




Le Petit Marguery
9 Boulevard du Port Royal
Paris 750013.
tel: 01-43-31-58-59.
Closed Sunday and Monday. Credit cards: American Express, Diners Club, Visa. Menus at 165 francs (lunch) and 215 francs (dinner).

Les Bookinistes
53 Quai des Grands-Augustin
Paris 75006
tel: 01-43-25-45-94; fax: 01-43-25-23-07.

Closed Saturday lunch and Sunday lunch. All credit cards. Menus at 140 and 160 francs at lunch, and 180 francs for Sunday dinner. A la carte, 250 francs.