Chefs in Burgundy

Old Feb 9th, 2005, 07:01 AM
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>the lobster cappucino tasted like a thinned down lobster bisque whippped up with frothy milk. <

Hmmmmmmm. Maybe them old dinosaurs had something: Lobster bisque thickened with cream and topped with a dollop of creme fraiche sounds better.

Perhaps a touch of sherry?

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Old Feb 24th, 2005, 05:36 PM
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Thanks for all the good advice. We bought the Michelin Red and Green Guides, and we're checking out the recommended places. I was able to find the Underhill article, part 1, but couldn't get part 2; I tried to e-mail him at the address in his posting but it "bounced." We appreciate the suggestions for hotels and restaurants outside the towns - we want to try the restaurants but we like to stay in hotels in the picturesque parts of the old towns so we can easily walk around in the mornings and the evenings and have a choice of restaurants to try and shops to visit. We also like to stay where it's easy to drive in and out of town, for our day trips and shorter tours, so thanks for the tip on Beaune being a town that it's easy to drive in and out of.
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Old Feb 24th, 2005, 06:37 PM
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underhill is a she, try again.
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Old Feb 24th, 2005, 08:35 PM
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thanks for the prompt, mimi.


Here's the URL for Part II of Burgundy.

my e-mail is

[email protected]

if you need anything else.
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