Jim Rosenberg

I could survive indefinitely on baguettes & Bordeaux, but for Americans who think they know what a shrimp cocktail is, try one in France.

donna

Jim - you have piqued my curiosity ....how does a French shrimp cocktail differ from an American one??

xxx

JOdy <BR> <BR>I copied this from a post in which Capo explained how he does italics. I haven't tried it because I am techno-delayed, and it seems Greek to me. I would love (italics) to be able to do italics! Good luck. <BR> <BR>For italics you must bracket the word/phrase/etc. between two html italics "tags", like so: <BR> italicsword. (The "/" in the second bracket denotes the end tag.) I used the "[" and "]" brackets <BR> just to demonstrate. When you do it, replace the "[" bracket with a "&lt;" and the "]" bracket with a "&gt;". <BR> <BR> Since the html italics tags work I assumed that html bold tags would also work, but I tried that once <BR> before and, for some reason, it didn't seem to work. (Bold would be a similar format, but using a "b" <BR> instead of an "i", like so: boldword. <BR> <BR> <BR> <BR> <BR> <BR>

Luis

Ragnar: <BR> <BR>I tend to like the cuisine from the SW of France, in particular, Gascogne, Landes and the Basque Region. From Gascogne, I like a good Magret de Canard or a Confit de Oie/Canard and Cassoulet. The Landes and Gascogne turn out some fabulous foie gras as well. From the Basque region, I like Marmitako, which is a tuna and potato stew...very hearty..or the smoked hams of the region

wendy

Jim? I'm curious too! <BR>Wendy

Ursula

Jim: Me too . <BR>Never eat a shrimp cocktail in France, if I remember well. <BR> <BR>

mimi taylor

All the wonderful chevres, Belon oysters, tapenade, marron glaces, all the fruit de mer and especially grilled flamed lobsters which is not done in New England, and finally the rare truite bleu, and a good morning to all.

Todd

Canned Franco-American spaghetti si a favorite with me.

Carmen

Sorry but MAYONNAISE IS SPANISH. Its name comes from Mahon, capital of the island of Menorca in Spain. You see Mahon-Mahonesa (the original name).

maurice

I love ze leetle snails – zey are so – how do you say? – sleepery, oui? Zey make me feel so, so…in love wis ze ‘hole world, no? Ah, love, l’amour…. Oh, pardon, I mus’ seeng! <BR> <BR>Sank heaven, for leetle snails, <BR>For leetle snails get bigger ev’ry day… <BR>

lynn

In no certain order... <BR> <BR>chocolates <BR>cheeses <BR>pastries <BR>foie gras <BR>escargot (mostly the sauce!) <BR> <BR>Lynn <BR> <BR

JOdy

Just a funny thought hit me.. does ANYONE really like escargot or do we all just like the sauce.know the sauce is what does it for me!

Ursula

JOdy hello: I am with you, completely. The sauce is it! So rather than ordering escargots, I go for garlic bread.

s.fowler

JOdy & Ursula -- add me to your group -- I can't imagine why anyone would eat a snail twice -- I tried one once - UGH. <BR> <BR>My favorite French food right now is the dessert known as "ile flottant" -- I had two versions on the last trip to Paris and can still purrrrrr when thinking about it.

Ursula

Sally: I mentioned "ěles flottantes" above, above... but I do hope nobody wants an explication what it is. It cannot be described, it MUST be tried. Agree with me? ;-)

s.fowler

Well we can try no? <BR> <BR>The basic "preparation" is a light mereingue [sp?] floating in a light liquid custard. I've had it served in a BIG brandy snifter sometimes. After that the restaurant takes over -- I've had caramel swirled in -- nutmeg freshly ground on top -- but the BEST is just the straight "iles flottants" [spelling noted] -- at its best it is a heavenly dessert that releases its perfume as it melts in your mouth. Ursula? Can you add to this?

Ursula

Sally, well done. I could have done it in German, but not in English. In French, too, I guess. <BR>Oh well, I am at work but will be right off for a meeting in Berne. Maybe, for dinner, a nice dessert. But they won't have "iles flottantes" though. It is on of those typical French desserts. <BR>

s.fowler

Merci Ursula <BR>What I failed to mention is that the airy mereingue is white and the custard a pale creamy yellow ---- GROAN.

Capo

Jody, I've only had snails once -- in a wonderful little restaurant called La Ribera, in Barcelona's Gothic Quarter -- and thought they were quite tasty. But then, they were in delicious sauce along with rabbit, so I can't say that I'd like them all by themselves.

cristina

I know this is a wierd question, but does anybody know what they do to the chicken breasts there? Everytime I ordered chicken I got a leg. I loved the chocolate croissants and the creme brulee and you have to try all the types of cheese, thier fabulous.