TPAYT, YES! Chez Gaulois is such a lovely place to have a warm meal in wintertime, and their tartiflette is to die for! I love those guys. That is a restaurant that anyone with a hankering for a good meal in winter should head for. Unpretentious, good, warm, winter food.

Fina!ly, I've figured out what Fodorites have in common....food!

Back atcha, TPAYT!

For a top end dinner, you can try Jan or Le Flaveur. If you are looking for moderate priced, try Bar des Oiseux, Comptoir du Marche or Bistrot d'Antoine. If you need something specific or something closer to your hotel/apartment, just ask away

For lunch, if you want to try eating on the water, go to le Galet (the best food of the beach restaurants, then Beau Rivage) or le Plongeoir (the food is OK, but the view is like dining on a yacht).

I was going to make tartiflette, inspired by this thread, but since I had been soaking some salt cod for the last day and a half, a delicious meal of brandade de morue will take place first.

Well, that's certainly a good chilly weather substitute, kerouac!

Nothing. Salt cod in Europe is always imported from Portugal.

Yup. How long do you soak it, kerouac? I find it terribly salty even if I soak it for a couple of days or so. I love the stuff, but I'm put off by the salt. I do a sort of parmentier on it and find it more palatable that way.

Yes, that's why I would only use it in a brandade. I soaked it for more than 24 hours and changed the water at least ten times. It didn't turn out too salty, but I also knew to not add a single grain of salt to the oven dish, not even in the potatoes.

Yum, thanks.