To-die-for entrees??
 

Here is our line-up for restaurants that we have made reservations for Paris trip in June: <BR>Epi Dupin-<BR>La Bastide Odeon-<BR>Chez Maitre Paul-...i think i know what to order here- the chicken w/ yellow sauce :)<BR>Le Maupertu-<BR>Au Bon Acceuil-<BR>Chez Julien- <BR>Those fodorites out there who have (many times) dined at these restaurants- your favorite dishes please? Thanks!

I always have to have lamb some kind of way at least once a trip. And breast of duck.

At Chez Julien the escargot profiteroles are fantastic for a starter. I had wonderful filet of beef with cepes.<BR>It's been a while since I've been to Epi Dupin but I think I've always had rabbit there (I somehow associate Dupin with Lapin). They used to serve it in a copper or crockery casserole in a great mustard sauce.

It might be worthwhile to adjust your thinking, even now, about that (misused American) term &quot;Entr&eacute;es&quot; - - logically, in Europe, it refers to the &quot;entry&quot; course - - or what are known as starters or appetizers, here in the US.<BR><BR>A main course might be identified as a &quot;plat principal&quot;, or simply as the viande, poisson, etc.<BR><BR>Best wishes,<BR><BR>Rex<BR>[email protected]<BR>

Hi Rex, <BR>naturellement! Queest-ce que je pensais?!! I have been immersing myself in French language the past few months, and entree is definitely not in the french cuisine lingo. Mon erreur! <BR> <BR>

Thank you for informing us of your knowledge of restaurants and expensive dining adventures. I did Le Burger King and laughed at the tourists in the yellow wine sauce :- )