To: SoothingDave
Daniel Boulud ... it doesn’t get any better than that.
25 posted on
10/13/2014 9:58:43 AM PDT by
BunnySlippers
(I LOVE BULL MARKETS . . .)
To: BunnySlippers
I can't knock your choice of Daniel Boulard. I'd give Thomas Keller the slight edge. I'm comparing Daniel in NYC to Per Se in NYC.
However, if Ferran Adrià were to re-open elBulli, Boulard and Keller would both try to get reservations for opening night.
32 posted on
10/13/2014 10:08:49 AM PDT by
Scoutmaster
(You knew the job was dangerous when you took it, Fred.)
To: BunnySlippers; goldstategop
I went to my cookbooks and cooking magazines and pulled a copy of the Chef’s Tasting Menu from Per Se for the day of August 8, 2010, the last time I ate at Per Se (and on Somebody Else’s Money). The menu at Per Se changes daily and is yours to keep. It will take a moment, but I’ll post it below.
34 posted on
10/13/2014 10:13:37 AM PDT by
Scoutmaster
(You knew the job was dangerous when you took it, Fred.)
To: BunnySlippers
I was correcting grammar, not asking a question.
To: BunnySlippers; goldstategop
37 posted on
10/13/2014 10:28:14 AM PDT by
Scoutmaster
(You knew the job was dangerous when you took it, Fred.)
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