Comments on Julot: Ze Blog: S'il n'en reste qu'un: à Paris (en)

Well, please see the "Souvenirs d'Ambroisie" comme...

2007-06-26T14:10:00.000+02:00

Well, please see the "Souvenirs d'Ambroisie" comment for said expansion.

I don't despise the mastering of technique, it's j...

2007-06-23T17:57:00.000+02:00

I don't despise the mastering of technique, it's just that masterful technque alone can not overcome the lack of imagination in his cuisine. Chefs on the contemporary side of the equation often suffer from the opposite problem as their cuisine contains a lot of innovation which lacking any real focus on expressing ingredients. The best restaurants manage to provide a good balance, and as far as

Well, I believe you are right to say that Pacaud i...

2007-06-23T10:19:00.000+02:00

Well, I believe you are right to say that Pacaud is stuck in the time of Peyrot, Guérard, Loiseau and Chapel, and there's nothing wrong with saying it. And there are worse places to be stuck in.

I also believe that, as you suggest yourself, it is not only a matter of personal taste that Pacaud objectively offers the most intense cooking of its kind.

This is why I believe that

A good analysis. But I wonder why people always sa...

2007-06-22T16:08:00.000+02:00

A good analysis. But I wonder why people always say that Pacaud is the "chefs chef?" Amateur chefs who are still struggling to cook in the style of the nouvelle cuisine chefs at home might feel that way but of the working chefs I know, and I know plenty of them, I can't think of any who are at all interested in his food or his cooking technique. In fact I can't recall ever hearing a young chef