tag:blogger.com,1999:blog-2174461443579168085.post291021640323198585..comments2024-03-13T22:33:31.935+01:00Comments on not drinking poison in paris: those who know best: le grand 8, 75018aaron ayscoughhttp://www.blogger.com/profile/12595822449248202660noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2174461443579168085.post-19006261632445782182011-11-10T21:53:59.569+01:002011-11-10T21:53:59.569+01:00agreed. i will just add that there's a world o...agreed. i will just add that there's a world of difference between room temp and cold, when dealing with something that's in contact with foie gras.aaron ayscoughhttps://www.blogger.com/profile/12595822449248202660noreply@blogger.comtag:blogger.com,1999:blog-2174461443579168085.post-51313911348805313262011-11-10T21:03:31.314+01:002011-11-10T21:03:31.314+01:00Hello again.
Unless I'm mistaken, you did lik...Hello again. <br />Unless I'm mistaken, you did like the Baratin (and even if you didn't, it is widely considered to be a very good bistrot) where I've had a lentil salad (room temperature) with sauteed foie gras, and I did like it. Also, I believe this recipe is not Raquel Carena's invention - I think it's been in the bistrot repetoire for a bit. Of course, whether it's successful depends on the quality of the produce, preparation etc. Raquel does it with exceptionally good olive oil, for example.<br />So perhaps it's more a question of taste than ineptitude? As for the stracciatella with cured duck, I can imagine that that is not good, and the taste combination seems surprising for a place which usually sticks to the tried and true. <br />Don't get me wrong: I've never had an extraordinary gastronomic experience at the Grand 8, just good ones, with fresh produce that is "correct", comme disent les français, which, with simple preparation gives rise to predictable results. I don't go out of my way to dine there. I just don't think it deserves to be dissed for bad food. <br />So let's just agree to differ on that one, and enjoy the wine!Naomi Deanhttp://tablefables.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-2174461443579168085.post-20622339591072777472011-11-10T16:53:29.638+01:002011-11-10T16:53:29.638+01:00hi naomi! in all honesty i was trying to be as kin...hi naomi! in all honesty i was trying to be as kind as possible about the food in the above post. because i do really like the place. but there is no defending the ineptitude of a lot of the menu, more than just the steaks. stracciatella served with cured duck, or sauteed foie gras arriving on cold lentils - odd unfathomable things that wouldn't happen in a good kitchen. nevertheless i've been back a number of times since writing this post, if that says anything about where my priorities lie when dining out.aaron ayscoughhttps://www.blogger.com/profile/12595822449248202660noreply@blogger.comtag:blogger.com,1999:blog-2174461443579168085.post-52437584316973762222011-11-10T16:23:15.114+01:002011-11-10T16:23:15.114+01:00Hello Aaron,
Firstly, a thank you from one blogge...Hello Aaron,<br /><br />Firstly, a thank you from one blogger to another for your reference to my post on this place a while back.<br /> <br />The food preparation at Le Grand 8 is simple and unpretentious (your photos show that well), but I'm sorry you didn't find it good. Perhaps it was just a bad night for the steak. Personally, I never order steak "à point" because by definition it will arrive far too overdone for my taste. However, when I was there a few visits ago - actually, the visit I wrote the post on - a (French) friend ordered her steak "à point" and it came out just as she wanted it.<br /><br />I do like this place, for its simplicity, its friendliness, and for the generosity you feel here. If you go back and try the steak again, let us know if it was better! But the best thing I've had here is the veal, the "côtes de veau" (for two) - the menu price supplement was worth it.<br /><br />CheersNaomi Deanhttp://tablefables.wordpress.comnoreply@blogger.com