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Silversea Water Cooler: Welcome! Part Four

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By CCHelp ,
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Tothesunset "Live from...." Rare

Tothesunset

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OK, is it Maison Lameloise in Chagny with Chef Eric Pras?

 

Thanks JP for the hint about Burgundy.

Yep. We lived about 30km from Lameloise in the days when Jacques Lameloise was the chef, M Pras having taken over just a few years ago. Between 2007 and 2012 we would go once or twice a year but have only been the once since Chef Pras took charge.

 

It was TripAdvisor best restaurant in the world in 2016 or 2017, I forget which, and thoroughly deserves the award. Pras has taken the established excellence of his predecessor - largely a menu based on the classics - and has tweeked the menu without losing that classic excellence that earned the restaurant its reputation.

 

We've eaten in a fair few 3 rosette restaurants but would still maintain that Lameloise is our favourite. When we visited 2 years ago I mentioned to the Maitre d' that we knew the restaurant well but were pleased to see that Eric Pras had taken the menu to a more modern but equally robust place. At the end of the meal Chef Pras came into the dining room to thank us and Mme TTS wangled us a trip to the kitchen (she was a chef herself and could speak sagely of such matters). I have to say that I have worked in operating theatres less clinically precise than that kitchen. The chef was clearly very proud of his domain and we spent over half an hour with him. Pure heaven for Mme.

 

I would unhesitatingly recommend this place. Maison Lameloise is also a very nice hotel in a rather plain town (Chagny is not memorable). The nearest TGV is Beaune or Chalon-sur-Saone for anyone who fancies a couple of days away from (yawn) Paris.

 

Awesome place.

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mysty "Live from...." Rare

mysty

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WOW, TTS, that is a wonderful story! What a treat for Mrs. TTS to see the kitchen and chit-chat with the chef! We've never been to a Michelin star restaurant. Maybe if we win a lottery? :)

 

As an aside in respect to restaurants (not as grand as your experience) , Le Cordon Bleu Ottawa Culinary Arts Institute is Canada's only campus for Le Cordon Bleu. It opened June 1, 1988 under the direction of Eleanor Orser, Ottawa native and the first ever Canadian to graduate from Le Cordon Bleu, earning her Grand Diplôme® from Le Cordon Bleu Paris in 1979 studying under Madame Brassart. There is a restaurant associated with the Institute which serves as a training ground for students at the school. In 2007, I made a reservation for dinner there for Myster and me and another couple. After we were seated in a delightful dining room, our server came to deliver the menus. He asked if I was Mrs. ........... and I replied yes. He gave me my menu first and then gave the other lady hers followed by the two gents. We began perusing the options and there was a look of consternation on the faces of my fellow diners. Apparently, I was the only one with a menu showing the prices. I had made the reservation and I was considered the host. Equal opportunity at it's best. :)

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Tothesunset "Live from...." Rare

Tothesunset

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WOW, TTS, that is a wonderful story! What a treat for Mrs. TTS to see the kitchen and chit-chat with the chef! We've never been to a Michelin star restaurant. Maybe if we win a lottery? :)

 

Dinner for 2 with wine etc plus a night in the hotel is around Euros750 and includes the most amazing breakfast (which is not something you can say often in France). Worth every cent.

 

As an aside in respect to restaurants (not as grand as your experience) , Le Cordon Bleu Ottawa Culinary Arts Institute is Canada's only campus for Le Cordon Bleu. It opened June 1, 1988 under the direction of Eleanor Orser, Ottawa native and the first ever Canadian to graduate from Le Cordon Bleu, earning her Grand Diplôme® from Le Cordon Bleu Paris in 1979 studying under Madame Brassart. There is a restaurant associated with the Institute which serves as a training ground for students at the school. In 2007, I made a reservation for dinner there for Myster and me and another couple. After we were seated in a delightful dining room, our server came to deliver the menus. He asked if I was Mrs. ........... and I replied yes. He gave me my menu first and then gave the other lady hers followed by the two gents. We began perusing the options and there was a look of consternation on the faces of my fellow diners. Apparently, I was the only one with a menu showing the prices. I had made the reservation and I was considered the host. Equal opportunity at it's best. :)

Just as it should be. Mrs TTS is always ''head of table'' largely because the whole culinary bit is her thing. We still get the odd eyebrow-raise when the waiter brings the wine and I shake my head and point to her but, generally, I don't think that's too unusual now.

 

Interestingly, though, we haven't always found the very best restaurants always live up to, in our eyes, the hype. Indeed, we have had very excellent meals in unrecognised restaurants yet almost walked out of Gordon Ramsey's place in New York a few years ago when the sommelier patronised me terribly yet refused to engage with Mrs TTS whose knowledge and interest passed him by. Food was good though!

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Bill B

Bill B

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All I could think of while watching that take off was a pile of passengers rolling down the aisles and piling up at the back of the plane.

 

:D That's why they make you sit down and do up your seatbelt. Speaking of which, I always thought the pax should have a full, 4-point harness - just like the aircrew. ;)

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jpalbny "Live from...." Rare

jpalbny

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Yum! That fish sure looks great. Haven't yet come up with my dinner plans. Will see what there is at the market when we go after work.

 

We finished the second coat of paint in the entry room last night after dinner. Always feels nice to look at a fresh paint job. Even better that we had time for such fun and games on a work night.

 

Last night's dinner was "tomahawk chops" which are chops with a long bone attached. I found them in Sunday in the reduced meat section for about $3.50 for two! Had to freeze them as the due date was Sunday, but they cooked up beautifully last night.

 

I made a creamy mushroom sauce to go over them, kind of like Rahmschnitzel.20180515_183124.thumb.jpg.06de15e4d0d08c1ae78eff3e47c4c68e.jpg

 

Sent from my SM-G930T using Forums mobile app

20180515_183129.thumb.jpg.952295dbd4f68fe2d3047df9bc6420f9.jpg

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Mudhen

Mudhen

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Jeffy's fish and JP's tomahawks look FABULOUS! Terrific price on the veal deal as well!!!

We're headed to Newport tomorrow. A big birthday, a house inspection in Bristol (could this be the one?!!) and the Volvo Ocean Race festivities with the kids. We'll see the in port race on Sat. and then be up early to see the fleet off for their next stop, Cardiff.

Weather report isn't great, but rain or shine, we've got great snacks and fine libations. Who cares about a little rain!

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mysty "Live from...." Rare

mysty

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Thanks JP. Actually we went with a Pinot Noir from Oregon. I did some research first and the most popular pairing suggestions were in fact Riesling or Chardonnay. However, one suggestion said for something different try a dry Pinot Noir from Oregon. It worked well. We do tend to think outside of the box. :)

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Bill B

Bill B

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I wish everyone would quit posting all the food & oenophile porn. I get too much drool on my shirts when read the cooler. I have to do my own laundry and am going through too much detergent (not to mention the electricity it takes to run the machine). ;p

 

My machine is an LG. It's 120 (or so) buttons & 'programs' are labeled in Vietnamese. It plays corny tunes to tell me something. :confused: Exactly what, I have no idea. The model name is Fuzzy Logic. :cool: I believe this to be unintentionally appropriate. :rolleyes:

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mysty "Live from...." Rare

mysty

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Sorry Bill! We have an LG washer and dryer and they both sing at you. :) No promises on restricting food and wine posts though. Maybe a bib is in order when reading the Cooler? :) Kidding!

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UKCruiseJeff

UKCruiseJeff

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Good Morning Coolers ..

 

I was just about to say how pleased I was to see some food piccies because apart from JP and I they haved seemed to haave dried up a bit lately. As usual a lovely plate JP which puts my shamboilic plate to shame! I have to accept that you are more elegant than me!

 

M, Myster has done you proud there but I have never got the idea of tofu. I understand being a veggie and havingfaux stuff, and I know that tofu takes on the taste of whatever flavour you add, but do people eat it because it has some other quality? I know the Chinese are also interested in texture, is that it?

 

Bill, fuzzy logic is a wonderful thing in so many things including my Zoji which always produces perfect rice whatever I do. We have Miele for our machines.

 

Linda, good luck with the searching and birthday.

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