Remrkable places to eat

[Ratatouille]

Did anyone see this last evening? I found it purely by chance and rather enjoyed Angela Hartnet in Venice, one of my favourite places.

[Herbidacious]

I caught some of it. I want to go to the island where they had risotto. (To look and to take photos. I don't suppose they do a vegetarian risotto.)

[PatsyMFagan]

Yes, I saw that programme … they certainly made Venice look delightful, albeit VERY expensive Great programme though

[patpoyntz]

I’m looking forward to the latest episode featuring our favourite chef, Tom Kitchin, and our favourite city, Edinburgh.

[Ratatouille]

Me too Pat.

[PatsyMFagan]

Oh yes

[miss mouse]

When is it next on please?

I was very amused to hear the Venetian man man speaking excellent English with a Scottish accent.

[patpoyntz]

It was on tonight miss m...8pm. Or on i player I’m sure!

[miss mouse]

Thanks patp, I will watch later.

[PatsyMFagan]

It's repeated on Sunday evenings on BBC2 at 7 pm ...

[miss mouse]

Thanks Patsy. I tend to watch most things on iPlayer catchup So that boring (to me) bits can be skipped through...

[Meganthemog]

Fred

[cyprusmoira]

I was interested in last nights episode, Paris, that the brasserie La Coupole coped with the large numbers of customers by having most of the ingredients ready prepared, most dishes were assembled, not cooked

[WWordsworth]

And the reverence afforded to a ham sandwich...

[TeresaFoodie]

That wine cellar and how the staff managed it!

[Ratatouille]

I finally saw it last night. We have eaten in both places. I'm not usually intimidated in restaurants but I sure was in le Tour D'Argent. I loved La Copoule though - essence of Paris.

[KC2]

We watched the Venice one last night and really enjoyed it. OH, who is our risotto chef, was very interested in the risotto method. Just about to watch Paris ....

[KC2]

I finally saw it last night. We have eaten in both places. I'm not usually intimidated in restaurants but I sure was in le Tour D'Argent. I loved La Copoule though - essence of Paris.

Wow, did you have the duck at La Tour D'Argent, Rats?
And something they didn't mention at all is the temperature of the wine if it's just come up from the cold cellar.

And the reverence afforded to a ham sandwich...

I want one now!

[Busybee]

We were in Venice yesterday. Lots of English tourists taking pictures outside Cafe Florian, I wonder if takings are up ?

The heat yesterday was brutal, but even hotter temperatures predicted today.

[earthmaiden]

Sounds lovely BB but shame if it is ridiculously hot.

I thought that La Tour D'Argent looked wonderful. Worth it for the surroundings, ambience and service, let alone the food and wine. I am enjoying the series.

[patpoyntz]

Yes KC2, we also wondered how long you would have to wait for that expensive wine to come up to temperature.

[Ratatouille]

I don't recall how long it took for the wine but the cellars aren't really that cold and red wine was decanted. Yes, we did have the duck!

BB what a shame you had to go to Venice in August. We've only been in February and March/April and it was quite comfortable. I shall be very relieved when they finally forbid cruise ships from docking there, in fact I really don't think I could go back. We've seen it and loved it but it's time other folk get the chance to go there before the polution and sheer numbers ruin it completely.

[KC2]

I don't recall how long it took for the wine but the cellars aren't really that cold and red wine was decanted. Yes, we did have the duck!

Was it as amazing as it looked on the programme? Did you have the previous incarnation of the second course or the updated version Michel and Fred had?

Do they decant the wine at your table? I have no idea, never ever having had decanted wine at a restaurant, but I presume the customer would want to see that it came out of the bottle that they're paying for

[patpoyntz]

I don't recall how long it took for the wine but the cellars aren't really that cold and red wine was decanted.

Well, they were given sheepskin jackets to wear when they were down there!

[Ratatouille]

I don't recall how long it took for the wine but the cellars aren't really that cold and red wine was decanted. Yes, we did have the duck!

Was it as amazing as it looked on the programme? Did you have the previous incarnation of the second course or the updated version Michel and Fred had?

Do they decant the wine at your table? I have no idea, never ever having had decanted wine at a restaurant, but I presume the customer would want to see that it came out of the bottle that they're paying for

I'm talking 40 years ago! Yes they did decent the wine at the table and left the bottle and cork beside it - utterly correct in every respect.