Comments on: Sarastro’s 13 lucky rules for dining

By: Johnnie Vinck

Johnnie Vinck — Sat, 27 Mar 2010 01:22:26 +0000

Fantastic blogpost, I bookmarked your site so I can visit again in the future, Thanks

By: Lynn Booth

Lynn Booth — Sun, 08 Nov 2009 03:58:38 +0000

Actually the entree thing is very interesting. Escoffier speaks of the entrees as being food served before or with the releve (roasts, game, whole fish) but the food he is discussing was still things such as steaks and they came after the soup in the Russe dining style. This terminology was in use at the beginning of the twentieth century in English, and therefore almost certainly in America. While it later changed in France and England, it did not in America.
What is more, what we refer to as entrees he would more likely call hors d’oeuvres, things such as oysters or plovers’ eggs, and he regards their service at anything other than lunch a very bad habit and predjudicial to the flavour of the soup to follow.
“A guide to modern cookery” is quite an hilarious read. How anyone survived these meals is beyond me. Maybe it is why so many died young.

By: Leighann Garber

Leighann Garber — Sat, 07 Nov 2009 19:26:22 +0000

I’m so jealous. I haven’t been to a restaurant in France at all yet, much less a Parisian one. These do seem like good tips, though, and definitely takes the edge off of my nervousness. We rarely eat out anyway, but I really want to try a nice but not too expensive one before we leave. Any suggestions?

PS. pssst… typo:
“dinning among the Parisians”