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March 7, 2011

Vanity Fair visits a landmark Paris cafe

One of the funniest restaurant reviews I've ever read, of a landmark Paris restaurant, here.
Posted by Richard Gorelick at 3:41 PM | | Comments (7)
        

Comments

Pssst. Link.

sacre bleu!

Do you think... somewhere in France, people are whispering to one another... "If you go to Les Etats Unis, you must go to... Dick's Last Resort!"? Regardless, and all due respect to RG, that was the best review EVER!

Trés drôle!

I never knew that rule about snails.

I am reminded of the first dinned my wife and I had in Paris many years ago, after moving to Europe. The Guide Michelin led us to a three-star restaurant a few steps from the Seine supposedly fabled for its fish. We entered a dark, musty, nearly empty cave, were greeted by an unsmiling harridan and taken to a blocky table and a banquette from which a miasma of dust greeted my posterior. I thought that what we had ordered was sole but the whole fish that arrived was long and thin with a needle nose and mottled gray skin. There was something vaguely pre-historic about it, a piscine remnant of another era. Its aroma, however, suggested that it might have been caught to order directly from the Seine. We looked at the platter, our appetites vanished and we paid the bill without tasting a bite. Back at our hotel, we checked the Guide. Had we stumbled into the wrong restaurant? No, the name and address were correct. How had it gathered those Michelin stars? The answer, like the identity of the strange needle-nosed fish, remains a mystery.

Painful to read – hardcore metaphor porn.

It is rather anatomical but it manages to convey the grimness of the whole situation.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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