A Distinguished French Chef has openly declared that American food giant McDonalds preoduces a better product that most French chefs.

A Distinguished French Chef has openly declared that American food giant McDonalds preoduces a better product that most French chefs. I admit to having only skimmed over the article but I would be most obliged if you could show me where you came up with that statement.

A Distinguished French Chef has openly declared that American food giant McDonalds preoduces a better product that most French chefs. I admit to having only skimmed over the article but I would be most obliged if you could show me where you came up with that statement. Knowing both cuisines, as well as Chinese, there is nothing in American restaurant cooking which leaves much to be recommended. In fact I did read an article this weekend in which Paul Bocuse was mentioned and the main thing he recommended McDoo was for their clean toilets!   However, they don't compare with the toilets of the top *** restaurants, which are elegant.  As for Jiggy, I wish a Turkish toilet on him! The food subject is too complicated for Jiggy to speak knowledgeably on, in fact this is general with nearly everything he brings up. At a place in Bar sur Aube this week end I had the all lobster dinner, three main courses of lobster prepared in various ways followed by a selection from the cheese cart and then dessert.  Donna has something classic, Tęte de veau followed by duck. Plus the cheese board and dessert. McDoo is not in the running with even this level of French cuisine, which is not starred. Earl

A Distinguished French Chef has openly declared that American food giant McDonalds preoduces a better product that most French chefs. I admit to having only skimmed over the article but I would be most obliged if you could show me where you came up with that statement. Knowing both cuisines, as well as Chinese, there is nothing in American restaurant cooking which leaves much to be recommended. In fact I did read an article this weekend in which Paul Bocuse was mentioned and the main thing he recommended McDoo was for their clean toilets!   However, they don't compare with the toilets of the top *** restaurants, which are elegant.  As for Jiggy, I wish a Turkish toilet on him! The food subject is too complicated for Jiggy to speak knowledgeably on, in fact this is general with nearly everything he brings up. At a place in Bar sur Aube this week end I had the all lobster dinner, three main courses of lobster prepared in various ways followed by a selection from the cheese cart and then dessert.  Donna has something classic, Tęte de veau followed by duck. Plus the cheese board and dessert. McDoo is not in the running with even this level of French cuisine, which is not starred. Earl ============================== Lobster! A dish a surely love. Are these  lobster from local waters? Do they have claws like Northern Atlantic lobsters, or no claws like Florida lobsters? Jigsaw

Lobster! A dish a surely love. Are these  lobster from local waters? Do they have claws like Northern Atlantic lobsters, or no claws like Florida lobsters? The Maine type (claws) lobster are obtained in the rocky areas of Bretagne. The French call them homard . The rock lobster come from the Mediterranean are have a separate name langouste and of course you get these the Caribbean. They also occur in California and I think the Australian lobsters are langouste .  With the latter then meat is in the tail. They are damn expensive in Europe, possibly 3 or 4 times the US price. The best lobster we ever ate was prepared in Bretagne, grilled and served on a dish swimming in about an inch of butter-white wine sauce, heavy on the butter. This allowed one to sop up the butter with French bread along with eating the lobster.  Along with a bottle of white wine. We went to this place for years but the owners retired and we have not tried the new place.  The place is located on a port overlooking the oyster beds of Cancale, east of Mont St Michel.  We'd go for a couple of days, stay in a room above the restaurant and take our evening meals there.  During the day we would walk around.  The tidal changes in this area are enormous, miles of exposed sea bottom and oyster beds. If you wish to see all of this go to http://homepage.mac.com/evleth/PhotoAlbum4.html The photos can be clicked to expand, the lobster in its dish on photo 2. Gaston on the beach near Cancale, with Donna in the distance is at http://homepage.mac.com/evleth/PhotoAlbum8.html

A Distinguished French Chef has openly declared that American food giant McDonalds preoduces a better product that most French chefs. I admit to having only skimmed over the article but I would be most obliged if you could show me where you came up with that statement. Knowing both cuisines, as well as Chinese, there is nothing in American restaurant cooking which leaves much to be recommended. In fact I did read an article this weekend in which Paul Bocuse was mentioned and the main thing he recommended McDoo was for their clean toilets!   However, they don't compare with the toilets of the top *** restaurants, which are elegant.  As for Jiggy, I wish a Turkish toilet on him! The food subject is too complicated for Jiggy to speak knowledgeably on, in fact this is general with nearly everything he brings up. At a place in Bar sur Aube this week end I had the all lobster dinner, three main courses of lobster prepared in various ways followed by a selection from the cheese cart and then dessert.  Donna has something classic, Tęte de veau followed by duck. Plus the cheese board and dessert. McDoo is not in the running with even this level of French cuisine, which is not starred. Earl ============================== Lobster! A dish a surely love. Are these  lobster from local waters? Do they have claws like Northern Atlantic lobsters, or no claws like Florida lobsters? Still don't have anything to back up that claim, eh?