Taillevent on top since 1973
In the article Taillevent stays on top Patricia Wells writes about Paris' Michelin 3-star restaurant Taillevent.
[The] remoulade of truffled celery root topped with paper-thin slices of scallops and truffles is fantastic. This pristine and elegant first course arrived like a pastry shop millefeuille, a neat, crisp-looking rectangle with tiny chopped celery root laced with truffle bits. Atop it, alternating black and white disks of fragrant black truffle and sweet sea scallops added a cool, refreshing balance.
Oh yum yum yum. [via The Morning News]
Posted on February 12, 2003
what is megnut?
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
recent features
The sweet (and bittersweet) taste of summer
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Strawberry Fields Forever
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
Comparing Frozen Fish to Fresh
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
around February 12, 2003...
I was also writing about:
West Village eats
Kitchen tips
French Laundry via OpenTable.com
Tea recommendations
Stilton, and Gruyere, and Pont L'Eveque, oh my!
The true drink of love
Valentine's Day is coming
The Man Who Ate Everything
A cooking column
Vegetable stock recipe
