Look at this. LOOK AT THIS! This is where I’m going to lunch tomorrow with Pascal-Emmanuel Gobry. And I am very, very tempted to order this dish. Lord have mercy.
France!
UPDATE: The version of the video I just posted should work better than the one it replaced. Sorry for the technical difficulty.
Simon says: Rod, I’m really happy you’re making it to Le Quincy. I’d be insufferably jealous if not for the fact I’ll be back next June to indulge in la tête de veau ravigotte, the best I’ve ever tasted.
I guarantee you’ll experience no froideur around Boboss. Even if the food weren’t wonderful, Boboss would have you leaving with a smile on your face.
Bon appétit!
Fred in Paris says: Order that choux farci! This guy is the last of the Mohicans. It’s like eating the last egg of a T-Rex, there will be no back order. Order the stuffed cabbage and take pictures.
David J. White says: In place of the video I’m getting a message that says, “Impossible de lire la video”. So, in French ones “reads” a video rather than “watches” it? Interesting!
“Saint Joseph, priez pour nous!” What a great video. You can see why “Chou-Chou” is a pet name in France. . .
Hector_St_Clare says: Do you know Gobry from before, or will you be meeting for the first time?
You’re always welcome to lunch if you’re up in Michigan (though I don’t know how much longer I’ll be here, truthfull, I’ll be finishing up soon).
M_Young says: I don’t have much French, but I did understand the bit about the Stuffed Cabbage Liberation Front — hells yeah!
At the end, did the owner praise the cabbage *but* offer his suggestion on how it can be improved (maybe more onion?). That seems to me a very common thing amongst the French …masters of constructive criticism, even with near strangers.
JB says: Can you provide a translation of the recipe for us non-French speakers?
[Note from Rod: I can't, because I don't speak French well enough to follow this dialogue closely. Sorry. Maybe somebody else can. -- RD.]
Formatting is all wonky.