I would also add that I’m not a fan of chocolate bars that mix in nuts or fruits, because (at the highest levels) chocolate bars are an expression of pure chocolate origins.
But once you get into filled chocolates or chocolate-based desserts, then you’re further into the confection realm, and it seems reasonable to have other flavors/items/textures as well. So I guess you also don’t like anything in your filled chocolates other than more chocolate?
Nuts and chocolate, fine.
I don’t go for filled chocolates unless it caramel like filling. Fruit filled is also a no for me.
I am fine with 6€ for gazuese as long as it is a one time charge.
There have been dinners where we have drank four or five bottles of Chatledon and we are paying 40-50€ for water.
€6 for each bottle.
Always request a “carafe d’eau plate” (pronounced carafe doh plaht).
I’ve been in France for 2 weeks now for the annual trade shows. I was in Montpellier, Angers and now Paris, and in all 3 places I was surprised to see an option for tips being offered on the payment terminals at a few (very few, admittedly) restaurants. I don’t go to touristy spots, these were small local places, so it’s been a bit surprising. The choices are laughably smaller than what we see in the US (3%, 5%, 7%). My French friends and colleagues complain that it’s an Americanization of the dining process. Beforehand, if the service had been good, you’d leave 1-2 Euros, max.
For example, yesterday, I had lunch at Mokonuts (very good, I’ll post about my meals when I get back to the US next week and have posted them on our IG feed, @Vinotasselections) and JIP. The option to tip was presented at both, and I did leave a little considering the service was excellent at each meal.
But it’s something that I’ve never seen in France, and I come here at least 2x/year and speak fluent French.
Curious to read your opinions on JIP.
I think we talked about this on some older tipping threads, but it’s also happening in Denmark and most other neighbouring countries. I think it arrived via software updates on the payment terminals, so not all restaurants are to blame. In Denmark, you’ll find that half the restaurants find it embarrassing and excuse the option, and half will discreetly take the money, should it happen.
I have been twice and I absolutely love it. There are many great modern Korean restaurants in NYC but nothing like JIP. I love the creativity of the dishes, portion sizes and pacing.
I wish the wine list had more to chose from but I was able to find something.
Yes you’re spoiled for choice concerning modern Korean restaurants in New York. What’s less Korean in orientation, Orson or JIP?
I’ve booked EME and had a look at their winelist— I think we’re in for a great night.
I guess I would have to say Orson. I absolutely loved both.
So happy you are going to EME! Tell them I said hello!
JIP was great, we had the late seating and ended up hanging out with the crew for a little at the end of the evening. The dishes were bright, inventive and delicious, though one sort of missed the mark (a “kimchi” of tomato which was a bit flat). It was sort of an elevated version of the dishes from CAM, which was a favorite of mine. The presentations were gorgeous, I just posted them on our Stories.
The wine list is small and could be more inventive, we had the Meinklang bubbly and it was exactly what we were in the mood for. I’d happily go back and wish there were places like this in San Diego (admittedly, that’s a pipe dream).
As for the tipping, like you mentioned the few times I’ve been offered the choice it felt like they were embarrassed to ask.
Killing me, as I’ve been to CAM 30+ times and loved it. Their wine list was always poor, and I would order the African lagers before grabbing a bottle of wine. In all sincerity, that’s why I was excited to read @Robert_Dentice’s comments on Orson.
Have a blast, and wish I was there to host ya again!
Thanks for the short review Michel. The menu is of course priced so attractively that one just have to go, I guess. Will chime in here as well, if I stop by.