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simmo
Formerly Bread Basket II Location
DANNY RASKIN
Local Columnist
M
[(3
32839 Northwestern Hwy.
1
Tiffany Plaza, Bet. 14 & Middlebelt 73705190
Farmington Hills •
1
COUPON
FAMILY ITALIAN DINING & PIZZA
4033 W. 12 MILE, 3 Blks. E. of Greenfield
Berkley
548-3650
PVIA-MRS-FIR
HOMEMADEOARCIDD
ARE prim
ROOD ?EA
ImALL OR LARD SMALL-ED-URN
$1 OFF
ON FOOD PURCHASES
OF $6 OR MORE
DINING ROOM, CARRY-OUT
Expires June 30, 1989
• BANQUET ROOMS • BEER • WINE
• COMPLETE CARRY-OUT • COCKTAILS
THE BRASS POINTE
1
C
SPECIALS
BAR-B-Q SLAB FOR 2.. $
1145
BAR-B-Q CHICKEN FOR 2
$7 95
OR
DINE-IN OR CARRY-OUT
1
We Serve Beer, Wine and Cocktails
Expires 6 2 89
-
-
JN
OPEN 7 DAYS A WEEK FROM 11 a.m.
24234 Orchard Lake Rd. at 10 Mile
476-1377
r
Great Meals Don't Have
To Be Expensive
MIEID.A\11. 4_110
American Cuisine
"Creative Cuisine
is Tops at Medallion"
Dinner Hours:
Tues. thru Thurs.
6 p.m.-10 p.m.
Fri. & Sat.
5 p.m.-11 p.m.
—Observer Eccentric Newspapers,
May 1, 1989
4343 Orchard Lake Rd.
851-5540
• Full Bar Service
60
FRIDAY, MAY 26, 1989
(at Lone Pine)
Northeast Corner of
Crosswinds Mall
ort Zieve, guest col-
umnist, writes . . .
Certainly one of the
great pleasures of traveling
here in the United States or
abroad is enjoying the
marvelous restaurants one
finds along the way. I'd like to
share with you some of the
more memorable dining ex-
periences my wife, Mary Lou,
and I have had in our travels.
Let's start in the un-
disputed gastronomic capital
of the world — Paris.
That strict arbiter of food
and lodging in France,
Michelin, has awarded its
coveted three stars to only
five restaurants in Paris. One
of the newer of these happens
to be one of our special
favorites. It was , originally
called Jamin, but is now
alternately named Robuchon
after its chef-patron, Joel
Robuchon.
Tucked into a small place
on the unassuming little Rue
de Longchamp, Jamin is un-
pretentious in appearance or
manner, but the food is ex-
quisite. On our first visit I
had ordered black sea bass. It
arrived with a layer of very
crisp skin carefully placed on
the top. I don't usually like
the skin so I started to brush
it off. The captain came
rushing over with solicitous,
"Oh, Monsieur, you must try
the skin." I remonstrated
gently but then decided it
would be best to follow his ad-
vice. And was I glad I did! I
had never tasted anything
like it, or the fish itself.
Everything was perfection.
Perhaps I shouldn't entice
you with talk of Jamin
because you will probably
have great difficulty getting
a reservation. The restaurant
is small, and although they
don't admit to it, I believe
that they, like some of the
other great Parisian restau-
rants, do have a policy of
limiting Americans so as to
retain their French clientele
and French flavor.
As a matter of fact, we have
only been successful so far in
getting on the "waiting list"
for our next trip, despite
several telephone calls and a
letter.
But don't despair if you
can't get into Jamin. There
are four other three-star
restaurants where you can
have the experience you
should not miss in Paris —
eating at one of the truly
grand restaurants of the
world. So check out Tour
d'Argent, Lucas Carton,
Traillevent, and Amabroisie.
But be warned; any of these
requires a reservation a cou-
ple of months in advance.
As everyone knows, there
are hundreds of wonderful
restaurants all over Paris.
Check your Michelin or other
favorite guide.
We've had good luck just
wandering the streets of the
left Bank and looking at the
menus posted in front.
A word about "menu." In
France, the menu is the set
meal at a fixed price, usually
a bargain. If you ask for the
menu, that's what you'll get.
If you want to see all the
choices and order a la carte,
that's what you must ask for:
the "carte."
If you're going into the
Loire Valley in France, you'll
probably consider staying at
a chateau. We made our stop
outside Tours at the Domaine
de Beauvois, where we found
not only a charming hostelry
but excellent cuisine as well.
I remember especially a
pate de foie gras that was at
the same time rich but light,
if you can imagine that. It
was served with a jellied con-
somme and a glass of white
port. This was the start of the
meal and I would have been
satisfied to stop there, but I'm
glad I didn't because
everything that followed was
equally delicious.
If you're going to be in
Zurich, there's a delightful ex-
perience to be had by travel-
ing about 25 minutes north of
the city to a tiny hamlet call-
ed Regensburg and eating at
the Krone. Regensburg is a
little village atop a small hill
and consists of a castle from
the Middle Ages, complete
with ancient cannon, a few
old houses, and a wonderful
old inn that houses the
restaurant.
Go late in the afternoon so
you can stroll about a bit and
look out over the peaceful
valley. It will seem more like
a painting than a real place.
We found no other
Americans in the hamlet or
the restaurant on our visit
there and, indeed, there was
only one waitress in the
restaurant who spoke
English. But, with a smatter-
ing of French or German you
will have no trouble. And if
your meal is anything like
ours, it will be something not
to be missed.
I remember- a marvelous
tangy tomato consomme with
strips of crisp vegetables, a
light-as-air turbot in a white
wine sauce, and a chocolate
dessext (what other flavor is
there?) that was more than
sinful.
Again, you need to write
ahead for a reservation or
have your hotel concierge in
Zurich make it in advance for
you. You may have to con-
vince him that there is indeed
There are five
three-star
restaurants in
Paris, but they
seem to have a
quota for
Americans.
a Regensburg and a restau-
rant Krone as it is not one of
the well-known tourist-stops,
but make the effort. It's a
special experience.
If you're like me and my
wife, you get the most fun out
of a restaurant that not only
has marvelous food but also
one that has an inviting am-
bience. So we are inclined to
enjoy some spots that may not
have the finest gourmet food
but have good food with a set-
ting and atmosphere that
make it a memorable
experience.
Just such a place is the Bay
Club in the Kapalua Bay
Hotel on Maui. The food is
fine, but the setting is ex-
traordinary. You sit on a ter-
race looking out on the
Pacific. At sunset, it is
breathtaking. Be sure to
reserve ahead and ask for a
table near the water's edge.
Another unforgettable ex-
perience of this kind is to be
had at the Regent Hotel on
Kowloon, Hong Kong. Their
fine restaurant, the Plume, is
assuredly outstanding. But, if
you want something very
private and very personal, be
sure you stay in a room (or if
the budget is no object, a
suite) overlooking the harbr.
Order room service for dinner.
At least two waiters will ar-
rive to set a table with the
finest linens, china and
crystal. There will be fresh
flowers. They'll dim the
lights. You'll look out on one
of the most exotic settings in
the world — the lights of the
junks and ships in the harbor
and across the way, the
skyscrapers of Hong Kong
Island.
If this doesn't get you,
nothing will.
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