Olivier Etcheverria - The Restaurant, A Geographical Approach

11 Chapter 12Figure 12.1. The main dining room at the restaurant Le Train Bleu (source: Olivi...Figure 12.2. “Orange painting” in the restaurant Le Train Bleu (source: Olivier ...Figure 12.3. Foyot veal chop, sour jus, girolle mushrooms, cabbage and chestnuts...Figure 12.4. A Norwegian omelette being flambéed (source: Olivier Etcheverria). ...Figure 12.5. External view of the restaurant Au Rocher de Cancale, rue Montorgue...Figure 12.6. External view of the restaurant L’Escargot Montorgueil, rue Montorg...Figure 12.7. “Histoire de Paris” sign concerning Le Rocher de Cancale (source: O...Figure 12.8. “Histoire de Paris” sign concerning Le second Rocher de Cancale (so...Figure 12.9. “Histoire de Paris” sign concerning rue Montorgueil (source: Olivie...Figure 12.10. Duck menu no. 952,851 (source: Olivier Etcheverria)Figure 12.11. Front of the Café Anglais (source: André Terrail – La Tour d’Argen...Figure 12.12. View of the Grand Seize (source: André Terrail – La Tour d’Argent)Figure 12.13. Auberge de l’Ill Salmon soufflé (source: Olivier Etcheverria); A p...Figure 12.14. “Paul Haeberlin” frog moussseline (source: Olivier Etcheverria). P...Figure 12.15. Haeberlin peach (source: Olivier Etcheverria); whole peach poached...Figure 12.16. Fine shortbread tart with bitter cocoa, Bourbon vanilla ice cream ...Figure 12.17. “Le lait dans tous ses états”, cookie, mousse, frosted cookie, jel...Figure 12.18. a) “Fish following the arrival of fennel. From my aunt, I broke a ...Figure 12.19. Octopus pie at Brasserie Lutétia in Paris (source: Olivier Etcheve...Figure 12.20. Frogs’ legs with garlic puree and parsley juice, a famous recipe b...Figure 12.21. Desert rote with pure chocolate ice cream and candied orange couli...

12 Chapter 13Figure 13.1. Colbert whiting and tartar sauce at La Poule au Pot brasserie (sour...Figure 13.2. Front of the brasserie Au Pied de Cochon (source: Olivier Etcheverr...Figure 13.3. Handle in the shape of a pig’s foot at the entrance door to the Au ...Figure 13.4. Roasted cod, ham and pasta shells with crispy belly (source: Olivie...Figure 13.5. “Piggy” meringues from the Au Pied de Cochon brasserie (source: Oli...Figure 13.6. Entrance to the Bouillon Chartier in Montmartre (source: Olivier Et...Figure 13.7. Haddock brandade at the Bouillon Racine (source: Olivier Etcheverri...Figure 13.8. Bouillon Julien (source: Olivier Etcheverria)Figure 13.9. Front of Bouillon Julien (source: Olivier Etcheverria)Figure 13.10. Beef broth, vermicelli at Bouillon Pigalle (source: Olivier Etchev...Figure 13.11. Cod brandade at Bouillon Pigalle (source: Olivier Etcheverria). Fo...Figure I3.1. Proportion of 2- and 3-star restaurants according to the 1990 Miche...

1 Cover

2 Table of Contents

3 Begin Reading

1 v

2 iii

3 iv

4 ix

5 xi

6 xii

7 xiii

8 1

9 3

10 5

11 6

12 7

13 8

14 9

15 10

16 11

17 12

18 13

19 15

20 16

21 17

22 18

23 19

24 20

25 21

26 22

27 23

28 24

29 25

30 26

31 27

32 28

33 29

34 30

35 31

36 32

37 33

38 34

39 35

40 36

41 37

42 38

43 39

44 40

45 41

46 42

47 43

48 44

49 45

50 47

51 49

52 50

53 51

54 52

55 53

56 54

57 55

58 56

59 57

60 58

61 59

62 60

63 61

64 62

65 63

66 64

67 65

68 66

69 67

70 68

71 69

72 70

73 71

74 72

75 73

76 74

77 75

78 76

79 77

80 78

81 79

82 80

83 81

84 82

85 83

86 84

87 85

88 86

89 87

90 88

91 89

92 90

93 91

94 92

95 93

96 94

97 95

98 96

99 97

100 98

101 99

102 100

103 101

104 102

105 103

106 104

107 105

108 106

109 107

110 108

111 109

112 110

113 111

114 113

115 114

116 115

117 116

118 117

119 118

120 119

121 120

122 121

123 122

124 123

125 124

126 125

127 126

128 127

129 128

130 129

131 130

132 131

133 132

134 133

135 134

136 135

137 136

138 137

139 138

140 139

141 140

142 141

143 142

144 143

145 144

146 145

147 146

148 147

149 148

150 149

151 150

152 151

153 152

154 153

155 154

156 155

157 156

158 157

159 158

160 159

161 160

162 161

163 163

164 165

165 166

166 167

167 168

168 169

169 170

170 171

171 172

172 173

173 174

174 175

175 176

176 177

177 178

178 179

179 180

180 181

181 182

182 183

183 185

184 186

185 187

186 188

187 189

188 190

189 191

190 192

191 193

192 194

193 195

194 196

195 197

196 198

197 199

198 200

199 201

200 202

201 203

202 204

203 205

204 206

205 207

206 209

207 211

208 212

209 213

210 214

211 215

212 216

213 217

214 218

215 219

216 220

217 221

218 222

219 223

220 224

221 225

222 226

223 227

224 228

225 229

226 230

227 231

228 232

229 233

230 234

231 235

232 236

233 237

234 238

235 239

236 240

237 241

238 242

239 243

240 244

241 245

242 246

243 247

244 248

245 249

246 250

247 251

248 252

249 253

250 254

251 255

252 256

253 257

254 258

255 259

256 260

257 261

258 262

259 263

260 264

261 265

262 266

263 267

264 268

265 269

266 270

267 271

268 272

269 273

270 274

271 275

272 276

273 277

274 278

275 279

276 280

277 281

278 282

279 283

280 284

281 285

282 286

283 287

284 289

285 290

286 291

287 292

288 293

289 294

290 295

Tourism and Mobility Systems Set

coordinated by

Philippe Violier

Volume 3

Olivier Etcheverria

First published 2020 in Great Britain and the United States by ISTE Ltd and John Wiley & Sons, Inc.

Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the Copyright, Designs and Patents Act 1988, this publication may only be reproduced, stored or transmitted, in any form or by any means, with the prior permission in writing of the publishers, or in the case of reprographic reproduction in accordance with the terms and licenses issued by the CLA. Enquiries concerning reproduction outside these terms should be sent to the publishers at the undermentioned address:

ISTE Ltd

27-37 St George’s Road

London SW19 4EU

UK

www.iste.co.uk

John Wiley & Sons, Inc.