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- Thread starter NickK
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Soldato
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- 3 Mar 2008
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your kidding right, a French Onion Soup or bouillabaisse are fantastic!
that they are, there are a few briliant soups and French onion soup is so easy to make.
Dont go to nice restraunts that often, much rather something which is hard/time consuming to make, or something new.
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Soldato
- Joined
- 3 Mar 2008
- Posts
- 2,566
i'm of the same mind, when i go to restaurants, i tend to have stuff i cant do at home too.
Soldato
mmmm that sounds nice.
I don't think I could choose one specific thing but I'll usually choose a pate or something similar.
Soldato
I love a good cream of soup, tomato or wild mushroom but has to have some nice freshly baked crunchy bread.
Either that or a scallop dish with red chilli that my local restaurant does - nice and warm and so tasty!
Either that or a scallop dish with red chilli that my local restaurant does - nice and warm and so tasty!
Soldato
- Joined
- 22 Feb 2008
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- 11,108
Buffalo wings with the obligatory blue cheese dip and celery sticks.
The hotter the wing sauce, the better.
Hell, I'd have it for mains and dessert as well, thanks!
The hotter the wing sauce, the better.
Hell, I'd have it for mains and dessert as well, thanks!
Soldato
Summat fried where at all possible
I once enjoyed a superb lobster bisque with crab claw ravioli as a starter- it was a delicious, fresh taste of the sea and a very unique flavour; hardly a winter warmer, nor heavy enough to be described as filling
Soup certainly can be restaurant cuisine
Within such an advanced restaurant industry it is impossible to dismiss a whole dish as unsuitable - it would be like saying "pasta - pfft, I can cook that at home! Hardly restaurant cuisine!".
Fine dinning. Its a mix of dishes.
It's a pasta based dish. Now you'll probably say minestroney is then surly a pasta dish. Not reallythat is pasta in soup. While a ravioli is covered in a flavourful liquor.
All a bit pointless, but would never have a normal soup at a restraint unless the other starts are absolutely terrible, but I have had ravioli in bisque.
It's a pasta based dish. Now you'll probably say minestroney is then surly a pasta dish. Not reallythat is pasta in soup. While a ravioli is covered in a flavourful liquor.
All a bit pointless, but would never have a normal soup at a restraint unless the other starts are absolutely terrible, but I have had ravioli in bisque.
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Soldato
Bruschetta
No, the main element was clearly the bisque - I agree it is fine dining but in such realms do you then not have any demarcation between courses or items? FD is an incredibly broad term and not really very suitable for a description of a starter.