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Gold/Mining/Energy : Global Platinum & Gold (GPGI)
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To: Thor Carlsen who wrote (9866)3/25/1999 8:20:00 PM
From: JACK R. SMITH JR.  Read Replies (1) of 14226
 
Thor,

I know not where the goose had his gullet stuffed, but the pate I had in Alsace was superb! Also had some very fine dining at the Auberge De I'lll in Illhauesern which included superb pate. This was some time ago and the chef there at the time was Paul Haeberlin. I particularly enjoyed the country informality of many establishments there. None of the stuffy Paris crap! When I was there Au Crocodile in Strasboug I had some fine foie de canard. Not bad for a two star.
I also had a fine foie gras at the Hotel Aux Armes de France in Ammerrschwihr. Pierre Gaertner was chef there then. Excellent selection of cognacs and armagnacs. Pierre studied under Fernand Point for years and the finish on the dishes is superb. The wine card is so extensive it must be researched rather than read. I must say that I have experienced some wonderful meals in one star places and unstarred places in the area. Some of the best white wines I have tasted come from alsace. They do not travel well, so go see them.

I could go on and on, but I will not!

Ok, I will take the pate from the south! If you send it, I will eat it!

Best Regards and Bon Apetit, Jack

P.S--Do you know that most goose liver used in france is imported from Yugoslavia--or was--may not be much longer!
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