Word: french
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Dates: during 1980-1989
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...turned up in the gossip columns. Moet-Hennessy, the esteemed producer of champagne, Cognac and perfume, agreed in June 1987 to merge with Louis Vuitton, the equally upscale maker of luggage and handbags bearing the distinctive LV trademark. After the deal was signed, the top executives of the two French firms raised champagne glasses to toast their new creation, LVMH Moet Hennessy Louis Vuitton, one of the world's largest luxury-goods conglomerates (projected 1988 revenues: $2.6 billion...
...Galatoire's. The only legendary restaurant in the French Quarter that lives up to its billing. (Arnaud's, Brennan's and Antoine's, with their dreary, badly prepared food, need not apply, and Paul Prudhomme's newer legend, K-Paul's, is a hassle and uneven.) Galatoire's is a turn-of-the- century set piece with white woodwork, beveled mirrors and brass coat hooks. Waiters are crisply professional; they even chop ice from huge blocks so drinks stay cold and undiluted. The overwhelming attraction is the lush Creole seafood: shrimp remoulade with its brassy mustard and paprika-zapped sauce...
...Mosca's. August is vacation month, so delegates will alas miss a sui generis Creole-Italian cuisine in a no-frills roadhouse about 30 minutes from the French Quarter. Classics include cracked crab marinated in Italian vegetable pickles; oysters baked with garlic, parsley and bread crumbs; barbecued shrimp heady with rosemary; hand-rolled spaghetti with butter, olive oil and garlic; and homemade fennel-sweet Italian sausage...
...Henri. In the Meridien Hotel, this is the bosky, intimate setting for excellent renditions of the Alsatian-accented food of its consulting chef, Marc Haeberlin, from France's three-star Auberge de l'Ill. The best dishes have Alsatian or classic French overtones: a salad of warm duckling with cabbage and foie-gras-glossed ravioli, tournedos with shallots in red-wine sauce, and braised venison with noodles...
...been customary to write about New Orleans as a foreign city. The tropics are often mentioned, particularly if the writer has had the bad luck to arrive in August: steamy, sensuous, tempting, vaguely dangerous. Some have dwelt on New Orleans' French origins, some on its Latin flair for celebration. It has been described as Mediterranean and Levantine. In 1960, when I first started writing about New Orleans, I told a man I knew there -- a wise man, who had spent his whole life in New Orleans, taking in the show -- that some of the goings-on connected with the desegregation...