Word: maisons
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Dates: during 1980-1989
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Judging by the popularity of fish in upscale restaurants, the curiosity is justified. Patrick Terrail, owner of Ma Maison, the Los Angeles celebrity haunt, reports that his fish sales are double those of meat. "God forbid that eight years ago I had served a raw fish in lime juice as an appetizer," he says. Today his marinated salmon in lime juice is a big seller on the posh menu...
...slaughterhouse in eastern Paris. A large new "people's opera" is on the drawing boards. Subsidies have kept books relatively cheap and at the same time prevented venerable bookshops from being killed off by discount chain stores. But Lang's free spending, including an almost completed maison des écrivains (House of Writers) with word processors for budding authors, has neither increased literary output nor raised its quality. Lang's approach-that a Renaissance cannot be legislated-has yet to be demonstrated...
...Harvard 50th Reunion class is similarly organizing The Train to The Game, which unabashedly offers. "Traveling musicians, Harvard-Yale programs at cost, bus service to and from the Yale bowl entrance, an absolutely delicious gourmet box brunch to include fruit and cheese, pate Maison, chicken breast Parisenne, Waldorf salad. French bread and petits fours, roundtrip surprises (some planned, some unplanned), return trip snack of clam chowder and croissant sandwiches, unsurpassed camaraderie...
...Dean & DeLuca, a Manhattan gourmet emporium that sells up to 100 Ibs. of fresh domestic wild mushrooms a week, Produce Purchasing Manager Lee Grimsbo notes, "People are beginning to think of them as a cooking item rather than something exotic." Patrick Terrail, owner of Hollywood's Ma Maison restaurant, had been importing dried mushrooms before he discovered that fresh morels, chanterelles, cepes and other varieties can all be found in the U.S. Says Terrail: "Mushrooms are just beginning to become a craze...
Then there's the voices. They didn't use Australian actors-not many lurking in L.A., I suppose, and you can't have Peter Allen chewing the ram-stag mutton and pretending to be a jackaroo. So they all talk either Ma Maison Irish or Rodeo Drive pommy. Not a trace of Strine from magpie to mopoke until Bryan Brown (who plays Luke, the shearer Meggie marries when she can't get her priest) looms up on the horizon, picking the damper crumbs from his Great Whites with a stringybark sapling...