Questions for Bob (Las ultimas, prometo!)

I was in the process of planning where to eat etc, and looked up some of the wine bars that you so kindly suggested but need to narrow it down to one. I found some of them listed on the web site Lefooding.com. I thought I understood french but it seems that my knowledge of slang and colloquial language is seriously lacking. Take this for example. Th Website says %26quot;Ca ne chapote plus dans le Marais%26quot; (What???) and then about Le Coin de Verre

%26quot;Oubliez le bon vieux cliche du bar a vin gouailler en diable, argotant le monde viticole a la sauce parigote%26quot; say what???

The only thing I understood is that it had foods of origine controlle which is a good thing in my book but the rest?

Anyway, if you had to choose one, and I am more interested in the quality of the food and wine selection(would like regional cuisine to be able to try new things (bring on the organ meats!) than in the %26quot;ambiance%26quot; which one would you choose? And do wine bars take reservations?

Also, oyster lover that you are (I love them too) is March still oyster season? Here they are considered in season in the months that end in r.

And last but not least, hablaba en serio, vas a estar ahi proximo fin the semana o no?

Gracias por tu ayuda.

funpetiza@hotmail

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Actually the above quote was for Le Cafe du Passage. Bistrot Paul Bert in the 11th sounded really good, have you been? The thought of veal carpaccio (yum), and rognons aux girolles confites sound delicious, and they have cassoulet a l%26#39;andouille fume. Have had andouille but not fume. Their food sounded very interesting.

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I only sampled my %26quot;locals%26quot; : Le Baratin, and Vin chai Moi, and I would definitely recommend them.

And March is full oyster season. We have the same saying about %26quot;mois en R%26quot; in French too!

Si, estaré en Paris el proximo fin de semana, ahora estoy en Londres en el medio de una reunion, tengo que dejarte, pero te escribo en cuanto pueda...