Comments on: Septime in Paris

By: Ted

Ted — Tue, 27 Nov 2012 10:28:11 +0000

“jus de sockette” – hmm. Google translate had a hard time w/that one!
I am familiar w/Blue Bottle (from afar); not the other ones. I’m glad they are there, since they raise the bar for great coffee.

What kind of international fedex subscriptions do your friends do?

By: Ms. Glaze

Ms. Glaze — Mon, 26 Nov 2012 22:22:48 +0000

and neither is yours I might add….

By: Ms. Glaze

Ms. Glaze — Mon, 26 Nov 2012 22:22:07 +0000

Although snob appeal works on me, I have some friends that are doing international fed-ex subscriptions and it is extremely expensive. That’s not to say it can’t be done! Here are some of the coffee roasting companies in S.F.for a comparison. You might want to check them out. Our coffee in the Bay Area is no jus de sockette!

Four Barrel Coffee
Blue Bottle Coffee
Ritual Coffee
Sight Glass Coffee

By: Ted

Ted — Mon, 26 Nov 2012 21:47:45 +0000

In reply to Ms. Glaze.

Amy,
Thanks for your reply. The idea of the venture is to deliver coffee roasted in Paris, Vienna and near Pisa (Andrea delivers to Septime’s) and then FEDEX’d overnight the same day of roasting to the US.
In addition to the quality and flavor of the coffee itself (the different regional/local roasting profiles and blends) – I am thinking the appeal of re-savoring a last visit to Paris for the time it takes to enjoy an espresso at home…or just the (pardon me) snob appeal of saying “Well, I have a roaster in Vienna who sends me my coffee.”

(I’m also not looking for a gazillion subscribers…)

Anyway – many thanks!

By: Ms. Glaze

Ms. Glaze — Mon, 26 Nov 2012 21:03:40 +0000

In reply to Ted. Hi Ted, I think Septime's coffee is very very good. As for selling coffee subscriptions to the U.S. I don't know anything about that sort of venture. But I will say, here in the Bay Area there are a plethora of coffee roasters who take their business and quest for the perfect cuppa quite seriously (Blue Bottle for example) and I'm not quite sure what the market would be here for an E.U. subscription, because our home product is so darned good and there are so many great ones to choose from....

By: Ted

Ted — Fri, 23 Nov 2012 09:15:15 +0000

Hello Amy,
I am starting a new coffee subscription service, from EU to US. One of the three roasters who will be supplying me is the provider of Septime’s coffee.

I would love a chance to ask your opinion of this venture.

Thanks,
Ted

By: Ramin

Ramin — Thu, 26 Jul 2012 20:59:15 +0000

I was so embarrassed for that server as she tried to explain how “normal” this sort of thing was. The other server however really brought it back together. Overall a nice place if they can just pay a little more attention to the food versus the scene.

By: Hawley Wallace

Hawley Wallace — Sat, 30 Jun 2012 17:56:20 +0000

Absolutely beautiful!

By: Ms. Glaze

Ms. Glaze — Fri, 29 Jun 2012 16:48:43 +0000

Exactly, you’re talking about how a restaurant rebounds when a customer is not having a positive experience and I hope that came across in this post. Although I expect service that is all over the board in Europe (especially if it’s not a Michelin restaurant) Lately my dining experiences in SF have been miserable, and I realize that I’m a tough customer, but it normally has nothing to do with the food (which in SF is rarely anything other than super tasty) but more with the front of the house and the attitude and holier-than-thou esprit. (I could rant about this all day.)

It’s a balancing act between front and back of house and good restaurants work as a team to create trust and synergy between the two. Septime came through very well in the end. They have a very small kitchen staff and the chef was cooking too so I don’t think he was able to see that dish as it came out. Ultimately he’s responsible for it, but it clearly it came from a newbie who knew nothing about fish. Having been in this situation before at CItizen Cake where I was the lead line cook and chef due to budget constraints, it was impossible to always see what went out at the Garde Mange station and that is where my newer cooks who were still learning how to season and handle adrenaline and the rush were put because they weren’t ready to be on the line. So I get it. And I think the Maître D and Sommelier pulled it out in the end.

The food, as you can see from the pics, was very pretty…

By: chris

chris — Fri, 29 Jun 2012 06:45:24 +0000

not on a par, but i still remember my husband’s first trip to don giovanni in sonoma. he ordered something he absolutely hated and sat there feeling terrible and embarrassed. i told him to talk to the server and i knew they would be happy to get him something different, so he chose roast chicken (sign of a good cook to make a good one). it was lovely. server was more than happy to make him happy with his meal and absolutely no problem. she just grabbed one from another order so he wouldn’t have to wait so long. we left so pleased about it. happens sometimes and the mark of a good restaurant is caring more about making your customers happy and giving them something they love even if they made the wrong choice originally.