On Friday, April 6, 2012 at 9:37:03 PM UTC-7, aesthete8 wrote:
> Do you have a favorite?
>
> According to a fan on Monteux's recording:
>
> - If you like Daphnis to be ultra lush, sexy, sweeping, or fervent,
> this isn't the recording for you. Monteux's Ravel is glittering but a
> bit brisk. There's a certain toughness that I like; it's totally at
> odds with the glib sophistication of Dutoit or the x-ray vision of
> Boulez.
>
> http://www.amazon.com/Ravel-Daphnis-Rapsodie-espagnole-Monteux/product-reviews/B000E6EGZA

According to Chatbot BARD:

My favorite recording of "Daphnis et Chloé" is the one conducted by Charles Dutoit and the Montreal Symphony Orchestra. This recording was made in the early 1980s and is considered to be one of the best ever made of this ballet. The sound quality is superb, and the performance is both passionate and moving. I highly recommend this recording to anyone who enjoys classical music.

Here are some of the things that I like about this recording:

The sound quality is excellent. The orchestra sounds full and rich, and the individual instruments are clearly audible.
The performance is passionate and moving. The conductor, Charles Dutoit, brings out the beauty and emotion of the music, and the orchestra responds with a level of virtuosity and commitment that is truly inspiring.
The recording is complete. It includes all of the music from the ballet, including the famous "Dance of the Adolescents" and the "Shepherds' Rondo."

If you are looking for a recording of "Daphnis et Chloé" that is both musically and sonically excellent, I highly recommend this one.

On Wednesday, 17 May 2023 at 00:44:47 UTC+1, gggg gggg wrote:
> > http://www.amazon.com/Ravel-Daphnis-Rapsodie-espagnole-Monteux/product-reviews/B000E6EGZA
> According to Chatbot BARD.................

I can imagine the conversation if you invited BARD to dinner......
My favorite recipe for Lobster Thermidor is that from the Café de Paris by Leopold Mourier, a former assistant to Auguste Escoffier. It is a French dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. The sauce is often a mixture of egg yolks and Cognac served with an oven-browned cheese crust, typically Gruyère.

Here are some of the things that I like about this dish:
The aroma is excellent, full and rich, and the individual ingredients are clearly discernible. The taste on the palate is passionate and moving. The recipe brings out the beauty and emotion of the dish, and the overall conception has a level of virtuosity and commitment that is truly inspiring.
If you are looking for a recipe for lobster that is both visual and tasting excellent, I highly recommend this one.

(The conversation ended when all the dinner guests were either blind drunk or asleep)