Tag: french

Single Zero Roulette Vs Double Zero Roulette
casino blog
31 August 2011


Place your bets is the phrase you will hear in casinos all over the world, it is followed by a mad flurry of players trying to get their chips down on the table before the Croupier announces ‘Rien ne va plus’ a few seconds before the ball drops neatly into the winning number, well at least that is what they would say if you were playing French Roulette.

This is not the only difference that a player will find between a French Roulette table and an American Roulette table because the American game has a double zero on it whereas the French only has the one zero. Does this matter to the player?

It is all a question of percentages, and with American Roulette having the double zero it increases the house percentage by a fraction. Not a big fraction, but just enough to give the house that little extra advantage over the players. Does this really make a huge difference for the gambler?

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Top Restaurant Review - Pierre Gagnaire, France
casino blog
25 March 2009

Top Restaurant Review - Pierre Gagnaire, France

The wheel might never need to be reinvented, but some improvements don't hurt. The same goes for French cuisine. Although it's one of the oldest and most well-respected cuisines in the world, improvements and innovations on the classic style only work to make the age-old cooking style more appealing.

Pierre Gagnaire, the world's foremost innovator of French cuisine, has successfully updated this centuries old technique and his self-named restaurant in Paris is one of the most dynamic, cutting-edge, and popular places to eat in the world. This iconoclastic chef is the owner of 6 world-renowned restaurants, but none are as famous as Pierre Gagnaire Paris.

Pierre's style of French cuisine is for the refined palate only. You won't find cheeseburgers or nachos in his Paris location, nor will you find gut-busting plate sizes for the high price of one of the meals. Gagnaire's dishes exude formal elegance with their petite proportions and robust richness. His “modern French” evolution is considered the new trend among chefs.

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