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Au Boeuf Couronné (40-59€)
Among the hundreds of debuts in 2013, we added more than 50 new openings to our guide to Paris restaurants. But what did we really love? To narrow it down, we asked our contributing editors – a diverse group of Paris-based food and wine writers – to nominate their favorite new openings of 2013. Among their top picks, a few trends are clear: half are helmed by young foreigners (Canadian, Australian, Japanese, Italian), more than half include a bar for drinks and nibbles, and most are second or third offerings from an already-popular restaurant group.
Shopping for Champagne fills me with embarrassment.
Every year, I promise myself I’ll swear off the stuff. There are, after all, dozens of other sparkling wine types available in Paris, all arguably better bargains than the world’s most famous wine. For along with Champagne’s uniquely chiseled acidity and grace, we pay for the fame, the name Champagne. And to find a broad selection of what I’d call serious Champagne – upper-tier cuvées from independent grower-producers, rather than the predictable, cola-like entry-level bottles of the big houses – I’m often obliged to patronise the Paris wine shops I otherwise avoid.
David Toutain will return to Paris on December 23 with a new restaurant bearing his name.
Vegetables aren’t an afterthought at this annex of an Israeli pita chain. They’re the stars of a creative menu. Some of the best sandwich options include the melting ratatouille, the chickpea salad topped with homemade hot sauce & boiled egg, or the whole roasted cauliflower with tahini sauce. Although exceptionally vegetarian (and vegan) friendly, there’s meat and fish options as well. The boeuf bourguignon if you’re looking for something traditionally French, albeit not traditionally in a pita, is delicious. Beef stew in pita form is a bit messy, however, so eat fast.