Popular Posts

• SeptimeBook well in advance, and then look forward to Bertrand Grébaut's beautiful, seasonal cooking, pristine ingredients, and a fine list of natural wines to match.
• First Look: LazareLazare is not an open and friendly haven for travelers or gastronomes. It is a club masquerading as a restaurant, employing the sort of velvet rope snobbery that one expects to find at Le Montana or a Costes establishment. There is nothing Eric Fréchon's kitchen could have produced which could have salvaged the worst service I've received in nine years of writing about Paris restaurants.
• Jacques Genin has stopped making pastryTarte citron? Paris-Brest? Éclair au chocolat? Gone, gone and gone.
• Thanksgiving in ParisHaven't sorted out your Thanksgiving holiday plans yet? No need to freak out. We've rounded up a few resources to help our American readers, as well as any locals who'll be sharing the table this year.

Recent Posts

• Paris Food & Wine EventsOur selection of the best food and wine events in and around Paris.
• Pizza dei CioppiThe much adored and hard to book Caffé dei Cioppi has branched out into pizza with pleasing results.
• Word of Mouth: April ReviewsThe modern French bistro is alive, well, and not entirely staffed or filled with foreigners.
• Jacques Genin's New LocationThe tea salon & chocolate shop in the Haut Marais has long been the only place to purchase Jacques Genin's impeccable sweets.

Comments

• FilmLoverThank you for all this work on lemon tarts. Just
• MetteIs it still as good after being sold?
• guglielmoI would have liked very much to be part of jury.
• Alyce MorganI still like the whole lemon tart from Rollet-Prad

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