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	<title>Paris by Mouth &#187; 75011</title>
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		<title>Our Guide to Paris: Le Chemise</title>
		<link>http://parisbymouth.com/our-guide-to-paris-le-chemise/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-le-chemise/#comments</comments>
		<pubDate>Thu, 29 Mar 2012 05:21:56 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75011]]></category>
		<category><![CDATA[35-49€]]></category>
		<category><![CDATA[bistros]]></category>
		<category><![CDATA[classic French]]></category>
		<category><![CDATA[Le Chemise]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=31387</guid>
		<description><![CDATA[Classic cooking gets a contemporary makeover at this bistro, tucked between Oberkampf and République. ]]></description>
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		<title>Our Guide to Paris: Le Passage</title>
		<link>http://parisbymouth.com/our-guide-to-paris-le-passage/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-le-passage/#comments</comments>
		<pubDate>Fri, 09 Mar 2012 02:05:57 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75011]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[€35-49]]></category>
		<category><![CDATA[35-49€]]></category>
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		<category><![CDATA[Le Passage]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=31474</guid>
		<description><![CDATA[Not to be confused with Au Passage or Bar Le Passage, this bare bones bistro offers a safe, 15€ lunch formula, with à la carte prices significantly higher. Open Monday.]]></description>
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		<title>Our Guide to Paris: Le Dauphin</title>
		<link>http://parisbymouth.com/our-paris-guide-le-dauphin/</link>
		<comments>http://parisbymouth.com/our-paris-guide-le-dauphin/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 09:36:47 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75011]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[Small Plates & Tapas]]></category>
		<category><![CDATA[Vegetarian Options]]></category>
		<category><![CDATA[Wine Bars]]></category>
		<category><![CDATA[€20-34]]></category>
		<category><![CDATA[20-34€]]></category>
		<category><![CDATA[Iñaki Aizpitarte]]></category>
		<category><![CDATA[Le Dauphin]]></category>
		<category><![CDATA[modern French]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[small plates]]></category>
		<category><![CDATA[vegetarian options]]></category>
		<category><![CDATA[wine bars]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=11939</guid>
		<description><![CDATA[Le Chateaubriand</a> boasts food by <a href="http://megzimbeck.com/2010/03/inaki-aizpitarte-makes-a-music-video/" target="_blank" onclick="pageTracker._trackPageview('/outgoing/megzimbeck.com/2010/03/inaki-aizpitarte-makes-a-music-video/?referer=');">Inaki Aizpitarte</a>, a smooth marble design by <a href="http://en.wikipedia.org/wiki/Rem_Koolhaas" target="_blank" onclick="pageTracker._trackPageview('/outgoing/en.wikipedia.org/wiki/Rem_Koolhaas?referer=');">Rem Koolhaas</a>, and a great selection of affordable <em>vins naturels</em>.]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Our Guide to Paris: Le Sot-l&#8217;y-Laisse</title>
		<link>http://parisbymouth.com/our-guide-to-paris-le-sot-ly-laisse/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-le-sot-ly-laisse/#comments</comments>
		<pubDate>Fri, 11 Nov 2011 14:19:56 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75011]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[€35-49]]></category>
		<category><![CDATA[35-49€]]></category>
		<category><![CDATA[bistros]]></category>
		<category><![CDATA[Le Sot l'y Laisse]]></category>
		<category><![CDATA[modern French]]></category>
		<category><![CDATA[open Monday]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=27505</guid>
		<description><![CDATA[This longstanding neighborhood bistro has a new lease on life thanks to Eiji Doihara, a Japanese chef with a classical French resumé. Expect new takes on old dishes (pot-à-feu of bass with Thiebault vegetables), Japanese touches (tuna belly with basil-wasabi pesto), great ingredients and natural wines. Three-course lunch menu, 24€. ]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Our Guide to Paris: La Pulperia</title>
		<link>http://parisbymouth.com/our-guide-to-paris-la-pulperia/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-la-pulperia/#comments</comments>
		<pubDate>Tue, 18 Oct 2011 11:28:54 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75011]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[South American]]></category>
		<category><![CDATA[€35-49]]></category>
		<category><![CDATA[35-49€]]></category>
		<category><![CDATA[La Pulperia]]></category>
		<category><![CDATA[open Monday]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=26530</guid>
		<description><![CDATA[Empañadas, asado, ceviche, and chimichurri in the heart of the 11th, courtesy of Argentinian chef Fernando de Tomaso.]]></description>
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		<title>Our Guide to Paris: L&#8217;Entrée des Artistes</title>
		<link>http://parisbymouth.com/our-guide-to-paris-lentree-des-artistes/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-lentree-des-artistes/#comments</comments>
		<pubDate>Tue, 27 Sep 2011 13:12:23 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75011]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Small Plates & Tapas]]></category>
		<category><![CDATA[Wine Bars]]></category>
		<category><![CDATA[€20-34]]></category>
		<category><![CDATA[20-34€]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[L'Entrée des Artistes]]></category>
		<category><![CDATA[late night bites]]></category>
		<category><![CDATA[natural wine]]></category>
		<category><![CDATA[small plates]]></category>
		<category><![CDATA[wine bars]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=25341</guid>
		<description><![CDATA[Expertly mixed cocktails and natural wines coexist peacefully at this low-key, über-cool bar à manger.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Au Passage</title>
		<link>http://parisbymouth.com/our-guide-to-paris-au-passage/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-au-passage/#comments</comments>
		<pubDate>Fri, 05 Aug 2011 13:48:41 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75011]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Small Plates & Tapas]]></category>
		<category><![CDATA[Vegetarian Options]]></category>
		<category><![CDATA[€20-34]]></category>
		<category><![CDATA[20-34€]]></category>
		<category><![CDATA[Au Passage]]></category>
		<category><![CDATA[modern French]]></category>
		<category><![CDATA[natural wine]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[small plates]]></category>
		<category><![CDATA[vegetarian options]]></category>
		<category><![CDATA[wine bars]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=22949</guid>
		<description><![CDATA[James Henry's small plates range from the standard charcuterie and now-obligatory burrata to more light and creative fare, based on great products from the likes of Terroirs d'Avenir and Joël Thiébault. The vibe is relaxed, the prices are right, and the wines are natural.]]></description>
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		<slash:comments>9</slash:comments>
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		<title>Our Guide to Paris: Sassotondo</title>
		<link>http://parisbymouth.com/our-guide-to-paris-sassotondo/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-sassotondo/#comments</comments>
		<pubDate>Sat, 16 Jul 2011 11:25:18 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75011]]></category>
		<category><![CDATA[Italian & Pizza]]></category>
		<category><![CDATA[Last minute booking usually OK]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Open Sunday]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[€35-49]]></category>
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		<category><![CDATA[Italian]]></category>
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		<category><![CDATA[open Sunday]]></category>
		<category><![CDATA[Sassotondo]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=24951</guid>
		<description><![CDATA[A Tuscan address from Frederic Hubig of <a title="Our Guide to Paris: Astier" href="http://parisbymouth.com/astier/">Astier</a> and <a title="Our Guide to Paris: Jeanne A." href="http://parisbymouth.com/jeanne-a/">Jeanne A</a>.]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Our Guide to Paris: Tintilou</title>
		<link>http://parisbymouth.com/our-guide-to-paris-le-tintilou/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-le-tintilou/#comments</comments>
		<pubDate>Thu, 19 May 2011 07:05:41 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75011]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[€35-49]]></category>
		<category><![CDATA[35-49€]]></category>
		<category><![CDATA[Jean-François Renard]]></category>
		<category><![CDATA[modern French]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[Tintilou]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=20350</guid>
		<description><![CDATA[Chef Jean-François Renard, whose contemporary cooking gained a following at Carte Blanche, now has his own place.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Our Guide to Paris: Septime</title>
		<link>http://parisbymouth.com/our-guide-to-paris-septime/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-septime/#comments</comments>
		<pubDate>Mon, 02 May 2011 09:32:47 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75011]]></category>
		<category><![CDATA[Editors' Pick]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[€35-49]]></category>
		<category><![CDATA[35-49€]]></category>
		<category><![CDATA[Bertrand Grebaut]]></category>
		<category><![CDATA[modern French]]></category>
		<category><![CDATA[Septime]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=18904</guid>
		<description><![CDATA[<p>Chef Bertrand Grébaut climbed the ranks at <a href="http://parisbymouth.com/larpege/">L’Arpège</a> before going on to earn a star of his own at Agapé at the tender age of 27. He was awarded a 10,000€ grant from <a href="http://www.lhotellerie-restauration.fr/journal/restauration/2011-02/Les-vainqueurs-de-la-Bourse-Evian-Badoit-de-la-creation-2011.htm" target="_blank" onclick="pageTracker._trackPageview('/outgoing/www.lhotellerie-restauration.fr/journal/restauration/2011-02/Les-vainqueurs-de-la-Bourse-Evian-Badoit-de-la-creation-2011.htm?referer=');">Evian-Badoit</a> to realize his vision for Septime, where he said he wanted to &#8220;<a href="http://www.lhotellerie-restauration.fr/journal/restauration/2011-02/Les-vainqueurs-de-la-Bourse-Evian-Badoit-de-la-creation-2011.htm" onclick="pageTracker._trackPageview('/outgoing/www.lhotellerie-restauration.fr/journal/restauration/2011-02/Les-vainqueurs-de-la-Bourse-Evian-Badoit-de-la-creation-2011.htm?referer=');">democratize</a>&#8221; haute cuisine. The 26€, [...]]]></description>
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		<slash:comments>19</slash:comments>
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