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	<title>Paris by Mouth &#187; Regular Features</title>
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		<title>Taste of Paris: Salted pineapple, celery leaf &amp; caramel</title>
		<link>http://parisbymouth.com/taste-of-paris-salted-pineapple-celery-caramel/</link>
		<comments>http://parisbymouth.com/taste-of-paris-salted-pineapple-celery-caramel/#comments</comments>
		<pubDate>Thu, 09 Feb 2012 04:22:51 +0000</pubDate>
		<dc:creator>Jordan Grossi</dc:creator>
				<category><![CDATA[*Include on Front Page]]></category>
		<category><![CDATA[Taste of Paris]]></category>
		<category><![CDATA[Bigarrade]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[pineapple]]></category>

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		<description><![CDATA[<img class="aligncenter size-full wp-image-30087" title="Bigarrade - Salted Pineapple with salted Celery leaf on a Fleur de Sel Caramel by Jordan Grossi" src="http://parisbymouth.com/wp-content/uploads/2012/01/Bigarrade-Salted-Pineapple-with-salted-Celery-leaf-on-a-Fleur-de-Sel-Caramel-by-Jordan-Grossi.jpg" alt="" width="512" height="476" />]]></description>
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		<title>Taste of Paris: Fried leek whiskers with sea scallops &amp; white truffle</title>
		<link>http://parisbymouth.com/taste-of-paris-fried-leek-whiskers-with-sea-scallops-white-truffle/</link>
		<comments>http://parisbymouth.com/taste-of-paris-fried-leek-whiskers-with-sea-scallops-white-truffle/#comments</comments>
		<pubDate>Wed, 08 Feb 2012 04:22:55 +0000</pubDate>
		<dc:creator>Bruno Verjus</dc:creator>
				<category><![CDATA[Taste of Paris]]></category>

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		<description><![CDATA[<img class="aligncenter  wp-image-30117" title="Saint-Jacques, radicelles de poireau en grande friture, thé matcha, tuber magnatum at Bigarrade by Bruno Verjus" src="http://parisbymouth.com/wp-content/uploads/2012/01/Saint-Jacques-radicelles-de-poireau-en-grande-friture-thé-matcha-tuber-magnatum-at-Bigarrade-by-Bruno-Verjus.jpg" alt="" width="461" height="346" />]]></description>
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		<title>Restaurant Radar: Paris food news &amp; reviews</title>
		<link>http://parisbymouth.com/restaurant-radar-paris-food-news-reviews-february-2012-week1/</link>
		<comments>http://parisbymouth.com/restaurant-radar-paris-food-news-reviews-february-2012-week1/#comments</comments>
		<pubDate>Tue, 07 Feb 2012 12:21:55 +0000</pubDate>
		<dc:creator>Meg Zimbeck</dc:creator>
				<category><![CDATA[*Include on Front Page]]></category>
		<category><![CDATA[Restaurant Radar]]></category>
		<category><![CDATA[Albion]]></category>
		<category><![CDATA[Au Clocher de Montmartre]]></category>
		<category><![CDATA[Fish - La Boissonnerie]]></category>
		<category><![CDATA[Gyoza Bar]]></category>
		<category><![CDATA[L'Avant Comptoir]]></category>
		<category><![CDATA[La Compagnie de Bretagne]]></category>
		<category><![CDATA[Le Coq Rico]]></category>
		<category><![CDATA[Le Galopin]]></category>
		<category><![CDATA[Racines]]></category>
		<category><![CDATA[Thoumieux]]></category>
		<category><![CDATA[Yoom]]></category>

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		<description><![CDATA[Our weekly roundup of Paris restaurant news, including reviews of newcomers Le Coq Rico and Au Clocher de Montmartre, crêperies La Compagnie de Bretagne and L’Avant Comptoir, anglophone outposts Albion and Fish, dumpling dives Yoom and Gyoza Bar, plus thoughts on Racines, Le Galopin, Le Pantruche and Thoumieux. ]]></description>
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		<title>Taste of Paris: Smoked quail egg with caviar &amp; shiso</title>
		<link>http://parisbymouth.com/taste-of-paris-smoked-quail-egg-with-caviar-shiso/</link>
		<comments>http://parisbymouth.com/taste-of-paris-smoked-quail-egg-with-caviar-shiso/#comments</comments>
		<pubDate>Tue, 07 Feb 2012 04:22:46 +0000</pubDate>
		<dc:creator>Jordan Grossi</dc:creator>
				<category><![CDATA[Taste of Paris]]></category>
		<category><![CDATA[Bigarrade]]></category>
		<category><![CDATA[caviar]]></category>
		<category><![CDATA[quail egg]]></category>
		<category><![CDATA[shiso]]></category>
		<category><![CDATA[smoked]]></category>

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		<description><![CDATA[<img class="aligncenter  wp-image-30097" title="Smoked &#38; Poached Quail Egg, Vinaigrette fumé, Paté of Caviar, Shiso at Bigarrade by Jordan Grossi" src="http://parisbymouth.com/wp-content/uploads/2012/01/Smoked-Poached-Quail-Egg-Vinaigrette-fumé-Paté-of-Caviar-Shiso-at-Bigarrade-by-Jordan-Grossi.jpg" alt="" width="518" height="447" />]]></description>
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		<title>Taste of Paris: Licorice ice cream with dried porcini mushrooms</title>
		<link>http://parisbymouth.com/taste-of-paris-licorice-ice-cream-with-dried-porcini-mushrooms/</link>
		<comments>http://parisbymouth.com/taste-of-paris-licorice-ice-cream-with-dried-porcini-mushrooms/#comments</comments>
		<pubDate>Mon, 06 Feb 2012 04:22:55 +0000</pubDate>
		<dc:creator>Bruno Verjus</dc:creator>
				<category><![CDATA[Taste of Paris]]></category>
		<category><![CDATA[Bigarrade]]></category>
		<category><![CDATA[cèpes]]></category>
		<category><![CDATA[glace]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[licorice]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[porcini]]></category>
		<category><![CDATA[reglisse]]></category>

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		<description><![CDATA[<img class="aligncenter  wp-image-30113" title="Glace à la réglisse, pâte de pistache, cèpes séchés at Bigarrade by Bruno Verjus" src="http://parisbymouth.com/wp-content/uploads/2012/01/Glace-à-la-réglisse-pâte-de-pistache-cèpes-séchés-at-Bigarrade-by-Bruno-Verjus.jpg" alt="" width="512" height="384" />]]></description>
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		<title>Taste of Paris: Shi-shi siu mai</title>
		<link>http://parisbymouth.com/taste-of-paris-shi-shi-siu-mai/</link>
		<comments>http://parisbymouth.com/taste-of-paris-shi-shi-siu-mai/#comments</comments>
		<pubDate>Fri, 03 Feb 2012 04:22:53 +0000</pubDate>
		<dc:creator>Sophie Brissaud</dc:creator>
				<category><![CDATA[Taste of Paris]]></category>
		<category><![CDATA[dumplings]]></category>
		<category><![CDATA[Shang Palace]]></category>
		<category><![CDATA[siu mai]]></category>

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		<description><![CDATA[<img class="aligncenter size-full wp-image-30069" title="siu mai (porc, crevettes, œufs de crabe) from Shang Palace by Sophie Brissaud" src="http://parisbymouth.com/wp-content/uploads/2012/02/siu-mai-porc-crevettes-œufs-de-crabe-from-Shang-Palace-by-Sophie-Brissaud.jpg" alt="" width="496" height="279" />]]></description>
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		<title>Taste of Paris: A different sort of dumpling</title>
		<link>http://parisbymouth.com/taste-of-paris-a-different-sort-of-dumpling/</link>
		<comments>http://parisbymouth.com/taste-of-paris-a-different-sort-of-dumpling/#comments</comments>
		<pubDate>Thu, 02 Feb 2012 04:22:28 +0000</pubDate>
		<dc:creator>Meg Zimbeck</dc:creator>
				<category><![CDATA[Taste of Paris]]></category>
		<category><![CDATA[dumpling]]></category>
		<category><![CDATA[fried egg]]></category>
		<category><![CDATA[KGB – Kitchen Galerie Bis]]></category>

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		<description><![CDATA[<img class="aligncenter size-full wp-image-30037" title="Dumpling filling wrapped with thinly sliced eggplant, topped with a fried egg, and served with a puddle of marmalade at KGB by Meg Zimbeck" src="http://parisbymouth.com/wp-content/uploads/2012/01/Dumpling-filling-wrapped-with-thinly-sliced-eggplant-topped-with-a-fried-egg-and-served-with-a-puddle-of-marmalade-at-KGB-by-Meg-Zimbeck.jpg" alt="" width="500" height="281" />]]></description>
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		<title>Taste of Paris: Grilled gyoza with grapefruit ponzu</title>
		<link>http://parisbymouth.com/taste-of-paris-grilled-gyoza-with-grapefruit-ponzu/</link>
		<comments>http://parisbymouth.com/taste-of-paris-grilled-gyoza-with-grapefruit-ponzu/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 04:22:23 +0000</pubDate>
		<dc:creator>Phyllis Flick</dc:creator>
				<category><![CDATA[Taste of Paris]]></category>
		<category><![CDATA[dumplings]]></category>
		<category><![CDATA[gyoza]]></category>
		<category><![CDATA[Gyoza Bar]]></category>
		<category><![CDATA[ponzu]]></category>

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		<description><![CDATA[<img class="aligncenter size-full wp-image-30020" title="Gyoza from Gyoza Bar by Phyllis Flick" src="http://parisbymouth.com/wp-content/uploads/2012/01/Gyoza-from-Gyoza-Bar-by-Phyllis-Flick.jpg" alt="" width="500" height="375" />]]></description>
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		<title>Taste of Paris: Shao mai</title>
		<link>http://parisbymouth.com/taste-of-paris-shao-mai/</link>
		<comments>http://parisbymouth.com/taste-of-paris-shao-mai/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 04:22:36 +0000</pubDate>
		<dc:creator>Barbra Austin</dc:creator>
				<category><![CDATA[Taste of Paris]]></category>

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		<description><![CDATA[<img class="aligncenter size-full wp-image-30006" title="Shao mai at L'Orient d'Or by Barbra Austin" src="http://parisbymouth.com/wp-content/uploads/2012/01/Shao-mai-at-LOrient-dOr-by-Barbra-Austin.jpg" alt="" width="500" height="375" />]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Restaurant Radar: Paris food news &amp; reviews</title>
		<link>http://parisbymouth.com/restaurant-radar-the-latest-food-news-reviews-from-paris/</link>
		<comments>http://parisbymouth.com/restaurant-radar-the-latest-food-news-reviews-from-paris/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 07:22:57 +0000</pubDate>
		<dc:creator>Meg Zimbeck</dc:creator>
				<category><![CDATA[*Include on Front Page]]></category>
		<category><![CDATA[Restaurant Radar]]></category>
		<category><![CDATA[Aux Verres de Contact]]></category>
		<category><![CDATA[Braden Perkins]]></category>
		<category><![CDATA[Coq Rico]]></category>
		<category><![CDATA[Guillaume Guedj]]></category>
		<category><![CDATA[Gyoza Bar]]></category>
		<category><![CDATA[L'Affable]]></category>
		<category><![CDATA[L'Astrance]]></category>
		<category><![CDATA[L'Escient]]></category>
		<category><![CDATA[La Cantine du Troquet Dupleix]]></category>
		<category><![CDATA[La Classe]]></category>
		<category><![CDATA[Le 122 Bistrot d'Hier & Aujourd'hui]]></category>
		<category><![CDATA[Le Brillat]]></category>
		<category><![CDATA[Le Dauphin]]></category>
		<category><![CDATA[Le Pas Sage]]></category>
		<category><![CDATA[Le Petit Broc']]></category>
		<category><![CDATA[Les Saisons]]></category>
		<category><![CDATA[Passage 53]]></category>
		<category><![CDATA[Shinichi Sato]]></category>
		<category><![CDATA[Sur Mesure]]></category>
		<category><![CDATA[Verjus]]></category>
		<category><![CDATA[Verjus Bar à Vin]]></category>
		<category><![CDATA[Verjus Wine Bar]]></category>

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		<description><![CDATA[Our weekly roundup of Paris restaurant news, including reviews of newcomers Gyoza Bar, La Cantine du Troquet Dupleix, and Coq Rico, notes on the wine bars Verjus, Aux Verres de Contact, Le Dauphin and Le Pas Sage, plus a visit to Sur Mesure by Thierry Marx. ]]></description>
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