American chef Daniel Rose offers a menu that changes with the seasons, and his whim. A very tough reservation.

An absolute favorite

Practical information

Address: 6 rue Bailleul, 75001
Nearest transport: Louvre-Rivoli (1)
Hours: Lunch, Wednesday-Friday; Dinner, Tuesday-Saturday; Closed Sunday and Monday.
Reservations: Book many weeks in advance (lunch reservations can be made online)
Telephone: 01 45 96 05 72
Website
Average price for lunch: 35-49€ (menu 44€)
Average price for dinner: 50-100€ (menu 76€)
Style of cuisine: Modern French
Special attributes: open kitchen, excellent wine selection, market cooking, celebrity chef

Reviews of interest

Sophie Brissaud (2012) “…à mon avis un des rares restaurants où le travail sur la tradition culinaire française s’accompagne d’une véritable approche d’investigation, de recherche…Ici, à Spring, on est toujours conscient du caractère mouvant, tourbillonnant de l’inspiration culinaire, que l’on fait partager au client d’une façon unique, à laquelle je ne connais aucun équivalent.”

The New York Times (2011) “The multicourse menu — ours included seven — was an impressive journey through the early-winter market: poached sea bass served room temperature with a snappy vinaigrette, oysters and a cap of frizzled leeks; silky veal “candy” cooked sous-vide and sweetened with butter-poached heirloom beets; rich and crispy shredded veal breast confit, cut with orange.”

Chroniques du Plaisir (2010) “On sait où se trouve la priorité ici : dans la cuisine. Celle qui nous régale et nous étonne par sa simplicité et ses audaces modestes. Une de mes adresses préférées à Paris. Courez-y!”

Bruno Verjus (2010) “24 couverts cosmopolites offrent une salle concentrée et attentive aux gestes des Chefs. Le plaisir s’offre depuis la cuisine, scène ouverte aux clients spectateurs. Le pas à pas de l’élaboration des assiettes construit l’imaginaire de leur dégustation.”

David Lebovitz (2010) “Finally came dessert, which started with bowls of raspberries, with the gentle dampness of berries that have been just-picked, floating in a light peach tea with unsweetened cocoa nibs bobbing in the broth, which provided not-too-sweet transition to dessert.”

Meg Zimbeck for BlackBook (2010) “Nearly all of the hooks that comprised Rose’s story have changed within the last three years. The underdog who cooked alone and undercharged for every plate has grown into the Hot Chef who manages a team and sometimes speaks in terms of branding.”

Barbra Austin (2010) “What’s refreshing is that Josh is not afraid to include wines from beyond the Hexagon.  International selections are difficult to find in chauvinist France, and it’s a joy for this lover of aromatic whites to see German and Austrian bottles holding court with their Alsatian cousins.  I can’t wait for the wine bar to open on the lower level.”

Mr. Lung (2010) “Dish-side, Daniel Rose’s cuisine has always been very emotional, and it is not surprising that some of his feelings find their way to the table. There is now some restlessness, hesitations and even a sense of aggravation that were never palpable at the first Spring or in the lasts months of Table 28. But do not think that the food is bad.  His major qualities are still there: sensitivity, the mastery in roasting, the accuracy of each dish… Yet it is obvious that the team has settled in the new venue and needs to find their marks.”

Alexander Lobrano (2010) “Our lunch as privileged guineau pigs was sensational. Rose plans to build his lunch menu around bouillon with different garnishes… the best bouillon I’ve ever had in my life–deep, ruddy, potent and profoundly soothing, with grilled chicken and tiny vegetables. Desserts were superb, too…”

John Talbott (2010) “It was the most interesting and fascinating food experience I think I’ve ever had… The concept for lunch: a fixed price bouillon of the day with chicken, although pigeon could be substituted, and veggies; and a selection of something like 10 small plates, which depending on whether you were on the fly or siitting down to an extended repast, could be served family/Asian style or one by one, in portions that will probably serve two persons.”