Tag Archives: 75017

Michel Rostang Restaurant in Paris | Paris By Mouth

Michel Rostang

Practical information

Address: 20 rue Rennequin, 75017
Nearest transport: Ternes (2), Wagram (3)
Hours: Closed Sunday; Open Monday & Saturday for dinner only; Open Tuesday-Friday for lunch and dinner
Reservations: Book a week or two in advance
Telephone: 01 47 63 40 77
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French, Haute Cuisine
Website   Facebook   Book Online

Reviews of interest

Critique Gastronomique (2012) “On pourra visiter le restaurant de Michel Rostang si l’on s’intéresse à l’histoire de la gastronomie en France.”

Food Snob  (2009) “This is home-cooking in the very best sense. The chief concern is satisfying the diner: challenging them, testing their intelligence, keeping up with current culinary trends – such things are eschewed in favour of fulfilling food and fond flavours.”

The Ulterior Epicure (2009) “The food is wild at heart, reined in by a polished, classical refinement. It’s romantic. It’s sumptuous. It’s voluptuous. But flaws in the meal prevented me from getting my head too clouded by the courtship.” >> Read More

Yuzu Sable dessert at Coretta restaurant in Paris photo via Facebook | parisbymouth.com

Coretta

Practical information

Address: 151 bis rue Cardinet, 75017
Nearest transport: Brochant (13)
Hours: Open Monday-Saturday for lunch & dinner and Sunday for lunch only
Reservations: Book a few days in advance
Telephone: 01 42 26 55 55
Average price for lunch: 20-39€
Average price for dinner: 40-59€
Style of cuisine: Modern French
Website   Facebook

Reviews of interest

John Talbott (2016) “Crispy, crunchy, contemporary cuisine.”

John Talbott (2015) “A vastly better meal and upgraded opinion.”

Table à Découvert (2015) “Le ris de veau (spécialité de la maison) est servi ici très croustillant à l’extérieur et bien fondant dedans, avec un enchevêtrement de rhubarbe préparée différemment (séché en chips, cru, croquante, fondante) et de céleri grillé. L’acidulé de la rhubarbe va très bien au ris de veau que je n’ai pas arrêté d’arroser de jus (servi dans un pot à côté)… Un bel équilibre entre onctuosité animale et fraîcheur végétale.”

Les Grands Ducs (2014) “L’accueil et le service ont cette amabilité, cet enthousiasme non feint des tables généreuses et franches. Les assiettes qui sortent du passe allient la gouaille d’une cuisine néo-bourgeoise et la précision d’exécution digne des plus grandes maisons.”

Alexander Lobrano (2014) “The signatures of Pantaleon’s cooking… which run to an avowed love of vegetables and fruit, a percussion of different acidities, and a love of smoke and charring”.  Now that the restaurant is a few weeks old, he “can whole-heartedly recommend this place, and since they’re planning to serve on the broad terrace out front when the weather gets better, I suspect that it’s going to become even more popular.”

Le Figaro (2014) “Parmi les premières belles séquences de la nouvelle année, celle-là, comme on les aime: inattendue, pudique, frémissante à bien faire et d’une saine audace à se poster, là où personne ne serait venue la chercher.”

Patricia Wells (2014) “A win… super contemporary, approachable, just-good-food bistro that’s totally right for the times.”

L’Express (2014) “Vous aimiez Beatriz Gonzales chez Neva cuisine, l’un des bistrots gastronomiques les plus emballants de Paris ? Vous allez l’adorer chez Coretta, sa seconde adresse!”

Le Fooding (2014) “Néo-bourgeois en mode gourmand: entrée fraîche d’anguille fumée et quasi de veau cru, bouillon au raifort et massala; ris de veau bien doré, jus de viande, panais rôti, en purée légèrement citronnée et en chips; dessert couleur café en tube, tuiles au sésame et espuma whisky-tonka… Beatriz Gonzales (Neva Cuisine) et Matthieu Marcant (son mari) ont aussi pensé aux grignoteurs, avec quelques jolies botanas.”

Photo via Coretta’s Facebook page

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Gare au Gorille restaurant from Louis Langevin and Marc Cordonnier from Septime in Paris

Gare au Gorille

Just steps from the train tracks leading to and from the Saint-Lazare train station, this is the new project from two Septime alums, Marc Cordonnier (Grébaut’s former sous-chef) and his front-of-house partner Louis Langevin. With a hip hop soundtrack and aspirations no grander than to be a good bistro, the quality of food they are putting out will nonetheless attract the sort of globetrotting gastronome crowd that they are fleeing from at Septime. >> Read More

Bibovino

This is one wine shop that’s thinking outside the box by thinking inside the box. Don’t worry–it’s not the Franzia of your youth. Bibovino’s bright purple boxed wines come from high-quality, small producers and are available by the glass, carafe, or box.

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Pozzetto

Head to Pozzetto for seriously good gelato, made daily in small batches. And for an added bonus, some of the best espresso in Paris. Two locations - zoom and click on the map for details.

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