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

• Best Spots for Outdoor SippingIgnore the food at these joints and snag a table for soaking up the sun in a spectacular setting. They can’t screw up opening a bottle of wine or pulling a pint too badly.
• Our Guide to Omnivore 2014 We've obsessively analyzed the line up of speakers at the food festival so you don't have to. Here's our handpicked selection of which presentations you shouldn't miss.
• Want to judge the Best Baguette in Paris competition?It's a tough job taste testing hundreds of baguettes to find the best in Paris, but someone's gotta do it. This year, it's your turn.
• Word of Mouth: March ReviewsIncluding MandooBar, Filakia, Peco Peco, and other unpronounceable new openings.

Comments

• Sandra LaneI recommend that everyone go here once in a lifeti
• jenWe went to Fragments on the weekend - and we went
• Catherine DownWe do indeed! You can book a single ticket for any
• HelenI will be in Paris in May. Do you accept single r

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