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	<title>Paris by Mouth &#187; Haute Cuisine</title>
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		<title>Our Guide to Paris: Sur Mesure</title>
		<link>http://parisbymouth.com/our-guide-to-paris-sur-mesure/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-sur-mesure/#comments</comments>
		<pubDate>Fri, 15 Jul 2011 08:25:55 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75001]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[modern French]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[more than 100€]]></category>
		<category><![CDATA[Sur Mesure]]></category>
		<category><![CDATA[Thierry Marx]]></category>
		<category><![CDATA[valet parking]]></category>

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		<description><![CDATA[The man behind the curtain in this white-on-white, Kubrick-esque space in the new Mandarin Oriental is molecular master Thierry Marx. Lunch menu, 70€; dinner, 145€ or 180€.]]></description>
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		<title>Our Guide to Paris: Hélène Darroze</title>
		<link>http://parisbymouth.com/our-guide-to-paris-helene-darroze/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-helene-darroze/#comments</comments>
		<pubDate>Thu, 14 Apr 2011 11:08:15 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75006]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[French, Haute Cuisine]]></category>
		<category><![CDATA[French, Southwest]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Michelin * Star]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[good for groups]]></category>
		<category><![CDATA[Hélène Darroze]]></category>
		<category><![CDATA[prix-fixe]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[valet parking]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=18754</guid>
		<description><![CDATA[Hélène Darroze is one of the only women to have a Michelin star, which is an interesting sociological fact, if not necessarily a reason to eat at her eponymous restaurant. Darroze hails from southwestern France, and her cooking is strongly accented with flavors from that region, here elevated to one-star levels in a modern, luxe dining room, as well as the less formal "salon," where small plates are available. Menus from 52€ (lunch) to 125€.]]></description>
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		<title>Our Guide to Paris: L&#8217;Abeille</title>
		<link>http://parisbymouth.com/our-guide-to-paris-labeille/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-labeille/#comments</comments>
		<pubDate>Mon, 04 Apr 2011 06:21:33 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75016]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[exceptional desserts]]></category>
		<category><![CDATA[L'Abeille]]></category>
		<category><![CDATA[Philippe Labbé]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[prix-fixe]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[superior wine list]]></category>
		<category><![CDATA[valet parking]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=18377</guid>
		<description><![CDATA[That executive chef Phillipe Labbés name is nearly homophonous to the name of this luxe enclave in the new Shangri-La hotel is only coincidence. "The bee" (as it translates) is actually a nod to the building's Bonapartian heritage; it was built in 1896 by a princely nephew of the former emperor, whose coat of arms included a few golden bees. A century later, critics are buzzing about this addition to Paris' haute dining scene. Many dishes present a main ingredient in dueling acts; meat and fowl come from royal lineage; the room is fit for modern aristocrats. It probably goes without saying that the prices will sting.]]></description>
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		<title>Our Guide to Paris: Le Jules Verne</title>
		<link>http://parisbymouth.com/our-guide-to-paris-le-jules-verne/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-le-jules-verne/#comments</comments>
		<pubDate>Thu, 24 Mar 2011 07:26:14 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75007]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Michelin * Star]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Open Sunday]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Alain Ducasse]]></category>
		<category><![CDATA[classic French]]></category>
		<category><![CDATA[excellent cheese course]]></category>
		<category><![CDATA[exceptional desserts]]></category>
		<category><![CDATA[Le Jules Verne]]></category>
		<category><![CDATA[more than 100€]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[open Sunday]]></category>
		<category><![CDATA[panoramic view]]></category>
		<category><![CDATA[Pascal Féraud]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[superior wine list]]></category>
		<category><![CDATA[valet parking]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=18210</guid>
		<description><![CDATA[There must be at least one marriage proposal at the Jules Verne every day. Perched high in the Eiffel Tower, the restaurant was taken over by Ducasse, and his chef Pascal Féraud offers a menu of classics, befitting of the location (foie gras in many forms, escargots, tournedos de boeuf, Bresse chicken, savarin a l'Armagnac). The only thing missing might be a view of the tower itself. One Michelin star.]]></description>
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		<title>Our Guide to Paris: La Tour d&#8217;Argent</title>
		<link>http://parisbymouth.com/our-guide-to-paris-la-tour-dargent/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-la-tour-dargent/#comments</comments>
		<pubDate>Mon, 14 Mar 2011 10:03:12 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75005]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[French, Haute Cuisine]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Michelin * Star]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[André Terrail]]></category>
		<category><![CDATA[excellent cheese course]]></category>
		<category><![CDATA[La Tour d'Argent]]></category>
		<category><![CDATA[Laurent Delarbre]]></category>
		<category><![CDATA[panoramic view]]></category>
		<category><![CDATA[superior wine list]]></category>
		<category><![CDATA[valet parking]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=18146</guid>
		<description><![CDATA[This landmark restaurant suffered after the death of legendary proprietor Claude Terrail, but his son André seems to have resuscitated the place, which could have languished into irrelevance on its (faded) laurels.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Our Guide to Paris: Ledoyen</title>
		<link>http://parisbymouth.com/our-guide-to-paris-ledoyen/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-ledoyen/#comments</comments>
		<pubDate>Thu, 10 Mar 2011 13:54:48 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75008]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[French, Haute Cuisine]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Michelin *** Stars]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Christian Le Squer]]></category>
		<category><![CDATA[Ledoyen]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[standout seafood]]></category>
		<category><![CDATA[superior wine list]]></category>
		<category><![CDATA[valet parking]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=18010</guid>
		<description><![CDATA[The neo-classical pavillion off the Champs-Elysées that houses Ledoyen is owned by the city of Paris, which seems to make sense given that this is one of the city's oldest and most grand restaurants.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Our Guide to Paris: Kei</title>
		<link>http://parisbymouth.com/our-guide-to-paris-kei/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-kei/#comments</comments>
		<pubDate>Wed, 09 Mar 2011 09:44:42 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75001]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[€50-100]]></category>
		<category><![CDATA[50-100€]]></category>
		<category><![CDATA[Kei]]></category>
		<category><![CDATA[Kei Kobayashi]]></category>
		<category><![CDATA[modern French]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=17933</guid>
		<description><![CDATA[After working for Ducasse for seven years, Kei Kobayashi -- by all accounts extremely talented -- has opened an eponymous restaurant in the old Gerard Besson space, offering a very personal take on haute cuisine, turning a landscape of French ingredients and traditions into a sort of zen garden. ]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Our Guide to Paris: Lasserre</title>
		<link>http://parisbymouth.com/our-guide-to-paris-lasserre/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-lasserre/#comments</comments>
		<pubDate>Mon, 07 Feb 2011 04:21:24 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75008]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Michelin ** Stars]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Christophe Moret]]></category>
		<category><![CDATA[Claire Heitzler]]></category>
		<category><![CDATA[event space]]></category>
		<category><![CDATA[exceptional desserts]]></category>
		<category><![CDATA[good for groups]]></category>
		<category><![CDATA[Lasserre]]></category>
		<category><![CDATA[more than 100€]]></category>
		<category><![CDATA[prix-fixe]]></category>
		<category><![CDATA[superior wine list]]></category>
		<category><![CDATA[valet parking]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=16845</guid>
		<description><![CDATA[If the walls at Lasserre could talk, they would tell stories about white doves, Marc Chagall, ortolan, and Audrey Hepburn, stories of glitterati and résistants taking their truffled macaroni under the retractable roof.]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Our Guide to Paris: L&#8217;Atelier Etoile de Joël Robuchon</title>
		<link>http://parisbymouth.com/our-guide-to-paris-latelier-etoile-de-joel-robuchon/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-latelier-etoile-de-joel-robuchon/#comments</comments>
		<pubDate>Sun, 09 Jan 2011 05:22:29 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75008]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Michelin ** Stars]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Open Sunday]]></category>
		<category><![CDATA[exceptional desserts]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Joël Robuchon]]></category>
		<category><![CDATA[L'Atelier Etoile de Joël Robuchon]]></category>
		<category><![CDATA[modern French]]></category>
		<category><![CDATA[more than 100€]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[open Sunday]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[prix-fixe]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[small plates]]></category>
		<category><![CDATA[standout seafood]]></category>
		<category><![CDATA[superior wine list]]></category>
		<category><![CDATA[valet parking]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=12742</guid>
		<description><![CDATA[Joël Robuchon's empire expands again with the opening of another Atelier, this time on the Champs-Elysées. Expect deft use of global ingredients, pristine products, pretty people, and a wait, unless you nab reservation for lunch or the first dinner seating; otherwise, it's first come, first served.]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Our Guide to Paris: Laurent</title>
		<link>http://parisbymouth.com/our-guide-to-paris-laurent/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-laurent/#comments</comments>
		<pubDate>Sun, 21 Nov 2010 15:22:14 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75008]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Michelin * Star]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[event space]]></category>
		<category><![CDATA[good for groups]]></category>
		<category><![CDATA[Laurent]]></category>
		<category><![CDATA[more than 100€]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[outdoor dining]]></category>
		<category><![CDATA[prix-fixe]]></category>
		<category><![CDATA[superior wine list]]></category>
		<category><![CDATA[valet parking]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=14329</guid>
		<description><![CDATA[Luxury and history come together at Laurent, where you can dine in the former hunting lodge of Louis XIV or, better yet, at a table in the garden. Fine dining, fine setting.]]></description>
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