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	<title>Paris by Mouth &#187; Haute Cuisine</title>
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		<title>Our Guide to Paris: L&#8217;Instant d&#8217;Or</title>
		<link>http://parisbymouth.com/our-guide-to-paris-linstant-dor/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-linstant-dor/#comments</comments>
		<pubDate>Sun, 25 Mar 2012 07:27:11 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[*Exclude from front page]]></category>
		<category><![CDATA[75008]]></category>
		<category><![CDATA[French, Haute Cuisine]]></category>
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		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[L'Instant d'Or]]></category>
		<category><![CDATA[modern French]]></category>
		<category><![CDATA[more than 100€]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=31424</guid>
		<description><![CDATA[Modern haute cuisine is on the menu at this posh Golden Triangle newcomer.]]></description>
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		<title>Kei</title>
		<link>http://parisbymouth.com/our-guide-to-paris-kei/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-kei/#comments</comments>
		<pubDate>Mon, 09 Jan 2012 09:44:42 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75001]]></category>
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		<category><![CDATA[Michelin * Star]]></category>
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		<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[Michelin star]]></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 has opened an eponymous restaurant in the old Gerard Besson space, offering four or five courses at lunch (38/48€) and six or eight (75/95€) at dinner.]]></description>
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		<title>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>Wed, 04 Jan 2012 06:21:33 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75016]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Michelin ** Stars]]></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[Housed in in the new Shangri-La hotel, this addition to Paris' haute dining scene set critics abuzz. ]]></description>
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		<title>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[Michelin ** Stars]]></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>

		<guid isPermaLink="false">http://parisbymouth.com/?p=22365</guid>
		<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. ]]></description>
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		<title>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 only a handful women whose work has been consecrated by Michelin. Her cooking is strongly accented with southwestern flavors, here elevated to one-star levels in a modern, luxe dining room, as well as the less formal "salon," where small plates are available.]]></description>
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		<title>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[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). One Michelin star.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>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[Chef Laurent Delarbre has run the kitchen of this landmark since 2010, bringing modern sensibility to the menu while maintaining much of the restaurant's classic repertoire, including the famous numbered ducklings. ]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>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 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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		<title>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>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>
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		<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. This one is bigger than the left bank outpost, with an actual dining room in addition to the trademark counter seating.]]></description>
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