Le Cinq

The Daily Bite: Fancy food edition

By Meg Zimbeck On June 30, 2011

Amy shares the enviable details of her family’s meal at Le Cinq, where the highlights included duck with roasted white peach, a sheep’s milk sorbet with olive oil and tapenade, and a towering Eiffel Tower chocolate dessert for the guest of honor, Halle. Our new friends from Philadelphia were visiting Paris on a trip sponsored by the Make-a-Wish Foundation, and discussion in our forum resulted in a free chocolate tour from Context Travel and this special lunch from chef Eric Briffard. You can read more about the family’s adventures in Paris here, and many thanks to Julian Tort for organizing the lunch.

Lobrano shares his enthusiasm for Sur Mesure, the new 40 seat showcase for Thierry Marx’s “bold haute cuisine” inside the Mandarin Oriental. He says the menu will demonstrate Marx’s “prolific gastronomic imagination, commitment to healthy eating, and fascination with both Japan and new culinary techniques,” including ”light and beautiful compositions like L’Oeuf Eclate, a richly imagined declension of a hen’s egg with a roll of scrambled egg white, an egg yolk, and a small savory square of Parmesan custard.” [Hungry for Paris]

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By Meg Zimbeck On February 28, 2011

Photo Bruno Verjus (Food Intelligence)

The Michelin Guide has just announced its annual star shower, with the following changes for Paris restos:

New 3* designations: none. This is the first year since 1992 without any new three-star restaurants. Le Cinq was rumored to be a contender, but will remain a 2* for at least one more year.
New 2* designations: Passage 53, L’Atelier Etoile de Joël Robuchon, and Jean-François Piège.
New 1* designations: Frédéric Simonin, Les Ambassadeurs, Le Baudelaire, Sensing, Antoine, and Le Fourchette de Printemps.
Deletions: La Table de Joël Robuchon (now closed) and Montparnasse 25.

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By Our Paris Guide On August 18, 2010

A glossary of superlatives could be culled from the reviews of Le Cinq (sublime, exquisite, sumptuous, dazzling), where chef Eric Briffard has been “respectfully and very subtly reinterpreting the grand classics of French cooking” since 2008.

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