Happy Plates

• D-Leb highlights a textbook-perfect example of “using great ingredients and not doing much to them” at Les Fines Gueles, detailing a plate of burrata that’s been sprinkled with bits of gently toasted almonds to “bring out the flavors of the milky cheese by providing a bit of contrast.” With sliced ham and a pour of olive oil, it sounds like heaven on a warm Spring evening. [David Lebovitz]

• Emmanuel Rubin gives a whopping to L’Abeille, the new gastronomic table inside the Shangri-La hotel. Chef Philippe Labbé’s dish of spring artichokes done two ways may be a “garden in the mouth,” but it’s an expensive plot with tasting menus priced at 210€. [Le Figaro]