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	<title>Paris by Mouth &#187; market-based cooking</title>
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		<title>Au Clocher de Montmartre</title>
		<link>http://parisbymouth.com/au-clocher-de-montmartre/</link>
		<comments>http://parisbymouth.com/au-clocher-de-montmartre/#comments</comments>
		<pubDate>Tue, 07 Feb 2012 08:05:59 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75018]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[Last minute booking usually OK]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Open Sunday]]></category>
		<category><![CDATA[Small Plates & Tapas]]></category>
		<category><![CDATA[Vegetarian Options]]></category>
		<category><![CDATA[€20-34]]></category>
		<category><![CDATA[Au Clocher de Montmartre]]></category>
		<category><![CDATA[continuous all-day service]]></category>
		<category><![CDATA[decent brunch]]></category>
		<category><![CDATA[market-based cooking]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[open Sunday]]></category>
		<category><![CDATA[small plates]]></category>
		<category><![CDATA[vegetarian options]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=30301</guid>
		<description><![CDATA[An easy-going, all-day spot from Antoine Heerah.]]></description>
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		<title>Racines</title>
		<link>http://parisbymouth.com/racines/</link>
		<comments>http://parisbymouth.com/racines/#comments</comments>
		<pubDate>Mon, 16 Jan 2012 05:43:55 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75002]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[€35-49]]></category>
		<category><![CDATA[35-49€]]></category>
		<category><![CDATA[bistros]]></category>
		<category><![CDATA[market-based cooking]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[Racines]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=4699</guid>
		<description><![CDATA[Founding chef Pierre Jancou has moved on, but the roots remain. New chef Renaud Marcille is bringing a touch of elegance to the product-driven, market cooking, served, as always, with natural wine, inside the city's oldest covered passage.]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Le Comptoir du Relais</title>
		<link>http://parisbymouth.com/le-comptoir-du-relais/</link>
		<comments>http://parisbymouth.com/le-comptoir-du-relais/#comments</comments>
		<pubDate>Tue, 03 Jan 2012 16:02:56 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75006]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[Editors' Pick]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Open Sunday]]></category>
		<category><![CDATA[€35-49]]></category>
		<category><![CDATA[35-49€]]></category>
		<category><![CDATA[good for solo dining]]></category>
		<category><![CDATA[Le Comptoir du Relais]]></category>
		<category><![CDATA[market-based cooking]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[open Sunday]]></category>
		<category><![CDATA[outdoor dining]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[Yves Camdeborde]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=4289</guid>
		<description><![CDATA[Yves Camdeborde's beloved bistro, once neo and now classic.   Book months in advance for weeknight, no-choice dinner, or just queue up at lunch or weekends for the so-called "brasserie menu".]]></description>
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		<title>Les Affranchis</title>
		<link>http://parisbymouth.com/our-guide-to-paris-les-affranchis/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-les-affranchis/#comments</comments>
		<pubDate>Mon, 02 Jan 2012 08:37:01 +0000</pubDate>
		<dc:creator>The Mouth</dc:creator>
				<category><![CDATA[75009]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[€20-34]]></category>
		<category><![CDATA[classic French]]></category>
		<category><![CDATA[French bistro]]></category>
		<category><![CDATA[Les Affranchis]]></category>
		<category><![CDATA[market-based cooking]]></category>
		<category><![CDATA[prix-fixe]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=29408</guid>
		<description><![CDATA[A new bistro near Pigalle serving dishes like roasted cod with fennel bulb carbonara or calf's liver with onions and roasted garlic.]]></description>
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		<title>Saturne</title>
		<link>http://parisbymouth.com/saturne/</link>
		<comments>http://parisbymouth.com/saturne/#comments</comments>
		<pubDate>Fri, 30 Sep 2011 14:50:49 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75002]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[€50-100]]></category>
		<category><![CDATA[Ewan Lemoigne]]></category>
		<category><![CDATA[market-based cooking]]></category>
		<category><![CDATA[modern French]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[prix-fixe]]></category>
		<category><![CDATA[Saturne]]></category>
		<category><![CDATA[superior wine list]]></category>
		<category><![CDATA[Sven Chartier]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=9804</guid>
		<description><![CDATA[Ingredient fetishists will appreciate Sven Chartier's reverence for product, and devotees of natural wines will love Ewan Lemoigne's list. ]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Hidden Kitchen (Closed)</title>
		<link>http://parisbymouth.com/hidden-kitchen/</link>
		<comments>http://parisbymouth.com/hidden-kitchen/#comments</comments>
		<pubDate>Mon, 27 Jun 2011 06:29:29 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75001]]></category>
		<category><![CDATA[American]]></category>
		<category><![CDATA[€50-100]]></category>
		<category><![CDATA[communal table]]></category>
		<category><![CDATA[Hidden Kitchen]]></category>
		<category><![CDATA[market-based cooking]]></category>
		<category><![CDATA[no-choice menu]]></category>
		<category><![CDATA[supper clubs]]></category>
		<category><![CDATA[underground]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=4696</guid>
		<description><![CDATA[Book many weeks in advance for a seat at this fantastic table d'hotes, run by a young American couple in their apartment near Palais Royal. Ten courses, including bubbly and wine pairings. OCTOBER 2011: Hidden Kitchen has closed, but you can find the pair at their new venture, Verjus.]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Frenchie</title>
		<link>http://parisbymouth.com/frenchie/</link>
		<comments>http://parisbymouth.com/frenchie/#comments</comments>
		<pubDate>Fri, 24 Jun 2011 10:02:25 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75002]]></category>
		<category><![CDATA[Editors' Pick]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[€35-49]]></category>
		<category><![CDATA[35-49€]]></category>
		<category><![CDATA[bistros]]></category>
		<category><![CDATA[Frenchie]]></category>
		<category><![CDATA[Gregory Marchand]]></category>
		<category><![CDATA[market-based cooking]]></category>
		<category><![CDATA[renowned chef]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=4294</guid>
		<description><![CDATA[Gregory Marchand's contemporary market cooking has landed Frenchie on every must-go list, making reservations all but impossible. Three courses, 45€.]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Chez L’Ami Jean</title>
		<link>http://parisbymouth.com/chez-lami-jean/</link>
		<comments>http://parisbymouth.com/chez-lami-jean/#comments</comments>
		<pubDate>Sun, 12 Jun 2011 15:34:14 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75007]]></category>
		<category><![CDATA[Editors' Pick]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[French, Basque]]></category>
		<category><![CDATA[€35-49]]></category>
		<category><![CDATA[35-49€]]></category>
		<category><![CDATA[bistros]]></category>
		<category><![CDATA[Chez l'Ami Jean]]></category>
		<category><![CDATA[market-based cooking]]></category>
		<category><![CDATA[no-choice menu]]></category>
		<category><![CDATA[nose to tail eating]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[Stéphane Jego]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=4284</guid>
		<description><![CDATA[Brash, Basque, and belly-filling, a meal at l'Ami Jean can be coma-inducing.  Reserve in advance, and plan on walking home.]]></description>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>Vivant</title>
		<link>http://parisbymouth.com/our-guide-to-paris-vivant/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-vivant/#comments</comments>
		<pubDate>Tue, 12 Apr 2011 06:29:06 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75010]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[€35-49]]></category>
		<category><![CDATA[35-49€]]></category>
		<category><![CDATA[bistros]]></category>
		<category><![CDATA[market-based cooking]]></category>
		<category><![CDATA[natural wine]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[Pierre Jancou]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[Vivant]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=18704</guid>
		<description><![CDATA[Pierre Jancou is alive and well, back in Paris, militant passion intact, doing what he does best: Offering the very best products, prepared "sans chi chi," (his words), and natural wines.  ]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Le Pantruche</title>
		<link>http://parisbymouth.com/our-guide-to-paris-le-pantruche/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-le-pantruche/#comments</comments>
		<pubDate>Thu, 17 Feb 2011 08:47:48 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75009]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[€20-34]]></category>
		<category><![CDATA[bistros]]></category>
		<category><![CDATA[classic French]]></category>
		<category><![CDATA[Franck Baranger]]></category>
		<category><![CDATA[Le Pantruche]]></category>
		<category><![CDATA[market-based cooking]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[prix-fixe]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=12764</guid>
		<description><![CDATA[Franck Baranger's modern bistro near Pigalle is turning out dishes like celery root soup, oyster tartare, and a standout côte de cochon. Two courses at lunch for 17€, three at dinner for 32€.]]></description>
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