Posts tagged Paris
Our Guide to Paris: Spring Restaurant
Sep 1st
It is impossible to overstate the fervor with which the second coming of Daniel Rose’s Spring has been anticipated; faithful fans and the soon-to-be-converted are all hoping to be saved by a meal at this bouillon for the 21st century. Bonus point: a basement wine bar will open in early September.
Practical information
Address: 6 rue Bailleul, 75001
Nearest transport: Louvre-Rivoli (1)
Hours: Tuesday-Saturday for dinner, Wednesday-Saturday for lunch. Closed Sunday & Monday. Saturday lunch throughout the summer will feature lobster rolls instead of the traditional lunch menu.
Reservations: Book many weeks in advance
Telephone: 01 45 96 05 72
Website
Map
Our Guide to Paris: Passage 53
Aug 4th
Outside, it’s the city’s oldest covered passage. Inside, it’s some of this city’s most forward-thinking cuisine. Chef Shinishi Sato and his Japanese team make precise, poetic use of pristine French ingredients (Desnoyer, Thiébault, Bordier…) and have recently earned a Michelin star.
Practical information
Address: 53 passage des Panoramas, 75002
Nearest transport: Grands Boulevards (8,9)
Hours: Closed Sunday, Closed Monday
Reservations: Book a week or two in advance
Telephone: 01 42 33 04 35
Map
Our Guide to Paris: L’Arpège
Jul 29th
Alain Passard spins turnips into gold at this vegecentric (but not vegetarian) three star restaurant.
Practical information
Address: 84 rue de Varenne, 75007
Nearest transport: Varenne (13)
Hours: Closed Sunday, Closed Saturday
Reservations: Book many weeks in advance
Telephone: 01 47 05 09 06
Website
Map
More >
Our Guide to Paris Ice Cream Shops
Jul 27th
From the classic Berthillon and Raimo to the new wave of Italian gelateria, Paris offers more than just cold comfort to lovers of ice cream and sorbet. Here’s a list of popular glaçieres, with reviews to help you decide which ones merit a skip across town, and which ones to just skip.
75001
- Deliziefollie – 7 rue Montorgeuil, 75001
- Scoop – 154 rue St. Honoré, 75001
75003
- Mary – 1 rue Charles-François Dupuis, 75003
75004
- Berthillon – 31 rue Saint-Louis en l’Ile, 75004
- Pozzetto – 39 rue Roi de Sicile, 75004
Our Guide to Paris: Mary
Jul 27th
Mary Quarta charms everyone with her excellent, made-with-love gelato, market fruit sorbets, warm smile, and ability to conquer any language barrier.Blogger Buzz: Aux Lyonnais
Jul 26th
Last week, I found myself at a place that people don’t much talk about anymore – Aux Lyonnais. This is Alain Ducasse’s take on the bouchon - a style of restaurant from Lyon specializing in that region’s traditional and very meaty fare. I brought my boyfriend, a real Lyonnais, for dinner last week. We started with an apéro at the nearby Coinstot Vino and then arrived for our 9:00 reservation (booked online).
My first impression: this restaurant is beautiful. With its gleaming zinc bar, tiled floors, and checkered tablecloths, Aux Lyonnais is decorated like the French bistro of my dreams. If I were a tourist, as 80% of the clients appeared to be, I would enter and say “finally… this is the place.”
That first flush faded fast…
> Continue reading at Meg Zimbeck
Blogger Buzz: Smoking with Frenchie
Jul 26th
He had me at hello. No seriously, I speak French like sling blade, so when Greg Marchand the chef at Frenchie in Paris said “Hello” in English, I was smitten. The meal that followed that night was one of the best examples of ingredient love and technique restraint that’s quite frankly hard to find in Paris. We started with the smoked trout, a mesquite smoked filet served over avocado puree with pickles and dill. Our main course was a pleasantly salty roasted fork tender pork over cranberry beans, with favas and baby carrots both sweet and still slightly crunchy. Dessert was a milky panna cotta just barely set and served with red fruit coulis and a topping of fresh raspberries.
I stumbled home that night and while still drunk and happy sent a giddy e-mail to Frenchie saying “you have built it, they will come”. And come they have. In just over a year that Frenchie has been open, they have garnered the praise of every blogger and publication in Paris, raves from the New York Times, picked up a Michelin bib and Greg himself took home the Le Fooding chef of the year honors. Sadly, all this acclaim has also made our once a week spot into once a month treat, if we can score a reservation.
> Continue reading at Hidden Kitchen
Blogger Buzz: Café des Musées
Jul 26th
Arles, Ardèche, Lorraine, Ile de Ré, ça tourne en ce moment, virage à gauche, virage à droite, Ouest, Sud, Est, je vous avoue, je suis sur les rotules, même si émerveillée des paysages rencontrés et des produits goûtés. De retour à Paris, à la recherche d’un bon bistrot à vivre entre copains. Tiens, et si je retournais au Café des Musées dont la cuisine et la prestation m’avaient bien plu il y a un an (mais pas de photo ce jour là). Situé à mi chemin entre deux monuments, la place des Vosges et le musée Picasso, d’ailleurs, au moment où j’arrive, des touristes chinois me demandent la direction du musée Picasso (j’ai la tête à qui on demande toujours son chemin), le Café des Musées forme un angle, entre la rue de Turenne et la rue du Parc Royal. L’été, les tables donnent presque sur la rue grâce aux portes-fenêtres toutes ouvertes et l’on bénéficie des passages rapprochés des bus qui prennent le tournant, ainsi que du sillage laissé par les camions-poubelles… A part ça, le bistrot vit à 100%, du matin (petit-déjeuner) au dîner, 7 jours sur 7, dans son décor rétro et ses tables rapprochées.
> Continue reading at Table à Découvert
Our Guide to Paris Restaurants
Jul 26th
This food-centered city doesn’t have a single “best” or “hottest” restaurant. What Paris does have is a lot of exceptionally good restaurants to match whatever neighborhood, day of the week, or price you’re looking for.
If you know what that is, you can use our “Find a Restaurant” search widget at right to find just the right table. If you’re looking for inspiration, a quick glance at the posts on our front page will tell you which restaurants are in the spotlight now. You can also click on tags to find places that have, for example, a superior wine list, vegetarian options, or are good for solo dining. The list below organizes all of our selections by arrondissement.
75001
- La Crypte Polska (01 42 60 43 33)
- L’Ecume St. Honoré (01 42 61 93 87)
- Les Fines Gueules (01 42 61 35 41)
- Hidden Kitchen (no phone)
- Issé (01 42 96 26 60)
- Macéo (01 42 97 53 85)
- Le Meurice (01 44 58 10 55)
- Olio Pane Vino (01 42 33 21 15)
- Le Pharamond (01 40 28 45 18)
- Pinxo (01 40 20 72 00)
- La Régalade – St. Honoré (01 42 21 92 40)
- Spring Restaurant (01 58 62 44 30)
- Yam’Tcha (01 40 26 08 07)
Our Guide to Paris Bakeries
Jul 25th
Here’s a collection of our favorite Paris bakeries, organized by arrondissement. Click on the name to read more, including which rave reviews and professional awards the bakery has won.
75001
- Eric Kayser – 33 rue Danielle Casanova, 75001
- Julien – 75 rue Saint-Honoré, 75001
75002
- Eric Kayser – 16 rue des Petits-Carreaux, 75002
- Régis Colin – 53 rue Montmartre, 75002
75003
- 134 RdT – 134 rue de Turenne, 75003
75004
- Stéphane Henry – 2 bis boulevard Morland, 75004
- Julien – 24 rue St. Martin, 75004
Blogger Buzz: La Tour d’Argent in the 5th – stratospheric indeed
Jul 24th
5.5 La Tour d’Argent, 15, quai de la Tournelle in the 5th, 01.40.46.71.11, closed Sundays and Mondays, was apparently somewhat adrift after the death of Claude Terail (son of the original André Terrail) in May 2006 but has undergone a rebirth under his son André Terrail, especially since April 2010 when the 39 yo Laurent Delarbre took over in the kitchen. It’s interesting that it’s almostde rigeurnow that the children of famous Parisian food providers (Terail, Poilane, etc.) go to university in the US: Andre at Babson, Class of 2002.
I was interested in going again not only because Emmanuel Rubin awarded it 3 hearts, albeit calling the 200 E a la carte meal stratospherically priced (although there’s a 65 E “menu” at lunch) but because my eating companion (my former co-host at eG) who is trying out classic “old” places is, through complicated romantic/marital-type connections, connected to the chef. He was not here today which permits me more candor than if I had to tiptoe around some issues.
> Continue reading at John Talbott’s Paris