Claude Colliot
This self-taught modernist chef's signature dishes include an oyster sorbet, chicken cooked with licorice root, and a "larme" (tear) of chocolate.
Tag Archives: prestige ingredients
Blend
With beef sourced from renowned butcher Yves-Marie le Bourdonnec, Blend should be better than it is.
Bigarrade
Chef Christophe Pélé sold and left Bigarrade in early 2012. Chef Yasuhiro Kanayama is running things now, to much acclaim.
Le Bis du Severo (Closed)
Les Bis du Severo was sold in 2011, there is still a restaurant here (Le Bis), but it is no longer affiliated with nearby Le Severo.
Les Ambassadeurs (currently closed)
Pretend the financial crisis never happened, and book Les Ambassadeurs, where the very young chef Christophe Hache is making a name for himself.