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	<title>Paris by Mouth &#187; prestige ingredients</title>
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		<title>Le Coq Rico</title>
		<link>http://parisbymouth.com/our-guide-to-paris-le-coq-rico/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-le-coq-rico/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 15:13:48 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75018]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Open Sunday]]></category>
		<category><![CDATA[Rotisserie]]></category>
		<category><![CDATA[€20-34]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[open Sunday]]></category>
		<category><![CDATA[prestige ingredients]]></category>

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		<description><![CDATA[It's all about the bird at Le Coq Rico.]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Gyoza Bar</title>
		<link>http://parisbymouth.com/our-guide-to-paris-gyoza-bar/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-gyoza-bar/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 13:48:09 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75002]]></category>
		<category><![CDATA[Japanese & Sushi]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[€10-19]]></category>
		<category><![CDATA[cheap]]></category>
		<category><![CDATA[dumplings]]></category>
		<category><![CDATA[good for solo dining]]></category>
		<category><![CDATA[Guillaume Guedj]]></category>
		<category><![CDATA[Gyoza Bar]]></category>
		<category><![CDATA[Hugo Desnoyer]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[Passage 53]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[Shinichi Sato]]></category>
		<category><![CDATA[takeout available]]></category>

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		<description><![CDATA[A Japanese dumpling bar, from the Passage 53 team.]]></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>Blend</title>
		<link>http://parisbymouth.com/our-guide-to-paris-blend/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-blend/#comments</comments>
		<pubDate>Wed, 04 Jan 2012 07:22:04 +0000</pubDate>
		<dc:creator>The Mouth</dc:creator>
				<category><![CDATA[75002]]></category>
		<category><![CDATA[American]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[€10-19]]></category>
		<category><![CDATA[Blend]]></category>
		<category><![CDATA[burgers]]></category>
		<category><![CDATA[cheeseburger]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[exceptional desserts]]></category>
		<category><![CDATA[good beer list]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[hamburger]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[Yves-Marie Le Bourdonnec]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=29533</guid>
		<description><![CDATA[With beef sourced from renowned butcher Yves-Marie le Bourdonnec, an American pastry chef baking buns and desserts, and (finallly!) a good beer list, this new gourmet hamburger outpost is adding momentum to an already exciting burger trend.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>L&#8217;Abeille</title>
		<link>http://parisbymouth.com/our-guide-to-paris-labeille/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-labeille/#comments</comments>
		<pubDate>Wed, 04 Jan 2012 06:21:33 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75016]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Michelin ** Stars]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[exceptional desserts]]></category>
		<category><![CDATA[L'Abeille]]></category>
		<category><![CDATA[Philippe Labbé]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[prix-fixe]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[superior wine list]]></category>
		<category><![CDATA[valet parking]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=18377</guid>
		<description><![CDATA[Housed in in the new Shangri-La hotel, this addition to Paris' haute dining scene set critics abuzz. ]]></description>
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		<slash:comments>0</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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		<slash:comments>0</slash:comments>
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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>
		<wfw:commentRss>http://parisbymouth.com/saturne/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>La Compagnie de Bretagne</title>
		<link>http://parisbymouth.com/our-guide-to-paris-la-compagnie-de-bretagne/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-la-compagnie-de-bretagne/#comments</comments>
		<pubDate>Wed, 24 Aug 2011 11:05:09 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75006]]></category>
		<category><![CDATA[French, Crêperies]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Open Sunday]]></category>
		<category><![CDATA[Vegetarian Options]]></category>
		<category><![CDATA[€20-34]]></category>
		<category><![CDATA[20-34€]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[continuous all-day service]]></category>
		<category><![CDATA[crêperies]]></category>
		<category><![CDATA[crêpes]]></category>
		<category><![CDATA[La Compagnie de Bretagne]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[open Sunday]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[vegetarian options]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=22774</guid>
		<description><![CDATA[This crêperie brings a little luxury to the genre, plus organic Bréton ingredients, a list of about 20 artisanal ciders, and Olivier Roellinger consulting. Continuous service every day.]]></description>
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		<slash:comments>3</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>
		<wfw:commentRss>http://parisbymouth.com/chez-lami-jean/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Yam’Tcha</title>
		<link>http://parisbymouth.com/yamtcha/</link>
		<comments>http://parisbymouth.com/yamtcha/#comments</comments>
		<pubDate>Sat, 28 May 2011 12:45:55 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75001]]></category>
		<category><![CDATA[Editors' Pick]]></category>
		<category><![CDATA[Michelin * Star]]></category>
		<category><![CDATA[Open Sunday]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[€50-100]]></category>
		<category><![CDATA[50-100€]]></category>
		<category><![CDATA[Adeline Grattard]]></category>
		<category><![CDATA[open Sunday]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[Yam'Tcha]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=4525</guid>
		<description><![CDATA[Universally praised Franco-Chinois fare from Adeline Grattard, and all but impossible to book.]]></description>
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		<slash:comments>0</slash:comments>
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