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	<title>Paris by Mouth &#187; prestige ingredients</title>
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		<title>Our Guide to Paris: 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>The Mouth</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>

		<guid isPermaLink="false">http://parisbymouth.com/?p=30259</guid>
		<description><![CDATA[<strong>Address</strong>: 98 rue Lepic, 75018
<strong>Nearest transport</strong>: Blanche (2), Abbesses (12)
<strong>Hours</strong>: Open every day
<strong>Reservations</strong>: Last minute usually OK
<strong>Telephone</strong>: 01 42 59 82 89
<strong>Average price for dinner</strong>: 20-34€ 
<strong>Style of cuisine</strong>: Rotisserie]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Our Guide to Paris: 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>The Mouth</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>

		<guid isPermaLink="false">http://parisbymouth.com/?p=30231</guid>
		<description><![CDATA[<strong>Address</strong>: 56 Passage des Panoramas, 75002
<strong>Nearest transport</strong>: Grands Boulevards (8, 9)
<strong>Hours</strong>: Dinner Mon-Sat (closed Sun)
<strong>Reservations</strong>: not accepted
<strong>Telephone</strong>: 01 44 82 00 62
</strong> <strong>Average price for dinner</strong>: €10-19
<strong>Style of cuisine</strong>: Japanese]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Our Guide to Paris: 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[Open Monday]]></category>
		<category><![CDATA[Wine Bars]]></category>
		<category><![CDATA[€35-49]]></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>
		</item>
		<item>
		<title>Our Guide to Paris: 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>
		</item>
		<item>
		<title>Our Guide to Paris: 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. The ingredients may be local, but there are nordic influences at play, too, both in the look of the place and in the pristine cooking, which borders -- and sometimes crosses into -- austerity. Warning: complaints about the service have been circulating...]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Our Guide to Paris: 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>
		<wfw:commentRss>http://parisbymouth.com/our-guide-to-paris-la-compagnie-de-bretagne/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Our Guide to Paris: 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>Wed, 03 Aug 2011 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", a free-for-all that can feel a bit like a tourist zoo at times.  At worst, it's sloppy and hectic.  At best, it's delicious.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Our Guide to Paris: 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>Our Guide to Paris: 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[Adeline Grattard (formerly of Astrance) serves inspired Franco-Chinois fare, with teas to match.  Yes, Yam'Tcha is hard to book, but that's what happens when a restaurant is as universally praised as this one.]]></description>
		<wfw:commentRss>http://parisbymouth.com/yamtcha/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Our Guide to Paris: 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>
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