Tag Archives: prestige ingredients

Chez Michel by Meg Zimbeck

Chez Michel

This Breton bistrominique near the Gare du Nord serves a four course feast featuring dishes that are baked in a massive dining room oven.

  An absolute favorite

Practical information

Address: 10 rue de Belzunce, 75010
Nearest transport: Poissonière (7)
Hours: Closed Saturday and Sunday
Reservations: Book a few days in advance
Telephone: 01 44 53 06 20
Average price for lunch: 50-100€
Average price for dinner: 50-100€
Style of cuisine: Classic French, Breton
Special attributes: prix-fixe, market-based cooking, prestige ingredients, good for game, open Monday

Reviews of interest

Aaron Ayscough (2013) “It’s in a fine groove right now, having attained an effortless sweet-spot consisting of informal service, an idiosyncratic, well-priced wine list, and a menu rendered exotic for its unswerving devotion to Bretonne country-cooking.”

Patricia Wells (2011) “…impeccable ingredients, some of the best baked-on-premises bread in town…and a blackboard menu that’s so varied, every diner should find something to satisfy…the downside: While Chez Michel used to be known for its well-priced menus, I was shocked to see the 50-euro price tag on the blackboard menu…”

Meg Zimbeck (2011) “The new oven enables Breton to collect and use the crazy delicious jus as condiment. There’s a flagrant drizzle of these roasting juices atop his starter of scrambled, truffled eggs, but their profoundly comforting flavor permeates other dishes as well.”

Bruno Verjus (2011) “Petite soupe de poisson, en mise en bouche, pour les embruns du feu frais safran. Ormeau grillé, ail, persil et racines à la texture délicate et tendre. Lotte au feu du four en croûte feuilletée. Une gourmandise d’un autre temps. L’on en vient à rêver de vagues et de grains s’abattant sur ce Paris en manque d’iode.”

Meg Zimbeck (2010) “My fourth visit on a frozen December evening was nearly perfect…A moderate eater can be perfectly happy with the standard three-course €32 menu. A gastronomic god…can splurge on rare and expensive treats and spend more than €160…”

Jerome Berger- L’Express (2009) “L’authenticité se lit sur les murs de cette maison… Côté assiette, cela donne un lièvre à la royale dont les filets sont juste rosés à la minute…”

 

 

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L'Ami Louis front by Food Snob

L’Ami Louis

It’s possible that this legendary address serves the most famous — and expensive — roast chicken in the world. A roster of VIP regulars (hello, Bill Clinton) who make this a difficult reservation for us plebes.

Practical information

Address: 32 rue Vertbois, 75003
Nearest transport: Arts et Metiers (3, 11)
Hours: Closed Monday and Tuesday
Reservations:  Book many weeks in advance
Telephone: 01 48 87 77 48
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French
Special attributes: prestige ingredients, superior wine list, open Sunday

Reviews of interest

Patricia Wells (2012) “For sure, the décor at this 1930’s bistro  — which has been a worldwide icon since the 1950’s — rates as among the most dilapidated in Paris. Dingy, dark, faded, ramshackle. But, OH that roast chicken. The L’Ami Louis secret, of course, is kitchen’s oak-wood fired oven, offering a sweet, soft, and yet intense heat, making for a succulent bird that is up there with the best – if not THE best – in Paris…A place that every Paris Food Lover should experience, at least once.”

François Simon (2011) “Le poulet frites est un des meilleurs de la capitale…un foie gras très banal, servi de façon spectaculaire en deux grosses tranches  prix tout aussi déridants : 58 euros…Il y a à Paris beaucoup de bistrots épatants, mais celui-ci est singulier dans sa dimension mondaine…”

A.A. Gill – Vanity Fair (2011) “…L’Ami Louis really is special and apart. It has earned an epic accolade. It is, all things considered, entre nous, the worst restaurant in the world.”

Julot (2009) “…how is L’Ami Louis’ roast chicken? It’s pretty good…Likewise, snails, asparagus, lamb, beef chop, fruits are all of exceptional quality at l’Ami Louis. They are all prepared simply, precisely, justly…”

Food Snob (2009) “…there is something so attractive about the rustic excess and heartiness of it that it is hard to ignore…”

François Simon (2007) “L’Ami Louis appartient tout simplement à ce genre d’adresses trempées dans le métal.”

 

 

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Le Bis du Severo by John Talbott

Le Bis du Severo (Closed)

Le Bis du Severo by John Talbott
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.

Practical information

Address: 16 rue des Plantes, 75014
Nearest transport: Alesia (4)
Hours: Dinner, Monday-Friday; lunch, Tuesday-Saturday; closed Sunday
Reservations: Last minute booking usually OK
Telephone: 01 40 44 73 09
[cetsEmbedGmap src=http://maps.google.com/maps/ms?ie=UTF8&msa=0&msid=202475318786031781734.0004a3886506aedd66f7e&ll=48.831504,2.324188&spn=0.006935,0.01929&z=16 width=500 height=325 marginwidth=0 marginheight=0 frameborder=0 scrolling=no]View a map of all of our restaurants here.
Average price for lunch: 20-34€
Average price for dinner: 20-34€
Style of cuisine: Classic French, bistro
Special attributes: prix-fixe, prestige ingredients, carnivore’s delight, open Monday
Type of crowd: foodies, neighborhood locals
Interior: charming & traditional
Atmosphere: casual

Reviews of interest

  • John Talbott (2010) “…we had the cote de boeuf for two; he likes his rare, and me blue, but somehow it came out perfectly for us both and he got the bone to chew on… Frites, which defeat most chefs here and in America, were quite good.”
  • Le Fooding (2010) “Même maison que Le Severo tout court, le Bis fait office de plan B quand le premier est complet (ce qui est souvent le cas…)… les produits sont les mêmes, apprêtés avec une égale rigueur janséniste.”

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Les Ambassadeurs

Les Ambassadeurs (currently closed)

CURRENTLY CLOSED UNTIL 2015. Pretend the financial crisis never happened, and book Les Ambassadeurs, where the young chef Christopher Hache is making a name for himself. One Michelin star.

Practical information

Address: 10 place de la Concorde, 75008
Nearest transport: Concorde (1, 8, 12)
Hours: Closed Sunday, Monday, and Saturday lunch
Reservations: Book many weeks in advance
Telephone: 01 44 71 16 16
Website
[cetsEmbedGmap src=http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=202475318786031781734.0004a531242d600c02008&ll=48.86631,2.321248&spn=0.006931,0.019183&z=16 width=500 height=325 marginwidth=0 marginheight=0 frameborder=0 scrolling=no]View a map of all of our restaurants here.
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French, Haute Cuisine
Special attributes: prix-fixe, prestige ingredients, haute cuisine, superior wine list, renowned chef, valet parking
Type of crowd: suits, foodies
Interior: elegant & luxe
Atmosphere: formal

Reviews of interest

  • Gilles Pudlowski (2011) “une équipe de cuisine motivée et un service souriant sans ostentation…tout ce qui se propose là, sur un mode classique allégé, savant, renouvelé, est frappé du sceau de la qualité, du sérieux, de la rigueur et de la fraîcheur…
  • Alexander Lobrano (2010) “I liked my lunch very much, too…my starter of ormeaux sauvage (wild abalone) with mousseron mushrooms, peas and lardons was superb, and Hache, who previously trained with Senderens and Eric Frechon, among others, really showed his well-drilled technique with impeccably cooked veal sweetbreads with crushed cashews and sauteed cabbage…”
  • François-Régis Gaudry – L’Express (2010) “…à l’arrivée, cette déclinaison monovégétale et maniériste ne vaut pas la botte telle quelle, sans autre artifice. Preuve qu’on peut avoir beaucoup de personnel et manquer encore un peu de personnalité…Le chef pâtissier?…Il s’appelle Jérôme Chaucesse. Ce fut le vrai héros de la soirée.”
  • Pudlo (2010) “Bref, Christopher Hache est l’une des belles découvertes du Paris gourmand du moment. A 28 ans, cette tête bien faite et bien pleine compose une partition néo-classique, précise, fraîche, légère, somptueuse, épaulée par une équipe performante.”
  • François Simon “…si vous voulez savoir de quel bois se chauffe la cuisine française, cette table fait partie des expressions de la tendance.”
  • Le Figaro (2008) “La magie opère toujours pour le palace de la Concorde et la cuisine cinglante de Jean-François Piège…”

About our listings
Our best efforts were made to ensure that information provided was accurate at time of publication. Have a correction or update? Send it here.

 

 

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