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	<title>Paris by Mouth &#187; prix-fixe</title>
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	<link>http://parisbymouth.com</link>
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		<title>Our Guide to Paris: Les Affranchis</title>
		<link>http://parisbymouth.com/our-guide-to-paris-les-affranchis/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-les-affranchis/#comments</comments>
		<pubDate>Mon, 02 Jan 2012 08:37:01 +0000</pubDate>
		<dc:creator>The Mouth</dc:creator>
				<category><![CDATA[75009]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[€20-34]]></category>
		<category><![CDATA[classic French]]></category>
		<category><![CDATA[French bistro]]></category>
		<category><![CDATA[Les Affranchis]]></category>
		<category><![CDATA[market-based cooking]]></category>
		<category><![CDATA[prix-fixe]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=29408</guid>
		<description><![CDATA[A new bistro near Pigalle serving dishes like roasted cod with fennel bulb carbonara or calf's liver with onions and roasted garlic. Lunch for 18€ and dinner menus for 25€ and 32€.]]></description>
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		<slash:comments>0</slash:comments>
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		<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: Hélène Darroze</title>
		<link>http://parisbymouth.com/our-guide-to-paris-helene-darroze/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-helene-darroze/#comments</comments>
		<pubDate>Thu, 14 Apr 2011 11:08:15 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75006]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[French, Haute Cuisine]]></category>
		<category><![CDATA[French, Southwest]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Michelin * Star]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[good for groups]]></category>
		<category><![CDATA[Hélène Darroze]]></category>
		<category><![CDATA[prix-fixe]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[valet parking]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=18754</guid>
		<description><![CDATA[Hélène Darroze is one of the only women to have a Michelin star, which is an interesting sociological fact, if not necessarily a reason to eat at her eponymous restaurant. Darroze hails from southwestern France, and her cooking is strongly accented with flavors from that region, here elevated to one-star levels in a modern, luxe dining room, as well as the less formal "salon," where small plates are available. Menus from 52€ (lunch) to 125€.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Our Guide to Paris: Le Chardenoux</title>
		<link>http://parisbymouth.com/our-guide-to-paris-chardenoux/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-chardenoux/#comments</comments>
		<pubDate>Mon, 11 Apr 2011 07:59:35 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75011]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[Last minute booking usually OK]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Open Sunday]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[€35-49]]></category>
		<category><![CDATA[35-49€]]></category>
		<category><![CDATA[bistros]]></category>
		<category><![CDATA[classic French]]></category>
		<category><![CDATA[Cyril Lignac]]></category>
		<category><![CDATA[Le Chardenoux]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[open Sunday]]></category>
		<category><![CDATA[outdoor dining]]></category>
		<category><![CDATA[prix-fixe]]></category>
		<category><![CDATA[restaurants]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=18678</guid>
		<description><![CDATA[Celebrity chef Cyril Lignac took over this historic bistro in 2008, and while he's something of a pretty boy, the real looker is the room itself, with its painted ceiling and curvy woodwork. On the menu? A more-or-less classic mix of bistro favorites -- steak with bearnaise, pommes dauphines -- which, if well-executed, don't bear much of a personal signature. (Except, perhaps, in the prices.)]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Our Guide to Paris: 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>Mon, 04 Apr 2011 06:21:33 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75016]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Latest Openings]]></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[That executive chef Phillipe Labbés name is nearly homophonous to the name of this luxe enclave in the new Shangri-La hotel is only coincidence. "The bee" (as it translates) is actually a nod to the building's Bonapartian heritage; it was built in 1896 by a princely nephew of the former emperor, whose coat of arms included a few golden bees. A century later, critics are buzzing about this addition to Paris' haute dining scene. Many dishes present a main ingredient in dueling acts; meat and fowl come from royal lineage; the room is fit for modern aristocrats. It probably goes without saying that the prices will sting.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Our Guide to Paris: Agapé Bistrot</title>
		<link>http://parisbymouth.com/our-guide-to-paris-agape-bistrot/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-agape-bistrot/#comments</comments>
		<pubDate>Tue, 08 Mar 2011 05:54:37 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75017]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[€50-100]]></category>
		<category><![CDATA[Agapé Bistrot]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[outdoor dining]]></category>
		<category><![CDATA[prix-fixe]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=17900</guid>
		<description><![CDATA[With a minimum lunch bill of 35€, and dinner menus at 50€ and 77€, is this really a bistro? Maybe not, but this offshoot of gastronomic sibling Agapé, showcasing chef Katsuaki Okiyama's precise, balanced and modern cooking, has been widely praised, in spite of prices that are, as Gilles Pudlowski puts it, "pas forcement tendres."]]></description>
		<wfw:commentRss>http://parisbymouth.com/our-guide-to-paris-agape-bistrot/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Our Guide to Paris: Le Gaigne</title>
		<link>http://parisbymouth.com/our-guide-to-paris-le-gaigne/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-le-gaigne/#comments</comments>
		<pubDate>Mon, 28 Feb 2011 04:36:14 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75004]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[€35-49]]></category>
		<category><![CDATA[35-49€]]></category>
		<category><![CDATA[Le Gaigne]]></category>
		<category><![CDATA[Mickael Gaigner]]></category>
		<category><![CDATA[modern French]]></category>
		<category><![CDATA[prix-fixe]]></category>
		<category><![CDATA[standout seafood]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=17718</guid>
		<description><![CDATA[At this small, contemporary bistro near the Centre Pompidou, Chef Mickael Gaigner shows off his skills -- honed in high end kitchens -- at reasonable prices.]]></description>
		<wfw:commentRss>http://parisbymouth.com/our-guide-to-paris-le-gaigne/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Our Guide to Paris: Le Pantruche</title>
		<link>http://parisbymouth.com/our-guide-to-paris-le-pantruche/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-le-pantruche/#comments</comments>
		<pubDate>Thu, 17 Feb 2011 08:47:48 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75009]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[€20-34]]></category>
		<category><![CDATA[bistros]]></category>
		<category><![CDATA[classic French]]></category>
		<category><![CDATA[Franck Baranger]]></category>
		<category><![CDATA[Le Pantruche]]></category>
		<category><![CDATA[market-based cooking]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[prix-fixe]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=12764</guid>
		<description><![CDATA[Franck Baranger's modern bistro near Pigalle is turning out dishes like celery root soup, oyster tartare, and a standout côte de cochon. Two courses at lunch for 17€, three at dinner for 32€.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Our Guide to Paris: Lasserre</title>
		<link>http://parisbymouth.com/our-guide-to-paris-lasserre/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-lasserre/#comments</comments>
		<pubDate>Mon, 07 Feb 2011 04:21:24 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75008]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Michelin ** Stars]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Christophe Moret]]></category>
		<category><![CDATA[Claire Heitzler]]></category>
		<category><![CDATA[event space]]></category>
		<category><![CDATA[exceptional desserts]]></category>
		<category><![CDATA[good for groups]]></category>
		<category><![CDATA[Lasserre]]></category>
		<category><![CDATA[more than 100€]]></category>
		<category><![CDATA[prix-fixe]]></category>
		<category><![CDATA[superior wine list]]></category>
		<category><![CDATA[valet parking]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=16845</guid>
		<description><![CDATA[If the walls at Lasserre could talk, they would tell stories about white doves, Marc Chagall, ortolan, and Audrey Hepburn, stories of glitterati and résistants taking their truffled macaroni under the retractable roof.]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Our Guide to Paris: La Cuisine</title>
		<link>http://parisbymouth.com/our-guide-to-paris-la-cuisine/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-la-cuisine/#comments</comments>
		<pubDate>Thu, 03 Feb 2011 07:51:44 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75008]]></category>
		<category><![CDATA[Latest Openings]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Open Sunday]]></category>
		<category><![CDATA[exceptional desserts]]></category>
		<category><![CDATA[La Cuisine]]></category>
		<category><![CDATA[Laurent André]]></category>
		<category><![CDATA[more than 100€]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[open Sunday]]></category>
		<category><![CDATA[prix-fixe]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=16730</guid>
		<description><![CDATA[A Phillipe Starck-designed dining room facing Laurent André's open kitchen, a Bresse chicken priced in the three digit zone, a choice of 16 Pierre Hermé mille-feuilles: The age of austerity has not yet dawned at the Royal Monceau on avenue Hoche, and probably never will.]]></description>
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