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	<title>Paris by Mouth &#187; renowned chef</title>
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		<title>Our Guide to Paris: Mini Palais</title>
		<link>http://parisbymouth.com/our-guide-to-paris-le-mini-palais/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-le-mini-palais/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 19:08:13 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75008]]></category>
		<category><![CDATA[Modern French]]></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[continuous all-day service]]></category>
		<category><![CDATA[Eric Fréchon]]></category>
		<category><![CDATA[good for groups]]></category>
		<category><![CDATA[good for solo dining]]></category>
		<category><![CDATA[Mini Palais]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[open Sunday]]></category>
		<category><![CDATA[outdoor dining]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[valet parking]]></category>
		<category><![CDATA[vegetarian options]]></category>

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		<description><![CDATA[If you think food tastes better in a beautiful room, then you'll love Le Mini Palais, where refined and playful cooking meets high design in a Paris landmark setting.Eric Fréchon of the Bristol is the consulting chef, present in spirit only, and the menu is as cosmopolitan as the crowd. Book a table on the terrace when weather permits. Open every day, all day.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Our Guide to Paris: Spring Restaurant</title>
		<link>http://parisbymouth.com/our-guide-to-paris-spring-restaurant/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-spring-restaurant/#comments</comments>
		<pubDate>Sun, 22 Jan 2012 03:22:44 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75001]]></category>
		<category><![CDATA[Editors' Pick]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[€50-100]]></category>
		<category><![CDATA[50-100€]]></category>
		<category><![CDATA[Daniel Rose]]></category>
		<category><![CDATA[Mary-Aude Méry]]></category>
		<category><![CDATA[modern French]]></category>
		<category><![CDATA[open kitchen]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[Spring Restaurant]]></category>
		<category><![CDATA[superior wine list]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=7721</guid>
		<description><![CDATA[It is impossible to overstate the fervor with which the second coming of Daniel Rose's Spring was anticipated. Faithful fans and the soon-to-be-converted are all hoping to be saved by a meal here. The menu changes constantly, according to the season and D-Rose's whim. <em>Update September 2011</em> - Now serving lunch on Wednesday &#038; Friday, in addition to dinner Tuesday through Saturday.]]></description>
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		<slash:comments>10</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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		<title>Our Guide to Paris: Frenchie</title>
		<link>http://parisbymouth.com/frenchie/</link>
		<comments>http://parisbymouth.com/frenchie/#comments</comments>
		<pubDate>Fri, 24 Jun 2011 10:02:25 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75002]]></category>
		<category><![CDATA[Editors' Pick]]></category>
		<category><![CDATA[French Bistro]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[€35-49]]></category>
		<category><![CDATA[35-49€]]></category>
		<category><![CDATA[bistros]]></category>
		<category><![CDATA[Frenchie]]></category>
		<category><![CDATA[Gregory Marchand]]></category>
		<category><![CDATA[market-based cooking]]></category>
		<category><![CDATA[renowned chef]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=4294</guid>
		<description><![CDATA[Gregory Marchand's market cooking, honed during well-documented stints abroad, lives up to the hype. His house-smoked fish, which often appears as one of two starters on the regularly changing 38€ menu, is a revelation. As for getting in, it's getting easier: Marchand has added a second dinner seating (but is no longer serving lunch), so your chances at night have just doubled.]]></description>
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		<slash:comments>1</slash:comments>
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		<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>
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		<slash:comments>3</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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		<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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		<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: Le Jules Verne</title>
		<link>http://parisbymouth.com/our-guide-to-paris-le-jules-verne/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-le-jules-verne/#comments</comments>
		<pubDate>Thu, 24 Mar 2011 07:26:14 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75007]]></category>
		<category><![CDATA[Classic French]]></category>
		<category><![CDATA[Haute Cuisine]]></category>
		<category><![CDATA[Michelin * Star]]></category>
		<category><![CDATA[More than €100]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Open Sunday]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Alain Ducasse]]></category>
		<category><![CDATA[classic French]]></category>
		<category><![CDATA[excellent cheese course]]></category>
		<category><![CDATA[exceptional desserts]]></category>
		<category><![CDATA[Le Jules Verne]]></category>
		<category><![CDATA[more than 100€]]></category>
		<category><![CDATA[open Monday]]></category>
		<category><![CDATA[open Sunday]]></category>
		<category><![CDATA[panoramic view]]></category>
		<category><![CDATA[Pascal Féraud]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[superior wine list]]></category>
		<category><![CDATA[valet parking]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=18210</guid>
		<description><![CDATA[There must be at least one marriage proposal at the Jules Verne every day. Perched high in the Eiffel Tower, the restaurant was taken over by Ducasse, and his chef Pascal Féraud offers a menu of classics, befitting of the location (foie gras in many forms, escargots, tournedos de boeuf, Bresse chicken, savarin a l'Armagnac). The only thing missing might be a view of the tower itself. One Michelin star.]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Our Guide to Paris: Gaya</title>
		<link>http://parisbymouth.com/our-guide-to-paris-gaya/</link>
		<comments>http://parisbymouth.com/our-guide-to-paris-gaya/#comments</comments>
		<pubDate>Mon, 21 Mar 2011 15:28:18 +0000</pubDate>
		<dc:creator>Our Paris Guide</dc:creator>
				<category><![CDATA[75007]]></category>
		<category><![CDATA[Michelin * Star]]></category>
		<category><![CDATA[Modern French]]></category>
		<category><![CDATA[Open Monday]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[€50-100]]></category>
		<category><![CDATA[50-100€]]></category>
		<category><![CDATA[Gaya]]></category>
		<category><![CDATA[Pierre Gagnaire]]></category>
		<category><![CDATA[prestige ingredients]]></category>
		<category><![CDATA[renowned chef]]></category>
		<category><![CDATA[standout seafood]]></category>

		<guid isPermaLink="false">http://parisbymouth.com/?p=18204</guid>
		<description><![CDATA[The specialty at Gaya is seafood, but if you're seeking grand platters of shellfish or sole meunière, look elsewhere. Gaya, run by Pierre Gagnaire, is a throroughly modern affair.]]></description>
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