A contemporary bistro on the Ile Saint-Louis from noted chef Antoine Westermann, where vegetables rule.
Le Chateaubriand boasts food by Inaki Aizpitarte, a smooth marble design by Rem Koolhaas, and a great selection of affordable vins naturels.
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. Update September 2011 - Now serving lunch on Wednesday & Friday, in addition to dinner Tuesday through Saturday.
Aux Verres de Contact is an annex of the well-regarded Jadis, where Guillaume Délage has won acclaim for his researched, old-meets-new bistro cooking. But: This is not quite that.
Game season is a special time in Paris restaurants, with gibier à plumes (wild birds) arriving in late Autumn and gibier à poils (hare, boar or deer) turning up in the early winter. For those who aren’t quite sure how to play the game, we’ve compiled some resources to help guide you through the forest of options.
The hook here is cocktails and club sandwiches made with très-seventh-arrondissement fillings of king crab, Petrossian caviar, and foie gras. The Club becomes a club on the weekends, staying open until 1:30am.
Now open: Racines, version 2.0, featuring the same product-driven cooking as the original, in a Philippe Starck-designed space.
An Izakaya joint, serving small plates, Japanese beer and cocktails, in the heart of the touristville.
This food-centered city doesn’t have a single “best” or “hottest” restaurant. What Paris does have is a lot of exceptionally good restaurants to match whatever neighborhood, day of the week, or price you’re looking for. If you know what that is, you can use our “Find a Restaurant” search widget in the sidebar. If you’re looking for [...]
There’s plenty of enthusiasm at this Menilmontant newcomer, run by an young but experienced team. Light and bright, based on pedigreed produce, the cooking is firmly of the moment (as is the exposed brick and industrial lighting of the room).
The latest spot to ride the taco wave comes from the people behind Anahuacalli, a longstanding Mexican address in the Fifth.
Contemporary French cooking in a polished, airy room from a couple of Grande Cascade alums, who are turning out dishes like duck foie gras with cassis gelée, a ham bouillon-based pea soup, and monkfish with gnocchi and girolles. Lunch menu, 29€; dinner, 34€; à la carte, 50ish€.
The kitchen talent at this new wine bar comes from Spring and Le Verre Volé, and the small plates feel like a hybrid between the two. They range from the standard rillettes, saucisse, and now-obligatory burrata to more light and creative fare, based on great products from the likes of Terroirs d’Avenir and Joël Thiébault. The vibe is relaxed, the prices are right, and the wines, as if you had to ask, are natural. Open until 2 a.m. most nights.
After early visits to Agapé Substance, both Pudlo and Bruno Verjus invoked the word “genius” to describe 30 year-old chef David Toutain, whose resumé includes stints at L’Arpège, Mugaritz (in Spain) and Corton (NYC). The kitchen isn’t so much open as eat-in; the narrow space seats only 26, and gives diners a view of Toutain’s seemingly improvised cooking. Expect artful, spare presentations, pristine ingredients, and a dash of molecular technique. Lunch menus at 39, 51, and 65€; dinner at 51, 78, and 99€.
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- La Tache 1962 on Our Guide to Paris: BigarradeNot in 2012, but I promised to do so when they have the Coutume coffee. Which they will be tasting monday I...
- Meg on Our Guide to Paris: BigarradeYou make a compelling case, my dear Tache. Have you been back to l'Astrance lately? It's been ages since I read anything...
- Meg from Paris by Mouth on Restaurant Radar: Paris food news & reviewsDear GP, Thanks for taking the time to respond, and I will gladly accept your word when you tell us that you...
- Gilles Pudlowski on Restaurant Radar: Paris food news & reviewsSorry... for you, but I'have payed the bill at the marvelous Albion and I was guested by a friend at Fish. But,...
- Steve Zimmerman on Our Guide to Paris: A la Biche au BoisI'm commenting on my own comment. We returned to Paris in Sept. 2011, dined at Biche twice. Still the same wonderful food...
A Year in the Mouth
