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Our Guide to Paris: The Club

By Our Paris Guide · Leave a Comment

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.

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racines2map

Racines 2

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Now open: Racines, version 2.0, featuring the same product-driven cooking as the original, in a Philippe Starck-designed space.

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lengue

Lengué

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An Izakaya joint, serving small plates, Japanese beer and cocktails, in the heart of the touristville.

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Our Guide to Paris Restaurants

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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 [...]

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Chatomat by Barbra Austin

Chatomat

By Our Paris Guide · 1 Comment

Light and bright, based on pedigreed produce, the cooking at this Menilmontant is firmly of the moment (as is the exposed brick and industrial lighting of the room).

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El Guacamole by Meg Zimbeck

El Guacamole

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Another taqueria, this one from the people behind Anahuacalli, a longstanding Mexican address in the Fifth.

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Camélia by John Talbott

Camélia

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Camélia by Thierry Marx, is the second restaurant in the new Mandarin Oriental, to his flagship Sur Mesur.

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Neva by Alexander Lobrano

Our Guide to Paris: Neva Cuisine

By Our Paris Guide · 4 Comments

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€.

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Au Passage by Meg Zimbeck

Au Passage

By Our Paris Guide · 9 Comments

James Henry’s small plates range from the standard charcuterie 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 are natural.

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Agapé Substance

By Our Paris Guide · 9 Comments

Chef David Toutain’s resumé includes stints at L’Arpège, Mugaritz (in Spain) and Corton (NYC).Expect artful, spare presentations, pristine ingredients, and a dash of molecular technique, from a wide open kitchen. Lunch menus at 39, 51, and 65€; dinner at 51, 78, and 99€.

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Frenchie Bar à Vins by Meg Zimbeck

Frenchie Bar à Vins

By Our Paris Guide · 2 Comments

If you want a taste of Gregory Marchand’s cooking without the challenge of scoring a reservation at Frenchie, this is where to go.

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Le Petit Trianon by Barbra Austin

Our Guide to Paris: Le Petit Trianon

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The menu at Le Petit Trianon is typical café and brasserie fare: Croques monsieur et madame, salads, and tartines. What’s atypical is the quality of the ingredients. Open 8 a.m. to 2 a.m. every day, continuously.

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Yam'Tcha dessert by Meg Zimbeck

Our Guide to Paris: Yam’Tcha

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Universally praised Franco-Chinois fare from Adeline Grattard, and all but impossible to book.

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Tintilou by Barbra Austin

Our Guide to Paris: Tintilou

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Chef Jean-François Renard, whose contemporary cooking gained a following at Carte Blanche, now has his own place.

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Le Relais Gascon

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This place is known mainly for its giant, meaty salads.

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Braisenville

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Small plates rule at this mod address in the 9th.

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Le Céleste Gourmand

Our Guide to Paris: Le Céleste Gourmand

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Rumor has it that the Hunanese cooking here is genuinely hot.

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  • Recent comments

    • Edith on Five Great Frenchie SubstitutesI have to be honest and say I just did not get Frenchie. The atmosphere was alright, friendly enough, and the food...
    • Ms. Glaze on Snails to rails: L’Escargot busted for cocaine traffickingHahahahah! That is too funny. Je vais prendre les "escargot menu degustation..." (wink, wink, nod, nod).
    • Emily on Our Guide to Paris: SeptimeI booked my table at Septime months in advance and was looking forward to my dinner there immensely. Sounds like a recipe...
    • La Tache 1962 on Asparagus, oyster, smoked crème fraîcheWhat is the brown stuff underneath that pile of stuff ?... Seems liquid and thin on one side of the plate and...
    • Chrisos on Snails to rails: L’Escargot busted for cocaine traffickingThe owner of la Bocca, Antonio Lampreia, is/was also the owner of L'Escargot Montorgueil...
    • Christi Garcia on Five Great Frenchie SubstitutesI walked by Le Galopin last week after having lunch at Au Conservetoire. It is closed for renovation. Might want to call...
    • John on Snails to rails: L’Escargot busted for cocaine traffickingLooks like Rick Steves and Andrew Zimmern will need to edit their Paris episodes.
    • David on Snails to rails: L’Escargot busted for cocaine traffickingI could've sworn that was salt on the table. But I guess salt isn't usually served in lines.
    • Lindsey on Snails to rails: L’Escargot busted for cocaine traffickingPassed by Le Baci this weekend and wondered why it was all boarded up! That explains it :)
    • Ptipois on Snails to rails: L’Escargot busted for cocaine traffickingThe caption on the snail made me pee in my pants. Thanks.
    • joanne de Marais on Neighborhood Spotlight: Saint Germain des PrésI agree Le Petit is always on our list. We like Del Papa too when we need a bit of Italy in...
    • John Talbott on Cosi"Both delicious and the bread is yummy." from Emily (above). "I went to Cosi tonight and it was awful." from Sonya (on...
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