Paris by Mouth

Stohrer

By Our Paris Guide On February 9, 2010 · 1 Comment · In Pastry

First Look: LazareLazare is not an open and friendly haven for travelers or gastronomes. It is a club masquerading as a restaurant, employing the sort of velvet rope snobbery that one expects to find at Le Montana or a Costes establishment. There is nothing Eric Fréchon's kitchen could have produced which could have salvaged the worst service I've received in nine years of writing about Paris restaurants.
SeptimeBook well in advance, and then look forward to Bertrand Grébaut's beautiful, seasonal cooking, pristine ingredients, and a fine list of natural wines to match.
Jacques Genin has stopped making pastryTarte citron? Paris-Brest? Éclair au chocolat? Gone, gone and gone.
Thanksgiving in ParisHaven't sorted out your Thanksgiving holiday plans yet? No need to freak out. We've rounded up a few resources to help our American readers, as well as any locals who'll be sharing the table this year.

WillThis is the first restaurant for globe trotting chef William Pradeleix who has worked in London under Hélène Darroze, in Bora Bora with Jean-Georges Vongerichten, and most recently, headed up the kitchen at Manger. His precise, Asian-inflected cuisine is drawing diners to the Aligre market area.
Le ServanTatiana Levha, formerly at L’Arpège and L’Astrance, and her sister [...]
L'Auberge du Roi GradlonHearty yet refined Breton cooking in an upscale setting from Nicolas Castelet, the chef behind L'Auberge du 15.
Word of Mouth: April ReviewsThe modern French bistro is alive, well, and not entirely staffed or filled with foreigners.