Tag Archives: superior wine list

Spring Restaurant

American chef Daniel Rose offers a menu that changes with the seasons, and his tables are always in high demand. The wine program is also notable: sommelier Jonathan Bauer-Monneret, won the title Meilleur Sommelier de France 2014 after winning the title best young sommelier in 2009.

An absolute favorite

Practical information

Address: 6 rue Bailleul, 75001
Nearest transport: Louvre-Rivoli (1)
Hours: Dinner, Tuesday-Sunday
Reservations: Book many weeks in advance
Telephone: 01 45 96 05 72
Average price for dinner: 50-100€ (menu 76€)
Style of cuisine: Modern French
Website   Facebook

Reviews of interest

Sophie Brissaud (2012) “…à mon avis un des rares restaurants où le travail sur la tradition culinaire française s’accompagne d’une véritable approche d’investigation, de recherche…Ici, à Spring, on est toujours conscient du caractère mouvant, tourbillonnant de l’inspiration culinaire, que l’on fait partager au client d’une façon unique, à laquelle je ne connais aucun équivalent.”

The New York Times (2011) “The multicourse menu — ours included seven — was an impressive journey through the early-winter market: poached sea bass served room temperature with a snappy vinaigrette, oysters and a cap of frizzled leeks; silky veal “candy” cooked sous-vide and sweetened with butter-poached heirloom beets; rich and crispy shredded veal breast confit, cut with orange.”

Chroniques du Plaisir (2010) “On sait où se trouve la priorité ici : dans la cuisine. Celle qui nous régale et nous étonne par sa simplicité et ses audaces modestes. Une de mes adresses préférées à Paris. Courez-y!”

Bruno Verjus (2010) “24 couverts cosmopolites offrent une salle concentrée et attentive aux gestes des Chefs. Le plaisir s’offre depuis la cuisine, scène ouverte aux clients spectateurs. Le pas à pas de l’élaboration des assiettes construit l’imaginaire de leur dégustation.”

David Lebovitz (2010) “Finally came dessert, which started with bowls of raspberries, with the gentle dampness of berries that have been just-picked, floating in a light peach tea with unsweetened cocoa nibs bobbing in the broth, which provided not-too-sweet transition to dessert.”

Meg Zimbeck for BlackBook (2010) “Nearly all of the hooks that comprised Rose’s story have changed within the last three years. The underdog who cooked alone and undercharged for every plate has grown into the Hot Chef who manages a team and sometimes speaks in terms of branding.”

Barbra Austin (2010) “What’s refreshing is that Josh is not afraid to include wines from beyond the Hexagon.  International selections are difficult to find in chauvinist France, and it’s a joy for this lover of aromatic whites to see German and Austrian bottles holding court with their Alsatian cousins.  I can’t wait for the wine bar to open on the lower level.”

Mr. Lung (2010) “Dish-side, Daniel Rose’s cuisine has always been very emotional, and it is not surprising that some of his feelings find their way to the table. There is now some restlessness, hesitations and even a sense of aggravation that were never palpable at the first Spring or in the lasts months of Table 28. But do not think that the food is bad.  His major qualities are still there: sensitivity, the mastery in roasting, the accuracy of each dish… Yet it is obvious that the team has settled in the new venue and needs to find their marks.”

Alexander Lobrano (2010) “Our lunch as privileged guineau pigs was sensational. Rose plans to build his lunch menu around bouillon with different garnishes… the best bouillon I’ve ever had in my life–deep, ruddy, potent and profoundly soothing, with grilled chicken and tiny vegetables. Desserts were superb, too…”

John Talbott (2010) “It was the most interesting and fascinating food experience I think I’ve ever had… The concept for lunch: a fixed price bouillon of the day with chicken, although pigeon could be substituted, and veggies; and a selection of something like 10 small plates, which depending on whether you were on the fly or siitting down to an extended repast, could be served family/Asian style or one by one, in portions that will probably serve two persons.”

Fish (La Boissonnerie)

This popular restaurant and wine bar run by Drew Harre and Juan Sanchez is a sort of Anglo haven, excellent for a quick glass, a solo dinner at the bar, or for those times when you’re just tired of speaking French. Current chef Oliver Clarke is turning out some really solid food. 

Continue reading Fish (La Boissonnerie)

Les Trois Seaux

This is no longer included among the favorite 350 addresses that make up Our Guide to Paris Restaurants. We’ve maintained this page so that you can refer to the practical information and other reviews of interest. Feel free to share your own opinion in the comments.

Practical information

Address: 58 rue de la Fontaine au Roi, 75011
Nearest transport: Goncourt (11)
Hours: Open for dinner only Tuesday-Saturday; closed Sunday and Monday
Reservations: Last minute booking usually OK
Telephone: 09 54 27 86 86

Average price for lunch: 10-19€
Average price for dinner: 20-34€
Style of cuisine: Classic French
Special attributes: market-based cooking, comfort food, superior wine list
Type of crowd: hipsters, bobos, neighborhood locals
Interior: bare bones & minimal
Atmosphere: casual

Reviews of interest

  • John Talbott (2011) “Go?  For the wine, charcuterie and cheese, yes; but keep it simple!”
  • Aaron Ayscough (2011) “I can only hope everyone else in the neighborhood finds the basic ideas as charming as I do: natural wines, informal service…Les Trois Seaux will be serving more bistro-style fare…”
  • Le Fooding (2011) “Du coup, la carte des 3 Seaux (5 entrées et 5 plats) fait aussi cours de géo ! Les navets sont du Pardailhan, les carottes de sable du Languedoc et les champignons du Val d’Oise, quand l’agneau est du Limousin…”

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Our best efforts were made to ensure that information provided was accurate at time of publication. Have a correction or update? Send it here.



Les Ambassadeurs (currently closed)

CURRENTLY CLOSED UNTIL 2015. Pretend the financial crisis never happened, and book Les Ambassadeurs, where the young chef Christopher Hache is making a name for himself. One Michelin star.

Practical information

Address: 10 place de la Concorde, 75008
Nearest transport: Concorde (1, 8, 12)
Hours: Closed Sunday, Monday, and Saturday lunch
Reservations: Book many weeks in advance
Telephone: 01 44 71 16 16
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French, Haute Cuisine

Reviews of interest

  • Gilles Pudlowski (2011) “une équipe de cuisine motivée et un service souriant sans ostentation…tout ce qui se propose là, sur un mode classique allégé, savant, renouvelé, est frappé du sceau de la qualité, du sérieux, de la rigueur et de la fraîcheur…
  • Alexander Lobrano (2010) “I liked my lunch very much, too…my starter of ormeaux sauvage (wild abalone) with mousseron mushrooms, peas and lardons was superb, and Hache, who previously trained with Senderens and Eric Frechon, among others, really showed his well-drilled technique with impeccably cooked veal sweetbreads with crushed cashews and sauteed cabbage…”
  • François-Régis Gaudry – L’Express (2010) “…à l’arrivée, cette déclinaison monovégétale et maniériste ne vaut pas la botte telle quelle, sans autre artifice. Preuve qu’on peut avoir beaucoup de personnel et manquer encore un peu de personnalité…Le chef pâtissier?…Il s’appelle Jérôme Chaucesse. Ce fut le vrai héros de la soirée.”
  • Pudlo (2010) “Bref, Christopher Hache est l’une des belles découvertes du Paris gourmand du moment. A 28 ans, cette tête bien faite et bien pleine compose une partition néo-classique, précise, fraîche, légère, somptueuse, épaulée par une équipe performante.”
  • François Simon “…si vous voulez savoir de quel bois se chauffe la cuisine française, cette table fait partie des expressions de la tendance.”
  • Le Figaro (2008) “La magie opère toujours pour le palace de la Concorde et la cuisine cinglante de Jean-François Piège…”

About our listings
Our best efforts were made to ensure that information provided was accurate at time of publication. Have a correction or update? Send it here.