Popular Posts

• 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.

Recent Posts

• 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 [...]
• Word of Mouth: April ReviewsThe modern French bistro is alive, well, and not entirely staffed or filled with foreigners.

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