First hamburgers arrived, then Tex-Mex. But never before has the Americanization of French food culture been more evident than on January 1, 2016, when the Union of Hospitality Trades and Industries handed a down a “strong recommendation” to restaurants serving 150-200 covers per day that
Heading to the city of lights for her most beautiful season? Here are our choices for Parisian restaurants to see in – and recover from – the holidays.
Eiffel Tower bread knives be banished! This year, give the Francophile foodie in your life the perfect present – be it edible (or quaffable) or not – using our handy gift guide. We’ve canvassed some of Paris’ top food retailers, writers and producers to find
Pierre Jancou, previously of La Cremerie, Racines and Vivant, has left his post as manager at Heimat after just one year and will open a new restaurant in March.