Chef Stéphane Jego was an early star of the bistronomie movement, elevating traditional bistro fare with the sort of techniques and emphasis on quality ingredients that one…
After reading our Glossary to Wild Game, you’re now ready to do a little hunting of your own. But where to find the beasts?
Can’t distinguish your colvert from your crapaudine? No need to grouse – we’ve created a glossary for all the gibier (wild game) jargon that you’ll find on Paris menus in the fall. Bécasse we love you.
Game season is a special time in Paris restaurants, with gibier à plumes (wild birds) arriving in late Autumn and gibier à poils (hare, boar or deer) turning up in the early winter. For those who aren’t quite sure how to play the game, we’ve compiled some resources to help guide you through the forest of options.