Taste your way through some of France’s most respected oyster beds, at Guy Savoy’s tiny new “Huitrade” oyster bar across the street from his flagship restaurant – a fantastic and fun addition to the nearly non-existent food scene by the Arc de Triomphe.
Japanese chef Taku Sekine, (Ducasse Tokyo, Fish, Saturne, Clown Bar) and barman extraordinaire Amaury Guyot’s (Sherry Butt, Prescription Cocktail Club) new restaurant has a lot going on as an all-day, late evening cafe-cocktail-restaurant.
Top Chef contestant Pierre Sang’s instinctive “freestyle” approach in his two restaurants in the 11th stay true to his Korean & French roots. Now you can learn from Pierre in the market and kitchen with his new series of food & wine classes.
Since closing his popular RINO restaurant in the 11th to open a bigger space in 2015 – we’ve missed Gio’s cooking. He is back for one week, cooking for only 16 people during lunch & dinner Dec. 12 – 19th at the Table Ronde. Don’t wait much longer to reserve, three dinners are already sold out.
Yann (Club Gascon, Wolseley) and Fanny’s (Wolseley, Eden Rock) funky & fun little wine bar/bistro on the rue Folie Mericault that focuses on raw & steamed lunches, dinners and apero hour.
Benoit Gauthier’s fantastic neighborhood bistro is a must for carnivores looking to sit down with a group of friends around a rustic farmhouse table to get their fill of enormous cuts of grilled meat, washed down with delicious French (natural) wines.
The question of tipping in France can be confusing – only because of the conflicting information out there regarding rules and etiquette. Hopefully, the following “tips” will set the record straight as simply as possible.
In just a few weeks, three Michelin star Chef Guy Savoy is set to open a posh oyster bar across the street from his restaurant – where guests can order from the oyster menu which will include his famous oysters nage glacée (sea/ocean water jelly on top of the oyster).
Jane Drotter’s YARD is a fantastic corner family-style canteen in the Voltaire neighborhood, thanks to Chef Nye Smith’s market menu cooking (former St. John London) and Jane’s cellar filled with bottles of natural wine.
All too often, horrid stories circulate about tough tactics certain chef bosses practice in the kitchen. True? Myth? Damaging rumors? Come to a discussion about violence in the kitchen among Paris’ top chefs Monday Nov. 17th. Free admission.