Marc Cordonnier & Louis Langevin’s time learning the art of hospitality at Septime Restaurant served them well. Their 1st project in an unexpected part of town is a new favorite – sophisticated tasting menus (lunch is 25€!), lively tapas evenings & natural wine.
Chef Christophe Philippe is in full traditional old-school mode with top-notch French ingredients on his menu: snails, foie gras, brains, tongue, sweetbreads, slow-roasted lamb and veal, and huge fatty beef steaks for two with damn good potato puree. The only garnish is butter. What’s not to love?
Forgot standing in line across the street for a falafel. Tel Aviv’s Chef Eyal Shani’s Parisian branch of Miznon is where you can find serious line cooks using top-notch ingredients to make extraordinarily good stuffed pita sandwiches from scratch. I fantasize about the lamb at least once a day.
Benoit Reix’s friendly table d’hôte style bistro is a favorite among the natural wine aficionados and Paris chefs who cross town for his modern home cooking and wines. All the products are sourced from top producers including his famous neighbor, butcher Hugo Desnoyer.
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.
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.
We were sad to see Chef Shaun Kelly leave Restaurant Yard for new adventures – but happy that his second Nye Smith (former St John/Moro London) stayed on to become the new Head Chef (and one of the best dressed in the city!).