April 7, 2015
Paris doesn’t lack talented culinary couples. After waving bon voyage to Barcelona-bound Laura Vidal and Harry Cummins of Paris Pop-up, the City of Lights welcomes a new venture by the charming American duo Laura Adrian and Braden Perkins. More than three years after opening successful Verjus Restaurant and Verjus Wine Bar, the pair are introducing a sister restaurant that serves up wine bar favorites (including Verjus’ in-demand fried chicken) and other inventive variations on American comfort food.
April 3, 2015
Super Barquette Frenchie to Go, Mickaël Bandassak
If a springtime weekend out of the city is in order, we suggest heading north to Seine-Saint-Denis for Banlieues Bleues. The festival features a slew of jazz concerts, and given that this is the event’s 32nd year, they certainly know how to put together a fabulous lineup. Get your tickets soon, as the festival wraps on April 17.
Super Barquette, Luz Verde and The Beast, Mickaël Bandassak
March 31, 2015
Despite its unassuming exterior and simple table settings, Le Servan is where serious diners go to both talk passionately about food and enjoy eating it. Located in the 11th arrondissement, an area with one of the highest concentrations of interesting and provocative dining addresses in the city, the restaurant successfully mixes classic and modern French cuisine, delivering the best of both.
March 20, 2015
Spring is blossoming in Paris as sprigs of green sneak into our grey city, bringing us back to life after months spent under winter skies. As an opening act to the Lily of the Valley vendors in May, bunches of daffodils are now being hawked on street corners, in front of cafés and bistros, and in flower shops across the city. The cheerful flowers are the first sign of the transition towards spring for Parisians, who can’t help but bring a bunch home to brighten up their cozy apartments.
March 16, 2015
When Holybelly had its one year anniversary in October 2014, co-owners Nico Alary and Sarah Mouchot had more to celebrate than 365 days of serving quality food to hungry Parisians. The date also served as a reminder of how, in a relatively short time, a unique and well-thought-out restaurant that pays attention to its food and customers can come to occupy such a special place in so many diners’ hearts.
True to the motto emblazoned on their brand new mugs, “It’s Good Because We Care,” the Holybelly team takes caring to a new level. This is evident throughout the dining experience one has here – from Nico’s friendly smiles and greetings as soon as you enter the door, to the servers who know your names (and often your orders) after only a few visits, and finally the frequent and observant glances from the kitchen into the dining room checking to see that customers are enjoying their meals.
March 11, 2015
Healthy, organic food is sweeping through Paris in the form of health food stores, juice bars, and vegetarian cafés, and not even boulangeries are immune to this food craze. The city’s top bakers are making baguettes and other loaves in biologique (organic) varieties in an effort to offer healthier products and protect the environment. Those who come to Paris hoping to forget about their diets and indulge in the city’s legendary baguettes and pastries should not be dismayed; the switch to organic flour doesn’t mean a sacrifice in taste.
Du Pain et Des Idées
March 9, 2015
Concealed behind an unassuming rusty metal and white tile facade is Paris’ latest culinary incontournable, Gare au Gorille. The peculiar name, lifted from an offbeat Georges Brassens song about an escaped gorilla, lends to the old-world-meets-new atmosphere.
Head chef Marc Cordonnier and sommelier Louis Langevin are longtime friends who talked of opening a restaurant together before they turned thirty, a high school pipe dream realized this year when the pair left Paris’ renowned Septime to open their own restaurant in the 17ème.
March 4, 2015
Japanese chef Taku Sekine, formerly of Clown Bar, and Sherry Butt alum bartender Amaury Guyot have teamed up to open their first restaurant in the Bastille neighborhood, Dersou. Situated smack in the middle of an area lacking in fine dining – between the Marais and Bistrot Paul Bert territory – Dersou is a welcome addition to the neighborhood.
The owners of the restaurant wisely decided to open early (9am) and leave the porte ouverte almost all day, save a brief late-afternoon pause. Tired shoppers, area employees, and intrepid tourists now have a place to rest their weary feet and enjoy a cup of coffee, thoughtful food, or even a much-needed cocktail.
February 27, 2015
Shay Ola cuts an imposing figure in the tiny kitchen of DBB, his newly opened restaurant just around the corner from République. Tall and clad in a brown leather apron, he looks more like a blacksmith than one of the most recent chefs to take up residence in Paris.
Originally from London, Shay came to Paris for what he describes as, “a scene where it’s still all about the food. Things are happening here at the moment and I want to be at the forefront of that,” he says.
February 23, 2015
I knew we were in for a treat at Heimat the minute we walked in the door. For one of Paris’ most anticipated new restaurants, located in the swanky Palais Royal neighborhood, my expectation was to encounter that certain form of snobbery that increases the closer you get to the center of the city. But the greeting at Heimat is just the opposite; despite being housed in a stony cellar space on rue de Montpensier, the welcome is warm, as is the lighting and the conversation that fill the cavernous yet cosy dining rooms.
Pierre Jancou, the man behind Racines and Vivant, seems to have stepped back from the pretense of his earlier exploits in opening Heimat. It offers a legit list of natural wines, but clearly has an interest in making these wines, and the food they are paired with, accessible to a curious lunch crowd. Heimat joins a handful of comfortable dining spaces - Café de la Nouvelle Mairie and Le Siffleur de Ballons also come to mind – that prove that natural wines have found their home in Paris, and the restaurants that serve them no longer need to have an achingly cool aura or inflated prices.