June 19, 2015
Split only by the busy boulevard Voltaire, the rue de la Folie-Méricourt and rue Popincourt form a bridge between the Oberkampf and Voltaire neighborhoods of Paris. Starting at the southern end of rue Popincourt and rue de la Roquette, just steps away from the 11th arrondissement’s town hall, a neon horse head greets you as you approach Chez Aline. The horse head, along with the flashy yellow-tiled interior, is a throwback to the space’s former incarnation as an equine butcher’s shop. Chef Delphine Zampetti doesn’t specialize in controversial meat, but rather delicious lunch offerings, which do sometimes include surprising proteins. The octopus, salicorne, and cucumber salad is a particular favorite among locals as are the sandwiches, which are made using fresh, locally sourced ingredients.
June 2, 2015
Summer is officially upon us when the festival circuit picks back up. Ready to hit the ground running with some live music? Clear your evening and head to l’AEROPORTO at Le Belmont in the 2nd. For more info on the musicians performing, bites and drinks being served, and more, peek here.
May 12, 2015
Restaurant reviews on the Le Fooding website and in the printed guide essentially decide where food-loving Parisians eat during the year. Focusing on new talent and restaurant trends, the guide is descriptive, humorous, and well-informed.
Fooding 2015, a smartphone application available in English and French, allows users to search an immense database of restaurants, cafés, and hotels, and read insightful reviews from the website. Search by category (sushi, pizza, vegetarian, wine bar, etc.) or by average price. You can access a map to locate restaurants in your area or near a metro station, and bookmark your favorites.
An amusing features lets you shake your smartphone to discover a restaurant by chance, and the news section provides in-the-know tips on hotspots and restaurant openings.
April 29, 2015
It was French President Charles de Gaulle who famously said, “How can you govern a country which has 246 varieties of cheese?” That was in 1962. Today there are nearly 400 distinct cheeses in France, and discussing and eating them is a national pastime. Anyway you slice it, this is the land of fromage and it is a source of regional pride. Just like with wine, many varieties have their own AOC, or Appellation d’origine contrôlée. Roquefort only comes from Roquefort and it must adhere to strict regulations to earn the name. The types of cheese in France are as varied as the landscapes, and while it may seem like a love of pungent cheese is in the blood of the French, I believe it’s an acquired taste. Rather than going straight for the Brie on your next trip to Paris, push your palate by trying one of the following stinky cheeses and do as the French do: savor it after your meal, preferably with a digestif.
April 24, 2015
The dream team behind Paris’ classy and cocktail-forward Le Mary Celeste, Candelaria, and Glass hits a high note with the greatly anticipated opening of Hero, a three-story Korean canteen and bar. The small menu revisits traditional Korean street food, artfully prepared by Haan Palcu-Chang, former chef at Le Mary Celeste and inventor of the restaurant’s beloved deviled eggs.
A stone’s throw from Porte Saint-Denis, Hero welcomes a constant flow of thirsty Parisians who assemble around the ground-floor bar. Colorful cocktails, champagne flutes, and shots of soju slide across a pink marble countertop. Cocktail enthusiasts will appreciate creations like the refreshing mezcal, citrus, and soju-based slushy Thug Life (12€) and the creamy Bubble Trouble (10€), combining almond milk, orgeat, absinthe, bekseju, and tapioca pearls.
Designed by Swede Jeanette Dalrot and New York agency Safari Sundays, Hero’s interior is original and playful. Diners can climb the staircase lined with potted plants, graffiti, and neon hearts to the restaurant on the second floor, where a quirky arrangement of elevated tables and wooden stools wraps around the walls of the dining room. A quick glance around the small space shows Chinese lanterns made of yarn and fabric, and a multicolored flashing projection on the far wall. The ambiance veers towards new-age club meets Korean spa. In the center of the room is a pretty marble sink, perfect for cleaning up after devouring an order of fried chicken with your bare hands.
Haan wows diners with his variation of yangnyeom, crispy Korean fried chicken covered in sesame seeds and a good dose of garlic sweet and sour glaze or (for the courageous) a spicy gochujang sauce. A half chicken (19-23€) is just right for two people and a whole chicken (36-43€) works well for groups of three or more.
Not to be missed are the flavorful pork buns with ssamjang (7€) and homemade kimchi (3€). Fresh salads (7-9.5€) help to cut the spice and Haan’s seared rice cakes with shiitake ragout, Chinese salted radish, gochujang, and tofu purée (8€) is a personal favorite. The desserts are fun and original, combining ingredients like roasted sweet potatoes, meringue, and maple syrup (7€) or rice krispie treats with matcha and yakult mousse (6€).
Visit Hero with two or three friends (so you can order everything on the menu) but not with a first date. Korean fried chicken is a messy business and after two cocktails and an order of yangnyeom, you can expect to be covered in hot sauce.
Hero – 289 rue Saint-Denis, 75002. No tel.
- Emma also checks out Ellsworth, another new opening in Central Paris.
- Lucky Peach covers their top five places to eat in Paris, including chicken-focused Le Coq Rico.
- Craving more Korean? We also checked out Ibaji at La Jeune Rue.
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.