A Few Paris Gems By Bob & Sue In addition to our favorite Michelin 3- and 2-star restaurants (L’Astrance, Le Cinq, L’Ambroisie, Pierre Gagnaire, Jean Francoise Piege, and L’Atelier Robuchon), we enjoyed some exciting meals in smaller venues and bistros: Chez Georges This old fashioned bistro delivers classic dishes as well as anyone in… Read More →
Charcuterie from a Master Culinary Craftsman With two charcuterie shops in Paris and chefs from New York to London seeking out his meat arts for their Michelin-starred menus, chef Gilles Verot is the first charcutier to become an international super star. He’s the third generation in a family of charcutiers, bringing traditional country foods onto center stage… Read More →
A Parisian Staple By Bob & Sue Parisians have loved Bernard Pacaud’s food since this Michelin three-star restaurant opened on the Place Vogues in 1986. L’Ambroisie offers a unique dining experience with delicious traditional French cuisine cooked by a master chef and supported by superlative service in an elegant setting with tapestries. Our recent visit was… Read More →
Where to Eat in Paris’ Montmartre Neighborhood By Devan Grimsrud Montmartre, in the north of Paris, has a long history of attracting artists and musicians. Famous painters like Van Gogh, Picasso, and Toulouse-Lautrec flocked to this neighborhood, still a refuge for Parisian bohemians. The area is flooded with a variety of accessible galleries and ateliers… Read More →
Our Favorite American in Paris A veteran pastry chef who spent more than a decade working at Chez Panisse before moving to Paris and launching a wildly successful blog, David Lebovitz is our go-to guru for Parisian food and cooking. He’s written several cookbooks, including The Perfect Scoop, his best-selling guide to homemade ice cream,… Read More →
Always Special By Bob & Sue We visited both of Robuchon’s Paris Ateliers and enjoyed many different small plates including langoustine ravioli, foie gras hamburger sliders, iberico pork brochettes and of course the legendary Robuchon potaoes (made with decadent amounts of butter). Our all time most legendary chef appeared at the Champs-Elysees location, and we relived with him the… Read More →
Always Special By Bob & Sue We visited both of Robuchon’s Paris Ateliers and enjoyed many different small plates including langoustine ravioli, foie gras hamburger sliders, iberico pork brochettes and of course the legendary Robuchon potaoes (made with decadent amounts of butter). Our all time most legendary chef appeared at the Champs-Elysees location, and we relived with him the… Read More →
A Weekend in Paris I’ve partnered with Thrillist to bring you my behind-the-scenes tips on where to eat, where to stay, and what to do when you are traveling across the globe. We’ve already covered Toronto, New York City and Montreal. Next up? The romantic, food-loving, pastry-worshipping City of Light. Check out my top picks, from the… Read More →
Indulge in the City of Light The French take their food very seriously. This is the country that created the tasting menu, doesn’t believe in low fat, and treats pastries as a kind of religion. Here are my favorite restaurants and hotels in Paris, from old school French bistros and Michelin-starred dining to casual spots… Read More →
Paris’ Most Coveted Reservation By Bob & Sue This 25-seat restaurant is one of Paris’ most desired reservations and special dining experiences. At L’Astrance, Pascal Barbot’s creativity is evident in every course including the langoustine with bone marrow, poached oyster and Kombu jelly, a razor clam and veal tartare with bergamot foam and spring garlic,… Read More →
Paris’ Most Coveted Reservation By Bob & Sue This 25-seat restaurant is one of Paris’ most desired reservations and special dining experiences. At L’Astrance, Pascal Barbot’s creativity is evident in every course including the langoustine with bone marrow, poached oyster and Kombu jelly, a razor clam and veal tartare with bergamot foam and spring garlic,… Read More →
Redefining Haute Cuisine in Paris Chicago-born chef Daniel Rose has made a big impression on Paris’ dining scene with his insanely popular restaurant Spring. Considered part of the bistronomy movement in Paris – where chefs have ditched the Michelin institution, ornate decor and 5-dollar-sign prices for bistros with high-quality food that won’t break the bank… Read More →
The World’s Best Bread Buried deep under Paris’ ancient streets, you’ll find the baking and proofing rooms of Poilâne Bakery. Since opening in 1932, this place has become a staple in the city and beyond, known for their incredible pain au levain. Frank Sinatra and Lauren Bacall were huge fans in their day, and Salvador Dali… Read More →
A Tough Reservation, But Totally Worth It. After culinary school, French chef Gregory Marchand honed his skills in New York, Hong Kong and Spain. A few years ago, he returned to his homeland and opened Frenchie (a nickname he earned while staging at Jamie Oliver’s Fifteen in London) in an out-of-the-way alley in the second… Read More →
Living the Sweet Life in Paris A veteran pastry chef who spent 13 years working for Alice Waters at Berkley’s famed Chez Panisse, David Lebovitz has written six cookbooks including the best-selling The Perfect Scoop and The Sweet Life in Paris (stay tuned for the upcoming My Paris Kitchen, due out in 2014). After choosing the expat life in Paris… Read More →
Paris’ Most Sought After Reservation Scoring a reservation at chef Daniel Rose’s Spring is the stuff serious food lovers build a trip around (hundreds of reservation requests pour in daily, and the restaurant has a mere 28 seats – if you didn’t plan months in advance, call in the afternoon for the night’s cancellations). Located… Read More →
Paris’ Most Sought After Reservation Scoring a reservation at chef Daniel Rose’s Spring is the stuff serious food lovers build a trip around (hundreds of reservation requests pour in daily, and the restaurant has a mere 28 seats – if you didn’t plan months in advance, call in the afternoon for the night’s cancellations). Located… Read More →
