Paris Restaurants Known and Loved
Reviews and contact information for many of the best known Paris
Les Ambassadeurs at the Hôtel Crillon in Paris thrives under
Christopher Hache, the restaurant's head chef
"I have eaten in this gorgeous dining
room several times over the decades. During that period its kitchens
have been manned by some of the most notable and distinguished of
France’s chefs. Yet I venture to say that I have never had a better
meal here than that into which I tucked on this occasion. Indeed, I
will go further: this was the best meal I have ever eaten here. For
this I pay tribute to Chef Christopher Hache (pictured), who took
command in April, 2010."
Pierre Gagnaire restaurant in Paris - the A Life Worth Eating review
"This was a complete roller-coaster
ride and it wasn’t exactly fun. Some of the dips were just too steep
and the rest was kind
of flat. Two or three courses were absolutely
exceptional, but this was no where close to compensate for the lows.
This sentiment has been pretty consistent among my visits. So why do
I keep going back? In the back of my mind there is the hope that the
slot machine will stop in my favor, that this could potentially be
the highlight meal of my life. I just haven’t won yet. Maybe if I
roll the dice one more time I’ll win."
Le Bristol restaurant is visited by The Wandering
Epicures in late April 2010
"The meal lived up to its three-star
rating and price. It did not have the panache of Pierre Gagnaire,
but had some imaginative touches to liven up the basically classic
French foundation of the cuisine. We are happy we went."
returns to the landmark Le Grand Véfour restaurant in Paris
"My main course showed – as if I needed
any evidence – that the kitchen is not afraid of complexity and hard
work. This fillet of lamb was stuffed with marinated salsify and the
plate had intriguing elements of lemon, chervil and potimarron (a
winter squash). I ended with another dash of brilliance from
Monsieur Martin, the famous crème brûlée with artichokes. It does,
indeed, sound rather odd. Yet the unusual combination, with its
touch of asperity, is an inspired confection."
Andy Hayler dined at Michel Guérard's Les Prés d'Eugénie earlier this fall and found it in top form
"I was so pleased
with this meal, as I had enjoyed a stunning meal here over a decade
ago and was worried that it may perhaps have deteriorated over that
time, as some 3 star places of that era have. Yet here the chefs see
no need to go chasing after the latest culinary fad, and yet have
not just rested on their laurels and become complacent: the
ingredients and technique here were magnificent."
THE WINES OF FRANCE
REGIONS OF FRANCE
Pays Basque and Midi-Pyrénées
Périgord and Quercy
In Vino Veritas
Oenophile Jojo Madrid dines out in Paris and finds the wines wanting. Here's an honest assessment.
Review of the Pudlo Paris Guide
A Conversation with
Alec Lobrano, the author of
HUNGRY FOR PARIS
Lobrano is the European Correspondent for Gourmet Magazine and has
been a Paris resident for over twenty years. Terrance Gelenter
has been reading his work almost from the beginning, including his
Hungry for Paris: The Ultimate Guide to the City's 102 Best Restaurants.
Review of the Pudlo Paris Guide
Jesse Kornbluth reviews the first-ever English language edition of
Pudlowski's voluminous-yet-handy guide to 1,000 Paris restaurants, 300 wine
bars, tea shops, cafes and several hundred gourmet groceries.
Slim: Healthy Eating and Drinking in France
Interesting and informative resources on this much-discussed topic.
A Croissant Tour of Paris
"Looking for the best croissants in Paris? Adam of A LIFE WORTH EATING shows you where to go
to find them!"
Wine Rating Standards: Against Dumbing Down
Unfortunately the wine ranking systems which are
widely in use don’t reflect the inherent qualities of the wine in
question. This is the case for both the 100 point US system and the
20 point system.
You Don't Look a Day Over 699
Château Pape Clement, the oldest named in Bordeaux, harvested its
700th crop this year. But how do you celebrate a 700-year anniversary?
Three Stars and a Kingdom?
André Gayot explains why having Michelin stars can make Chefs in France happy, but not necessarily wealthy.
Great Versus Truly Exceptional Sommeliers
Restaurant critic Vedat Milor examines the key differences between
a great sommelier and the "greatest of the great", those sommeliers who are truly exceptional in nearly every respect.
Restaurant supplies & restaurant
equipment at Superior Products.