Will post photos when we return home!

I like the idea of live reports! More to come I hope..

Thanks for info. Will make a note of this for our next trip to Paris.

Denisea, so happy that you're having a good trip. We will definitely put "Reed" on our list for our upcoming Parisian trip! Thanks for the tip!

It is already on our list for May but being a vegetarian hope it is ok for me but no problem for hubby.

Thank you Denise, adding this to my travel tips folder!

Thanks. Adding to my list for my Spring 2012 trip

the main difference beteen our pumkins and the potimoran ,
is that you eat the French pumkin'sskin
http://www.davidlebovitz.com/2010/10/roasted-pumpkin-recipe-potimarron-kuri-hokkaido-squash/

denisea----keep it coming, I am living your trip with you and also with joan. I'm only home a short time and can't wait to return. Reed sounds wonderful and joan does choose the best restaurants, doesn't she?]

What is it about Paris that makes us want to return again and again? What is it about Paris that rules our thinking as we fall asleep? I don't have the answer, but these posts help to keep up the dream.

Thanks. I'll be there in March and will add this to our list. Please let us know of your other finds as well!

Cornelius...the vegetarian issue should be OK. There was a fish plat and my main was risotto with pumpkin and Parmesan. There was some shaved
Iberico ham on top but they would omit it if you them know .
My soup cauliflower/leek with creme fraiche.

I hope you all check Reed out!

'the main difference beteen our pumkins and the potimoran ,
is that you eat the French pumkin's skin.'

None of my French friends would eat the skin of the potimarron (NOTE. potimarron, not potimoran)

In fact none of my French friends agree on the difference between a potiron and a potimarron. Each time one of them gives me an definite definition, the next person disagrees.

Wish you had recommended this sooner as we are now home. Really didn't get to even half the places on this years list. Too lazy a few nights to go far from home!

I kept looking for Denise's report on the running thread, but she has it separate. People will find.

Avalon, I found out about Reed upon arrival mid October, really from Catherine Constant. Catherine Reed opened it in May. Amelie is not a heavily travelled street, so it will be pretty much word of mouth for her to get going. She needs a good professional wait staff person, too.

The place is charming and she is a delight, and she knows how to cook! Prices are very reasonable. It is a great find, as far as I am concerned.

Casse Noix on Federation is a good new 'find' for me, too.

We are off to our annual Thanksgiving at Violon this evening. Can't imagine any better than last year!

a bientot..

Joan

We'll be having dinner at Reed in December. Can't wait!

And I will be joining waterdog that evening!! I am sure you will enjoy!!

a bientot.....

Joan

I will write a full T/R when we return home and post photos...only have my iPhone and can only type a little on the tiny keyboard.

I look forward to Violon tonight!!!

bmk

Thanks for the recommendation, denisea! After I find the email for Reed Restaurant I'll get my request in for our Christmas trip.

Glad you had such good weather and look forward to your report avec des photos, s'il vous plaît!

18 days and counting for me!!

Regarding the difference between a potiron and a potimarron, this from French Wikipedia:

<<Comme les potirons, les potimarrons peuvent être consommés en potage, au four avec de l'ail, frits, en tourte ou en purée. À la différence du potiron, il n'est pas nécessaire de retirer la peau du potimarron avant la cuisson.>>

>>>"Cornelius...the vegetarian issue should be OK. There was a fish plat and my main was risotto with pumpkin and Parmesan..."

Just for the record, fish isn't vegetarian.

I want to add another enthusiastic vote for Reed (11, bis rue Amelie; 33-1-45-55-88-40; catherine.reed@wanadoo.fr) - one of our favorite dinners of the trip (and they were all good dinners). Lovely surroundings, delicious food and wine at
reasonable prices and a truly charming and welcoming hostess/owner.

I will be making a return visit in a couple of weeks.

I just made a reservation for my Paris trip in May! Thanks for the recommendation

So did I.

Catherine Reed is giving cooking classes in English on Tuesdays. Maybe next trip!

I am going to Paris in July. Thanks for the recommendation.

There's a separate thread on Reed that started around March 25, I believe.

Here's a rave review by John Talbert of egullet



http://johntalbottsparis.typepad.com/john_talbotts_paris/2012/03/catherine-reed-in-the-7th-thoroughly-delightful-an-overlooked-treasure.html

So glad to see the rave review...I am rooting for Reed to be a big success! It is not easy to make it in the restaurant business, especially in Paris.

What is the price range of this restaurant? Was it something else before? From the location, I think we ate at its prior incarnation.

Making our reservations for May also....will try lunch first and then return for dinner another day.

Not sure what it may have been previously; two of us ate dinner with an appetizer , main course, wine and dessert for around 100 euros

Also can recommend Le Grand Pan or rue Rosenwald, and L'os a Moelle, rue Vasco de Gama, both in the 15th. You will have to book and take a cab, but it is so worth it - reasonable food, and just delicious. L'os a Moelle has a prix fix "tasting menu" Bring your appetite - and I can guarantee you will be smiling for days.

Sometimes when I read all the excellent reviews about any new restaurant, hotel, etc. that are posted on any website, I have the feeling that possibly some of the reviews may be "arranged" and tend to be wary until more reviews are compiled. In the case of Reed restaurant, I had a chance to check it out today and meet Catharine. I am happy to say that all the reviews about Reed restaurant and Catharine are "right on"!! My wife and I had lunch today at Reed and it was excellent and Catharine was wonderful to talk to.
So, I would now caution that a "negative" review may well be more worrisome and possibly be posted by a unhappy competitor, etc. I would find it very difficult to find anyone who would not appreciate the food and Catharine. On the other hand, there will always be someone who may not "love" it and that is understandable concerning anything.
So, yes, Reed restaurant is for real and so is Catherine. The market around the corner on Rue Cler is also a wonderful place to visit when spending time in that area.

So great to hear! I am pulling for Reed (although I am afraid it will get so popular I will never be able to get back in!

gpeters: I agree with you. We (DH and I) ate at Reed about a week and a half ago (our first trip to Paris) and she is the real deal. She's friendly, down to earth, and best of all she delivers great food at a reasonable price (for Paris!). I wish her success as she grows her business.

denisea,

I am more afraid that she will not be able to handle the additional load and will have to quick the business. She definitely needs some help in many respects for her business to continue to grow and prosper.

I have just booked a table for 2 for late October...Joan, thanks for the pics, have just found them and now can't wait to try this place...I phoned directly to reserve, very pleasant on the phone...I wil call a few days ahead to confirm...

We missed it on our December trip so we called this morning to book a dinner reservation for next week. They only take reservations up to 7:30 (early for Paris) and open seating after that. We wanted to guarantee we could dine there that evening so we took the 7:30. I'm anxious to try it after all of the rave reviews here and on other internet sites.

Catherine is a wonderful creative chef and a lovely woman but I hope she gets some help in the kitchen.There were long delays because she was alone in the kitchen.We wish her well but if returning, we would only order one course to cut down on the time it took for dinner. We were very surprised to see people dining before 7:30 too and have to guess they were from the US.

I stilled haven't put together a TR, but we dined there in early May. As everyone has said, she is very welcoming and the food was quite good. The pace of the meal was relaxed, not too slow, but the restaurant was only half full the night we were there. She took orders, served food and wine and cooked. With a full house, she would really need more support staff.

I hope she gets staff thatvcan assist her. When we were there, she had just gotten a new server/hostess, so zi am sure it is hard to get good help and to afford staff, as well. We had a great meal and I am rooting for Reed.

Hi All...

Glad to read from those who have been. My Paris freinds who came here as my houseguests also said that Catherine tries to do it all..cannot be done.

I have been in touch with her too..asking if true not serving lunch anymore..that is true.

I will be arriving Nov 20 and will be there for a month and then returning in Jan for 2 months..will see how things go and if any way to communicate with her about 'things'

Nice place and nice person..hope all gets straightened out.

a bientot..
Joan

I can’t stop thinking about Reed. The pea and mint soup activated a trembling. The foie gras melted into the Touraine Rouge which Catherine had recommended. The veal soared with the snappy addition of shaved curlicues of what, I’ll leave you guessing. And the veal marrow? An utter swoon. My husband asked, “What did you do to the potatoes, they are incredible!” “Just a little butter and parsley,” Catherine says. Not that we can replicate. I was attracted to the unusual combination of ingredients on the posted menu next to a notice for Catherine Reed’s cooking classes, so we anxiously waited for it to reopen on a Tuesday, our last day in Paris. It was, by far, the most luxurious meal of our stay. It has been a month since our trip to Paris and I can't stop thinking about Reed. I see Catherine and her Sous Chef moving effortlessly in tandem to tend to our meal’s preparation and I savor the sight of Catherine stirring with meditatively tender care chocolate sauce into liquid ribbons, then spooning it over a delicate, custard-filled pastry shell.

So happy to hear that she has a sous chef now.Hopefully the wait time between courses has been reduced;we waited at least a half an hour between appetizer and main course. Her food is incredible and she is a delight. We wish her well.

We will be in Paris for two weeks in Feb. Gracejoan, I would love to meet you.

jpperry...sounds very good. So glad she has a sous chef. We had such a great meal there least year. It's fun to see this thread resurface.

I am here at last and off to see Catherine for dinner tonight...can't wait and I will be booking a cooking class next week if she has the room...warm weather here right now too...

Fantastic dinner, cannot say enough good things about Catherine, the food and ambiance. She does indeed have a sous chef so is able to spend more time conversing at table if you want...she is beyond helpful at wine pairing also. Being from Canada also, it was nice to have that connection...I told her that I found her via fodors and she was aware of both Denise and Joan who I talked about...fodors is such a small world...I had the squash soup and risotto with sage and ham, my wife had the heirloom tomatoe starter with beef cheek bourginon...I think we will return this trip because I need to eat the bourginon also...if you are worried about beef cheek, don't be...it is lean and braised to perfection...for dessert I had the tartin and my wife, the lemon cheesecake....sublime...

I will be going back on Tuesday for a cooking class with a group of food product developers...this place is NOT to be missed...dinner with a bottle of sancerre was 120 euros before tip...well worth it...delightful...

I still crave that risotto and we love beef cheeks....sounds like a great meal. Very jealous here!

It's nice that Catherine remembers me...we so enjoyed our night there.

In May we dined on osso bucco, pea/mint soup, a tomato en crote dish and cod wrapped in jambon 114e incl wine. We loved this restaurant, the food, Catherine, so much we returned the next week.

I've been wanting to visit Reed for the longest time and finally secured a reservation last month. Unfortunatly, while on a tour of Point du Hoc in Normandy I fell in one of the D-Day shell craters and injured my leg. I ended up spending my last few days in Paris at my hotel with my leg elevated and so had to cancel my visit to Reed. So disappointing!!

I swear I'll get there next time I visit Paris!

Oh no Pat! If I knew how to upload pictures I'd post a couple from Reed's interior.

I did the cooking class today...a really enjoyable 3 hours and went back for dinner...I think the classes are now Tuesday's and Friday's...I learned a few tricks

Based on the reviews here, I have just e-mailed Catherine for reservations for my birthday dinner in a few weeks. Crossing my fingers!

My sister and I went to Reed earlier this month. We enjoyed a wonderful meal, beef cheeks were delish. Would definitely go back on our next trip.

Wow! DH and I just returned from dinner at Reed and have nothing but glowing things to report. Both Catherine and the restaurant are lovely. I had a fresh and light tomato tart, an incredible osso buco, and a tarte tatin to die for. DH had butternut squash soup, risotto with pumpkin and jambon and lemon cheesecake. We both feel that it was among the best meals we've had since we've been here...and we've been eating well! Don't miss this one. Thanks, denisea for bringing it to my attention.

For those inquiring above, prior to Catherine opening the space as Reed, the space was occupied as the headquarters of the communist party in Paris!

We had a great meal at Reed in late October mid-week When I emailed for 8 PM reservations, I was asked if we would've be able to make 7 PM. Thinking that the restaurant must be quite booked, I accepted the 7 PM reservation. Of the approx 8-10 tables in the restaurant, only 4-5 were filled the entire time we were there. It did not look like things were going to pick up after we left.

Bottom line, food is great but at the moment reservations may not be as difficult to obtain as all of the hype suggests.

Thanks to this post, my mother and I have reservations for our trip this week. We were happy to have an early reservations (6:30) as we are arriving on a red-eye then attempting a full day of sightseeing. Come to think of it, we will be dining there on thurs ..our US holiday of thanksgiving!
We might not be able to get into our hotel room earlier that day and after our full day (my first intro to Paris!) ...I'm just wondering how the dress code or norm is there. Should we make a plan to stop back at our hotel (metro ride as it is not in the city central) to get dressed up or are we ok to go in our jeans. Any help would be much appreciated. Thank you