A new wave of culinary confidence has been running through one of the world's great food cities and spilling over both banks of the Seine. Whether cooking up grand-mère's roast chicken and riz au lait or placing a whimsical hat of cotton candy atop wild-strawberry-and-rose ice cream, Paris chefs—established and up-and-coming, native and foreign—have been breaking free from
the tyranny of tradition and following their passion.
Emblematic of the "bistronomy" movement is the proliferation of "gastrobistros"—often in far-flung or newly chic neighborhoods—helmed by established chefs fleeing the constraints of the star system or passionate young chefs unfettered by overblown expectations. Among the newcomers to the scene are Yannick Alleno, who, in 2010, left behind two Michelin stars at Le Meurice to open his locavore bistro Terroir Parisien and the new Terroir Parisien at the Palais Brogniart; David Toutain at the exceptional new Restaurant David Toutain; sibling chefs Maxime and Romain Teschenko's Le Galopin; and Katsuaki Okiyama's Abri.
But self-expression is not the only driving force behind the current trend. A traditional high-end restaurant can be prohibitively expensive to operate. As a result, more casual bistros and cafés, which reflect the growing allure of less formal dining and often have lower operating costs and higher profit margins, have become attractive opportunities for even top chefs.
For tourists, this development can only be good news, because it makes the cooking of geniuses such as Joël Robuchon, Guy Savoy, Eric Frechon, and Pierre Gagnaire a bit more accessible (even if these star chefs rarely cook in their lower-price restaurants) and opens up a vast range of new possibilities for exciting dining.
Like the chefs themselves, Paris diners are breaking away from tradition with renewed enthusiasm. New restaurants, wine bars, and rapidly multiplying épicieries and sandwich shops recognize that not everyone wants a three-course blowout every time they dine out. And because Parisians are more widely traveled than in the past, many ethnic restaurants—notably the best North African, Vietnamese/Laotian, Chinese, Spanish, and Japanese spots—are making fewer concessions to French tastes, resulting in far better food.
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