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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, na
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-r
A new wave of culinary confidence has been running through one of the world's great food cities and spilling over both b
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 seasoned stars and exciting newcomers to the scene are Yannick Alléno, who left behind two Michelin stars at Le Meurice to open his locavore bistro Terroir Parisien at the Palais Brogniart and earned three stars at the storied Pavillon Ledoyen within his first year at the helm; David Toutain at the exceptional Restaurant David Toutain; Sylvestre Wahid at Brasserie Thoumieux; 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 (gourmet grocers) 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.
Set within the Plaza Athénée hotel, Alain Ducasse's three-star Paris flagship totally redefines French haute cuisine. Arguably the world's most...Read More
Tucked away in a quiet garden across from the Petit Palais, Ledoyen—open since 1779—is a study in Empire-style elegance. Star chef Yannick Alléno...Read More
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In this Art Deco dining room near Trocadéro, Takashi Nakagawa continues his variations on the subtly Japanese-inspired French cuisine of restaurant...Read More
Master chocolatier-pâtissier Jacques Genin deserves the Legion d'honneur for his efforts to restore great traditional French pastries to their...Read More
Breton-born Alain Passard, one of the most respected chefs in Paris, famously shocked the French culinary world by declaring that he was bored...Read More
Pascal Barbot rose to fame thanks to his restaurant's reasonable prices and casual atmosphere, but after the passage of several years, Astrance...Read More
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Although chef David's Toutain's approach may be exasperatingly conceptual for some, others find his earthy, surprising, and inspired concoctions...Read More
Parc de La Villette once housed the city's meat market, and this brasserie devoted to fine beef (whether French or Irish) soldiers on as if...Read More
To see what well-heeled Parisians like to eat these days, book a table at this chic little bistro run by Jacques Lacipière as soon as you get...Read More
This elegant establishment off Place Daumesnil—off the beaten tourist track but worth the trip—offers a refined take on the cuisine of Gascony...Read More
One of the more inventive young chefs in Paris, Eric Frechon is now the chef at Le Bristol Hotel's revered restaurant, quickly earning the three...Read More
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