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Paris Restaurants Known and Loved
Reviews and contact information for many of the best known Paris
restaurants.
A Conversation with
Alec Lobrano, the author of
HUNGRY FOR PARIS
 Alec
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
brand new HUNGRY FOR PARIS: THE ULTIMATE GUIDE TO THE CITY’S
BEST 102 RESTAURANTS.
Francis Bown reviews Le Bristol in Paris
"Chef Eric Fréchon has two
Michelin stars. He has worked in some of the most prestigious
kitchens in Paris – at Taillevent, at Tour D'Argent and at Les
Ambassadeurs. His cooking at Le Bristol is much admired."
Francis Bown has excellent venison at La Table du Lancaster in Paris
"In a late 19th Century mansion near the Champs Élysées I was
transported to Heaven, there to feast upon the nectar of the gods. I
exaggerate, of course – but only slightly. Gastronomic ecstasy
sometimes prompts me to dabble in hyperbole. Had you been with me,
your taste-buds would have prompted you to similar flights of
enthusiasm, I am sure. The dish which so impressed me sounds pretty
good, too: venison canon with hazelnuts and ranfio cino (a sweet
white wine). It was served in the restaurant of the Hotel Lancaster,
now known as La Table du Lancaster."
Perfection
Revisited: L'Ambroisie and Ledoyen
"Given the despicable situation of the dollar vis a vis the Euro,
I became reluctant to take chances with erratic three stars in
France and elsewhere. So, in a recent trip in November we
visited the old favorites: L’Ambroisie and Ledoyen."
Memorable meals in
Southwest France
"Dordogne is one of my favorite
places on earth: calm/serene/scenic/authentic. All clichés are
warranted. There is also good food to be had."
Francis Bown returns to the
exceptional La Côte St-Jacques in Burgundy
When you make it to Joigny, you will be
at the gates of Gastronomic Heaven. And not only will you be able to
eat and drink superbly well; you will also be able to luxuriate in
the new spa.
Dinner at Pierre Gagnaire in Paris
 The essential creative act in Gagnaire’s
case undoubtedly operates at a higher level. It is almost palpable
how he is guided by intuitions. Gagnaire’s decisions are not
necessarily rational but deeply personal.
Lunch at Olivier Roellinger in Cancale
Despite the initial feeling
of a well established, refined but effortlessly run seaside cottage,
there is a strictly defined and at times too visible hierarchy and
protocol in the dining room.
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THE WINES OF FRANCE
Alsace
Bordeaux
Burgundy
Champagne
Languedoc-Roussillon
Loire
Provence
Rhône 
PARIS APARTMENTS
REGIONS OF FRANCE
Alsace
Auvergne
Bordeaux
Brittany
Burgundy
Champagne-Ardenne
Côte d'Azur
Franche-Comté
Île-de-France
Languedoc
Loire
Nord
Normandy
Pays Basque and Midi-Pyrénées
Périgord and Quercy
(Dordogne)
Picardie
Poitou Charentes
Provence
Rhône
Savoie
Review of the Pudlo Paris Guide
Jesse Kornbluth reviews the first-ever English language edition of
Gilles
Pudlowski's voluminous-yet-handy guide to 1,000 Paris restaurants, 300 wine
bars, tea shops, cafes and several hundred gourmet groceries.
Fit &
Slim: Healthy Eating and Drinking in France
Interesting and informative resources on this much-discussed topic.
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.
Remembering Jean-Claude Vrinat
Jean-Claude Vrinat, the proprietor of Taillevent in Paris, died on Monday January 7 of lung cancer. He was 71 years old. One
 of the finest
tributes to this remarkable man was penned in 2004 by the esteemed British
restaurant critic Francis Bown: "Critics should not have heroes. The judgmental faculties need to be kept pristine with gallons of vinegar, poured from the barrel marked ‘Objectivity’. Yet I simply cannot help myself. Jean-Claude Vrinat is my hero. My excuse is that this great restaurateur has maintained Taillevent as one of the very best restaurants in the world, while at the same time somehow managing to remain a paragon of modest courtesy and quiet charm. And it can not have been easy."
Click here to read the
entire article.
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