DININGINPARIS.COM

Articles about Dining in Paris

Mr. Vrinat’s presence is certainly missed, but returning there recently – both to pay our respects and to celebrate one of those “passages” birthdays – we found that nothing else had disappeared. While his daughter, Valérie Vrinat d’Indy, is now in charge of the business, she will not have a presence in the restaurant. That role will continue to be filled admirably by Jean-Marie Ancher, Taillevent’s long-time maître d’hôtel.

"Where can I eat where no other customers speak English but the waitperson(s) will still understand my Franglais?”

Eat, drink, shop, dance, culture or romance - on the eve of the new Eurostar link, we tailor-make six perfectly Parisian days out.

Smaller Paris eateries thrive by offering affordable meals.

After 30 years of writing about food, of eating at the world’s best restaurants, of cooking with whomever she chooses, of teaching people who are as passionate about cooking as most professionals, Patricia Wells has become inventive in a way that few home cooks ever are. And her eclectic, sophisticated approach translates to many of her books, including Vegetable Harvest: Vegetables at the Center of the Plate.

Of course there are great pubs in Dublin, Limerick and Galway, but what about Paris? We have searched out the best Irish pubs in some unlikely places because sometimes you just gotta have some pub grub and an authentic pint!

Simple good honest food, isn’t this what we’re always looking for, no more, no less. Oh sure, we all like to do the occasional Gagnaire, Ducasse, Robuchon, etc., number, but day in and day out, we’re looking for simple good honest food.

A recent meal at Daniel Rose’s Spring reminded me that one of the most frequent questions I field has to do with where 6-7 or 10-12 or 25 or whatever can eat to celebrate an anniversary, birthday or other occasion.

Ronald Holden eats lite in the City of Light

It would take a private detective to find Paris bureau chief Christopher Dickey’s truly favorite bistros, and you might not like them anyway. So we’ve asked him for his second favorite Parisian restaurants (which are still pretty darned good).

When the new Michelin Guide demoted the venerable Parisian restaurant Taillevent from three stars to two, the news made international headlines. After 34 years with three stars, Taillevent had become a hallowed spot that represents a certain French sensibility in dining.

Taillevent, the Paris restaurant that has held three Michelin stars for 34 years, lost one of the stars today, as did Le Cinq at the Four Seasons George V hotel.

Paris is justly famed for its abundance of superb chocolatiers. Surprisingly, this luminous city is not well known for its myriad options for savoring fine teas in the pot, and yes…even on one’s plate.

What do two hearts, stars, blocks, etc. mean in this country? During one period last year I had the opportunity of dining at twenty Parisian restaurants, all of which had received two hearts from the country’s leading gastronomic numerical food rater, Emmanuel Rubin of Figaroscope

Sundays, it’s my firm belief, should be spent in the country not in Paris. Oh, it’s not as if all Paris is dead or dormant - the supermarkets are open until after noon, the open markets ‘til 2-3 and the flower shops forever. And it’s not that there are no places to eat in town – I love Petrus, l’Equitable and l’Ardoise on Sundays.

Oyster Museum records indicate the French annually down some 130,000 tons of ``huitres,'' with about 60,000 of those slurped during the year-end holiday season. Nowhere are opinions on where to seek out the finest more of a contentious affair than in Paris.

Our evening at the Bistrot Paul-Bert in Paris’s 11th arrondisement, not far from the Bastille, was memorable for many reasons.

The Mayor of Paris is selling 4,000 bottles of wine and spirits owned by the City of Paris – many amassed during Jacques Chirac's lavish two-decade reign in the town hall.

Grocery stores offering cheap gourmet meals spring up around the city.

Daniel Young's 'The Bistros, Brasseries and Wine Bars of Paris' is a vicarious visit to the City of Light, filled with classic tastes and twists.

"A recent meal at Josephine (Chez Dumonet) forced me to consider the question of whether one should eat in new places, as yet untested by time, or in a resto of your culinary growing up-experience, or in a modern golden-oldie where you can pretty much be sure of the food."

The trend of three-star Chefs' opening casual restaurants has spread from the United States - where the process is now taken for granted - to France, where until recently the tenet that a great Chef must remain in his restaurant has held sway.

"Paris pastry Chefs are outdoing each other this holiday season in reinventing the most kitsch of all French desserts, the Christmas yule log cake, dressing them in ivy, marshmallows and snowflakes."

"Business schools that want to teach innovation sometimes have to set an example themselves. Which helps explain why students at Insead, one of the oldest business schools in Europe, will soon be departing from their scrutiny of multinational corporations and using a Michelin-starred Paris restaurant as a case study in innovation, entrepreneurship and marketing."

"Diners rub their eyes as they emerge from behind a curtain after eating at France’s only pitch black restaurant."