• L’ Ambroisie

    Brioche, sabayon, caviar

    9 Places des Vosges Paris 4e, +33 1 42 78 51 45 Price Range: 300-500 euro per head with wine L’Ambroisie is a myth. By dictionary definition, a myth could be a legendary story or an unproved collective belief that is used to justify a social institution. L’Ambroisie perfectly exemplifies the both. Set in lofty Place de Vosge, the dining room … Continue reading →

    facebooktwitteremail
  • Concision and Precision

    Fagottelli

    Cities are all alike, especially the cosmopolitans. They are gigantic aggregation of identical components—office and apartment, bar and restaurants, café and nightclub, boutique and shopping mall, square and museum, park and parking lot—New York always has something of Paris, and Berlin has no little of Rome. Even the people in big cities drops but in two categories: everyday encountering and … Continue reading →

    facebooktwitteremail
  • Reminiscence

    Galette des Rois

             It’s hard to make a pastry possessing a well-balanced complexity, harder to make one as a simple delight, harder still to make a universal one that pleases everybody. Galette des Rois cheerfully makes all three, and an ultimate pleasure that worth 1000 calorie. It is called Kings’ Cake outside Francophobic countries, kind of puffy pastry stuffed … Continue reading →

    facebooktwitteremail
  • Lièvre à la Royale

    Bernard Loiseaux

    1001 Lièvre à la Royale—winter of 2012 in my belly   C’était une époque de construction. Le genre majeur faisait naître au grandiose Châteaux de Vaisselles, les éclairages publics de Paris, et des histoires extraordinaires qui peuvent nourrir des cinéastes hollywoodiens cents ans après.  Le grand bâtisseur—le Rois Soleil, gourmet fin, fervent des gibiers (surtout le lièvre), par malheur, avait de … Continue reading →

    facebooktwitteremail
  • L’Epicure

    Ris de Veau, braised in Ameretto, and coffee bean

    In love, as in gluttony, pleasure is a matter of the utmost precision. .—Italo Calvino Shall Eric Frechon be a philosopher, he is an epicurean, like the name of restaurant indicates. From a tenderly braised Sweetbread complemented by a reduction from Amaretto and a dash of Tabasco, lobster from Breton with polenta, green asparagus and black truffle, to the delightful final … Continue reading →

    facebooktwitteremail
  • Spleen of Paris

    light, Paris
    facebooktwitteremail
  • Alain Ducasse au Plaza Athénée

    Sole, caper, poireaux

    25 Avenue Montaigne, 75008 Paris, France Phone:+33 1 53 67 65 00 Price Range: 250-400 Euro Per head, with wine Giroudaux’s book  la guerre de troie n’aura pas lieu (The Trojan War Will Not Take Place), a contemporary interpretation of War of Troy, raised a crucial yet haunted question: what defines a hero?  Ulysses and Hector in their archetypes exemplify heroism … Continue reading →

    facebooktwitteremail

No comments yet

Soul and Flesh—Perrier Jouet Rosé 2002

by

The lovely hue of of this Rose ushers a sensual tasting experience that recalls the haunting charm of Lolita. Aromatic, displays great potential for growth. All these composes the ulterior temptation of this cuvee. It’s difficult to talk about temptation. Because people is tempted by different things. Like preference for food, some are purist, some are eclectic innovators, still some adventurous … Continue reading →

facebooktwitteremail
Beijing Season

No comments yet

Beijing Impression

by

facebooktwitteremail

No comments yet

Sip/Sniff

by

When it comes to wine, the more I drink, I drink less. As I am eventually convinced that the beauty of a bottle can be fully appreciated by smelling and sipping, even skip the taste part. Aromas of a wine are most frank, they reveal to the tasters all its personality, its origin and how it become whom it is. … Continue reading →

facebooktwitteremail

No comments yet

Normal

by

After 3 extraordinary New Year Eves in a line, I finally got a normal one with usual suspect and plenty of bubbles. Perhaps Economic outlooks are right about the tonality of 2014: we are back to normal,Cheers

facebooktwitteremail
carpaccio de Dorade, piment. ginger,

No comments yet

Cuistance

by

We eat not only with tongues, that’s perhaps true, but we eat not only with eyes neither, that’s for sure. By curiosity, I walked in this small bistro just next door to Yam’Tcha, in a sunny saturday inaugurated by a beautiful Mimosa, as shiny as the sunlight. The dining room is clean and comfortable. Menu features 3-4 options for entrees, … Continue reading →

facebooktwitteremail
Cabillaud, curry vert, cilantro, basilique, pomme vert

No comments yet

Manger

by

Recently opened bistro Manger represents an eclectic style.  Restaurants featuring fusion food nowadays are common; this is an uncommon one. New comer, chef William Pradeleix has an approach that is young, bold, and distinctively brilliant. The unsophisticated menu features 4 entree  cold-cuts such as carpaccio, tartare, and ceviche, and 4 plats from veggies, fish, and meat.   I started from crab salad … Continue reading →

facebooktwitteremail
tuile, poudre, mousse choco,

No comments yet

Sola

by

Sola http://www.restaurant-sola.com/ open from tuesday to saturday, menu 45 at lunch, 75 at dinner  

facebooktwitteremail
Rouget

No comments yet

Cotte Roti

by

facebooktwitteremail

No comments yet

Normal

by

Most quintessential ambiance? This is what we need of a restaurant when food is normal. I had lunch at la Coupole, one of an Art Deco Temple, and also happens to be a restaurant. Dated from 1927, La Coupole is reputed for its sumptuous interior deco painted by Alexander Aufray, and for hosting groups of renewed intellectuals and writers, among … Continue reading →

facebooktwitteremail

Enter your password to view comments.

Protected: Une Table Ambulante

by

There is no excerpt because this is a protected post.

facebooktwitteremail
1 2 3