This New York Times travel article has some excellent, old-school options for eating in Paris:
After the Easter bunny visits, and you have eaten all of the chocolates, you probably have extra boiled eggs… Now what you need is an asparagus salad! It’s the beginning of the season, and you should be able to find the freshest. Just blanch them to taste and drizzle on any vinaigrette (see my post “A Simple Vinaigrette”). Hop into spring!
Truc (Tip): Peel the ends of your spears for a finer presentation that leaves them more tender.
Chef Stephane Jego has his own style at Chez l’Ami Jean. At the start, this little bistro served Basque food; with Jego in the kitchen it’s all about French classics. When it comes to cooking trends, he is a lone wolf. For instance, we were presented with this plate and told it was nouvelle … Continue reading
Spring has sprung in Paris! Asparagus is new on the menu, and these from Les Enfants Rouge (see my post “Les Enfants Rouge”) are delicious. With a cassis mustard vinaigrette, garlic mayonnaise, and watercress, they make you feel refreshed.
At the three-Michelin-star Maison Lameloise in Chagny, France, you will feel right at home. For three generations, this family-owned business had a Lameloise as a chef–since 2008, the chef has been Eric Pras. It has managed to maintain a high standard all these years… We started with an abundance of amuses bouches in the lounge, … Continue reading
In Chablis, we tasted Grand Cru next to Premier Cru and preferred the first growth…
Of course, the cru expresses only the potential of a particular terroir, not exactly the quality. Grand Cru has the highest probability of achieving great heights, and Premier Cru follows.