by Paige Donner Announced by the French Press (Le Point) just hours ago, the Eiffel Tower, affectionately known by the French as La Dame de Fer, will have two new resident French chefs as of January 2019. Chef Thierry Marx, … Continue reading
by Paige Donner For our wind-down of Season 4 of Paris GOODfood+wine we get green Danish style with Jane Pedersen and her GrØnt grains and smorgasbørd good eats. Of course she pronounces her native Danish words properly so I won’t … Continue reading
by Paige Donner Episode 36 Paris GOODfood+wine For our April in Paris Goodfood+wine show, we take you this month to the city’s first freshmade doughnut shop, Boneshaker Doughnuts; we bring you with us on a tête-a-tête with a 3rd generation … Continue reading
by Paige Donner If there was ever an episode of Paris GOODfood+wine that will make you want to book the next flight to Paris, it’s this one. First up, we have the utterly charming and so very humble, Victoire de … Continue reading
by Paige Donner For our January Paris GOODfood+wine show we’re talking all about wine. This show’s inspiration came from the announcement that Steven Spurrier was resuscitating L’Académie du Vin. So, of course, I reached out to his longtime friend here … Continue reading
by Paige Donner The leaves are falling, the clocks have been turned back…Autumn is here in all its colorful beauty with Winter just on the horizon… A poem I saw recently by Toulouse-Lautrec goes something like this: Autumn est le … Continue reading
by Paige Donner For our October Show of Paris GOOD food + wine we get the down and dirty of Paris… namely, we hear about the genesis of Paris’ first Tiki Bar, Dirty Dick… Dirty Dick Tiki Bar on Facebook … Continue reading
by Paige Donner One of the World’s Best Chefs, Mauro Colagreco,│ and Urban Rooftop Gardening in Paris ©2017 Paige Donner For this episode of Paris GOOD food + wine, we have with us one of the world’s top chefs, namely … Continue reading
Host-producer Paige Donner brings you Episode 24 of Paris GOOD food + wine for February 2017. This month we’re celebrating St. Valentine’s here in the City of Love & Light. Valentine’s Day or St. Valentin as they say in French … Continue reading
#ParisFoodAndWine APP It’s like having a concierge at your fingertips!
Get The #ParisFoodAndWine App !! Now live in the iTunes Store Click on the App Store Images Paris Food And Wine brings you what’s best in food, drinks, restaurants, excursions, nightlife, hotels and vacation accommodations in the City of Lights. … Continue reading
posted by Paige Donner Episode 8 of GOODfood+wine (Music J by Domestic Pressures) In tribute to last month’s announcement that both Burgundy and Champagne are now included as UNESCO World Heritage cultural sites, I am running interviews on this … Continue reading
Get The APP #ParisFoodAndWine in the App Store. Click HERE by Paige Donner The first episode of Paris GOODfood+wine was aired, as scheduled, on January 11th. What could never have been foreseen is the tragedy that happened just days prior, … Continue reading
re-published from Bonjour Paris Le Balm and Le Brooklyn Diner By Paige Donner Le Balm. An unusual name for a Parisian restaurant you might think. However, as soon as you step inside this elegant new establishment in the shadows of … Continue reading
New takes on common concepts: Lobster on the fly; Guest-cheffing; apple pie a la derriere; and Patty’s Pizza takes its cue from Koji Bbq…
1. LE TROISIEME LIEU — Stealing a tradition from music and comedy clubs, Paris bar Le Troisième Lieu has declared Mondays as ‘open kitchen nights’: any aspiring chef can register to be the venue’s cook for the evening. All meals cost EUR 12.
2. PUBLIC PIE — Dutch mobile kitchen Public Pie features ovens that are integrated into the outdoor benching that is provided for patrons, meaning customers get exactly what is promised by the company motto: ‘Fresh apple pie with a hot butt’.
3. PATTY’S PIZZA — Santa Monica pizza maker Patty’s has done away with its brick-and-mortar eatery altogether, and moved its retail operation entirely online. On top of that, customers can choose to have their gourmet pizzas delivered baked or par-baked, giving them the option of completing the process their own oven.
4. LOBSTER PUSHER — How to make a sandwich more exciting to consumers? The Lobster Pusher’s answer is to make the act of buying one emulate a drug deal. Customers interested in The Merchandise—a lobster bun—must first become a member of a Facebook group. Orders for product are conducted by SMS, and handovers take place surreptitiously on street corners.
Thanks to: Food Inspiration
There’s something to be said, eating lunch with a native Parisian. It’s not just that they’re bred for good taste in food – and other…things – nor is it just that they can help decipher the menu and translate what the waiter just sang to you in French of the day’s Plats du Jour.
Yes, all of these are fine reasons to lunch with a native Parisian, but what’s the most alluring is that they can recount to you stories of having waited on that very platform to board the train as a child, when the restaurant you are at the moment dining in was, indeed, an operating train station.
Such was the case recently when I dined with an old friend at Paris’s Restaurant La Gare. Locals remember it as, indeed, the Passy-La-Muette train station. A stone’s throw from Franck et Fils, the men’s clothing shop, it unabashedly sits ajutting out on the chaussée de la Muette.
I’m well aware of the haute food critics’ unspoken ethic of commenting only on a restaurant’s food, but, quite frankly, the atmosphere at Restaurant La Gare is so chic, so Parisian, so expansively stylish…well, for goodness’ sake, just walking into the place instantly transported me back to my Le Bain Douche days; days when I was much younger and much more carefree!
And if that doesn’t whet your appetite, then, well, mon cheri, I don’t know what will…
The Restaurant La Gare is to Parisian restaurants today what Le Bain Douche was to Parisian nightclubs a few years (ok, decades!) ago.
Now that summer is in full swing, the Terasse, which seats a generous 180 diners, is the place to be, especially for Sunday Brunch. At 33 Euros for brunch, it’s a good deal.
The airy 500 square meter establishment was designed by Francois Lamazerolles. The drama is descending from the cosy bar at the street-level entrance to the restaurant at the garden level below.
Ranked as one of Paris’s trendiest restaurants, it’s that kind of place where, if you sport a baseball cap with NY on it and a pair of sunglasses, people will mistake you for a movie star!
The food, of course, is delicious. As a North American, all food in France is delicious. But lest I be perceived as shirking from my food duties, I recommend the grilled scallops on a bed of creamy, roasted, mashed garlic potatoes. The salad of al dente green beans is light and fragrant. For dessert the three-part roasted pineapple, pineapple compote and fresh pineapple with pineapple sorbet is delightful for a sun-drenched afternoon.
Click on the site Restaurant La Gare for a 360 video view of the place.
CLOTILDE DUSOULIER lives in Montmartre. Her award-winning blog, Chocolate & Zucchini, was launched in 2003.
by Clotilde DuSoulier
Clotilde’s Edible Adventures in Paris is a book on Paris restaurants and food shops, in which I share recommendations for my favorite spots — everything from neo bistros and salons de thé to bakeries, outdoor markets, wine shops, and much, much more, as they say — plus all you need to know to navigate the City of Light and Good Food, plus a dozen recipes.
I’ve only just received finished copies myself, and although it is hardly surprising for a young mother to fawn over her newborn, I am particularly pleased with how this book turned out — the way it fits snugly in my hands, the slight grain of the cover, the chic layout, the color photos, and the rounded corners (rounded corners! you know you love them!). So pleased, in fact, that I’ve been tempted to keep a copy under my pillow, but Maxence said no.
The perpetual challenge for books that give real life recommendations is that real life stuff tends to shift and change over time. Thankfully, by the power and grace of the Internet, I will be able to maintain a list of updates, corrections, and bonus addresses on the above-mentioned mini-site — there’s even a “print before you go!” version to slip in the book and take with you to Paris.