Pairings | Paris
We’re off to Paris next week (hooray!) and as usual my husband has been doing his meticulous research on where we should eat and drink. These days you’re more likely to find out the best places online than through guide books so who are our trusted sources?
Spending a whole week in Paris is any foodie’s idea of heaven but how do you choose from the vast amount of restaurants on offer without breaking the bank? If you’ve read about how we planned our recent Paris trip I thought you might like to know where we ended up eating . . .
Paris: the city of lights at the centre of a culture embedded in cheese, revolution and alcohol. We know that some of the world’s best restaurants and wines can be found in these 105km, but where should you go for the best cocktails in Paris? I ventured out and asked bartenders where they drink to discover the city's best bars.
Having recently had a whole week in Paris during which we ate out every day we obviously had to watch what we spent. Had we gone to one of the three star temples of gastronomy we could have easily blown our budget in a night.
Whenever we come to Paris, whatever new places we book, we still always make time to see two old favourites, Le Baratin and Bistrot Paul Bert.
Deciding where to eat in Paris is just as stressful as where to eat in London. There’s just too much choice
3 days in Paris so far and I can report that the city is changing. Fast. Of course it’s been happening for a while but there’s a critical mass in terms of the number of restaurants which are offering a very different experience to those that established Paris's reputation as a gastronomic destination.
Eating Thai tapas in a city like Paris represents everything I dislike about eating out - a mish-mash of cooking styles, food you can eat anywhere - and yet I loved it. (Apparently the chef has moved on. See my update below from a subsequent visit in March 2015)
Last post (for the moment) from Paris! A quick run-down of the most interesting food and wine ideas I picked up for those of you who haven’t time to read the full reviews:Sardines - cheap, sustainable - this summer’s must-eat fish, it seems. Grilled (Le Temps au Temps), served with red peppers and black-eye beans (La Gazzetta) served whole in a tin with seaweed butter (Cristal de Sel)
I didn’t manage to get to the highly-regarded Le Sargent Recruteur before I heard the original team had moved on so it was good to find them installed at 46 rue Trousseau, the former home of another hit restaurant, Rino*.
An establishment bearing the name Taillevent sounds scarily expensive - the main restaurant is - but don’t let that it you off eating in its very innovative and well-priced brasserie which opened in Paris just under a year ago.
There have recently been suggestions that Paris’ status as gourmet capital has been usurped by Tokyo and even London in recent years. While Tokyo has been lauded by Michelin for its impressive array of 3 star restaurants and London offers a diversity of cuisine unparalleled by many cities, one would have to be a total barbarian to dismiss Paris’ pre-eminence in the sphere of fine dining.
Who says you can't teach an old dog new tricks? Or, more accurately, that he can’t reinvent himself. The Old Master is Parisien chef Alain Senderens who until recently presided over the long established Parisien restaurant Lucas Carton. His sublime skill was pairing the world’s best wines with his three Michelin-starred cuisine, a fascinating pastime which I was lucky enough to witness on a couple of occasions but which certainly didn’t come cheap. In fact you’d have been lucky to get out at under €500 a head which put it well out of the reach of ordinary Parisiens.
I've been in Paris for the last few days so this week's pairing had to be from here. There are so many possibilities but as I haven't written about a meat match for a while I'm going to pick the braised beef cheek and vegetables we had with a quirky wine called KM31 from the Roussillon.
Open any French food magazine and you’ll find pages devoted to them. There are whole books on the subject. And no surprise, really - they’re easy, they’re pretty and they make you look like a great cook!