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Paris, France, Restaurants

 

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Restaurants I LOVE!


 

 

Restaurants I Really Like.


 

  • L'Ambroisie
    9, place des Vosges / 75005 Phone: +33 (0) 1 43 78 51 45 Fax: +33 (0) 1 42 78 51 45, Bernard Pacaud
  • L'Entredgeu
    83, rue Laugier, 4th arrondissement, Paris, 014 0549724

 

Restaurants I've been to.


 

  • Bon (01/07/04)
    25 Rue de La Pompe 75116 Paris, +33 (0) 1 40 72 70 00, Jean-Marie Amat
  • Les Bookinistes
    53 Quai des Grands Augustins, 6th Arrondissement, Paris, 01-43-25-45-94
  • Chez Catherine
    1.5 3, rue Berryer 75008 Paris 01 40 76 01 40

 

Restaurants I want to try (or retry).


 

  • 182 RD
    Paris, (33) 1-42-88-44-63
    Conde Nast Hot Table
  • L'Alsaco Winstub
    10 rue Condorcet 9th Arrondissement, Paris, 01-45-26-44-31
    Epicurious
  • Auberge Pyrénées-Cevennes
    106 rue de la Folie-Méricourt, 11th Arrondissement, Paris, 01-43-57-33-78
    Epicurious
  • Au Bon Accueil
    14 rue Monttessuy 7th Arrondissement, Paris, 01-47-05-46-11
    Epicurious
  • Aux Lyonnais
    Paris, (33) 1-42-96-65-04, Alain Ducasse
    Conde Nast Hot Table & Chocolate & Zucchini
  • L’Avant-Goût
    26 rue Bobillot 75013 Paris 01 53 80 24 00
    Chocolate and Zucchini
  • Le Bar à Soupes
    33 rue de Charonne 75011 Paris 01 43 57 53 79
    Chocolate and Zucchini
  • La Bastide Odéon
    7 rue Corneille 6th Arrondissement, Paris, 01-43-26-03-65
    Epicurious
  • Le Bistral
    80 rue Lemercier, 17th, Paris, 01 42 63 59 61
    Chez Pim
  • boulangépicier
    73 bd de Courcelles 75008 Paris 01 46 22 20 20, website
    Chocolate and Zucchini
  • boulangerestaurant
    85 bd Malesherbes 75008 Paris 01 45 22 70 30, Eric Kayser
  • Le Bristol
    Hotel Le Bristol, 112 rue du Faubourg St. Honoré, 8th Arrondissement, Paris, 01-53-43-43-00
    Epicurious
  • Le Chiberta
    3 Rue Arsène Houssaye; 75008, Paris, (0)1 45 63 77 90, website
    Scott
  • Dame Jeanne
    60 rue de Charonne, 11th Arrondissement, Paris, 01-47-00-37-40
    Epicurious
  • Dome
    108 boulevard Montparnasse, 14th Arrondissement, Paris, 01-43-35-25-81
    Epicurious
  • La Famille
    41 rue des Trois Frères 75018 Paris 01 42 52 11 12
  • Laurent
    41 avenue Gabriel, 8th Arrondissement, Paris, 01-42-25-00-39
    Epicurious
  • L'Homme Tranquille
    81 rue des Martyrs 75018 Paris 01 42 54 56 28
    Chocolate and Zucchini
  • Le Maxence
    9bis bd du Montparnasse 75006 Paris 01 45 67 24 88
    Chocolate and Zucchini
  • Passiflore
    33, rue de Longchamp, Paris 75116; (33-1) 47.04.96.81, fax (33-1) 47.04.32.27; closed Saturday lunch and Sunday; $100 à la carte, $55 or $72 prix fixe; wine $21 to $260; American Express and Visa only
  • Pierre Gagnaire
    6, rue Balzac, 8th Arrondissement, Paris 75008; (33-1) 58.36.12.50, fax (33-1) 58.36.12.51, p.gagnaire@wanadoo.fr; closed Saturday, Sunday lunch, holidays and the last two weeks of July; about $450, prix fixe $400; wine from $50.
    Epicurious
  • Pré Catelan
    Route de Suresnes, 16th Arrondissement, Paris,  01-44-14-41-14
    Epicurious
  • R'Aliment
    57 rue Charlot 75003 Paris 01 48 04 88 28
    Chocolate and Zucchini
  • Restaurant Hiramatsu
    St.-Louis en l'Île, 7, quai de Bourbon, Paris 75004; (33-1) 56.81.08.80; e-mail, paris@hiramatsu.co.jp.; closed Sunday and Monday; $230; wine from $24
  • Restaurant Plaza Athénée Hôtel
    Plaza Athénée, 25 avenue Montaigne, 75008, Paris, +33 (0)1 53 67 65 00, fax +33 (0)1 53 67 65 12, website, adpa@alain-ducasse.com
  • Senso
    Paris, (33) 1-56-52-14-00
    Conde Nast Hot Table
  • La Suite
    Paris, (33) 1-53-57-49-49
    Conde Nast Hot Table, New York Times
  • Table de Joël Robuchon
    16, avenue Bugeaud in the 16th; (33-1) 56.28.16.16, fax (33-1) 56.28.16.78
    New York Times
  • La Table de Lucullus
    129 rue Legendre 75017 Paris M° La Fourche 01 40 25 02 68
    Chocolate and Zucchini & Art of Eating
  • Le Troyon
    4 rue Troyon 75017 Paris 01 40 68 99 40
    Chocolate and Zucchini
  • Ze Kitchen Galerie
    4, rue des Grands Augustins, Paris 75006; (33-1) 44.32.00.32, fax (33-1) 44.32.00.33; closed Saturday lunch and Sunday; about $70; wines are $22 to $60; Visa card only

 

 

Paris Restaurant Discussion Board

 

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Tastingmenu is focused on superlative restaurant experiences from two perspectives: behind the plate and behind the stove. Tastingmenu is written by Hillel (professional eater) and Dana (up-and-coming professional chef) in Seattle, Washington.


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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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