L'Auberge du 15

Rising from the ashes of a former "Irish bistro"in the far flung 13th and headed by Nicolas Castelet former chef at (yes) Ralph's is an honest new table offering homestyle cooked dishes designed to be shared around the table with friends.  Despite most recently working for the sinking gastronomic ship in the Left Bank Yankee boutique prized by French yupsters and tourist bloggers,  Castelet cut his teeth with Passard at Arpege, Lesquer at Ledoyen and in Robuchon's establishments, and has been honing his skills professionally since he was 15. Starters such as watercress soup, served in a tureen generous enough for four or five people, was served with fresh cream and roasted pistachios and green asparagus and morel mushrooms with white wine were followed by a superb farm raised organic chicken from the Aubrac region, accompanied by Paris' best aligot. Raspberry sponge cake finished it all off.

So shall I predict? Food Intelligence, Fooding, three stars in the Figaroscope, L'Express, expat bloggers, etc etc, and ze next big thing. So go now before it's impossible to snag a table.

L'Auberge du 15

Nah-nashi

I've always loved the Rose Bakery (forgetting the nice but inept Anglo service, overpriced organic fare) for its comfort food, edgy industrial décor, cool-crowd-fallen-out-of-bed-for-brunch vibe, so when Kaori Endo and André opened the first Nanashi in the 10th, my ears perked up. The local food press/blogger brigade did their usually circle jerk putting the the hot new table up their somewhere with the second coming of Jesus, but, as it was okay food at reasonable prices in a funky place, and the staff was really friendly , it got my seal of approval.

The new corner spot in the Marais tries with the same formula (Japonesy food, bentos, expensive RB inspired desserts) but somehow it just left me cold. Service, although friendly, was interminable , the food ugh (salmon onigiri with inedible, mealy rice, papery spring rolls, yuzu fondant au chocolat sans yuzu..) and there were far too many backpacking food blog reading expats and local pregnant bobos with oversized hipster glasses (but what did I expect?).  I won't be back, but finally there is a perfect place for the backlog of ravin' hipstas who can't get into the Rose Bakery ;)

Qui Plume la Lune

 

Hidden away on a sub level street off of the boulevard Beaumarchais is the latest gastronomic OVNI that has the Parisian food world's panties all in a bunch. Formerly Christian Constant's C'Amelot, perhaps the city's first bistronomique (long before the term became a bobo catchphrase) , the tiny table has been taken over by an interesting chef who dropped off of the face of the culinary scene years back. Jacky Ribault, one of the first to bring the japanesy/French fusion cooking to the French Capital at Shozan (his foie gras sushi and salmon tataki are still on the menu, partly for sentimental reasons), creates a menu with all French produce, hand selected by himself (Annie Bertin veggies, organic meat from the Pas de Calais' Monsieur Boucher) and cooked with a Nippon eye, with a few unusual tastes thrown in from the Land of the Rising Sun. That Ribault worked with Gagnaire, Legendre, Passard and Ladurée-epoque Hermé is pretty evident in the technique, but it's his own poetic generosity that shines through, and the chef promised some interesting things (think market suprise menu) as soon as they are able to maintain cruising speed. The fact that this is the first time he is his own master seemed to please him. His maitre d' (something of a French/Asian fusion himself) worked variously at Rostang, Closerie des Lilas and the Pavillon Montsouris before teaming up with Jacky. The beefsteak with St. Jean de Luz sardine tartar facon béarnaise and the scallops with vanilla'd artichoke (although the apple sorbet seemed out of place) were two standouts.  For the moment, thanks to the local foodie blogosphere and press, expect a two to three week wait for dinner and two or three days for lunch. I want to go back and try the rest of the menu.

**Plates tasted (see above):
Shrimp with pea purée
Scallops with vanilla flavored artichoke, green apple sorbet
Turbot with mashed vitélotte (a blue/violet heirloom spud), Thai spring onions and mango
Lamb with matcha tea, quince, ginger and legumes anciens
Just sautéed organic beef with sardine tartar façon béarnaise and potatoes
Rhubarb sable tart with cotton candy**

Menus at 43€ with two dishes or one dish and cheese or dessert, 53€ with two dishes and cheese or dessert and 63€ with two dishes cheese and dessert. The 29€ three course lunch menu (Mon-Fri) looks like a bargain.

Condé Nast Traveler Hot List 2011

There's a fine line between liking and eating in new restaurants and then writing about them, getting them massive exposure and ruining the possibility of other people getting in because of the increased demand. Sorry peoples..

So, without further adieu, here is my latest sinful work in choosing the Paris and Copenhagen sections of the Condé Nast Traveler Hot Tables List 2011. If you can't get in, it's partly my fault. Consider me your gastronomic Jesus up on the cross to pay for your hot insider tables.

Le Dauphin

Rino

Relae

BTW You should all buy this

GoGo App

Posting soon about my flash visits of Florence (JK Place, Michelin one stars, trattorias and general wine-fueled mayhem), London (Wolseley, Mandarin cocktail bar, Bar Boulud...etc) and elsewhere .. stay tuned !

Alice Pizza - off my radar

I've been blessed (cursed) with restaurant radar. You know, that inkling you get when something just isn't right. The absence of the patron, who in former days was omnipresent, new staff (who seems new to the restaurant business) , groups of English speaking tourists being fawned over. Dishes that bear the marks of culinary ineptitude (ie vegetables that haven't been cut by someone who knows how to cut them, bad seasoning). I got all of these in rapid succession last night at Alice Pizza, and , as usual (to my my general discredit), I ignored what my radar was telling me. I should have walked out after waiting 25 minutes for a menu, but then I told myself they seem pretty busy with all these Anglo/student/tourist groups (ping!), then came the crostini with clumsily cut tomatoes complete with the inedible parts and accompanied by a wilted salad with a mouth puckering sour balsamic vinaigrette (ping, ping!), and the pizza, inspired by the memory of another (a gorgonzola, raspberry balsamic dream of a pie) , that was only a pale impression of what came before: microscopic squirts of sauce, two dollops of gorgonzola, and a crust that tasted like a naan from the takeout a few doors down. I should have gone there.

...but more importantly..

Michelin Guide Paris 2011

Everyone will be frantically googling tomorrow the results of France's most well known (and increasingly less relevant food guide) , but here's what's come to pass:

No new three stars. There. Said it.

New two stars: Passage 53 (yay! I told you Guillaume ;) ) and Jean François Piege (open mere months....) and Joel Robuchon's new Atelier Etoile at the Drugstore Elysees (open, again, only a couple of months.......)

Cheers to Frederic Simonin for his first at his namesake restaurant and Les Ambassadeurs for getting back their first with new chef Chistopher Hache. Other new one stars include the relatively off the radar Le Baudelaire (huh?) , Sensing (what??) , Antoine (fish restaurant) and La Fourchette de Printemps (okay..)

And apparently lots of the little tables have been recognized with a total of 601 "bib gourmands" (117 new tables) where one may eat for less than 35€ for a three course meal (29€ outside of the city).

Don't think there'll be many more surprises tomorrow, but then again, we're getting used to it .......

Kudos to Stephane Riss for being first at the jump

A day in the life

Walking into Inaki and being introduced to Rene Redzipe in front of the Verre Volé and the ensuing couple hours of drinking, conversing and generally having a fun time was the high point of my day. Week. Month. Blogging any more about it seems wrong.

Flo-rida inspiration

Temporary hiatus with lots of sun, alternating questionable and wonderful food (often on the same plate) , open blue skies, luxury resorts and down home eateries and mucho mayhem. Soon, dear readers, soon.

(One of the) Best burger(s) in Paris? Floréal

Thanks to Phyllis (although rumours of this place having excellent burgers and cocktails have been infiltrating arcane web food sites for a few weeks now..), I checked out this backside Canal hipster hangout the other day. A former PMU, still hanging on to its funky deco (disco balls, truly funky and disgusting toilets, jukebox) , and a real magnet for local (would be? real?) rockstar types, the friendliness of the staff, excellent quality burgers , although too greasy fries, (an American style 30% mat. grasse instead of the very French 5% that makes all the difference..), cocktails by David who formerly worked at Hotel Particulier (and three absinthe cocktails made with Vieux Pontarlier ! ) , make this a future local for me. Wonder what the revamp (next month) will bring?

Guess this is what you would call really bad marketing...

Paris Coffee Zeitgeist / Black Book Magazine

Here's a link to my piece in today's Black Book with my "best of" list of coffeehouses in the City of Light:

Try these:

Alto Café

Le Bal Café  , 6 impasse de la Defense, 18th

Le Caféothèque, 52 rue de l’Hotel de Ville, 4th

Café Lomi, 9 rue de Saussure 17ème)

Kooka Burra, 53 avenue Trudaine, 9th

Coutume Café, 47 rue de Babylone, 7th

Dinner at Grand Venise

Thought I might ring in the New Year with a series of photos from what was undoubtedly one of the best meals I had in 2010 at Paris' best unknown Italian. Located at the far end of the residential quinzieme , this family run restaurant (for thirty years the ever present matron Anne Piprel has been keeping watch)  , patronized almost exclusively by well heeled locals , provides (for a price) a veritable deluge of exceptional home cooked fare that literally covers the entire table and for which you'd be hard pressed to find an equivalent in Italy. Although the dining room might be a bit kitchy, I challenge you to find better, warmer service, and more of a table show any where else in the city. Think: chilled champagne cocktails, crudités, hot toasted bread and Normany butter, the house olive oils, marscapone and gorgonzola, endless platters of salads: lentils, mushrooms, mussels in cream with lime, white beans, marinated peppers, mortadella, coppa, salami, Jambon de Parma,  deep fried langoustines, all manner of delicious and varied pastas, followed by a must try, gargantuan caramel ice cream. A warning to penny pinchers and last minute bookers: forget it.

Me in L'Express!

Thanks, Anne-Laure

 "I am a Nespresso fanatic. I love my machine the way some folks love their BlackBerries. I can scarcely imagine life without it. Does it make the best espresso I've ever had? Of course not. Does it make the best espresso I've ever had in my own kitchen at 6 a.m., in my underwear, with about two minutes' notice? Hell yes." -- Colman Andrews

Me and Jacky

Florida tarragon and mule mules at Px, organic Saint Joseph, burrata and lait de ribot ice cream at Le Dauphin, Inaki coming back and forth from the kitchen for another pression ,  playing loud music off of his iPhone, and lots and lots of white marble, fun. More soon (in real publications).

"We'll always have KGB"

What else can I say but that this onslaught of small and delicious Thai tapas makes KGB one of my top tables. With the company of one of my favorite friends makes it unbeatable.

Slivers of wagyu beef, foie gras "poppers", Jerusalem artichoke velouté, shrimp

                                                  
                                                    Crispy duck and foie gras macaroni

Shrimp orecchiette pasta

Lunch at Saturne

Who would have thought that Sven Chartier, the hottest chef in Paris at the moment, was a Scrabble geek?  That the 24 year old Arpege and Racines trained chef came up with the name SATURNE (God of Wine, and anagram of NATURES) during a heated session of the board game, or at least he confessed to me yesterday with a twinkle in his eye. Almost the same childish look that he gets when he talks about his philosophy of cooking:no additives, no preservatives, no sauces, no spices, nothing out of season or imported. Simple, natural. Period. Although the foodie blogosphere's bandwagon- jumping made him the flavour of the month, and filled his tables for the last three months,  Sven hasn't had the time to refine his philosophy or put it into action, and his kitchen team isn't nearly ready. He is very excited about becoming fully self sufficient and is putting the touches on his very own garden(s) and within a few months should be coming up with some very interesting things. Sven also seems to be very interested in others aligned with the same philosophy, especially Magnus Ek, and spoke of a recent meal at Rene Redzepi's Noma, which he enjoyed. For someone who hasn't hit 25 yet,  this chef has got me more excited than pretty much anyone lately. And when he takes that pilgrimmage to his Grandfather's homeland to explore his culinary roots, gets the experience he's looking for and has a team working in perfect harmony, he's going to kick some gastronomic ass and probably usher in an important new trend.

PS The natural wines impressed us less, and Ewen, Sven's partner in crime seemed a bit more reserved and less voluble than the chef..

                                                    Raw scallops, citrus

                                                    Raw sardine, salmon eggs

                                                    Leeks, radish, smoked mussels

Morteau sausage and mash