Inspired by the atmosphere of the Wong Kar-Wai films, which they adore, Florence and Marie have created a delicious Maki Bar. For cooking, they skilfully combined Japanese know-how with Californian creativity to surprise our taste buds: sea bream-grapefruit, salmon-fruit, shrimp-tuna-truffle … and dessert a fabulous yuzu cheesecake.
Espresso, cappuccino or latte, you are here in a real Coffee Shop where the coffee is roasted especially by a Parisian craftsman. Cafes of small producers who change with the seasons and are prepared by the baristas of SPOON with osmosis water and milk carefully chosen, so that the flavors are respected.
But also excellent iced tea or lemonade and delicious homemade pastries to enjoy in this simple decor and warm or take away.
ASSA is first and foremost a traditional Japanese shiatsu house, rue Christine, where we like to go and look after our form. ASSA Café is his little brother, but for nutritional care.
A healthy, light and balanced cuisine made with fresh products.
The art of Bento is revisited, with a true harmony of flavors, scents or colors, for a dietetic cuisine that evolves with the seasons. Attention to oneself, to one’s body and to taste pleasures is as much of a good thing as care.
Organic, vegan and gluten-free coffee shop with exceptional juices, Maisie Juice, which contain vegetables and fruits of the season 100% organic and re-mineralising vegetable waters such as coconut water, or Maisie Agua Fresca, drinks without added sugars that tone our days and rehydrate the body at breakfast.
But at Maisie Café we also find fresh salads, soups, balanced and tasty, always in season of course, and homemade Maisie Nut Shake, made with cashew milk or rice, a quick breakfast, a dessert greedy or a snack full of nutritional elements (nuts, cereals, vegetables or fruits).
Named to send a nod to the grandfather of Drew Harré (the creator of the place, with Juan Sanchez, but also Semilla or Fish), who nicknamed any person whose name he did not remember. The spirit of the place is at the party: we remake the world until the end of the night, we laugh there, we dance, sometimes the discussions continue even to the sidewalk when the place is crowded, but Freddy’s is first a gastronomic wine and tapas bar created by the Chef of Semilla, Eric Trochon and Hitoshi Minatani. An absolute treat for the taste buds as for the spirit.
It’s simple it is unanimous! Everyone, or rather all the worlds, meet at La Laiterie Sainte-Clotilde. Head known or not, it feels at home. The menu is simple, it’s the market, and every dish is delicious. Jean-Baptiste Varenne and his team always welcome you with the same kindness, the conversations are sometimes tied between the tables, in short it is a place that gives fishing and which is quickly a haven.
Kitchen Ter, as the third of the name, after Kitchen Gallery and Kitchen Galerie Bis, but also Kitchen Earth because William Ledeuil admires his admiration, he the great lover of natural ingredients since forever.
In this third restaurant, the star is the dough, obviously exceptional, prepared by Roland Feuillas, peasant baker in Cucugnan, based on exceptional flours, from ancient wheats, and shaped with ancestral processes.
Six kinds of pasta created by both men, accompanied by Asian flavors, unique ingredients such as citrus or forgotten vegetables, and subtle broths. We always recognize the signature of William Ledeuil, unique.
A new, very chic way to consider the brewery. Justin Schmitt and his team are eager to respect this typically French cuisine, revisiting it, but also offering traditional dishes, such as this veal head Orly sauce that was already on the menu of Crillon in 1910.
Regional products are honored and carefully chosen. Every week Justin Schmitt orders a half-carcass of beef, cooking each part with the intention of highlighting unusual cuts of meat with unique recipes. He also wanted to create a special corner, dedicated to seafood, emblems of the brewery kitchen. The Credo Bar offers a wide selection of seafood delicacies and even a unique variety of oysters from northern Brittany.
In fine weather, the Brasserie d’Aumont continues in the Cour d’Honneur and the Cour Gabriel at the Hôtel de Crillon.
Jean-François Piège advocates more and more for a degreased and vegetated diet and we discover at Clover Green a gastronomy veggie both healthy and greedy that changes with the seasons: blanquette of vegetables, herbs and cereals, spaghetti chestnuts or buckwheat accompanied by scallops or beautiful poultry … divine.
Located in the Beaujolais gallery of the Palais-Royal gardens, the Grand Véfour is ranked among the twenty greatest restaurants in the world. It is also a jewel of the decorative arts of the 18th century.
For Guy Martin, his chef, “His cuisine will make you roam the paths of fun culinary pleasure.Each dish, which mixes tradition and modernity, must be a discovery. He feeds his inspiration in travel memories, smells or emotions, which he then infuses with classic recipes to revisit.
Anne-Sophie Pic is the only Chef at the head of a three-star restaurant in Valencia. Her second table, in Paris, La Dame de Pic is for her as a taste of Valencia.
Anne-Sophie Pic has a passion for certain ingredients, especially those from the South that she loves so much, but she is always looking for new products to create new associations. For her, the only thing that counts is balance, the source of all the pleasures of taste, and to find it, she never ceases to explore all the ancestral or gastronomic traditions of the world. She offers here an overview of her creations and each of her Menus is a reflection of gourmet and refined cuisine. His plates are, before any tasting, a table that delights the eye.
A mythical Parisian address, a former haunt of the Halles merchants and artists who performed in the surrounding halls. Revisited by Jean-François Piège who dreamed of it for a long time, we always put in the spotlight a bourgeois cuisine, generous and friendly dishes, emblematic of French cuisine.
All the culinary heritage hexagonal is there: frog legs parsley, veal blanquette old, mince Parmentier plays beef or snails. An almost family gastronomy where fresh products and short circuits are obviously in order.
To respect the cachet of yesteryear, Jean-François Piège chose to keep the tapestries adorned with bunches of grapes, which rub shoulders with woodwork and mosaic Art Deco columns. He also chose not to serve food on the plate but in large dishes and generous casseroles Le Creuset, placed on the table, in front of the guests.
