Café Pushkin at Printemps department store is the most exciting thing that happened to the Parisian pastry scene since Pierre Hermé started selling his rose macarons. It’s is a spin-off of the same name pastry shop in Moscow and I suppose it is directly connected with the famous Pushkin café.…

I think it’s genius what Alain Passard does. Not necessarily because he was the first (or one of the first) to explore salad leaves and root vegetables while other high-end chefs were still heavily relying on animal products.Or that since many years his restaurants L’Arpège (84 rue de Varenne, 75007,…

L’Ami Louis ( 32 Rue du Vertbois 75003 Paris, tel. 01 48 87 77 48 ) Foie gras, glass or two ( ;)) of red wine, roasted chicken… it is called ” a good life”..

Pierre Hermé shop on rue Bonaparte, 26/02/10 Paris..

Le Meurice (3*) 228 rue de Rivoli 75001 Paris – 01 44 58 10 10 Chef: Yannick Alléno Have I been there before? Yes Ambiance and service: Typical Parisian “hôtel palace” atmosphere, quite formal service. Food? To be honest with you, not as good as when I was there two years ago.…

Address: L’Astrance (3*) (4 Rue Beethoven 75016 Paris, tel. 01 40 50 84 40 ) Chef: Pascal Barbot Have I been there before? Twice. First time when it already had one Michelin star and once when it just got it’s the second star. Ambiance and service: Friendly, professional, yet less…

Address: Passage 53 (53 Passage des Panoramas 75002 Paris – 01 42 33 04 35) Chef: Shinichi Sato (former of l’Astrance (Pascal Barbot) and Aida) Have I been there before? No Ambience: nonexistent. Because the restaurant is so small and has a huge window to the Passage des Panoramas (it used to…

Address: La Régalade (14 Avenue Jean Moulin 75014 Paris – 01 45 45 68 58) Chef: Bruno Doucet Have been there before? Yes Ambience: busy, lively and convivial Food: rustic, very generous… A Parisian bistro that sets the standards of how “a typical Parisian bistro” should be. What is in the plates?…

Claude Colliot ( 40, rue des Blancs Manteaux, 75004, Paris, tel.01 42 71 55 45) is only two weeks old. Maybe you can feel the freshness of the place in the decor and the attitude of the waiters, but the cooking of Claude Colliot is solid and memorable (He used…

Yves Camdeborde is called “the pope” of “bistronomie”. Years ago he quit his career of “chef étoilé” at Crillon and went for the democratization of gastronomy by opening La Régalade. Since 2005 Yves Camdeborde runs Le Comptoir du Relais ( 9 carrefour de l’Odéon, 75006, tel. 01 44 27 07…