"Je vais dans mon ardeur poétique et divine, mettre au rang des Beaux Arts celui de la cuisine" Joseph Berchoux
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Priority goes to quality ingredients and careful preparations that stand out for their excellent seasoning Marie...
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La Poule au Pot feels much as it must have done when it opened in 1935 In these days of ever-changing restaurant...
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The setting is wonderful: a vast room, its walls stacked with plates and glasses, and two blackboards like arrival...
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Japanese chefs producing first-rate French cuisine are a real phenomenon in Paris at the moment Japanese chefs...
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The mood is pleasantly casual, rather than the sometimes off-putting formality of hotel restaurants Pony-tailed...
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Le Squer is hands on and does a tour of the tables during the meal 2014 was all swings and roundabouts – or is...
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Start with well-aged Spanish ham or a selection of inventive tapas Paella is raised to the level of gastronomy...
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Self-taught chef Inaki Aizpitarte is a phenomenon and you can see why Self-taught chef Inaki Aizpitarte is a phenomenon...
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You can spend a fortune if you splurge on the special white truffle menu A sleeper among restaurants, La Truffière...
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The dining area is a loft-like space with modern art on the walls William Ledeuil is one of those rare chefs who...
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