I felt like a stalker last night at L’Ami Jean. I walked into this place carrying more back-story than should ever be brought to a restaurant. I knew of love affairs that had taken off because of chef Stéphane Jego’s cooking. I’d heard about marathon sessions in which the most serious eaters I know couldn’t finish everything that was served. I’d been checking the Facebook page, on which they post the daily changing menu, for several months. And I’d been writing about it for years without ever having been.
Virgins who wait too long before sex have a similar problem…
A few shots showing Paris’ first food truck Le Camion Qui Fume. Their BBQ burger topped with fried onion ring is a totally worth-it heart attack waiting to happen.
Hayden Clout used to be my (and everyone else’s) favorite bartender at Fish. He and Matt Ong just opened this new place in the 10th, not far from métro Poissonière.
Photos from the new L’Office, where Kevin O’Donnell (previously at NYC’s Del Posto) is making some beautiful and affordable food.
I treasure this little spot near the Parc des Buttes-Chaumont, and come often for the selection of natural wines and simple food. It’s neither expensive nor ambitious nor crowded, and the welcome from Nafouel is always sweet.
Dishes from a recent tasting menu at David Toutain’s new restaurant in Saint-Germain.
Images from a special gibier (wild game) dinner, prepared by Christopher Hache and served inside his kitchen office at Les Ambassadeurs.
… at least that’s what Cédric thought when I set down these two glasses. I shook my head no.
“Frappuccino?” He asked hopefully, although the sounds from the kitchen must have tipped him off to the true contents of that glass: fresh brown juice.
The first thing I ate at Noma, a restaurant that currently holds the #1 spot in rankings of the World’s Best, was a shrimp. To be specific, it was a shrimp the the size of my pinkie, still alive and fighting back.
A few dishes from Métropolitain, a new Marais restaurant from a former Top Chef contestant. Cotton candy ice cream, anyone?
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