Tag Archives: -80 Euros

L’Ecailler Du Bistrot (11eme)

When I first came to Paris, I mistakenly thought that the seafood in Paris could not match the freshness or quality of the what was available in Seattle, my hometown.  I was wrong. The Parisians take seafood seriously and the chefs bring it to an entirely different level. Oysters (huîtres), prawns (gambas), shrimp (crevette), lobster […]
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Drouant — Elegance in Paris

Situated in a quiet pocket of the Second Arrondissement in Place Gaillon, a voiturier greets you to the door at Drouant — one of the more elegant dining spots in Paris.  Antoine Westermann has made a splash with his cuisine that is built on style and finesse, and excellent service is the mark at this elegant […]
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Violon d’Ingres

On Rue Saint Dominique, in the epicenter of the tony Seventh arrondissement near the Eiffel Tower, lies a single block of restaurants that, together, offer some of the best French cuisine in Paris.  A constellation of three restaurants next to each other – all owned by famed Chef Christian Constant – give varied choice to […]
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La Chaumette

Ever wonder about that hideaway restaurant known only by locals in the neighborhood, so good everyone wants to keep it a secret to themselves with the hope of assuring a precious table on a wintry night?  La Chaumette is that best kept secret known by a lucky few in the bourgeois 16th arrondissement. Share on […]
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Chez Georges (17eme)

On the edge of the city of Paris near the upscale suburb of Neuilly, where President Sarkozy was formerly mayor, is the traditional brasserie Chez Georges, just down the block from the Arc de Triomphe, which remains in view from the street.  Not losing a beat since it opened in 1926, Chez Georges clings to […]
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Les Fables de La Fontaine

A satellite star in the Christian Constant constellation on Rue Saint Dominique, this pocket-sized seafood bistro offers some of the very best seafood in all of Paris.  Owned by Sebastien Grave and David Bottreau, two former Constant lieutenants who now ably run the restaurant on their own, it remains true to the art of serving […]
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