Dandelion is my kind of place. It’s off the beaten path in a village-y corner of the 20th. It’s affordable, filled with locals and flying a little under the radar. It’s so much better than you expect it to be – from the friendly service to the thoughtful wine list (mostly but not entirely natural)… Read More »Dandelion The post Dandelion first appeared on PARIS BY MOUTH.| PARIS BY MOUTH
Paulownia is a sincere new restaurant near Nation, run by Tess Duteil and Geoffrey Belin. The couple met while working at Arpège, and their love of vegetables is evident. There was an intricate (and delicious) vegetarian millefeuille main dish on the night of our visit, along with a vegetarian starter. The star of the evening,… Read More »Paulownia The post Paulownia first appeared on PARIS BY MOUTH.| PARIS BY MOUTH
Le Baratin is a Belleville bistro that we can no longer recommend because of the pervasive hostility from co-owner Pinouche Pinoteau The post Le Baratin first appeared on PARIS BY MOUTH.| PARIS BY MOUTH
A few years ago during the Loire tasting salons I had a brief but memorable conversation with a friend who was then in the initial stages of preparing to open a natural wine bar in New York. I had confessed I wasn't very excited by many new Paris restaurants: everything seemed pokey, limited, a little predictable. He replied that, on the contrary, he adored the Paris restaurant scene, precisely because it was so modest, small-scale, and restrained. "You never eat like that in New York," he sa...| not drinking poison in paris
Chef Edward Delling-Williams is a key figure in the diaspora of mostly-Anglophone chefs emanating from the kitchen of restaurant Au Passage. It may have been James Henry's masterstroke to try that restaurant's intelligent, informal menu format in the haute-Marais, but it was Delling-Williams, his inviting and upbeat successor, who refined and normalized it, making Au Passage, for years, one of the city's most reliably charming tables. (A position it largely maintains.)| not drinking poison in paris