It’s been quite a year for businesses in Paris. From the gilets jaunes movement, to the longest transit strike in French history, then a pandemic, they’ve had to tough a lot of things out. One of the troopers has been Dirty Lemon. After a major remodel of a space that formerly held a LED-lit sushi restaurant, I had a night out with friends – Jennifer,…
{UPDATE: Bistro Pierre Lapin has closed.] People are impressed with (and a little envious of) the French and their relationship to food, especially a meal. So much so that UNESCO added the gastronomic meal of the French to their list of Intangible Cultural Heritage designations. The gathering around the table to eat is something most cultures engage in, of course, but it seems to carry special…
I used to wonder why someone didn’t open a bistro in Paris serving classic French food, a bouillion, if you will, a word used to describe a place known for serving lots of food, in generous quantities, in a convivial, and almost communal setting. A place where you wouldn’t feel out of place if you struck up a conversation with your neighbors, which be inevitable…
Shortly after I had arrived in Paris, I was having dinner with Romain at Bistrot Paul Bert. Nearby, a couple was speaking English and when I struck up a conversation with them, I asked how they knew about the restaurant. They mentioned they saw it on a “Best of” list in a culinary/travel magazine. So it wasn’t a secret back then, nor it is now. And with good…
I remember being déçu (disappointed) a few years back when I signed up to go to a barbecue dinner in Paris and I was super-excited to attend. But instead of being served platters of long-cooked meat, I found myself being handed a plate of a piece of beef cooked on a regular grill: I’d forgotten that the word “barbecue” in Europe usually means “grilled.” (Shhhh. Don’t tell…
[UPDATE: The restaurant has changed its format offering a fixed-price meal (currently €67) that includes starters and main courses, but not desserts or sides. I haven’t been back since they instituted the change.] When Daniel Rose opened his first restaurant, Spring, it was a small, seasonally driven restaurant on an unremarkable street in the 9th arrondissement. Word quickly spread about the talented chef, who helped fuel a revolution…
Many of what are called the “new” bistros of Paris are actually just restaurants with hip young chefs painting plates with a straight line of sauce, adding some powdered radishes and a shiso leaf next to pieces of pork belly, or doing the “line-up” of food (ie: a smear of root vegetable puree down the center of the plate, with herb leaves, flowers, a dice of vegetables,…
I went to les Sources de Caudalie over a decade ago with the intention of bringing a group of guests there. While it was, indeed, a lovely place, it wasn’t really near anything, so folks wouldn’t be able to go out explore on their own unless they had a car. However, it is smack-dab in the middle of Bordeaux wine country, on the Château Smith…
I finally got to Corsica. I’d heard so much about it. But somehow, I’d never made it there. Corsica is a large island off the Mediterranean coast of France, which has had a rather back-and-forth relationship with France. But the short story is that it was back under French rule in 1796, where it’s firmly (although to some, precariously) remained. Its most famous resident was…
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