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News for Restaurants in Paris

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RESTAURANT NEWS

Openings

Chef Jean-François Piège is the force behind Clover. The Saint Germain des Pres establishment was designed by Piège and his wife Elodie, with the guidance of designer Charlotte Biltgen, and the décor features the couple’s globally procured finds. Piège’s cuisine is executed daily by longtime colleague Shinya Usami and his crew. Clover, 5, rue Perronet, 75007 Paris, 01 75 50 00 05.
 
Le Gabriel has opened in La Reserve Paris Hotel and Spa A new luxury hotel opened its doors in January 2015 near the Champs-Elysées, La Réserve Paris Hotel and Spa. Decorated by Jacques Garcia, it includes 28 suites, a spa and a gastronomic restaurant, Le Gabriel. Former chef of Senderens, Jérôme Banctel oversees the kitchen. For dinner, expect dishes like foie gras with green apple and yuzu jelly, braised calf sweetbread with ricotta-stuffed raviolis, and chocolate soufflé with saffron and cocoa sherbet. Lunch menu at €58 and dinner menu at €115. Lunch & Dinner daily. Le Gabriel, La Réserve Paris Hotel and Spa 42, av. Gabriel, 75008 Paris, 01 58 36 60 50.
 
Chef of L'Ambroisie with his father Bernard, Mathieu Pacaud has recently opened Hexagone, a posh restaurant near the Champs-Elysées. The place features a bar, a 70-seat dining room and, to be open shortly, a “culinary research cabinet.” Pacaud crafts traditional cuisine with a touch of sophistication. There’s a well-stocked wine cellar with 1,200 labels. Lunch & Dinner Tues.-Sat. Hexagone, 85, av. Kléber, 75016 Paris, 01 42 25 98 85.
 
Guy Savoy has opened L'Huîtrade, his restaurant near the Arc de Triomphe. Boasting an “industrial chic” setting in pearl gray shades, the spot is dedicated to oysters and notably the items from five famous farmers: Yvon Madec, David Hervé, Joël Dupuch, the Gillardeau company, and Florie and Florent Tarbouriech. Oysters are served plain or prepared beforehand according to one of Savoy’s special recipes. A dessert complements the menu --- a puff brioche with crystallized fruits and vanilla ice cream. Oyster baskets are sold to take-away, priced from €22 to €42. This opening precedes the moving of the flagship restaurant of Savoy, still installed at 18, rue Troyon, to the Hotel de la Monnaie in 2015. Lunch & Dinner Tues.-Sat. L'Huîtrade, 13, rue Troyon, 75017 Paris, 01 44 09 95 85.
 
Chef-owner Jody Williams opened the original Buvette Gastrothèque in New York and has since brought the concept to the Pigalle neighborhood of Paris. The short and simple menu of French fare might offer options like a croque monsieur or coq au vin. Buvette Gastrothèque, 28, rue Henri Monnier, 75009 Paris, 01 44 63 41 71.
 

News Bytes
Restaurant Guy Savoy's Winter Menu
Guy Savoy presents a winter menu: Disovering or Rediscovering Gastronomy through March 21, 2015. It includes five courses and five wines for € 170. The menu is available for lunch at 12 p.m. and from 10:30 p.m. for dinner. Diners should request this menu when booking. Guy Savoy, 18, rue Troyon, 75017 Paris, 01 43 80 40 61.
 
New decor at Pierre Gagnaire in Paris New Offerings at Pierre Gagnaire
Pierre Gagnaire restaurant comes with some novelties at its location on rue Balzac in Paris. First, the décor has been renewed, thanks to a collage of hand-written and antique books’ pages on the walls, embellished with animals and cryptic signs drawings. Besides, a table for two has been installed within the kitchen, allowing guests to admire the brigade working during the services. Moreover, a new lunch menu is offered at €85, with five little starters, one course and an assortment of desserts. Pierre Gagnaire, 6, rue Balzac, 75008 Paris, 01 58 36 12 50.
 


Chef Shuffle
Following the departure of Adrien Trouilloud to Restaurant Lasserre, a new chef helms the kitchen of Rech, the Parisian seafood restaurant of Alain Ducasse. His name is Damien Leroux, previously of Rivea in London. Rech, 62, av. des Ternes, Paris 75017, 01 45 72 29 47.
 
Adrien Trouilloud has become the new chef of Restaurant Lasserre After a two-year stint at Rech, the 27-year-old Adrien Trouilloud has become the new chef of Restaurant Lasserre. The menu features old favorites like the foie gras-stuffed macaroni and the orange duck as well as new dishes such as the lettuce cream with scallops and caviar. Lunch menu at €90 and dinner menu at €220. Restaurant Lasserre, 17, av. Franklin D. Roosevelt, Paris 75008, 01 43 59 02 13.
 
Chef Christophe Moret has left Restaurant Lasserre to become the new executive chef of the Shangri-La Hotel, Paris. He oversee the kitchens of three establishments: L’Abeille, Shang Palace and La Bauhinia. Philippe Labbé, held that job until last September. Restaurant Lasserre, 17, av. Franklin D. Roosevelt, Paris 75008, 01 43 59 02 13.
 


Closings

CLOSED FOR GOOD
Take your taste buds on a walk down memory lane! Check out our exclusive closed restaurant database for Paris to virtually visit your favorite dining spots from the past. Le Pavillon, R.I.P.

Closed for renovation since August 2012, the Ritz Paris hotel is scheduled to reopen in spring 2015. Chef Michel Roth, who helmed L'Espadon, the gastronomic restaurant of the property, has divulged this summer that he won’t be back working at the hotel. L'Espadon, Ritz Paris, 15, place Vendôme, Paris 75001, 01 43 16 30 80.
 


CULINARY EVENTS
Want to learn to cook? Try new dishes? Meet a foodie friend for fun? Check out our compilation of culinary events in your area.


View our calendar of Wine Dinners & Tastings in Paris

Discover the top restaurants for various cuisines and categories like seafood, steakhouses, bistros and romantic dining. Find the best restaurants in Paris here!

Find the best restaurants in Paris in various dining categories with Gayot's lists

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