News for Restaurants in Paris
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.
Bistrot Belhara in the 7th arrondissement features Basque-inspired cuisine from chef Thierry Dufroux, an alum of high-profile restaurants including Le Louis XV in Monaco. Bistrot Belhara, 23, rue Duvivier, 75007 Paris, 01 45 51 41 77.
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.
The Hotel Plaza Athénée has re-opened after closing in October 2013 for a massive renovation. The hotel's restaurants, including Alain Ducasse au Plaza Athénée and Le Relais Plaza, are once again serving guests. Alain Ducasse au Plaza Athénée, Hôtel Plaza Athénée 25, av. Montaigne, 75008 Paris, 01 53 67 65 00.News Bytes
“The Five from Jay McInerney” at Taillevent
Taillevent serves a special menu at €445 until January 15, entitled “The Five from Jay McInerney.” McInerney is famous both for his novels and for writing about wines in the Wall Street Journal. For Taillevent, he has chosen five wines that he would like to drink in the course of one meal. Further to that selection, chef Alain Solivérès has determined the right pairings. Thus, the Condrieu La Combe de Malleval 2010 is matched with scallops, oyster and watercress; Sauternes Château de Fargues 1997 with pheasant in puff pastry; Gevrey-Chambertin Domaine Denis Mortet 2002 with partridge; Pessac Léognan Château Haut-Brion 1988 with venison and grand veneur sauce; and pink Champagne Domaine Jacques Selosse with nougat and raspberry. Taillevent, 15, rue Lamennais, 75008 Paris, 01 44 95 15 01.
Original Pastries at Terroir Parisien
Chef Yannick Alléno’s Terroir Parisien has a new offer: Café en Capitale features a coffee and a pastry for €12. The latter takes its originality from its shape, as it evokes a Parisian hallmark. A new cake will be proposed each month. For December, the Opera Bastille made with biscuit, cream and chocolate and the Grand Palais log are delivered. In January, expect the Notre Dame galette. Terroir Parisien, 20, rue Saint-Victor, 75005 Paris, 01 44 31 54 54.
“Naturalism” Highlighted at Alain Ducasse au Plaza Athénée
Closed for eleven months, Hotel Plaza Athénée and its gastronomic restaurant have reopened. Executive chef Alain Ducasse has bet on “naturalism” to renew the menu served at Alain Ducasse au Plaza Athénée. Sustainable fishing, organic vegetables and cereals are from now on highlighted in the stately dining room. Romain Meder, 35, formerly at La Cour Jardin and at Spoon in Mauritius, is in charge of the cuisine. Décor of the restaurant has been slightly done up, with the addition of huge stainless steel bells housing banquettes and a hull set in upright position to shelter a table. Alain Ducasse au Plaza Athénée, Hôtel Plaza Athénée 25, av. Montaigne, 75008 Paris, 01 53 67 65 00.
Anne-Sophie Pic in the Big Apple
Chef Anne-Sophie Pic is bringing her Parisian eatery, La Dame de Pic, to New York City. The restaurant will actually be two in one: on the ground floor will be Metcafé, an outpost of her Monaco establishment, and on the second floor will be La Dame de Pic. The chef's eponymous restaurant, Pic, in Valance, France, earned an 18 rating from GAYOT. La Dame de Pic & Metcafé, 510 Madison Ave., 10022 New York, no phone.
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 Christophe Moret will leave Restaurant Lasserre to become the new executive chef of the Shangri-La Hotel, Paris, in January 2015. He will then oversee the kitchens of three establishments: L’Abeille, Shang Palace and La Bauhinia. Philippe Labbé, who held that job until last September, has been temporarily replaced by his former lieutenant, Olivier Pistre. The name of the successor of Moret at Restaurant Lasserre remains to be divulged, but Labbé and Eric Briffard, former chef at Four Seasons Hotel George V Paris, stand out as candidates. Restaurant Lasserre, 17, av. Franklin D. Roosevelt, Paris 75008, 01 43 59 02 13.
Former executive chef Eric Briffard has left Le Cinq at Four Seasons Hôtel George V. Christian Le Squer, previously at Ledoyen, took his place in October 2014. Le Cinq, Four Seasons Hôtel George V, 31, av. George V, Paris 75008, 01 49 52 71 54.
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.
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