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Sergi Arola, a Spanish chef who owns several restaurants in Madrid and Barcelona and who has worked with Pierre Gagnaire and Ferran Adrià, will create the menu of Arola. The establishment will be located on the first floor of the hotel W Paris Opera, which is scheduled to open February 14. Arola, W Paris Opéra 4, rue Meyerbeer, 75009 Paris, 01 77 48 94 94.
Yannick Alléno, known for his creative dishes in Le Meurice, will open his own bistro called Terroir Parisien in the area of La Mutualité in March. It will contain 74 seats, 14 of which will be around the counter of a bar.
La Grande Verrière has opened in the Jardin d'Acclimatation in the Bois de Boulogne. The menu features bistrot cuisine from chef Christian Le Squer (Ledoyen), with dishes such as brandade croquettes served with a green salad and herbal tartar sauce. A terrace faces a tiny station for a toy-like train that one may take at Porte Maillot. La Grande Verrière, Bois de Boulogne Entrée Sablons, 75016 Paris, 01 45 02 09 32.  News Bytes
Rostang’s Truffle Sandwich in La Grande Epicerie de Paris
Chef Michel Rostang is reinventing his sandwich prepared with leavened bread, a salted butter layer and 25 grams of tuber melanosporum truffle. This dish is sold as takeout for €65 in La Grande Epicerie de Paris and in three restaurants, Michel Rostang, Dessirier and Chez Jarasse, until the middle of March. La Grande Epicerie de Paris, 38, rue de Sèvres, 75007 Paris, 01 44 39 81 00.
Pic in Paris
Chef Anne-Sophie Pic is known for her dazzling cuisine at Pic, located in Valence. She's due to open her first restaurant in Paris, near the Louvre, in May. Pic, Pic 285, av. Victor Hugo, 26000 Valence, +33 (0)4 75 44 15 32.
Laperouse Welcomes New Barman
A new barman now officiates at Restaurant Laperouse, on the ground floor and behind the blue and golden front of the famous venue. Bertrand Merlette learned his job in the Hotel Plaza Athénée, and for twenty years worked in the bar of the Hotel Raphael. Among his favourite cocktails to prepare are the whiskey sour, dry martini, gin fizz and Bloody Mary. His guests will succeed Orson Welles and the Duke of Windsor, former regular visitors of the establishment. Restaurant Laperouse, 51, quai des Grands Augustins, 75006 Paris, 01 43 26 68 04.  Chef
Shuffle
Pierre Rigothier replaces Pierre Daret at the helm of the kitchen of Le Baudelaire, a refined restaurant located in the hotel Le Burgundy near the Madeleine Church. Rigothier has worked in such well-known restaurants as L'Espadon, Laurent and Hélène Darroze. Along with his arrival, Yann Couvreur has been appointed the new pastry chef. Le Baudelaire, Le Burgundy, 6-8, rue Duphot, Paris 75001, 01 42 60 34 12.
Konrad Ceglowski is the new chef of Pierre au Palais Royal. The Poland native has worked with Gordon Ramsay and Jacques Cagna. The menu features such dishes as hare pâté with porcini mushrooms; scallop and oyster tartare with green apple and borage salad; roast monkfish with pumpkin gnocchi; and caramel moelleux made with salt butter. The prices haven't changed, the restaurant offering menus at €33 and €39. Pierre au Palais Royal, 10, rue de Richelieu, Paris 75001, 01 42 96 09 17.
Chef David Toutain, who worked with Alain Passard and Marc Veyrat, is responsible for the creative cuisine at Agape Substance. This is the third restaurant of Laurent Lapaire, after L'Agapé and L'Agapé Bistrot. Agape Substance, 66, rue Mazarine, Paris 75006, 01 43 29 33 83.
Closings
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