Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

News for Restaurants in Paris
February 2013 Archive

Search / Openings / Closings / Chef Shuffle / News Bytes / Culinary Events / Wine Events / Sign up for our free, monthly newsletter


RESTAURANT NEWS

Openings

La Manufacture de Chocolat has been launched by French chef Alain Ducasse Located in the Bastille area, La Manufacture de Chocolat has been launched by French chef Alain Ducasse and executive pastry chef Nicolas Berger. In this factory, chocolate is crafted by means of vintage machines. Cocoa beans from different countries are meticulously transformed into slabs and candies, which are sold on the premises, the slabs from €6 to €14 and candy boxes at €25 and €30. Tues.-Sat. 10 a.m.-7 p.m. La Manufacture de Chocolat, 40, rue de la Roquette, 75011 Paris, 01 48 05 82 86.
 
Enrico Bernardo (Il Vino) has opened Goust on the first floor of Elephant Paname, an art and dance center near the Palais Garnier. He was previously director of sommeliers at Four Seasons Hotel George V Paris, so naturally he displays his passion in the wine list. At the stoves, he has enlisted a young Spanish chef, Jose Manuel Miguel, who worked with Eric Frechon at Hotel Le Bristol and who crafts creative cuisine, noteworthy for its original juices, emulsions and Mediterranean accents. Goust, Elephant Paname 10, rue Volney, 75002 Paris, 01 40 15 20 30.
 

News Bytes Check back soon for more news.


Chef Shuffle Check back soon for more news.


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.

Check back soon for more news.


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

Current News View archived news: September 2014 | August 2014 | July 2014 | June 2014 | May 2014 | April 2014 | March 2014 | February 2014 | January 2014 | December 2013 | November 2013 | October 2013 | September 2013 | August 2013 | July 2013 | June 2013 | May 2013 | April 2013 | March 2013 | February 2013 | January 2013 | December 2012 | November 2012 | October 2012 | September 2012 | August 2012 | July 2012 | June 2012 | May 2012 | April 2012 | March 2012 | February 2012 | January 2012 | December 2011 | November 2011 | October 2011 | September 2011 | August 2011 | July 2011 | June 2011 | May 2011 | April 2011 | March 2011 | February 2011 | January 2011 | December 2010 | November 2010 | October 2010 | September 2010 | August 2010 | June 2010 | April 2010 | March 2010 | February 2010 | December 2009 | November 2009 | October 2009 | September 2009 | May 2009 | December 2008 | October 2008 | September 2008 | August 2008 | July 2008 | June 2008 | May 2008 | April 2008 |

RESTAURANT AWARDS 2014

Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.

Learn about sustainable seafood with GAYOT's guideThere's a lot of fish in the sea, but not all should end up on your plate! Learn which kinds of seafood were caught using sustainable practices.