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News for Restaurants in Paris
March 2013 Archive

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Eric Frechon, chef of the Hôtel Le Bristol, will launch a new restaurant, Lazare, in September. Located inside the Saint-Lazare train station near the Palais Garnier, Lazare will be open all day and propose French specialties. Lazare, Gare Saint-Lazare, 75008 Paris, no phone.

News Bytes
Chocolate Easter Eggs and More at Mandarin Oriental, Paris
Chef Thierry Marx has imagined a special menu for the Easter celebration, on March 31 and April 1. It will be served in the brasserie Camelia for the price of €65 and will include asparagus with soft-poached egg and sautéed morillas, roast lamb with broad beans and purée, and different desserts like coconut mousse, almond biscuit and mango brunoise. Moreover, pastry chef Pierre Mathieu has concocted a special Easter egg that will be available from April 15 at the Comptoir des Pâtisseries of the Mandarin Oriental, Paris. Fan-shaped, it displays eleven blades done up with chocolate from Venezuela and a praline-flavored biscuit on a milk chocolate base. Camelia, Mandarin Oriental, Paris 251, rue Saint-Honoré, 75001 Paris, 01 70 98 78 88.
Easter at Le Cafe de la Paix
A special Easter brunch will be served at Le Cafe de la Paix. It will include traditional pastries, scrambled eggs, cooked meats and salads, as well as wafers, donuts, ice creams and crêpes to be drenched in a chocolate fountain. Cost is €82. To add spice to the event, some giant eggs will be displayed and an egg chase will occur, in order to win a dinner for two at Le Cafe de la Paix. Le Cafe de la Paix, InterContinental Paris Le Grand 2, rue Scribe, 75009 Paris, 01 40 07 36 36.
Park Hyatt Paris-Vendôme Hosts Masters of Food & Wine Event
As part of the Park Hyatt Masters of Food & Wine series, Park Hyatt Paris-Vendôme will host an interactive cocktail class with the hotel's barman Yaan Daniel on June 22, 2013. Guests will learn mixology techniques and how to properly mix and utilize different ingredients. Minimum group size of four is required, maximum group of eight, with a cost of 135€ per person. For more information, please contact Julia Plagiau at +33158711060 or Park Hyatt Paris-Vendôme, 5, rue de la Paix, 75002 Paris, 01 58 71 12 34.

Chef Shuffle
Anthony David, a former lieutenant of Alain Ducasse, has recently taken over the stoves of Les Fables de la Fontaine in the 7th arrondissement. Dedicated to seafood, some of his courses, such as the jellied oyster with an algae tartare or the crusty langoustine with basil sauce, are simply impressive. Les Fables de la Fontaine, 131, rue Saint Dominique, Paris 75007, 01 44 18 37 55.
After many years serving as the pastry chef of Jean-Georges in New York, Eric Hubert has decided to return to France and now works at the restaurant Market. Still under the supervision of the Alsatian Jean-Georges Vongerichten, he proposes such creations as the "Bourdaloue" pear stuffed with chocolate and drenched in Amaretto, and Grand Marnier caramelized crêpes with mango and passion coulis. Market, 15, av. Matignon, Paris 75008, 01 56 43 40 90.
A new chef is helming the stoves of Agapé Substance, a gastronomic restaurant in the 6th arrondissement. Gaëtan Gentil formerly worked with Jean-François Piège at the Hotel de Crillon and with Yannick Alléno at Cheval Blanc in Courchevel. For his first appointment as an executive chef, he delivers a creative cuisine, noteworthy for polished textures and uncommon seasonings. Agape Substance, 66, rue Mazarine, Paris 75006, 01 43 29 33 83.


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.

Spring Boutique, the wine shop operated by Spring restaurant, has closed. Chef/owner Daniel Rose has announced that he plans to renovate the space and introduce a new concept there. Spring Boutique, 52 rue de l’Arbre Sec, Paris, France 75001, no phone.

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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.

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