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Spring

6, rue Bailleul Send to Phone
01 45 96 05 72
Near the Louvre, the talented Daniel Rose delivers an everchanging menu.
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Local Deals: 120 * 90

Cuisine
Open
Dinner Tues.-Sat. 6:30 p.m.-10:30 p.m.
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Dining room at Spring, Paris, france

Spring Restaurant Review

: Spring’s fine reputation comes from its chef, Daniel Rose. A native of Chicago, he worked for a year with Yannick Alléno at Le Meurice before opening his own restaurant in 2006, near Pigalle. Relocated near the Louvre since 2010, the restaurant now occupies a three-tier space. Rose makes a strong impression with almost improvised courses, finely highlighting the products. At lunch, service takes place in the dining room on the ground floor for twenty-four guests. The setting is both sober and modern, with white walls, wood tables without tablecloths, and an open kitchen where one can view Rose and his four assistants preparing the food. The lunch menu for €44 is a bargain. We liked the assortment of appetizers which, the day of our visit, were radishes, truite gravlax sprinkled with horseradish, and rabbit rillettes and herb butter. Then we enjoyed a red snapper à la plancha in a truffle vinaigrette with daikon. Steamed egg broth, served on the side, proved an intriguing accompaniment. As to the roast lamb shoulder, the meat melted on the palate, seasoned with a gingerbread and date compote, with watercress salad and pommes dauphine. As a finale, we sampled roast and pan-fried slices of Fuji apple, a sheep’s milk sherbet perfumed with cocoa, and a salad composed of passion fruit, mango and litchi. Wine dégustations are sometimes organized in the cellar, which is endowed with 200 samples. A few wines are available by the glass, like a Saint-Romain Sarnin Berrux 2010 for €14, and a robust Crozes Hermitage 2010 from David Reynaud for €10.

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