Lobster & Oysters in Paris

25 November 2013

Gourmet comfort food continues to shape the Paris dining scene but lately, it hasn’t been new burger joints jostling for space between coffee shops and cocktail bars but a different stripe of casual restaurant. From lobster rolls to wild oysters, established chefs and budding tastemakers are cozying up to shellfish. I wrote about six of them for the December issue of Conde Nast Traveller and have included an excerpt below for your Paris food itineraries! *** It’s no easy feat to procure fresh lobster from Brittany year-round but that’s just what they do at the matchbox-size Lobster Bar, the city’s first outpost for New England-inspired lobster rolls. Chic Montmartre bistro Jeanne B earns high marks for its Lobster Croque, an inventive rendition of the French lunchtime classic combining finely chopped Canadian lobster, thin slices of toasted brioche and a delicious Mornay sauce. At Frenchie-to-Go, the Anglo-inspired deli from renowned chef Gregory Marchand, the lobster roll is king and comes with a beurre blanc sauce, sprinkled with celery leaves and served with crisp fries. It washes down beautifully with the house ginger beer. It’s not only the first-rate cocktails and micro-brewery beers on tap that draw crowds at Le Mary Celeste […]…

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Good Eats – Restoring my faith in French cuisine

15 November 2009

After an intentionally long respite with French food, my gastronimcal faith was restored Friday evening after one of the best meals I’ve had in Paris. Before I tell you about it and show you drool-worthy photos, let me preface by saying that the surfeit of mediocre meals I’ve had in French restaurants over time had left me cold. Here’s why: Gastronomical capital of the world? Not in my book…  I used to be one of those people who romanticized France: French food, French men, French style, you name it. But I quickly learned there was no reason for it. My biggest complaint about French food is the stunning lack of originality and inventiveness. Not to mention the frequency of stale bread that accompanies an otherwise nice meal. I’ve had some of the most interesting meals in the US, land of excessive portions, where unconventional side dishes take my breath away. However, a lot could be done to jazz up the tired-old French menu with a touche of creativity and imagination but instead, the French remain anchored to convention. It may be surprising but the food is rarely as good as you’d expect. With little variation, any given restaurant will have the […]…

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