After numerous requests from guests, and comforted by the success of our brunch, the staff of the Talma decided to extend service to include evening meals.

Since the restaurant opened, the chef has always used only the freshest produce, and we’re proud that everything is made on-site, including all the savoury and sweet sauces (whereas many restaurant use preparations made by others). It’s exactly for this reason that the menu for the Talma has a reduced list of dishes.

Our specially-chosen suppliers are also a guarantee of the quality of the products we use. Qualitalia, for example, is a family business with numerous delicious products on offer. Their Buffalo mozzarella is absolutely delicious, made in the traditional fashion using buffalo milk (yes, buffalo milk), making it super creamy… (lire la suite / continue reading)

Opened last summer by 30 year-old chef David Toutain, Agapé Substance offers a culinary experience very much out of the ordinary (as its convoluted name would imply).

Are you ready for fifteen courses of exquisitely composed, doll-sized portions? The ride starts here.

photos: JasonW

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Agnès Buffet, our chef at La Belle Juliette has got together with star chef Flora Mikula to devise a copious brunch inspired by Italian cuisine.

photos: JasonW

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It was only when we arrived in front of the Restaurant Moustache – recommended by David Germain, manager of the Hôtel Design Sorbonne – that we realised it is (literally) next door to Le Timbre, a restaurant that we didn’t like at all a couple of years ago (in fact we had a horrible time there, something that rarely happens to us).

So is the Moustache a better experience? Definitely, yes, but with a couple of tiny caveats…

photos: JasonW

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Don’t be fooled by its fake Swiss chalet look from the outside, or Parisian bistrot look on the inside; Kunitoraya Villedo is as Japanese as they come. Well, Japanese tapas actually. With noodles. Come have a taste…

photos: JasonW

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It’s a building dating from 1788, classified as a historical monument since 1907, and hasn’t been open to the public for over 50 years after being used as the archives for Paris’ archeological division.

Now, after two years of renovation, it’s a huge restaurant / bar / terrace / meeting space etc. and we were lucky enough to test it out just before the official opening.

Just a smart looking building then, or tasty too? Read on…

photos : JasonW

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There are a number of reasons for choosing a certain restaurant to review; word of mouth, area, décor… Here, it was the grand reputation of the chef that led us to book a table, but is his cooking better than his interior design? Frankly, how could it be worse?…

photos: JasonW

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It’s been awaited for ages, delayed for ages too, but at last it has arrived; the new restaurant in the Opéra Garnier – handily called the Opéra Restaurant – has just opened, with interesting architecture, lofty ceilings and prices to match… (lire la suite / continue reading)

Now here’s a place that’s been intriguing us for quite a while now. Hidden from prying eyes behind thick foliage, just a shot distance from our hotels, is a restaurant (or rather two) that has seen almost every famous literary or intellectual figure of the last two centuries pass through.

But is the food anything to write home about? We sat back, took our time, and soaked in the ambience…

photos: JasonW

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How does a restaurant win a prize for best design before it opens, before the construction is even finished?

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