It is a bistro adored by Germans and travelers alike. Seven tables inside and a small sunny terrace with four tables in one of the prettiest streets in Paris.
For lunch and dinner, four starters, three main courses and three desserts with some essentials reworked according to the seasons and the desires of the Chef, Mathieu Techer: carpaccio of line-caught bluefin tuna, white asparagus, Landes poultry, pâté en croute, duck breast duck with spices, dark rum baba, vanilla mille-feuille, creamy strawberry crisp with lemon and verbena… Mathieu’s cuisine is classic, generous and gourmet, with real pairings and good market products .
A festive, joyful atmosphere in an incredible setting, an old church. On two floors, a Ceviche counter, a Pisco Bar & Lounge and a terrace. After London, Dubai, Abu Dhabi or Monte Carlo, it is in Paris that we enjoy a fusion food inspired by the Peruvian origins of Sanjay Dwivedi, the chef of Coya, but also by the Indian cuisine he has known during his childhood in New Delhi, to which he added Asian touches, especially Japanese.
The perfect combination of Parisian bistro and Thai restaurant. On the plates a thousand flavors are unleashed around coconut milk, coriander, satay, galangal, bergamot or lemongrass. Fresh, innovative and more traditional recipes such as the Crying Tiger, a crying tiger with marinated and grilled Angus beef or the always succulent fresh mango with sticky rice and coconut milk. As the place also unleashes passions, it is advisable to book.
The Crying Tiger
72 rue du Cherche-Midi 75006 Paris
Monday to Saturday, lunch from 11:45 a.m. to 2:30 p.m., dinner from 7:30 p.m. to 10:30 p.m.
For his first restaurant after twelve years in the Costes group, Quentin de Fleuriau wanted to create a truly unique place, in this corner of the Faubourg Saint-Germain that he particularly likes since it is here that he grew up.
For the decoration, he chose decorator and antique dealer Florence Lopez, who created a multi-faceted place, whose atmosphere changes throughout the day, bucolic during the day and more intimate in the evening. A deliciously shaded terrace, a bar worthy of the wildest Parisian years and, here and there, cozy spaces that lend themselves as well to conversation as to tasting.
In the kitchen, Quentin de Fleuriau wanted to preserve the values of a true French bistronomy even if the chef often likes to revisit it. Delicious savory and sweet surprises for foodies, including those who have chosen to be vegan.
But we also come here for exceptional events since Ma Kiss Room, created by the artist Mathias Kiss, can be privatized.
It’s simple it is unanimous! Everyone, or rather all the worlds, meet at La Laiterie Sainte-Clotilde. Head known or not, it feels at home. The menu is simple, it’s the market, and every dish is delicious. Jean-Baptiste Varenne and his team always welcome you with the same kindness, the conversations are sometimes tied between the tables, in short it is a place that gives fishing and which is quickly a haven.
Kitchen Ter, as the third of the name, after Kitchen Gallery and Kitchen Galerie Bis, but also Kitchen Earth because William Ledeuil admires his admiration, he the great lover of natural ingredients since forever.
In this third restaurant, the star is the dough, obviously exceptional, prepared by Roland Feuillas, peasant baker in Cucugnan, based on exceptional flours, from ancient wheats, and shaped with ancestral processes.
Six kinds of pasta created by both men, accompanied by Asian flavors, unique ingredients such as citrus or forgotten vegetables, and subtle broths. We always recognize the signature of William Ledeuil, unique.
https://www.germanopratines.fr/wp-content/uploads/2019/09/kitchen-terre.jpg6721008Hélènehttps://www.germanopratines.fr/wp-content/uploads/2019/12/logo-germanopratines-3-1030x221.pngHélène2019-09-22 08:53:112023-06-17 18:45:03KITCHEN Ter Re
Jean-François Piège advocates more and more for a degreased and vegetated diet and we discover at Clover Green a gastronomy veggie both healthy and greedy that changes with the seasons: blanquette of vegetables, herbs and cereals, spaghetti chestnuts or buckwheat accompanied by scallops or beautiful poultry … divine.
https://www.germanopratines.fr/wp-content/uploads/2019/09/CLOVER-GREEN-JEAN-FRANCOIS-PIEGE.jpg549824Hélènehttps://www.germanopratines.fr/wp-content/uploads/2019/12/logo-germanopratines-3-1030x221.pngHélène2019-09-22 08:43:302023-06-22 14:50:45CLOVER GREEN
Bernard Loiseau was one of the first Grands Chefs to create a Bistrot in 1999 where you can taste his cuisine at more reasonable prices than in his 3 Stars de Saulieu.
Since his death, it is the chef Pedro Gomes, with the complicity of Patrick Bertron, who revisits the Burgundy classics, for a tasty and light tasting. Some of Bernard Loiseau’s recipes are always à la carte, like the Morvan ham. But the chef is also keen to adapt to the new demands of his clientele, with light dishes giving pride of place to vegetables and fish steamed. With of course a large selection of Burgundy wines.
https://www.germanopratines.fr/wp-content/uploads/2019/07/LOISEAU-RIVE-GAUCHE-1.jpg1348899Hélènehttps://www.germanopratines.fr/wp-content/uploads/2019/12/logo-germanopratines-3-1030x221.pngHélène2019-09-22 07:47:012019-09-23 08:31:20LOISEAU Rive Gauche – Pedro Gomes
Looks like a chic bistro for a nice bistronomic address. The Chef, Alexandre Navarro has made his classes with big names: Christian Constant, Alain Ducasse, Frédéric Anton or Alain Pégouret with whom he worked for several years at Chez Laurent.
Its cuisine is based on classic dishes, but with, always, a touch of originality that makes them unique: the cake is accompanied by candied citron, asparagus of a thyme and lemon sorbet, mackerel of potato chips. avocados and marinated daikon and light cream rum baba with tonka beans … Original and delicious flavors and textures and of course a seasonally focused cuisine, lighter sauces, less salt, less sugar, less animal protein, less flour …
https://www.germanopratines.fr/wp-content/uploads/2019/07/RACINES-DES-PRES-Paris-2.jpg8001198Hélènehttps://www.germanopratines.fr/wp-content/uploads/2019/12/logo-germanopratines-3-1030x221.pngHélène2019-09-21 21:20:282019-09-21 21:20:28RACINES DES PRES
Under the historic glass roof of the Hotel Lutetia brought to light and in color by Fabrice Hyber or in the Art-Deco patio, the Saint-Germain is both a restaurant and a real place to live throughout the day.
The chef, Benjamin Brial, says of his cooking that it is inspired by all his travels around the world, but it also proposes to a more hurried customers an excellent Carte Bistrot.
For the Tea time, a spirit both Germanopratin and British with a selection of mini sandwiches but also very French pastries !
The sole Parisian representative of the Arts and Crafts movement, Les Climats is a mythical venue with its classified Art Nouveau architecture.
The bar boasts a spectacular selection of Burgundy red wines and both traditional and utterly creative cuisine by Julien Boscus, who worked under Yannick Alléno and Pierre Gagnaire.
Not just a restaurant, Da Rosa is also a delicatessen, a laboratory of flavors known to fine gourmets. Here you can find the products of great chefs such as Hélène Darroze or Joël Robuchon, but also the best hams, foie gras, cheeses, teas and caviars, take them home, have them delivered or taste them on site.
Several spaces and lounges, each with a different atmosphere: a first space for 14/15 people at a table for two, three or four people, and following on, under a small, very Parisian glass roof, a small room for 10 people. Then a living room, facing the totally open kitchen, and a little further away, in total discretion, the “Voyages” living room which can be privatized for around twenty people.
https://www.germanopratines.fr/wp-content/uploads/2017/06/DA-ROSA-Paris-6.jpg13741125Clémenthttps://www.germanopratines.fr/wp-content/uploads/2019/12/logo-germanopratines-3-1030x221.pngClément2017-06-29 09:10:402023-07-11 22:44:34DA ROSA
