It’s Springtime! And what better time to book a table at the Restaurant Spring in Paris?
marinated mackerel garnished with, zucchini blossom and orange sauce
I’m sure you’ve heard of this chic bistro because the American Chef, Daniel Rose, has been featured in just about every foodie magazine including Gourmet.
What really makes his restaurant special (besides the fact that he’s an American Chef in Paris) is that he cooks right in front of you, just for you.
He goes every morning to the farmer’s market and picks out only the freshest ingredients and then plans a three course meal only for the people that have reserved for the evening. So you know that everything is top quality and truly seasonal.
No use showing up at the door unannounced. Because first of all, there probably won’t be a table available. And secondly he only prepares food for the customers that have called. So book your table at least a month in advance.
velvety rich pumpkin soup with pan seared foie gras
And what a beautiful and creative meal it is! Chef Rose brings his American know-how to French cuisine with style. Check out his blog for menu updates, recipes, private cooking classes, and even live TV footage from the kitchen.
Lamb prepared three ways with rich jus and spinach to garnish
Unfortunately for me, I don’t get the opportunity to eat at his restaurant often because when he’s cooking I’m cooking too. That’s the breaks for cooks in Paris – we all have the same days off. But, I did get the opportunity to meet him and taste his food this last Fall. I only wish I got around to posting my experience earlier.
How can you not love a restaurant that sends you home with breakfast for the next morning?
Restaurant Spring
28 rue de la Tour d’Auverge 75009
Reservations +33 (0)1 45 96 05 72
Technorati Tags: bistros, paris, Paris restaurants, restaurant Spring
I’ve certainly heard of Spring, even checked out the live webcams (when they were on line). The food certainly looks excellent but the clientele looks overwhelmingly anglophone. The thought of going to a nice café or restaurant in France and hearing nothing but english spoken around me is a major, major deterrent. Kind-of what I imagine the experience of sitting in the Deux Magots or the Flore must be like.
Stu – I totally understand the dissappointment of discovering that everyone speaks English in a typically French restaurant. But, I would say that Chef Rose has managed to bridge that gap. It’s not an ex-pat resto like Breakfast in America or Joe Allen’s.
The last time I went everyone spoke French. I was really surprised. (and Daniel is Fluent) There was one couple visiting from the U.S. but the rest of the clientele were Parisian.
Funny enough, I think many of the best restaurants/bistros here have been taken over by Anglophones. For example, L’Ami Jean, Le Comptoir, Poisson, and of course Deux Margots and cafe Flore.
Maybe it’s because those restaurants have created the experience that Anglophones were hoping for and are willing to pay for.
One French chef at LCB told me: “You can always tell a good restaurant in Paris by how many Americans are eating there.”
Chef Rose took a working vacation to Japon, but now he’s back in action and gearing up for the Sprintime. it will be interesting to see how his trip has influenced his menu
Are you saying there’s a restaurant in Paris that believes in “doggy bags”?
OK, maybe I’ll give it a try. I’ll be there mid-july Insh’allah…
Bob – ooooooo, I duno about doggie bags in Paris. But, I certainly like breakfast to-go!
I got my first doggie bag in a French restaurant at Troisgros in 2006. I was pretty stunned. So when I discreetly asked about it. The explanation was, of course, a doggie bag wouldn’t be given for hot dishes that had to be consumed immediately. I was given all kinds of beautiful friandises in a decorative container that I was just too full to eat during my multi-course meal but couldn’t bear to leave. I ate them for breakfast the next day!
I got my first doggie bag in a French restaurant at Troisgros in 2006. I was pretty stunned. So when I discreetly asked about it. The explanation was, of course, a doggie bag wouldn’t be given for hot dishes that had to be consumed immediately. I was given all kinds of beautiful friandises in a decorative container that I was just too full to eat during my multi-course meal but couldn’t bear to leave. I ate them for breakfast the next day!
I’ve always wanted to eat there! I am intrigued by his restaurant concept.