{"id":840,"date":"2008-04-09T15:31:46","date_gmt":"2008-04-09T15:31:46","guid":{"rendered":"http:\/\/www.mrsglaze.com\/2008\/04\/09\/spring\/"},"modified":"2012-04-04T23:49:01","modified_gmt":"2012-04-04T23:49:01","slug":"spring","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/spring\/","title":{"rendered":"Spring!"},"content":{"rendered":"

It’s Springtime! And what better time to book a table at the Restaurant Spring<\/a> in Paris?<\/p>\n

\"Img<\/a>
\nmarinated mackerel garnished with, zucchini blossom and orange sauce
\n<\/em><\/span>
\nI’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.<\/p>\n

\"Img<\/a>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.<\/p>\n

He goes every morning to the farmer’s market and picks out only the freshest ingredients and then plans a three course meal only<\/em> for the people that have reserved for the evening. So you know that everything is top quality and truly seasonal.<\/p>\n

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.<\/p>\n

\"Img<\/a>
\nvelvety rich pumpkin soup with pan seared foie gras<\/em><\/span>
\n<\/em>
\nAnd what a beautiful and creative meal it is! Chef Rose brings his American know-how to French cuisine with style. Check out his blog<\/a> for menu updates, recipes, private cooking classes, and even live TV footage<\/a> from the kitchen.<\/p>\n

\"Img<\/a>
\nLamb prepared three ways with rich jus and spinach to garnish<\/em><\/span>
\n<\/em>
\nUnfortunately 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 \u2013 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.<\/p>\n

\"Img<\/a>\"Img<\/a><\/p>\n

How can you not love a restaurant that sends you home with breakfast for the next morning?<\/p>\n

Restaurant Spring
\n28 rue de la Tour d’Auverge 75009
\nReservations +33 (0)1 45 96 05 72<\/p>\n

Technorati Tags: bistros<\/a>, paris<\/a>, Paris restaurants<\/a>, restaurant Spring<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":1861,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[683,684,11],"tags":[24,72,132,201,441,516,700,699],"class_list":["post-840","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel","category-vie-a-paris","category-yummy-bistros","tag-american","tag-bistros","tag-chef","tag-daniel","tag-paris","tag-restaurants","tag-rose","tag-spring"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2008\/04\/p.png?fit=300%2C300","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s2kn35-spring","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/840","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=840"}],"version-history":[{"count":3,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/840\/revisions"}],"predecessor-version":[{"id":1862,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/840\/revisions\/1862"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/1861"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=840"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}