FALL 2009
celebratedliving.com
40
Paris
FOOD
Global Gourmet Guide
The capital of a country JuliaChild once said “considers eating a national
sport,” Paris is aworld stage for themost passionate culinary artists.
“Food is part of the landscape in Paris,” says
ROSA JACKSON
, whose
company Edible Paris (edible-paris.com) narrows down the infinite
options with customized food itineraries. “Here, it’s as natural to start
the daywith a crusty baguette slatheredwithNormandy butter as it is
to breathe,” says Jackson.
EAT
Every haute-leaning taste bud can be
satedatthehandsofmasterchefswhose
restaurants line the streets of swank
Parisian neighborhoods.
GUY SAVOY
flirtswithmodern interpretationsathis
eponymous restaurant onRue Troyon
(guysavoy.com), while
ALAIN DUCASSE
’s
cuisine at the Plaza Athénée (alain-
ducasse.com) dazzles under the light of
10,000 illuminated crystal pendants.
“But bistros are the best places to get a
feel for Paris and its food,” insists Jack-
son. Three of her favorites:
LE TROQUET
(letroquet.ca), formodern bistro cook-
ing;
CHEZ DUMONET-JOSEPHINE
(011-33-1-
45-48-52-40), withmoleskin banquettes
andhalf portionsallowingyou tograze;
and
RACINES
(011-33-1-43-26-03-86), for
wines fromsmallproducersservedwith
simplebutdelicious fare.
SHOP
Foodiescantreasurehuntat
DEHILLERIN
(e-dehillerin.fr), a quirky warehouse
with stockpiles of culinary tools (hint:
Don’tmiss the basementwithLeCreu-
set pots). Those with a sweet tooth
shouldbeeline for
PATRICKROGERCHOC-
OLATIER
(patrickroger.com) along Bou-
levard St-Germain or
PIERRE HERMÉ
’s
shoponRuedeBonaparte
herme.com) tosnatchupaboxof jewel-
colored
macarons
. One of Jackson’s
favorite haunts is the open-air food
market
MARCHÉ SAXE-BRETEUIL
, heldon
ThursdayandSaturdaymornings.
VENTURE OUT
Board the TGV for the two-hour high-
speed train ride to France’s other gas-
tronomic capital, Lyon, suggests
Jackson. “You can spend the day ex-
ploring the fabulous
marché
PAUL
BOCUSE
and then treat yourself to a
greatmeal, whether traditional, at the
CAFÉ DES FÉDÉRATIONS
(lesfedeslyon.
com), ormodern, at the bistro
MAGALI
ETMARTIN
.” (011-33-4-72-00-88-001)
➤
DRINK
At the gourmet tearoom
CHEZ CHAR-
LOTTE
in the boutique Hotel des
Academies et des Arts (hotel-
des-academies.com), guests can sip
elegant Le Palais des Thés teas while
sampling a rainbow of colorful
maca-
rons
— think roses with fig and foie
gras —made by famed pastry chef
Pierre Hermé. With bars on virtually
every corner, “a number of wine bars,
such as
LA CREMERIE
inSt-Germain (la
cremerie.fr), arespecializing inorganic
wines,” says Jackson. For an insider’s
hot spot, head to the speakeasy-style
THE EXPERIMENTAL COCKTAIL CLUB
on
Rue Saint-Sauveur (myspace.com/
experimentalcocktailclub) for a “Bee’s
Kiss,” a creamy blend of AppletonVX
Rum, cream, honey, andpepper.
BOTTOM LEFT:
© THOMASDUVAL,CENTER:
© LAURENCEMOUTON
Clockwise from top: Rosa Jackson of Edible Paris; modern fare at Guy Savoy; the culinary-tools warehouse Dehillerin; the beautifully
designed Alain Ducasse restaurant at the Plaza Athénée; and sweet macarons by famed pastry chef Pierre Hermé
