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F
romboulangeries tohaute
tables,
casual bistro fare tobig-dealmeals, theParisdining spectrum is
virtuallyunmatched inquality. Classiccafesandbrasseriesmeet
imported innovations suchas food trucksand tapas in thevora-
ciousFrenchcapital,wheredinersbringhighstandards toevery
table.Packyourappetite
—
and this listofhotspots.
—
ELAINEGLUSAC
L’ABEILLE, SHANGRI-LAHOTEL, PARIS, 10AVENUED’IÉNA,
011-33-1-53-67-19-98, SHANGRI-LA.COM/PARIS
Philippe
Labbé recentlyearned twoMichelin stars for thenewhotel’s
˜ agship restaurant, L’Abeille. Thea lacartemenucallsout ingre-
dientprovenance fromScottishgrouse toChannel Islands lob-
ster in reÿnedhauteFrenchdishes. Tablesby thewindows
overlook the serenegardens.
LECAMIONQUI FUME, LECAMIONQUIFUME.COM
It tooka
Californian tobring the food truckcraze toParis.NowKristin
Frederickdrivesaround town inLeCamionQui Fume (The
SmokingTruck),wherehoards follow forher juicycheddarham-
burgersandcrisp french fries. Locations change frequently, but
thewebsitecontainsaweekly itinerary.
SPRING, 6RUEBAILLEUL, 011-33-1-45-96-05-72,
SPRINGPARIS.FR
ChicagonativeDaniel Rose (pictured) runs
oneof thecity’smostbuzzed-about restaurants,marryingaca-
sualAmericanapproach toatmosphere ˛ witness theopen
kitchen ˛ withaFrench reverence for seasonality inconstantly
changing,multicoursemenus. If youcan’t crowd in, tryhisnear-
bySpringBoutique (52 ruede l’ArbreSec) for lunch.
FRENCHIE, 5-6RUEDUNIL, 011-33-1-40-39-96-19,
FRENCHIE-RESTAURANT.COM
Achalkboardmenu, brickwalls,
andwoodbeams createa rustic setting for the reÿned foodof
chefGregoryMarchand. ItmarriesFrench style toaglobal lar-
der,withanemphasison seasonal ingredients. Reserveearlyor
behappywithadrinkat the siblingwinebar.
AROLA,WPARIS-OPERA, 4RUEMEYERBEER,
011-33-1-77-48-94-94, RESTAURANT-AROLA.COM
With the
openingof thenewWnear thePlaceVendôme, Spanishcelebri-
tychef Sergi Aroladebuts inPariswithaplayful restaurant that
serves communal plattersofbite-sizeportionswith themesde-
voted to the land, sea, andgarden.Healsodesigned the tapas
served in the loungeand, to thedelightofguests, the room ser-
vicemenu.
SURMESURE,MANDARINORIENTAL, PARIS, 251RUEST-
HONORE, 011-33-1-70-98-73-00,MANDARINORIENTAL.COM/
PARIS
Every surface ˛ fromwalls to tables, chairs, andeven
plates ˛ iswhite, all thebetter to showo˝ the surrealist styleof
renownedchef ThierryMarx. Inaddition tohis six- andnine-
coursemenusof artfullyconstructeddishes, thechefprepares
more traditional French fareat theneighboringandequally
minimalistCamélia.
TRAVEL
A World of Flavor
33
celebratedliving.com
FALL 2012
