Paris was, is and most probably will always be the Disneyland of foodies!
With ten three-Michelin-star restos and a total of 13,000, the sky is the limit even for the most demanding food lover.
But what are the trends and tendencies that are now bubbling up in the city of light?
There is certainly something changing in the Parisian food scene which is almost furtively expanding throughout Europe.
One of the few positive spin outs of the economic recession is the redefinition of the relationship between the customer and the chef-restaurateur.
A simple, but yet not simplified, more honest relationship that puts in the centre
top, in- season, ingredients, open-air kitchens, no va-va-voom dishes but instead, “less is more” ones that captivate all the flavour and leave you with the after taste of satisfaction.
Looking at acclaimed chefs like Eric Frechon, for example, the trend is obvious:
Leading chefs who open their own eateries where everyone can experience their food without having to spend a fortune.
In Frechon’s new establishment, “Lazare” I was happy to taste good old French food with Frechon’s modern interpretation.
Authenticity in both ingredients and atmosphere is what I got out of this culinary experience and I would highly recommend it for family and friend lunches and get-togethers as it oozes warm ambience and great contemporary comfort food.
Book in advance!
but the thing is that I am a bit tired of food critics, Michelin stars and all I would like is some real food on my plate.
So is Yannick Alleno who is also after the trend of food with no frills, focusing on ingredients produced in the Parisian land.
His restaurant “Terroir Parisien” situated in the Bohemian area “Mutualité” near Saint-Germain des Près became an instant hit serving food that spoke to the palate of locals.
Jambon de Paris, Potage St-Germain, Pêche de Montreuil, Noyau de Poissy, all dishes named after Parisien quarters.
Terroir Parisien 2 opened at “La Bourse Palais Brogniard” an area that is the equivalent of London’s City full of traders and entrepreneurs that are keen on quick but tasty meals.
Terroir Parisien 2 is a real revelation having a 200m2 open kitchen, a central “Bar à Rillettes” where fine wines and champagne flow profusely and you can enjoy all sorts of cold cuts and pates.
My last stop is “Mavrommatis Restaurant”
The question is who would eat Greek food In Paris.
If you ask me, I wouldn’t, but all that changed a couple of months ago when I tried Andrea Mavrommatis’ new menu at his restaurant Mavrommatis.
I had been at the restaurant five years ago and had realized that there was great enthousiasm and potential in his work, currently, I can say that in his restaurant I had better food than in Greece .
A perfect mix of mediterannean traditional recipes with a great contemporary twist.
What I liked about his dishes was that I could identify with them.
They were recipes that my grandmother used to make but having been reproduced the way I would have want them to be nowadays
It was a great reminiscence of my childhood in the most updated way.
All in all, great traditional Greek dishes, produced with the crème de la crème of ingredients and a super creative touch of the chef.
My favourites would be
– the tartare de Saint Jacques et huitres, puree de choux fleur a ouzo, tarama et citron caviar
– Soupe de topinambours a la Mastiha, ravioli de celery, manouri.
– Fricassee d’artichauts ala Costantinopole.