The Food Lovers Guide to Paris The Best Restaurants, Bistros, Cafes, Markets, Bakeries, and More, 5th Edition41428

The Food Lover’s Guide to Paris The Best Restaurants, Bistros, Cafés, Markets, Bakeries, and More COMPLETELY REVISED FIFTH EDITION Patricia Wells WITH EMILY BUCHANAN ASSISTED BY SUSAN HERRMANN LOOMIS PHOTOGRAPHS BY GIANLUCA TAMORRI WORKMAN PUBLISHING • NEW YORK To Walter, with gratitude for his unwavering love, trust, and support ACKNOWLEDGMENTS Thanks to the generosity, enthusiasm, and encouragement of many fine people over the years, much of the work on this book has been transformed into sheer pleasure I am deeply grateful to everyone, past and present, who has been part of the Food Lover’s team For this edition in particular, I can never, ever thank and praise enough my talented and diligent assistant, Emily Buchanan I give thanks as well to my longtime associate and friend Susan Herrmann Loomis, and to our wonderful photographer Gianluca Tamorri, who so aptly captured Paris’s nostalgic beauty as well as its modernity I am constantly touched by the generosity of the Parisian chefs, bakers, restaurateurs, and shopkeepers who have given so freely of their time and expertise None of this would have been possible without the remarkable confidence of the late Peter Workman and the expert attention of my editor Suzanne Rafer, who was there from the very beginning in 1983 and still supports the Food Lover’s effort Thanks also to Suzanne’s assistant, Erin Klabunde; Mary Wilkinson for copyediting; Lisa Hollander, who designed the book; and Amanda Hong, production editor CONTENTS Introduction How to Use This Book CHAPTER RESTAURANTS, BISTROS, AND BRASSERIES Restaurants, Bistrots, et Brasseries CHAPTER CAFÉS AND CASUAL BITES • Cafés et Tables Décontractés CHAPTER WINE BARS • Bistrots et Bars Vin CHAPTER MARKETS • Marchés CHAPTER BAKERIES • Boulangeries CHAPTER CHEESE SHOPS • Fromageries CHAPTER CHOCOLATE SHOPS • Chocolateries CHAPTER PASTRY SHOPS AND ICE CREAM • Pâtisseries et Glaces CHAPTER WINE SHOPS • Caves Vin CHAPTER 10 SPECIALTY FOOD SHOPS • Specialités Gastronomiques CHAPTER 11 KITCHEN AND TABLEWARE SHOPS • Pour la Maison French / English Food Glossary Ready Reference Index INTRODUCTION When I moved to Paris in January of 1980, I arrived with the dream and intention of researching and writing THE FOOD LOVER’S GUIDE TO PARIS I quickly began reviewing restaurants for the International Herald Tribune but also wanted to share with readers all the pleasures of Paris that didn’t include sitting in a restaurant: visiting the city’s irresistible chocolate shops and bustling markets, savoring the finest baguettes, reveling over a perfect lemon tart When the first Food Lover’s Guide to Paris was published in 1984, it became an instant travel bible and was acclaimed as “the book that cracks the code,” suggesting that even newcomers to the city could feel perfectly at home in the food maze of restaurants, shops, and markets This book—my 15th, on the 30th anniverary of the first guide—is a totally revisited, revised, rewritten, rephotographed version of the first 1984 guide, but it remains completely in the spirit of the original So much has changed in the Paris food scene since the fourth edition was published in 1999 Many chefs have come and gone Others have matured into excellence And, most exciting, I have had the pleasure of covering the new group of energetic young cooks who are expanding the culinary “musts” into up-and-coming Paris neighborhoods There’s also a new generation of bakers, pastry chefs, and chocolate makers, bringing us all new looks, flavors, excitements, temptations The markets of Paris have remained strong and vibrant, as local and regional growers—as well as a strong contingent of organic farmers—help the city’s fresh-food possibilities evolve As with the rest of the world, Paris has become a much more casual place So in my latest guide I have continued with a chapter on Restaurants, Bistros, and Brasseries, but have included a totally expanded chapter on Cafés and Casual Bites This reflects the flourishing of simple and generally inexpensive spots for quick meals: cafés offering expanded menus, a growing crop of crêperies and bakeries that offer more than just a sit-down spot for bread and pastries, some great pizzerias, additional spots for terrific coffee and food, more ethnic eateries, and an acknowledgment of the hamburger’s explosion of popularity in the capital And while today Paris and its food offerings may in many ways resemble other world food capitals, the city has in no way lost its soul Just walk through any neighborhood noted in this guide, and you’ll discover a special, textured universe that will always be Paris, and France As in any international capital, Parisian establishments are always growing, changing, in flux All the information included here is as accurate and up to date as possible at the time of publication For updates and the most current information on new establishments, any change in prices, opening hours, and management, consult this book’s companion, The Food Lover’s Guide to Paris app for the iPhone and iPad, available from foodloversparis.com or directly from the iTunes store I hope that this new edition will inspire you to explore, discover, enjoy, and embrace the splendors of Paris PATRICIA WELLS Paris, 2014 HOW TO USE THIS BOOK ALPHABETIZING Within each chapter, establishments are grouped by the arrondissement in which they are located, then listed in alphabetical order Following French style, any articles such as au, la, or le and words such as bistro, brasserie, café, or chez that appear before the proper name of the establishment are ignored in the alphabetizing For example, Bistrot Paul Bert and Le Petit Lutetia are all listed under the letter P Restaurants and shops carrying the name of the chef or proprietor are listed under the first letter of the first name For example, Guy Savoy is listed under G, not S WHAT’S AN ARRONDISSEMENT? Many major cities are divided into districts for easy identification and organization Paris is divided into 20 arrondissements, and within each may be several quartiers, or neighborhoods The arrondissements are arranged numerically in a spiral, beginning in the center of the city on the Right Bank (with the 1st arrondissement, at the Louvre and Les Halles) and moving clockwise, making two complete spirals until reaching the central eastern edge of the city (with the 20th arrondissement, at Père Lachaise cemetery) In organizing the book we have listed establishments broadly by arrondissement, rather than specific neighborhoods or quartiers LISTINGS Each listing in The Food Lover’s Guide to Paris includes the following information: the name of the establishment; the type of establishment or cuisine served; the address and phone number; the closest métro stop; when it is open and closed; and, where they have them, website address and email (In the case of restaurants, when an establishment keeps regular dining hours of noon to 3PM and to 10PM, opening times are not listed.) If applicable, any or all of the following information is also included for restaurants: the restaurant’s atmosphere as relating to ambiance and whether a reservation is suggested or not; house specialties; and what you can expect to spend Listings of establishments that have outdoor, private, and late dining; Michelin stars; vegetarian-friendly menus; and other particulars can be found in the Ready Reference section on page 427 ABBREVIATIONS The following abbreviations are used in the recipes to indicate weights and measurements: CM: centimeter ML: milliliter L: liter G: gram KG: kilogram CL: centiliter The following abbreviations are used in some street addresses: BIS: equivalent to B in a road numbering system; e.g., 3bis is equivalent to 3B TER: equivalent to C in a road numbering system; e.g., 3ter is equivalent to 3C CHAPTER RESTAURANTS, BISTROS, AND BRASSERIES RESTAURANTS, BISTROTS, ET BRASSERIES I am constantly being asked to name my favorite Paris restaurant For me that is akin to trying to name my best friend, or favorite piece of music, film, or classic novel The answer depends on the hour, the season, my mood, the company This is a personal guide representing a cross section of Paris restaurants, bistros, and brasseries I hope they will serve simply as a starting point, enabling you to begin exploring and sorting out until you discover the kinds of restaurants you like You should not Table d’Aki, La, 68 Table d’Eugène, La, 120–21 Tableware shops See Kitchen and tableware shops Taillevent, 85–86 Taillevent, Les Caves de, 328 Takemoto, Nao, 68 Tasting menu: about, restaurants with, 434 Tea: preparing, rules for, 336 specialty shops, 336–37, 347, 348–49, 355, 361 Télescope, 134, 339 Ten Belles, 160, 165 Terroir d’Avenir, 339–40 Terroir Parisien, 37 Tête Dans les Olives, La, 363–64 Tetrel, 340 Thai cuisine, 435 Thiebault, Joël, 194 Thilloux, Pierre, 233, 242 35° Ouest, 53 Thurstrup, Peter, Vins Rares, 330 Timbre, Le, 49 Tipping, 6, 129 Tischenko, Romain, 88–89 Tomat’s Épicerie Fine, 350 Tondo, Simone, 123 Tour de Montlhéry, La (Chez Denise), 11 Tourette by Ibérique Gourmet, Le, 67–68 Tous Primeurs, 194 Toyo, 49–50 Tranchant, Yannick, 82 Tredgeu, Philippe, 115 Trochon, Eric, 47 Trou Gascon, Au, 104–5 Truffle merchants, 360 Tsukizi, 150 Tunisian gourmet foods, 336 Turquier, Benjamin, 224 21, Le, 37–38 U Unico, 102 V Vaissellerie, La: Haussmann, 388 Marais, 380 Saint-Germain, 381 Saint-Lazare, 389 Value-priced restaurants, 431–32 Vandermeersch, 236–37, 311 Café Varenne, 154 Vasseur, Christian, 233 Vegetarian-friendly restaurants, 8, 435 Verger de la Madeleine, Au, 329 Verjus Bar Vins, 132, 173 Verjus Restaurant, 14–15 Café Verlet, 337 La Boulangerie par Véronique Mauclerc, 245–46 Cave Le Verre Volé, La, 329 Viandes du Champ de Mars, Les / Jean-Marie Boedec, 354–55 Mon Vieil Ami, 31 Vietnamese cuisine, 436 Villaret, Le, 103 Vinis Illustribus, De, 324 Vintage kitchenware, 380 Chez Virginie, 266 Vis-à-Vis Paris, 388 Vivant Table, 179–80 W Water, in restaurants, West Country Girl, 163 Westermann, Antoine, 117 Whelan, James, 159 Wi-Fi cafés, 165 Williamson, Mark, 172 Willi’s Wine Bar, 172–73 Wine See also Wine bars; Wine shops “natural,” about, 322 from Parisian vineyards, 326 in restaurants, selecting and ordering, served at cafés, 169 worthy, restaurants with, 430 Wine bars: Albion, 177–79 Ambassade de Bourgogne, 175–76 by arrondissement, 185, 427–28 Le Baratin, 185 Le Dauphin, 180 Les Fines Gueules, 170 Fish La Boissonnerie, 176 food served at, 169 Frenchie Bar Vins, 175 Le Jeu de Quilles, 183–84 Juveniles, 170–71 Oenosteria, 176–77 Au Passage, 182 La Rallonge, 184 Le Rubis, 171 Septime La Cave, 182 Verjus Bar Vins, 173 Vivant Table, 179–80 Willi’s Wine Bar, 172–73 Wine shops: by arrondissement, 333 Caves Augé, 328 Cave des Grands Vins, 330 La Cave de Joël Robuchon, 327 Les Caves du Marais, 323 Caves Petrissans, 331 Les Caves de Taillevent, 328 La Cave Le Verre Volé, 329 La Dernière Goutte, 324–25 18 Sur Vin, 332 Les Grandes Caves Damrémont, 332 Invalides, 327 La Muette, 330 Poncelet, 331 Juveniles, 322 Legrande Fille & Fils, 323 Le Livre de Cave, 327 Au Verger de la Madeleine, 329 De Vinis Illustribus, 324 Vins Rares Peter Thurstrup, 330 Workshop Issé, 340 Wright, Christopher, 48–49 Y Yam’Tcha, 15–16 Yanase, Megumi, 68 Yar, Pascal, 52 Yen, 50 Yon, Franỗois, 17273 Yoom: Martyrs, 158 Saint-Germain, 15051 Yuzu, 69 Z Zampetti, Delphine, 160–61 Zara Home, 383 Ze Kitchen Galerie, 52 Zola, Émile, 259 Zwilling, Boutique, 388 Zyriab by Noura, Le, 36–37 RECIPE INDEX A • B • C • D • E • F • G • H • I • L • M • N • O • P • Q, R • S • T • V • W, Z A Aida’s Magical Egg, 57 Allumettes au Cumin et Parmesan Androuët, 254 Almond: Cakes, 289 Cookie-Cake, Caffé dei Cioppi’s, 96 Anchovy, Onion, and Black Olive Tart, 223 Androuët’s Matchsticks with Parmesan and Cumin, 254 Appetizers: Androuët’s Matchsticks with Parmesan and Cumin, 254 Chicken Liver Spread, 367 Epicure au Bristol’s Crispy Pizza Bites, 79 Marie Quatrehomme’s Herb-Flecked Goat Cheese, 260 Artichoke, Tomato, Caper, and Black Olive Ragout, 193 Asparagus, Braised, with Whipped Ricotta, Ham, Parmesan, and Herbs, 191 Asperges aux Ricotta, Jambon et Parmesan, 191 Astrance’s Smoky Grilled Bread Soup, 111 L’Atelier de Joël Robuchon Saint-Germain’s Chestnut and Foie Gras Soup, 59 Atelier Mtre Albert’s Spinach and Mushroom Gratin, 35 Avocado and Salmon Domburi, Izakaya Issé’s, 13 B Basil and Fresh Goat Cheese Clafoutis, 264 Bread(s): Dennis Ruffel’s Feathery Brioche, 301 Grilled Soup, Smoky, Astrance’s, 111 Sourdough, 234–35 Brioche Mousseline, 301 Broccoli Forest Soup, Passage 53’s, 20 Buttermilk Sorbet, Le Dauphin’s, with Fresh Thyme and Olive Oil, 95 C Cakes: Almond, 289 Caffé dei Cioppi’s Almond Cookie-Cake, 96 Carrot, Rose Bakery’s, 139 Tea, Lemon, 312 Calf’s Liver, Philou’s Seared and Roasted, 92 Caper, Artichoke, Tomato, and Black Olive Ragout, 193 Carpaccio de Coquilles Saint Jacques, 55 Carpaccio de Poisson Blanc de L’Atelier de Joël Robuchon Saint-Germain, 61 Carrot Cake, Rose Bakery’s, 139 Cheese: Androuët’s Matchsticks with Parmesan and Cumin, 254 Braised Asparagus with Whipped Ricotta, Ham, Parmesan, and Herbs, 191 Café Le Raspail’s Poilâne Tartine, 152 Epicure au Bristol’s Crispy Pizza Bites, 79 Goat, Fresh, and Basil Clafoutis, 264 Goat, Herb-Flecked, Marie Quatrehomme’s, 260 Sheep’s-Milk, and Fennel Sausage Crostini, Oenosteria’s, 178 Chestnut and Foie Gras Soup, L’Atelier de Joël Robuchon Saint-Germain, 59 Chicken Liver Spread, 367 Chickpea Crêpe, Baked, Vivant’s, 181 Chocolate: Bittersweet, Terrine, Willi’s Wine Bar’s, 174 Honey, and Nut Tart, Gontran Cherrier’s, 317 Le Cinq’s 11-Hour Braised Lamb Shoulder, 72–73 Le Cinq’s Pistachio Sorbet, 74–75 Caffé dei Cioppi’s Almond Cookie-Cake, 96 Clafoutis de Basilic et Chèvre Frais, 264 Coconut Milk and Pumpkin Soup with Wild Mushrooms, Ze Kitchen Galerie, 51 Cookie-Cake, Almond, Caffé dei Cioppi’s, 96 Crêpe, Baked Chickpea, Vivant’s, 181 Crostini di Pecorino e Finocchiona da Oenosteria, 178 Croustillant Saveur Pizza d’Epicure au Bristol, 79 Curry Powder, Homemade, 73 D Le Dauphin’s Buttermilk Sorbet with Fresh Thyme and Olive Oil, 95 Dennis Ruffel’s Feathery Brioche, 301 Desserts: Almond Cakes, 289 Caffé dei Cioppi’s Almond Cookie-Cake, 96 Candied Nut and Honey Sorbet, 294 Gontran Cherrier’s Chocolate, Honey, and Nut Tart, 317 Le Cinq’s Pistachio Sorbet, 74–75 Le Dauphin’s Buttermilk Sorbet with Fresh Thyme and Olive Oil, 95 Lemon Tea Cakes, 312 Roasted Fig Sorbet, 200 Rose Bakery’s Carrot Cake, 139 Willi’s Wine Bar’s Bittersweet Chocolate Terrine, 174 Domburi au Saumon et Avocat d’Izakaya Issé, 13 E Egg, Aida’s Magical, 57 Entrées: Izakaya Issé’s Salmon and Avocado Domburi, 13 Le Cinq’s 11-Hour Braised Lamb Shoulder, 72–73 Les Viandes du Champs de Mars’ Leg of Lamb, 351 Philou’s Seared and Roasted Calf’s Liver, 92 Épaule d’Agneau Fondante aux Epices du Cinq, 72 Epicure au Bristol’s Crispy Pizza Bites, 81 F Farinata de Vivant, 181 Fig, Roasted, Sorbet, 200 Financiers, 289 First courses: Aida’s Magical Egg, 57 Carpaccio L’Atelier de Joël Robuchon Saint-Germain’s White Fish, 61 Fresh Goat Cheese and Basil Clafoutis, 264 La Table d’Eugène’s White Fish Tartare, 118 Onion, Anchovy, and Black Olive Tart, 223 Semilla’s Seared Shiitake Mushrooms, 46 35° Ouest’s Scallops Carpaccio, 55 Vivant’s Baked Chickpea Crêpe, 181 Fish: Izakaya Issé’s Salmon and Avocado Domburi, 13 Onion, Anchovy, and Black Olive Tart, 223 White, Carpaccio L’Atelier de Joël Robuchon Saint-Germain’s, 61 White, Tartare, La Table d’Eugène’s, 118 Foie de Veau de Philou, 92 Foie Gras and Chestnut Soup, L’Atelier de Joël Robuchon Saint-Germain, 59 Fromages Frais, Les, de Marie Quatrehomme, 260 G Gâteau aux Carottes de Rose Bakery, 139 Gigot d’Agneau, Le, des Viandes du Champs de Mars, 351 Glace au Lait Ribot du Dauphin, 95 Gontran Cherrier’s Chocolate, Honey, and Nut Tart, 317 Gratin d’Epinards et Champignons d’Atelier Mtre Albert, 35 H Ham: Café Le Raspail’s Poilâne Tartine, 152 Vivant’s Baked Chickpea Crêpe, 181 Whipped Ricotta, Parmesan, and Herbs, Braised Asparagus with, 191 I Invert Sugar Syrup, 75 Izakaya Issé’s Salmon and Avocado Domburi, 13 L Lamb: Leg of, Les Viandes du Champs de Mars’, 351 Shoulder, Le Cinq’s 11-Hour Braised, 72–73 Lemon Tea Cakes, 312 Liver: Calf’s, Philou’s Seared and Roasted, 92 Chicken, Spread, 367 M Madeleines, 312 Marie Quatrehomme’s Herb-Flecked Goat Cheese, 260 Mon Vieil Ami’s Peas and Mushrooms in Tarragon Cream, 29 Mushroom(s): Aida’s Magical Egg, 57 and Peas in Tarragon Cream, Mon Vieil Ami’s, 29 Shiitake, Semilla’s Seared, 46 and Spinach Gratin, Atelier Mtre Albert’s, 35 Wild, Pumpkin and Coconut Milk Soup with, Ze Kitchen Galerie, 51 N Nougat Glacé Sorbet, 294 Nut(s): Almond Cakes, 289 Caffé dei Cioppi’s Almond Cookie-Cake, 96 Candied, and Honey Sorbet, 294 Chocolate, and Honey Tart, Gontran Cherrier’s, 317 L’Atelier de Joël Robuchon Saint-Germain Chestnut and Foie Gras Soup, 59 Le Cinq’s Pistachio Sorbet, 74–75 Pistachio, Toasted, Salted, 77 O Oenosteria’s Sheep’s-Milk Cheese and Fennel Sausage Crostini, 178 Oeuf Magique Aida, 57 Olive, Black: Artichoke, Tomato, and Caper Ragout, 193 Onion, and Anchovy Tart, 223 Onion, Anchovy, and Black Olive Tart, 223 P Pain au Levain, 234–35 Passage 53’s Broccoli Forest Soup, 20 Pâté aux Foie de Volaille, 367 Pâte Feuilletée Rapide, 308 Peas and Mushrooms in Tarragon Cream, Mon Vieil Ami’s, 29 Petit Pois et Champignons, Crème d’Estragon de Mon Vieil Ami, 29 Philou’s Seared and Roasted Calf’s Liver, 92 Pissaladière, 223 Pistaches Grillé, 75 Pistachio(s): Candied Nut and Honey Sorbet, 294 Nuts, Toasted, Salted, 75 Sorbet, Le Cinq’s, 74–75 Pizza Bites, Crispy, Epicure au Bristol’s, 79 Pork See also Ham Oenosteria’s Sheep’s-Milk Cheese and Fennel Sausage Crostini, 178 Puff Pastry, Quick, 308 Pumpkin and Coconut Milk Soup with Wild Mushrooms, Ze Kitchen Galerie, 51 Q, R Quick Puff Pastry, 308 Ragoût d’Artichauts, Tomates, Câpres, et Olives Noires, 193 Café Le Raspail’s Poilâne Tartine, 152 Rice: Izakaya Issé’s Salmon and Avocado Domburi, 13 Rose Bakery’s Carrot Cake, 139 S Salmon and Avocado Domburi, Izakaya Issé’s, 13 Sandwiches: Café Le Raspail’s Poilâne Tartine, 152 Oenosteria’s Sheep’s-Milk Cheese and Fennel Sausage Crostini, 178 Sausage, Fennel, and Sheep’s-Milk Cheese Crostini, Oenosteria’s, 178 Sbrisolona de Caffé dei Cioppi, 96 Scallops Carpaccio, 35° Ouest’s, 55 Semilla’s Seared Shiitake Mushrooms, 46 Shiitakes de Semilla, Les, 46 Side dishes: Artichoke, Tomato, Caper, and Black Olive Ragout, 193 Atelier Mtre Albert’s Spinach and Mushroom Gratin, 35 Braised Asparagus with Whipped Ricotta, Ham, Parmesan, and Herbs, 191 Mon Vieil Ami’s Peas and Mushrooms in Tarragon Cream, 29 Semilla’s Seared Shiitake Mushrooms, 46 Sorbet: Buttermilk, Le Dauphin’s, with Fresh Thyme and Olive Oil, 95 Candied Nut and Honey, 294 Pistachio, Le Cinq’s, 74–75 Roasted Fig, 200 Sorbet aux Figues Rôties, 200 Sorbet Pistache du Cinq, 74–75 Soupe au Broccoli de Passage 53, 20 Soupe de Pain Grillé d’Astrance, 111 Soups: Broccoli Forest, Passage 53’s, 20 Chestnut and Foie Gras, L’Atelier de Joël Robuchon Saint-Germain, 59 Pumpkin and Coconut Milk, with Wild Mushrooms, Ze Kitchen Galerie, 51 Smoky Grilled Bread, Astrance’s, 111 Sourdough Bread, 234–35 Spinach and Mushroom Gratin, Atelier Mtre Albert’s, 35 Spread, Chicken Liver, 367 Sugar Syrup, Invert, 75 T La Table d’Eugène’s White Fish Tartare, 118 Tarragon Cream, Peas and Mushrooms in, Mon Vieil Ami’s, 29 Tartare de Poisson Blanc de la Table d’Eugène, 118 Tarte au Chocolat, Miel, et Noix Gontran Cherrier, 317 Tartine, Café Le Raspail’s Poilâne, 152 Tarts: Chocolate, Honey, and Nut, Gontran Cherrier’s, 317 Onion, Anchovy, and Black Olive, 223 Terrine au Chocolat de Willi’s Wine Bar, 174 35° Ouest’s Scallops Carpaccio, 55 Tomato, Artichoke, Caper, and Black Olive Ragout, 193 Trémoline, 75 V Vélouté de Chataigne au Foie Gras de L’Atelier de Joël Robuchon Saint-Germain, 59 Vivant’s Baked Chickpea Crêpe, 181 W, Z Willi’s Wine Bar’s Bittersweet Chocolate Terrine, 174 Ze Kitchen Galerie Velouté de Potiron au Lait de Coco et aux Cèpes, 51 ABOUT THE AUTHOR PATRICIA WELLSis a journalist, author, and cooking school teacher who has lived in France since 1980 She was the global restaurant critic for the International Herald Tribune for more than 25 years Patricia is a four-time James Beard Award winner whose other book titles include Bistro Cooking, The Paris Cookbook, and The French Kitchen Cookbook Her cooking school, At Home with Patricia Wells, is conducted in both Paris and Provence, where she lives with her husband, Walter Visit her websites PatriciaWells.com and FoodLoversParis.com Copyright © 1984, 1988, 1993, 1999, 2014 by Patricia Wells All rights reserved No portion of this book may be reproduced—mechanically, electronically, or by any other means, including photocopying—without written permission of the publisher Published simultaneously in Canada by Thomas Allen & Son Limited Library of Congress Cataloging-in-Publication Data is available eISBN 978-0-7611-8140-8 Cover and interior photographs by Gianluca Tamorri Workman books are available at special discounts when purchased in bulk for premiums and sales promotions as well as for fund-raising or educational use Special editions or book excerpts also can be created to specification For details, contact the Special Sales Director at the address below, or send an email to specialmarkets@workman.com Workman Publishing Co., Inc 225 Varick Street New York, NY 10014-4381 workman.com WORKMAN is a registered trademark of Workman Publishing Co., Inc .. .The Food Lover’s Guide to Paris The Best Restaurants, Bistros, Cafés, Markets, Bakeries, and More COMPLETELY REVISED FIFTH EDITION Patricia... Lover’s Guide to Paris app for the iPhone and iPad, available from foodloversparis.com or directly from the iTunes store I hope that this new edition will inspire you to explore, discover, enjoy, and. .. listing in The Food Lover’s Guide to Paris includes the following information: the name of the establishment; the type of establishment or cuisine served; the address and phone number; the closest