Destinations Magazine

Reviews of Reviews: The Week of January 28th, 2013

By Johntalbott

Monday-Tuesday in A Nous Paris, Philippe Toinard reviewed and gave 4/5 dots to the previously mentioned Cicchetti in the 8th; Jerome Berger awarded 4/5 dots to the previously mentioned Septime La Cave in the 11th, raving about the cold dishes and wine; and Alexis Chenu  mentions the gluten free crepes at the epicerie Bonnes Pates in the Jules & Jim Hotel in the 3rd.

Tuesday, Yves Nespoulous in Le Fooding, wrote up Epure, a bar à vins et cave à manger at 33, rue Mazarine in the 6th, 01.46.34.84.52, serving bar food like burrata and sausage non-stop from 10 to 22, closed Sundays.

On Wednesday, in Figaroscope Emmanuel Rubin reviewed and gave one heart each to: Le Balthazar, Intuition Gourmande, Le Caviste Bio and Popolo as well as a broken heart to the Buddha Bar.

The Dossier this week by Sophie de Santis, Alice Bosio, Hugo de Saint Phalle and Colette Monsat was about cocktail paces.

And Francois Simon, went to the Lily Wang which he thought was overpriced.

In L’Express Charles Patin O'Coohoon reviewed La Nouvelle-Orléans in  Villefranche-sur-saône ;  Mina Soundiram reviewed Cafe Pinson, coordinates already given ;  and François-Régis Gaudry reviewed La Caviste Bio, 50, rue de Maubeuge in the 9th, closed Sundays, 01.48.78.30.03, where Dominique Bry handles the wine and Junko Kawasaki (who passed through the kitchens at l'Os à moelle and 114 Faubourg), serves up dishes such as a tataki of bonito, calamari and a rumsteak tartare.

Saturday, Francois Simon contributed to a special section all about visits to cities other than Paris.  [I try to keep the Digest free of personal opinions but I must say F.S. named two of my go to every 2 year places in Venice – Antiche Carampane & Anice Stellato.]

And Sunday, Paloma Ezcurra in Le Parisien revewd Olivier Granger (ex-Ledoyen)’s place in Clichy – La Cocotte et La Marmite, 76, rue de Paris, 01 45 19 04 08, closed weekends, costing 32-55 E, 19 E lunch formula for items such as herring, roast veal, scallops and gourmand desserts.


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