Restaurant Eels, Paris | A Solidly Talented Table in the 10th Arrondissement, A-/B+

September 28, 2017
Restaurant Eels - exterior

@ Jeanne Le Louam

Chef Adrien Ferrand


Named for his signature dish–a composition of smoked eel with reglisse  (liquorice root), apples and hazelnuts, Restaurants Eels is the best new table of La Rentree (the Fall season) in Paris. The solid allure of this place is foremost due to the superbly witty, inventive and assured cooking of chef Adrien Ferrand, but also to the beautiful renovation of an old couscous restaurant with a real attention to customer comfort in terms of lighting and noise by interior designer Pascale Perrier and the charming and professional service of the dining room staff.

Arriving for dinner with Bruno, we were immediately impressed by how well-run and professional this new restaurant is for a place that’s only three months old. Even before we’d looked at the menu, this aura of cheerful but steely confidence set table place apart from other young-chef-going-out-on-his-or-her openings. Here, every last detail has been thought through, what from the wood-panelled zinc-topped service bar where Ferrand composes his dishes before they’re served, to the clever black-steel glass racks strategically located around the dining room to save steps and the pretty vases of early autumn wild flowers that decorate the bar. Without coming off as a uniform, the staff wears one, and it’s almost invisible, since the ensemble has a sort of a graduate-student chic created by gray shirts, navy trousers and tobacco-colored leather Oxford shoes. Think sexy nerd.

Restaurant Eels - Dining room @ Alexander Lobrano

On a Tuesday night, the dining room, which used to be couscous place and has since been renovated and given a great looking vaguely midcentury retro decor by interior designer Pascale Perrier, was full, with all 42 covers spoken for. In an old high-ceilinged corner shop front like this, this could mean punishing a punishing decibel level, but not here. The tables are widely spaced enough to dampen any din, and the charming maitre d’hotel with a full but neatly trimmed beard volunteered that they are still planning to install more noise-abatement insulation in the near future. The message was clear: This is a restaurant that care very much about its customers.

Smoked eel with apple and hazelnuts @Pauline Gouablin

Smoked eel with apple and hazelnuts @ Pauline Gouablin


As he poured us each an excellent glass of Chardonnay from the Jura, he added that chef Adrien Ferrand’s signature dish is the smoked eel composition, and added that the fish of the day was hake. Without having given it a lot of thought, I had already sampled Ferrand’s cooking when he was cooking at KGB, chef William Ledeuil’s annex table to his excellent Ze Kitchen Galerie, in Saint-Germain-des-Pres. If the food I’d had at several meals there was excellent, Ferrand was still cooking within the gastronomic bookends of Ledeuil’s style.

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Juste, Paris | A Great Catch for Seafood Lovers, B+

August 29, 2017

Juste - facade @Alexander Lobrano

Juste - oysters @Alexander Lobrano


Juste, a stylish raw bar and seafood takeaway place just down the street from the exquisite neo-classical church of Notre-Dame-de-Lorette in the 9th Arrondissement, is an address we’ve been meaning to try for a longtime. This is because we both love oysters and liked the idea of a place that offered them outside the usual local context of mostly mediocre brasseries or the expensive fish restaurants.

So when a certain jet-lag induced inertia meant that our larder was still pretty much bare the second night after we’d returned from vacation last week, we called to make sure they were open, and then walked down the pleasantly quiet rue de Châteaudun–normally its a polluted, traffic-choked mess of street that begs the question of why the city of Paris, purportedly so green, doesn’t heal this artery by planting it with trees, to Juste.

Juste - Dining room @Alexander Lobrano

Since I’ve told Bruno the story of how I ate my first oyster too many times for him to hear it again, I kept it to myself, but suffice it to say that some thirty years ago during a truant getaway to Cabourg in Normandy, an insistent Frenchman with eyes the same dark green color as the waters of the English Channel cornered me into giving the bivalves a chance.

We’d gone for a long walk on the beach on a beautiful Indian summer day, a pleasure enhanced by the fact we’d both taken sick days in the fullest flush of good health, when we rounded a bend and much to my horror, I saw a sea shack with folding chairs on a little bluff overlooking the dunes. “I bet they’ll have some oysters,” said Marc, and I feared they might, since ever since an unhappy encounter or two with same many years ago in New Orleans, I’d given them a wide berth. Why? I thought I didn’t like their slipperiness, strange texture and unappealing gray appearance.

Despite my protestations that I wasn’t even the least bit hungry–it was only 11am, Marc headed off to the sea shack and waved to me to follow. When I did, I arrived just in time to see him slurping a freshly shucked oyster from its shell. He held one out to me.

“I can’t eat oysters,” I said. ‘For religious reasons.”

“I thought you were a Protestant?”

“I am, but I’m a Congregationalist, and Congregationalists should never eat oysters.”

“Oh,” said Marc. “I think I can fix that.” He dipped an index finger in his glass of Muscadet, crossed himself, muttered something, made a moist mark on my forehead, and said, “I’ve made you a Catholic for as long as is necessary for you to eat some of these excellent Norman oysters.”

So I took a swig of wine, slurped an oyster and swallowed it whole. Truth be told, I loved the taste of the sea the little critter left in its wake. “Now, you’ll actually taste one,” Marc insisted, holding out another one. “Just bite it gently once or twice.” Reluctantly, I did, and in that bolt of iodine-richness, a head-spinning passion was born, one that’s never left me and never will. And this gift of oysters was one of the best anyone’s ever made me during my whole life.

Juste - Takeaway counter @Alexander Lobrano

Arriving on a warm night, Juste was a relaxed, friendly place, and all of the picnic tables outside were full, so we snagged a first-come, first-serve table by the door with a built-in metal bucket for the empty shells our meal would generate. We also inspected the short but appealing menu, which includes Thaëron oysters from Riec-sur-Belon (the spats are hatched in the waters off Arcachon in the southwest, then the baby oysters are raised near Morlaix in northern Brittany, and finally they’re finished in a bay on the same province’s southern coast).

There was also a lot of other fresh seafood on display, to be cooked and consumed on the premises or for takeaway, including clams, cockles, crab claws, mussels, and other sea treats, plus a big bubbling lobster tank by the counter where you place your order.

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Le Drugstore, Paris | Stylish Sustenance on the Champs Élysées, B

August 17, 2017


Le Drugstore

With a striking redesign by British designer Tom Dixon and a tempting new menu by three-star chef Eric Frechon, the legendary Le Drugstore at the top of the Champs-Élysées once again offers a good reason to stroll up the most famous avenue in Paris.

This is good news, too, since with one or two exceptions, the Champs-Élysées has long been a gastronomic wasteland from one end to the other. A case in point: the Pizza Pino restaurant where I ate my first meal in Paris in 1972 is still there, and still serving the same sad pizzas, including those with sunny-side up eggs that made us laugh out loud when we saw them. These were what we we ate on the hot August night my father overruled the reservation my mother had made at La Tour d’Argent.

My two brothers and I had been traveling on our own for over six wonderful weeks (Rome, Pompeii, Perugia, Florence, Sienna, Venice, Vienna, Switzerland, a cruise on the Rhine) when we met my father and sister, who’d just flown in from New York, at a hotel in the rue Marignan. The reunion was fraught in a variety of ways, which is why we ended up at Pizza Pino instead of La Tour d’Argent (my father thought it would be a waste of money to take children to such an expensive restaurant; my mother, who had decided to spend an unexpected inheritance in an uncharacteristic act of well-moderated extravagance, wanted us to enjoy the views of Notre Dame by night and have an experience of real French haute cuisine). The saving grace of Pizza Pino, however, were those egg garnishes, which brought the relief of mirth to a table of people who hailed from one of the world’s great pizza belts, coastal Connecticut from Norwalk to New Haven. I mean, who in their right mind would put an egg on a pizza?!?! Clams, mushrooms, sausage, bacon (oh, bacon!), meatballs, yes, but an egg?

Le Drugstore originally opened in 1958 when French advertising maestro Marcel Bleustein-Blanchet, founder of the Publicis agency, returned to Paris after a stint working on Madison Avenue in its “Mad Men” heyday as the center of the advertising industry in the United States. Impressed by the 24/7 life of New York City, Bleustein-Blanchet decided to create a multi-faceted address that would cater to a full-spectrum of consumer self-indulgence on what was then one of the world’s most storied boulevards, the Champs-Élysées. So Le Drugstore became a pulse-point where you get everything from a bottle of Champagne to the latest records, along with a well-made Martini and a then decidedly exotic bite to eat like a cheeseburger, since the restaurant’s D.N.A. was always avowedly American, a reflection of an era when post-war America exemplified modernity and technological innovation.

The concept was a huge hit, and there were once two other Drugstores in Paris, one in Saint-Germain-des-Prés across the street from the Cafe des Deux Magots on the boulevard Saint Germain, and the other at the Rond Point des Champs-Élysées. They thrived during the sixties, seventies and into the early eighties, when Paris nightlife guttered out, never to really recover again. To the horror of local residents, the Saint-Germain-des-Prés Le Drugstore became an Emporio Armani some twenty years ago, and then the one at the Rond Point des Champs-Élysées went belly up, too.

Le Drugstore - Banquette and chairs @ Yann Deret

Le Drugstore @ Yann Deret

If the Champs Élysées Le Drugstore survived, it was mainly due to tourist traffic, because Parisians themselves became disaffected with the avenue a longtime ago. Recently, there have been several attempts made to revive Le Drugstore, including an unfortunate Frank Gehry like renovation of the building by Michele Saee in 2004, which happened at the same time that Alain Ducasse was brought in to reboot the restaurant. Neither Saee’s redesign, nor the Ducasse concept went over very well, so fast forward to the new makeover.

What Dixon instinctively understood was that architect Pierre Dufau’s original design should be the compass for his renovation, since its mid-century mannerisms have become stylish all over again. To this end, Dixon used rich materials like marble and brass and sensual ones like glove leather to channel the once giddy glamour of the original design, albeit seen with the bemused but respectful critical distance of sixty years.

Le Drugstore - the Bar @Yann Deret

Le Drugstore – the bar @Yann Deret

Staying true to Le Drugstore’s original vocation of spontaneity, there are a variety of settings in which to eat and drink here, from a sidewalk terrace, to a glamorous bar, leather banquettes, wing chairs at tables, and more conventional sit-up-straight tables with chairs. You can also sit on stool at a white-marble counter and watch the action in the open kitchen.

Le Drugstore - Finger food @Nathalie Carnet

Le Drugstore – Finger Food @Nathalie Carnet

Chef Eric Frechon’s job was to create a menu would read as sophisticated modern comfort food to both Parisians and the international foot traffic the Champs-Elysées attracts most heavily from April to October. This meant offering an array of foods that would also respect a detailed variety of dietary restrictions, both religious and medical, and proposing dishes that instantly read as pleasure to several dozen different nationalities.  Oh, and the owners also wanted a wink or two at Le Drugstore’s original ground-breaking American influenced menu. Faced with a tall order, Frechon pulled it off rather brilliantly.

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Kitchen Ter(re), Paris | Superb Pasta on the Left Bank, A-

July 17, 2017

Kitchen Ter(re) - Terrace dining room @Alexander Lobrano

Kitchen Ter(re) - Pasta @Alexander Lobrano

With a menu of artisanally made pastas napped with vibrant Asian inspired sauces and a sidewalk terrace on the quieter end of Boulevard Saint Germain in the 5th Arrondissement, chef William Ledeuil’s restaurant Kitchen Ter(re) is the best new restaurant in Paris this summer. Ledeuil, one of the most consistently amiable and innovative chefs in Paris, already has two excellent Left Bank tables–Ze Kitchen Galerie, his first one, and KGB (Kitchen Galerie Bis), Ze Kitchen’s Galerie’s more casual and less expensive little brother, both of which are on the rue des Grands Augustins in Saint-Germain-des-Prés.

Kitchen Terre - Pasta with green curry and basil @Alexander Lobrano

Coquillette pasta with green curry and basil


Ledeuil’s new place was born from a chance meeting arranged through one of his suppliers, Michel Bachès. Bachès, whose farm is located in Eus near Perpignan, supplies Ledeuil with the citrus fruits that are a key ingredient in his cooking, and he was the one who introduced him to Roland Feuillas, a miller and baker in Cucugnan in twenty miles northwest of Perpignan. “I was immediately fascinated by Roland’s work,” says Ledeuil. “He makes his own flour from heirloom grains that he grows himself and then he grinds them with an old stone millstone. The quality of the flour is exceptional, but it was when I tried his pasta (Dentelles de Cucugnan) that I had the idea of creating a new Paris table that would serve Feuillas’s original pasta and some new ones that we invented together.” What drew Ledeuil to Feuillas’s pasta is that it’s made without eggs, just stone-ground flour from ancient grain varieties and water, and so has an exceptional capacity to absorb the flavors of the bouillons and sauces that have made his reputation. “It has an exceptional texture when cooked and a suave nutty taste,” the chef added.

Ledeuil has long been intrigued by Asian herbs and cooking techniques, especially those of Thailand, and they’ve come to define his inventive, bright, flavorful cooking ever since he left his post at Les Bouqinistes and opened his own restaurant next door in 2001. Among his favorite ingredients are galangal, basil, ginger, Japanese seaweed, lemongrass, coconut milk, and coriander, and he also uses a variety of typically southeast Asian cooking techniques, including steaming, bouillons, marinades and juxtapositions of raw and cooked ingredients in the same dish to create a contrast of textures. Long before the now rather worn out term ‘fusion’ began to be batted around, Ledeuil was deeply involved in inventing his own hybrid kitchen, and the surprise is that his cooking is still as intriguingly vivid and refreshing as it was when I first tasted it nearly twenty years ago.

Kitchen Ter(re) - menu -starters @Alexander Lobrano

Kitchen Ter(re) - menu - mains and desserts @Alexander Lobrano

The menu at Kitchen Ter(re) is short, seasonal and exceptionally vegetarian friendly. Executed by chef Bruno Laporte, it’s also piquantly cosmopolitan, because Ledeuil’s culinary imagination and very personal gastronomic logic roves the world in search of inspiration. Spain, Morocco and Korea have all inspired dishes at Kitchen Ter(re).

Some dishes involve new spices, herbs and products, largely from Asia; some feature different and unexpected juxtapositions of products, textures and preparations –raw and cooked, for example, and and some involve different cooking techniques, including steaming, poaching in aromatic bouillons, and marinades. But all of them reflect Ledeuil’s savvy gastronomic logic in creating intriguing new dishes for the 21st century.    Continue reading…

Le Camondo, Paris | Summer in the City, B-

June 29, 2017

Le Camondo - indoors and outdoors

Le Camondo - Courtyard terrace

Le Camondo is a very clever restaurant. This makes great sense, too, because so was the family for which this table was named, and the space the restaurant occupies was formerly the garage and stables of the sumptuous mansion constructed near the Parc Monceau in the 8th Arrondissement of Paris by architect René Sergent for banker Moise de Camondo from 1911-1914.

Today named for Moise’s son Nissim, who was killed during an air battle in World War I, the mansion houses Moise’s superb collection of mostly French art and is one of the most fascinating small museums in Paris. If the art is wonderful–Moise Camondo had a particular passion for 18th century French furniture, artworks, rugs, tapestries, porcelain, and jewelry, what has always intrigued me most about this museum is that it’s such an intimate time-capsule of the life of the Parisian haute bourgeoisie on the eve of the two great cataclysms that sundered European civilization twice in the space of less than fifty years and left it changed forever. And as grand and elegant as its salons may be, the room that I find truly spectacular here is the kitchen, with its huge stove and stunning batterie de cuisine, a whole wall full of copper pots and pans.

Chef Alexis Le Tadic


Le Camondo is a perfect address for summer dining, too, since it has a spacious garden courtyard terrace. The modish contemporary French cooking by young chef Alexis Le Tadic at Le Camondo is pleasant; the service young, friendly and eager; and the people watching first-rate, but you’ll probably enjoy a meal here even more if you know something about the Camondos themselves, since the history of this defunct dynasty–the last Camondos perished in Auschwitz in 1944, is worthy of long brilliant novel or a sententious documentary film.

The Camondos were part of the Sephardic Jewish community in Spain before they resettled in Venice after the Spanish Inquisition in 1492. They later moved on to Istanbul, where they founded Camondo & Cie, one of the greatest banks of the Ottoman Empire, in 1802. Eventually, In 1869, Abraham Solomon Camondo, the eighty-six-year-old patriarch of the family, followed his grandsons Behor Abraham Camondo (1829–1889) and Nissim Camondo (1830–1889) to Paris where they had settled and were successful bankers.

On my way to dinner here on a recent wiltingly hot night, I found myself wondering what the Camondos might have made of this restaurant. Would they have been appalled by the idea of strangers intruding on the sanctuary of their home, or amused that the most workaday parts of their mansion had now become one of the most fashionable restaurants in Paris. A bit of both, I expect.

Arriving, the welcome was cordial and seating was efficient, which provided further evidence of another welcome recent trend in Paris. To wit, the haughty dismissive service style that was pioneered by the Costes brothers at their various waningly fashionable addresses, including the Hotel Costes, Georges at the Centre Pompidou, and La Société in Saint-Germain-des-Prés, has happily been eclipsed by an accelerating return to the golden rules of good hospitality–manners, charm, attentiveness, humor, and efficiency, in Paris fashion restaurants.

Le Camondo - Two melon soup @Alec Lobrano

Heat wearied, we started with cocktails, both of which were watery and weak, and a plate of very good twenty-month old Bellota ham that was a little the worse for wear from having been sliced ahead of time, and studied the menu. It was a toothsome run of dishes perfectly aimed at a hot summer night. Bruno began with a two-melon soup that was basically pureed cantaloupe garnished with balls of watermelon, and knowing that Le Tadic had worked with brilliant charcutier Arnaud Nicolas (he also cooked at Yves Camdeborde’s Le Comptoir and Jouvence, an excellent modern bistro in the 10th Arrondissement), I chose the pate en croute, which had a wonderfully crumbly crust wrapping an excellent pork terrine that was brightened by a garnish of pickled vegetables. Bruno liked his soup, but I found it rather plain, needing maybe some mint or piment d’Espelette to make it livelier and temper its sweetness. Still, this was summer-in-the-city food that made sense and had appeal.

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Arnaud Nicolas, Paris | Exquisite Charcuterie and More, A-/B+

June 8, 2017
Arnaud Nicolas @Anne-Emmanuelle Thion

Arnaud Nicolas @ Anne-Emmanuelle Thion


Arnaud Nicolas displays his charcuterie @Alexander Lobrano

In Paris, Arnaud Nicolas, 34, has launched a spectacularly succulent revolution at the new restaurant and boutique that bears his name on the leafy Avenue de la Bourdonnais in the ever so discreetly chic 7th Arrondissement.

Arnaud Nicolas - exterior of shop and restaurant

Arnaud Nicolas @Betil-Balkan


Stopping by this elegant pair of rooms with oak parquet floors, exposed stone walls and beams, and battle-ship gray paintwork for dinner the other night, Nicolas was intently concentrated on cutting a slice of a superb looking pâté en croûte for a older woman with a spun-sugar chignon and a belted calico shirt dress that matched her eyes. I was watching her watching him when she glanced at me and smiled. “This is what I’m having for dinner tonight. A slice of this nice young man’s exquisite pâté en croûte, a green salad and a glass of good wine,” she said with dogmatic satisfaction.

Turned sideways, the poultry pate studded with foie gras resembled a beautiful piece of some rare stone except that it was framed with a delicate envelope of impeccable egg-washed pastry. “You absolutely must try it, Monsieur–it’s exquisite!” said the charming woman. “You know, it’s rather nice to have a new vice, especially at my age!” she added, and exited the boutique with an eager spring in her step. As if it were necessary, she confirmed for me that vanity is a major life force, and later in the evening, I couldn’t help but wondering what she wore during her wonderful little supper. Did she remain in the shirt dress, or maybe slip into something more comfortable, perhaps a shot silk dressing gown she’d bought in Saigon many years ago? And what perfume was she wearing? I’ll never know, but these new mysteries to gnaw make me love living in a big city.

Arnaud Nicolas - Dining room @Alexander Lobrano

Bruno and I were ushered into the loft-like masculine-feeling dining room and were studying the decidedly alluring menu over a glass of white wine when Nicolas stopped by our table to comment the menu.

“My idea here is to create a showcase for the great French art of charcuterie and to seduce Parisians into wanting to eat it again,” he explained. “Because so many people have only ever tasted industrial charcuterie, this ancient, delicious and very nourishing part of the French diet has experienced a certain disaffection during the last few years, and this is normal when you see what they sell in supermarkets. The absence of real charcuterie in most towns and cities has been accelerated by a drastic decline in the number of professional French charcutiers. Last year, there were only a thousand students learning to become charcutiers in a country of almost sixty million people. So I want to bring la charcuterie back, to make it modern and appealing in the same way that a new generation of patissiers have renewed the art of pastry in Paris,” Nicolas explained.

I told him that we’d been thinking of starting with the quail-and-dried-fruit pate and the poultry-and-foie-gras one, and he suggested we come to the shop next door to inspect them and see the other possibilities (the restaurant is reached through a door from the shop). Frankly, all of the terrines and pâté en croûte were so beautiful looking we’d have been happy with any of them, but Nicolas suggested he create a sampler for us that would include the two we’d already chosen, plus a little couronne du porc, an all-pork terrine in pastry, and some of his luscious looking head cheese.

Arnaud Nicolas - Cod with quinoa and wild arugula jus @Anne-Emmanuelle Thion

Cod with quinoa and wild arugula jus @Anne Emmanuelle Thion


Arnaud Nicolas - Roast duckling with onions @Anne-Emmanuelle Thion

Ducking with grilled onions @ Anne-Emmanuelle Thion


Bruno likes head cheese so much he was practically yelping by the time we returned to the table to taste the white Pic Saint Loup I’d ordered to accompany our meal. For our mains, we agreed to try two of Nicolas’s other homemade victuals, a lobster boudin and a lamb sausage served with a puree of Agen prunes. There were lots of other appealing dishes on the menu, though, including cod with baby artichokes, yellow pollack with cockles and a shellfish jus, entrecôte, and grilled duckling with baby onions.

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