French cuisine is much broader than the elitist image of haute cuisine often perpetuated abroad, and can range from things as simple and satisfying as chocolate mousse and traditional boeuf bourguignon to frothy conceptual experiments. Beyond Paris's grand occasion luxury restaurants, the most exciting discoveries are often to be made in the city's good-value neo-bistros, where capable owner-chefs marry techniques learned in top establishments with humbler yet first-rate ingredients and an informal atmosphere.
The last windmill of Paris in the last village
The Butte Montmartre was once dotted with windmills, and this survivor houses a chic modern restaurant with a few tables in the cobbled courtyard....
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Nothing fancy, but everything nice
La Cordonnerie is an intimate restaurant in the center of Paris....
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Six Michelin Stars are not awarded for draperies
Chef Alain Ducasse rose to International fame mercurially, and justifiably so....
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French art in decor and cuisine
Le Grand Véfour is a winner if ever there was one....
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