…article I wrote for the New York Times http://www.nytimes*]}*.com/2015/12/10/t-magazine/travel/colmar-france-museum-makeover.html?rref=collection%2Fsectioncollection%2Ft-magazine&action=click&contentCollection=t-magazine&region=stream&module=stream_unit&version=latest&content Placement=2&pgtype=sectionfront): and also because even with a Michelin star chef Jean-Yves Schillinger’s restaurant JY’s is one of the most underrated tables…

…www.labellevie.com to get a delivery at your convenience on the first day of your stay in Paris without wasting time in a grocery store. And La Belle Vie features baguettes…

…33 rue Malesherbes , Lyon, Tel. 04-82-31-43-39. Closed Sunday and Monday. Prix-fixe menus: 28 Euros (lunch), 45 Euros, 75 Euros. www.takaotakano.com  Auberge du Pont de Collonges (Paul Bocuse)   I’ve…

…Metro: Richelieu-Drouot, Open Tuesday-Saturday for lunch and dinner. Closed Sun-Mon. Average 60 Euros. www.jugaad.paris Liquide. Please read my full review here: www.alexanderlobrano.com/restaurant-reviews/liquide-paris-chef-matthias-marcs-great-new-bistro-in-les-halles-b/ Mosuke. Please read my full review here: www.alexanderlobrano.com/restaurant-reviews/mosuke-paris-mory-sackos-exquisite-franco-afro-japanese-cuisine-a-b/…

…https://www.nytimes*]}*.com/2019/08/08/nyregion/dean-deluca-barneys-bankruptcy.html?action=click&module=Editors%20Picks&pgtype=Homepage Foie gras with dried fruit, pistachio and Nori ribbons   Acting on a heads up from a Parisian colleague who now lives in New York City–“This restaurant is really…

…des Hautes Etudes du Goût in Paris. @Pierre Lucet Penato   To be honest, on a rainy Tuesday night, I headed out to meet my friend Agathe for dinner at…

…Park Avenue to come above ground a few minutes later just before a stop at 125th Street. On my way to speak about my books HUNGRY FOR PARIS and HUNGRY…

…10002, Tel. 212-253-2303.  www.frankiesspuntino.com Pio-Pio, 702 Amsterdam Avenue, New York, NY 10025, Tel. 212-665-3000. www.piopionyc.com (plus six other branches in the N.Y. metropolitan area) Happy Holidays to one and all,…

…Dhellemmes   1 rue Jules Vallès, 11th Arrondissement, Tel. (33) 01-43-71-49-52. Metro: Charonne or Faideherbe-Chaligny. Open daily for lunch and dinner. www.restaurantlechardenoux.com. Average a la carte 60 Euros www.restaurantlechardenoux.com  …

…meals. The Rhone Valley resonated with the names of many of my favorite wines—Chateauneuf du Pape, bien sur, but also Cairanne, Gigondas, Vinsombres, and Beaumes-de-Venise, among others. A sign indicating…

…judge of the beau monde’s social cachet in the pages of its slick magazine W. My English editor wanted something “a little racy and a bit naughty,” but I was…

…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,…

…served in two thick slices. Pretty to look at, the vegetables, including radishes, cauliflower, beets, and leeks, had been individually cooked to differing degrees of doneness to create a pleasant…

…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…

…‘lush’ decor and that the wine list was all Burgundies, right down to a Cremant du Bourgogne instead of Champagne, and since I find Burgundies, especially white ones, absolutely perfect…

…hen breast was served on a bed of semolina with pan juices, baby artichokes and black olives, and the luscious meat was perfectly punctuated by the meaty salty olives and…

…a la carte 100 Euros. www.jean-yves-schillinger.com Wistub Brenner, 1 rue Turenne, Colmar, Tel. (33) 03-89-41-42-33. Open daily for lunch and dinner. Prix-fixe menus 24.20 Euros, 25.20 Euros, 29.40 Euros www.wistub-brenner.fr…

…precision with which the lobster claw, langoustines, quenelles, coques, and mussels that composed it had been cooked. “This was exactly the kind of thing I had in mind during the…

…who did all of the work of renovating this space themselves, including pouring a cement bar, buffing the Fifties tiles they discovered when they pulled up the floorboards, combing flea-markets…

…of two starters—excellent foie gras that comes with an intriguing chutney of fruit and nuts or a green salad, three main courses—magret de canard (grilled duck breast), confit de canard…