Just a little recap about my favorite restaurants in Paris for the months of March & April. Stay tuned for more restaurants to come!
Guido de Luca
Guido de Luca is a surprising little Italian restaurant. Well established in the 17th, it has a simple but elegant decor with an unbelievable menu! The atmosphere is very pleasant and friendly. The owner, Romano De Luca, is a constant in the restaurant, taking good care of the clients, guiding them in their choices with professionalism, and always ready with an anecdote or a little story.
Soon grill – Korean restaurant
Paris is certainly one of the cities with the largest concentration of restaurants in the world. You can eat well, very well, badly, very badly, etc. You have all kind of quality levels and prices. Most of the time it’s French cuisine, right? Okay, there are a few Italian and Lebanese restaurants as well.
Magokoro
I’m in a mood to explore the Asian cuisine in Paris! My last blog was on Soon Grill, a Korean restaurant. This time it’s Japanese fusion-Hongkongese cuisine. The chef at Magokoro is half Japanese, half Hongkongese, and the service is led by a very pleasant woman from Hong Kong.
Goût de Brioche!
I was walking in the streets of Saint-Germain-des-Près with my husband and my daughter, as I usually like to do on Saturday afternoons. Just strolling in the busy, narrow streets, where tourists and Parisians alike frequent art galleries, antique stores, bookstores, restaurants, cafés, bars…
Abydoise
Abydoise, with its marine theme, opened in July 2015 in the Champeret area. Chef Patrick Marteau and his wife have chosen the 17th arrondissement to start their dream. It’s a family business. The waiter, who is also part of the family, greeted us pleasantly and very professionally. The atmosphere overall is very friendly.
Comme chez maman!
If we could all eat at our mom’s like we eat at Comme chez maman (like my mom’s), the world would be a wonderful place!
Coming from a small town near Anvers, Belgium, Wim is a young chef who built his experience working with Michelin-starred chefs such as Alain Ducasse and Joel Robuchon. From them, Wim acquired the technical skill, the discipline, and the culinary know-how with passion and mastery. He traveled to Tokyo, Hong Kong and New York, where he learned the use of spices, before opening his restaurant in the 17th arrondissement: the Comme chez maman.
