Hidden away from everyday Paris, the restaurant Caché can only be found by a strange and surprising walk through the Villa Riberolle in the 20th. Not far from the Père Lachaise cemetery and the tombs of Edith Piaf and Gertrude Stein, this sure is a place for Paris history. The “villa” – a block-long, mysterious alley – is part ruin part lively center of ateliers and restaurants. According to our waiter, the large, welcoming, brick-walled space with looming skylights was once a newspaper printing factory but I have not been able to officially confirm this. At any rate, this all-f ..read more

    If I were ever to open a bistro in Paris, it would look a lot like Parcelles: settled on a picturesque little street near the Centre Georges Pompidou in the 3rd arrondissement, with an ambiance that warms your heart as you enter; white curtains on the windows that look onto the street; a giant copper bar; Art Deco tables; white linens; cozy banquettes; and patchwork tiled floors the same as we had in our first apartment in Paris. This 1936 bistro is part of a selection of contemporary Paris restaurants run by young and adventurous chefs and owners, mostly dedicated to local seas ..read more

    This is a Sunday lunch favorite, fine for an easy meal for two or a festive addition to a lunch buffet. 8 servings Equipment A large nonstick skillet with a lid, a 10-inch (25 cm) round baking dish. Ingredients Olive oil spray 6 ultra-fresh large eggs, free-range and organic 1 teaspoon fine sea salt 1 tablespoon fresh or 1 teaspoon dried oregano leaves 4 tablespoons (2 ounces; 60 g) unsalted butter 3 medium onions, peeled, halved lengthwise, and thinly sliced 8 ounces (250 g) portobello mushrooms, trimmed and thinly sliced lengthwise 1 tablespoon coarse, freshly grated organic l ..read more

    Chef Joel Robuchon once said to me “Perfection does not exist. But that should not stop us from trying to achieve it every day.” Paris-based chef Sota Atsumi, who trained with Robuchon, clearly follows that advice. I first met this extraordinarily talented Japanese chef in 2016 at Paris’s Clown Bar in the 11th. He left to open his own restaurant, Maison by Sota Atsumi, in September 2019. Not much later, Covid struck, followed by structural building problems that forced closure until June of this year. Yet despite all these hurdles, Atsumi returns better than ever an ..read more

    Food and shellfish lovers will be happy to note chef Stephanie Le Quellec and her husband, David, have transformed the former Brasserie Rech into Vive, an ultra-modern, bright, sometimes funky restaurant on avenue des Ternes in the 17th arrondissement. She already has the Michelin two-star restaurant, La Scène in the 8th, and the épicerie MAM, in the 17th. I have rarely seen a seafood menu that excited me more, both in terms of the amazing variety, detail, and originality of the dishes. Almost everything I ate had me wanting to head straight to my kitchen to try to recreat ..read more

    There’s something energizing about discovering a new food destination that is completely unique, authentic and utterly delicious. This is just how I feel about Brigat’ – the new kid on the Place des Vosges block. Opened by Italian brothers Lucio and Thomas Colombo in December 2021, their beautifully created selection of refined pastries and rustic breads already feel like classics that you can’t do without. Lucio’s background working Kuwait, London and Barcelona is evident in his choice of ingredients – his cakes are studded with Iranian pistachios and his pastries sublimely ..read more

    We’d like to introduce you to your new go-to soup for a chilly autumn day. This recipe can be pulled together in a flash with only a handful of ingredients, yet it’s depth of flavor suggests something much more complicated – win! The tahini adds a creamy texture while the miso gives a jazzy umami counterpoint to the sweet pumpkin. The whole thing comes together in less than 30 minutes, and most of that is inactive time on the stovetop. In the photo we served the soup with a cashew cream (quick recipe below) and toasted hazelnuts but it works equally well as a simple soup on its ..read more

  This perfectly autumnal apple cake has been a firm favorite for years, ever since I managed to coax the recipe from apple grower Evelyne Nochet at Le Nouveau Verger. When you make this cake you will be surprised by the small amount of batter compared to the quantity of apples. It is just enough batter to hold the apples together, allowing the apples to really shine through, without losing the comforting element of cake. This is an updated version – the original included a topping of egg, honey and lemon zest, but this time simplicity won out – with a mixture you can throw together in ..read more

    We’re closing out the summer berry season with this comforting goosberry clafoutis. It’s hard to pass up this irresistible fruit in its natural paper lantern-like packaging, whenever it’s available in the market – and it’s unusual tang is the perfect match for the soft, sweet cake-like batter of a clafoutis. A classic clafoutis is made with cherries, heavy cream and white flour, but today we’re giving it a Nourish makeover, replacing the heavy cream with coconut and almond milk, the flour for ground almonds, and the cherries which are now long gone, for those tart and tangy goos ..read more

    This week is the official start of autumn and with these new chilly mornings come thoughts of stone fruits warmed gently with spices, for serving over morning oats, with a thick Greek-style yogurt or a soothing vanilla ice cream. If you’re lucky enough to have access to an abundance at this time of year, cook up a large batch of compote to preserve in glass jars so that you can enjoy the last of the summer sun fruits right through the cold winter months. Plum, Cardamom and Rose Compote Makes about 1 ½ cups (375 ml) compote Ingredients 500 g plums, halved and pitted 1 tablespoon ..read more