Au Temps des Cerises, a perfect bistrot!

parisdiaRestaurants & Hotels1 Comment

There is nothing special about the menu at Le Temps des Cerises, it is just ordinary French bistrot dishes but everything is delicious and home cooked. The waiters are all sweet and attentive, the lunch menu at 18,50€ is unbeatable and the decor is cosy and warm. You can eat outside in the sun on the quiet little rue de … Read More

Les Affranchis, a great Sunday (and Monday) night bistrot

parisdiaRestaurants & Hotels1 Comment

Les Affranchis is a typical trendy restaurant of la Nouvelle Athènes, on the delightful place Gustave Toudouze, with large trees, catered for the successful young couples who do not cook and love creative dishes served as a work of art. The chef, Enrico Bertazzo, comes from Padova near Venice, one of the waiters is from Sardinia near Olbia and the … Read More

Nicolas Poussin is a sexy hit in Lyon

parisdiaArt, Restaurants & Hotels3 Comments

I never liked Nicolas Poussin whom I always considered too austere, even though Musée Condé in Chantilly holds at least 6 (including the Massacre of the Innocents) and the Louvre close to forty. So when I heard of the exhibition at Musée des Beaux arts de Lyon devoted to “Poussin & l’Amour“, I thought this might convince me of his genius. … Read More

An excellent sole at Garnier and good Muscadet!

parisdiaRestaurants & Hotels5 Comments

I don’t know if you like sole, what the Brits call a Dover Sole, a real thick and large fish simply cooked in butter or grilled? For some reason their prices have become astronomical and most often you are being served filets or goujonnettes. What I like is to spend an extensive amount of time preparing it in my plate … Read More

Le Vaudeville, is still a beautiful brasserie

parisdiaRestaurants & Hotels6 Comments

I had to find a place for lunch near the Bourse for a curator of the Wolfsonian museum in Miami, which specialises in turn of the century furniture and decors, and I considered Galopin, the brasserie named after the young boys who brought small glasses of beer (still called a galopin) to the brokers on the floor of the Stock … Read More