Jill Diane Pope
A Good Restaurant's Rhythm Should Be Like Sex
Simone Tondo, head chef and owner of Roseval in Paris, believes that a great restaurant is not made just by serving good food. Consistency, quality, and pacing are as important to serving food, he says, as they are to sex.
Parisians Are Turning On to Australia-Style Breakfasts
Thanks to barista Nico Alary and chef Sarah Mouchot’s vision, Paris café Holybelly can be credited with singlehandedly schooling the city on the simple pleasures of Anglo-Saxon breakfast staples.
Paris Is the Best Place to Be a Young Chef
Forget London. The lower start-up costs in Paris make it a more accessible market for adventurous young operators like the trio at Au Passage, who aim to produce everything in-house, with only raw ingredients brought in.