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.