Paris Guide©
Mel & Judith Croner
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Paris Guide© |
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PARIS RESTAURANTS
Most restaurants have either a «menu» or a «formule». These are like "blue plate specials." Most have a selections of starters, i.e.,
«entrées», and main courses, i.e., «plats». Typically a menu includes either a cheese board or a dessert. A «formule», which is less expensive, usually allows the choice of two of
either an entrée or plat or dessert, and, mostly, is offered at lunch. Our price scale, while not exact is: We've organized our restaurant list by «arrondisement» (district) in Paris. Effective January 2, 2008, there is no smoking allowed in any bar, restaurant or club. There are serious fines for both smokers found smoking and for the owners of the establishments who fail to enforce the non-smoking ban.
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Send your suggestions to: mel@croner.biz |
We've tried to select a diversity of restaurants. We have eaten in the listed restaurants at least twice within the recent past. In fact, most are not restaurants, but rather are bistros or brasseries. Bistros tend to be smaller, family owned and operated, with a real focus on
cooking, often regional. Brasseries typically are big and noisy. («Brasserie» means brewery.) Most brasseries trace their roots to Alsace, and usually have excellent «coquillage» (raw seafood and shell
fish). The typical brasserie also offers «choucroute», a concoction that starts with sauerkraut cooked in white wine and butter, and usually is offered with a variety of smoked pork meats and sausages. (Great for your cholesterol!) 
