the ultimate pre-nouvelle?

[hamha]

I am going to Paris in september, but most of my nights are pre-planned by others.

However, I have one small idea which seems difficult to research properly: When in the capital of culinary tradition, I want to spend one night at a fully traditional, pre-bocuse, pre-globalisation-like place :-)

This loose description may remind me of great parisian bistros I've been to, Chez ami Jean etc, but that's not what I am looking for. My question is rather: Where should I go for somewhat "archaic" Grand Cuisine?

All suggestions very very welcome - I was hoping for one a-bit-expensive suggestion, and then one suggestion not taking the price into account.

Thanks so much,

[rjkaneda]

There is always the very quirky Chez Gramond.

http://www.whitings-writings.com/bist...

[PBSF]

"Archaic Grand Cuisine" Pre Bocuse!!! I don't think anyone alive from that era is still cooking. All the Parisian grand cuisine restaurants died or were transformed back in the 80's. I still remember the old Lucas Carton, Le Grand Vefour and Lassere. One may still find a dish here and there at Rostang, Besson, Dutournier. Couple years ago at Le Grand Vefour, Pigeon Prince Rainier III was on the menu. Maybe Maxim?

[hamha]

PBSF: It was never my intention to oversimplify or sound ahistoric -just to make my idea "clarified by charicature" :-)

Guess I'll propose Besson (I am planning this for a familiy trip with my father and my brothers).

Will post a report afterwords...

Thanks so much!

[Delucacheesemonger]

Tour d'Argent for the duck and the wine cellar

[souphie]

Gérard Besson. That's the answer to your question.