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Spring Report

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Saddened when the original concept was closed, we were happy to see Daniel Rose get settled in to his new (gorgeous) location before we arrived for our six week stay in Paris. We've had a number of stunning meals in the time we've been here and have two more weeks to go - I will certainly write a full rundown of our trip since we used Chowhound for other suggestions after slating in our top choices. As a payback for all of the good tips and research that the community provided, we wanted to provide a quick recap of our two meals at Spring. While we're split on whether Frenchie (my fiancee swears he had the best meal of his life there this trip) or Spring (I'm partial to our meals here) is the winner.

We ate downstairs at Spring last Tuesday night. It was hauntingly quiet due to the violence and strikes. We sat at the bar loving the attention from the most adorable British lady and Sophiean (sp?) who truly made our meal spectacular. We had him pour us wines throughout the meal and ended up with four very memorable wines - so memorable that we stopped into the boutique and bought the majority of them. We started with spectacular oysters and ham, both of which I would highly recommend.

The lack of choice downstairs didn't bother us as the three choices were all spectacular - ground veal and foie wrapped in the most amazing pastry, a beef cheek ragu topped with celery root puree and a stunning duo of eggplants, one which was confited. While we opted for cheese (it was impossible to pass it up after sitting beside it for hours), we were intrigued by the optionless dessert. While they told us that some diners get quite upset by the lack of choice after the stunning parade of dishes we had had so far, I would have likely loved whatever was put in front of us. At all of our meals where we had little choice in ordering, we have had meals that have been far superior to those where we had the option to muck it up by choosing something safe.

We went back today for lunch upstairs which was utterly divine. It lived up to every bit of anticipation and hype. Our friend Sophiean once again made our meal memorable and every single wine poured was breathtaking. Actually, to be honest, all of the servers were delightful, very sweet and mellow. It was a relaxed meal without feeling casual. Today we had a starter of aubergine yet again, this time with an unbelievable fried calamari and chorizo accompaniment. For the mains, we had a red mullet with rutabagas, turnips and sweet potatoes that was quickly surrounded in a duck broth. I wish I had the words to explain just how good it was. The marriage of textures and tastes was not something that I will quickly forget. But to be honest, the desserts were what truly stole the show - it was a bit of a shock. The dessert (after another stunning cheese selection) was something far better and more complicated than this description - a deconstructed pumpkin pie. It was roasted pumpkin topped with yogurt sorbet (this might have been the best thing we ate today) with a very fine dusting of pistachio. The next small nibble was my fiancee's favorite and one that I will spend the next year trying to reconstruct - it was a chestnut creme with chocolate. Paired with a lovely cognac from Sophiean, it was just incredible.

After lunch we wandered over to the boutique which is the most heavenly pantry of all of their favorite things. We spent some time with Josh, who is another example of why this entire concept works - you just want to spend time with the folks that work here and have them teach you all the know about wine and food.

We're headed back downstairs for dinner on Tuesday. They told us in the boutique that folks are starting to plan their trips around their reservations - a concept I can somewhat understand after our two experiences.

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  1. I just realized that in our 17 days in Paris, we never made it to the Spring boutique! We loved our dinner and will make sure we come back for lunch and the wine bar next time, as well as the boutique.

    Lovely report, thanks for sharing.

    JO

    2 Replies
    1. re: parisjo

      I am rationing the jars of blackberry and peach preserves that I bought at the Boutique. I will re-supply in March. On that note, can anyone venture to guess how soon I should call to secure a reservation at the restaurant for mid-March?

      1. re: Nancy S.

        3, 4 months. 4 months, to be safe.

    2. I am heading to Paris on October 31 and will be there for 6 weeks. I do have 3 dinner reservations at Spring. I have different friends arriving at different times, so needed them! I have had other friends tell me about the new Spring, too. Looking forward to it.
      Joan

      1 Reply
      1. re: grace3

        Hi, Joan,

        Will be in Paris from the 2nd to the 7th. Unable to get into Spring so far, but still trying. Let me know if you are going then and want company!