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Recommendations Required - Cutting Edge French Cuisine

olly78 Nov 22, 2010 05:50 AM

I'm in Paris at the moment and am looking for some recommendations for cutting edge french food.

I have reservations at Le Chateaubrian and L'Astrance.

I'm looking for the Paris equilivant of Momofuku Saam bar, Corton, WD-50.

Any help appreciated.

  1. n
    Nancy S. Nov 22, 2010 08:46 AM

    I suggest Passage 53. I only wish Momofuku Ko were as refined as Passage 53.

    1. John Talbott Nov 22, 2010 11:51 AM

      "the Paris equilivant of Momofuku Saam bar, Corton, WD-50."
      Sorry, since I left Manhattan in '85, I have little idea of our equivalents here:
      Cutting Edge here is, of course, l'Astrance, Le Chateaubriand (and le Dauphin, maybe someday) and the C's - Claude Colliot at his eponymous place and Choukroun - currently at MBC, both of which I like much more than the places you've chosen, which I've found to push the envelope too far, but I'm alone in this opinion.
      There are also places that use ginger and lemon grass, heaven forbid.

      1. Delucacheesemonger Nov 22, 2010 02:02 PM

        Wherever you choose, you will not have to sit on backless stools as at Ko, Thank God. Congrats on Astrance res, tough ticket.

        1. beaulieu Nov 22, 2010 02:51 PM

          Well, you should include Pierre Gagnaire on the list. He has been around for a while, but it is still unique.

          1. souphie Nov 22, 2010 09:26 PM

            Les Magnolias, in Le Perreux/Marne.

            You won't find much cutting edge in France. The places listed here are as closed as it gets. But quite frankly, the restaurants you mention have a concept of dining that is just very different from what we consider dining in France.

            You see, we still like to eat.

            1 Reply
            1. re: souphie
              John Talbott Nov 22, 2010 10:59 PM

              I would second the Magnolias.

            2. o
              olly78 Nov 23, 2010 04:36 AM

              Thanks for the recommendations - I actually went to Pierre Gagnaire the last time I was here. There were some stand out dishes (possibly the best pork I have ever eaten) - but the meal seemed to lack cohesion.

              3 Replies
              1. re: olly78
                fanoffrance Nov 23, 2010 07:37 AM

                "seemed to lack cohesion" My impression exactly... to put it mildly.

                1. re: olly78
                  beaulieu Nov 23, 2010 10:09 AM

                  IMHO you can have cohesion or you can have cutting edge. Looking for both is asking too much.

                  1. re: beaulieu
                    Ptipois Nov 23, 2010 03:09 PM

                    Why should cutting edge and cohesion be mutually exclusive? There are plenty of chefs who prove that daily. It is not even necessary to mention their names.

                    (Lack of cohesion seems to be a specific Gagnaire trait and is probably linked to his desire to appear "cutting-edge" in all circumstances, but I am not sure that the two are absolutely related in his case.)

                2. Chinon00 Nov 23, 2010 10:23 AM

                  Take the sleeper train to San Sebastian;]

                  1 Reply
                  1. re: Chinon00
                    Parigi Nov 23, 2010 10:38 AM

                    Don't tempt me, esp when it's going to snow tomorrow in Paris…

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