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Recommendations Required - Cutting Edge French Cuisine

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Hi
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.

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

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

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

          1. 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

              I would second the Magnolias.

            2. 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

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

                1. re: olly78

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

                  1. re: beaulieu

                    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. Take the sleeper train to San Sebastian;]

                  1 Reply
                  1. re: Chinon00

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