Archive | December, 2012
La tête dans les olives, orange and anchovy

La tête dans les olives – and a word on sincerity

Preambule: I am aware that the “food blogging” movement has changed the restaurateur’s business reality. In fact, I don’t think it’s a reach to say that the emergence of blogs, Trip Advisor reviews, Facebook, Twitter and other such crowdsourcing, community-based websites has affected and changed the service industry as a whole. I feel lucky to […]

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Huitrerie Regis, Paris

Make it an oyster (and champagne) night in Paris – l’huitrerie Regis

Paris is romantic. Fresh oysters are good. Champagne is fun, and good. Having all of those things tucked neatly into a 20-person space in Saint-Germain-des-Prés is a dream come true. To the exception of a cheese plate and minimal cold cuts, this small restaurant exclusively serves raw seafood, satisfying your biggest cravings for oysters, urchins […]

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