隐藏的厨房，Chien Lunatique，Spring＆Frenchie

Three of the hottest, most sought-after tables in Paris are lorded over byLesAméricains。A few are part of the “underground” dining scene, which seems to be a global phenomenon, another is a one-man show (for now), and the forth is a cozy little resto located in a back alley where a French chef, who trained mostly in America, is combining the best of both cultures.

隐藏的厨房

当两名年轻厨师从西雅图搬到巴黎时，他们开始在公寓里举办晚宴，这很鲜明，远没有目前的挖掘。我无法告诉您在哪里，但是一旦您预订，您就会很快就知道了。

隐藏的厨房is now in a more luxe location and the open kitchen overlooks the dining table where a multi-course dinner is served, and ten courses isn’t unusual. The chefs head to the market beforehand to scope out what’s fresh, so you won’t know what’s on the all-inclusive menu until you arrive.

但是这些课程很小，无可挑剔且新鲜和有创造力。因此，您不会感到过分舒服。并倒了多种葡萄酒来补充食物。他们自然会提前几个月预订，但您也可以关注他们推特, where they post last-minute cancellations, if you want to be in-the-know.

UPDATE：截至2011年10月，隐藏的厨房不再运行。业主已经开业Verjus巴黎的酒吧和餐厅，您可以在那里参观。

Chien Lunatique

One of my mostmanbetx手机版 登陆 is: “Hey David, do you know those two guys from Chez Panisse who….” and I cut them off right about there and finish the sentence for them, since I know what’s coming.

They’re talking aboutChien Lunatique, the supper club of大卫Tanis和兰达尔·布雷斯基（Randal Breski），他们在巴黎度过半年，另一半在湾区，大卫是楼下的厨师Chez Panisse。So if you’ve written and don’t get a response, it’s likely because they’re off cooking elsewhere.

But if you can get in, you’ll have some of the best food of your life. I’ve eaten there a number of times and Romain is still talking about David’spot au feu多年后，他的眼睛闪着釉面。他的烹饪很好。

大卫是无花果和其他食谱的盘子(I made his recipe for菠菜蛋糕），以及古怪的大自然，在这个难以捉摸的地方占有一席之地表D’Hôtelis part of the excitement of finally landing a seat at this address.

Spring

Daniel Roseeventually closed his tiny restaurant which only had 16 seats to move to a new, larger location, with a wine bar as well. Much anticipation followed the move and my lunch there was copious and intriguing. The menu changes daily and you might start with heirloom tomatoes with charred leeks and end with a lemon dessert with amazing raspberries.

有一个Bouillonlunch menu, and a longer, more detailed dinner menu (€64). The restaurant changes constantly, like the food, but my lunch was pretty wonderful and surprisingly filling. You can find a compilation of write-ups at巴黎嘴。

Spring
6，Bailleul Rue（第一）

Springhas opened a specialty food boutique which also offers wine tastings at 52, rue l’Arbre Sec (1st), Tél: 01 58 62 44 30. (No reservations.)

法国人

当我打电话给预订时，在挂断电话之前，电话的另一端对我说：“好吧……真棒！”用英语给了我一个笑声。可能是厨师所有者Gregory Marchand, who worked in New York atGramercy Tavernfor 1 1/2 years, and in London, before resettling back in his native France.

因此，他在技术上不是美国人，但他的烹饪肯定受到新美国敏感性（由于缺乏更好的术语）来采购优质产品并且对他们做太多事情的影响。食物很花哨，所以您觉得自己在外面吃饭，而不会挑剔。我必须说，我在巴黎有最好的柠檬酸法国人，一汤匙草莓酱和少数fraises des bois，我是不是很高兴分享，非常感谢。

带有芦笋泥的标志性熏制鳟鱼（上图）是开始用餐的好方法，甜点，例如杏子和Frangipan Tart上面crème fraîche和the barely-set panna cotta with summer berries and streusel, are influenced by克劳迪娅·弗莱明（Claudia Fleming）据厨师马尔坎德说。菜单每天都在每个类别中的两个课程中进行更改，而3道菜菜单的价格为33欧元。我总是从墙上的清单上订购葡萄酒，但还没有碰到笨拙的葡萄酒。

AsAlec Lobrano说，法国人正是您在附近想要的那种餐厅。（实际上，我最好的朋友之一住在楼上。幸运的是！）当我们离开时，工作人员在外面喝啤酒与最后一位顾客一起喝啤酒。确实真棒。现在有一个wine bar就在小巷对面。

法国人
5，nil街（第二）
泰尔：01 40 39 96 19

（请注意，价格和菜单项可能会更改。）