All tagged third star

Le Cinq

Le Cinq has had three chefs over the past two years. Although it's kept the same name, has been in the same George V hotel, and has been housed in the same beautiful baroque dining room, it has been three different restaurants with each chef exercising his vision of what fine dining should be. The first chef, Philippe Légandre, brought the restaurant its three Michelin stars with a refined seafood-focused menu highlighting simple flavors and combinations. Then in February 2007, Le Cinq lost its third star. Légandre stepped down. His sous-chef took over during the transitory period and played off the better known dishes with minimal modification. Most recently, Éric Briffard took house, specializing in rustic yet sophisticated dishes bringing Le Cinq to an all new high. With him as chef, it's only a matter of time before the third star returns.

La Bigarrade

It's springtime in Paris. The peas flowers are beginning to blossom, morels tulips are starting to be seen, and restaurants things stay open just a little bit later. Yes, it is a happy time here, particularly when restaurants embrace the life that spring brings to the vegetable garden. My friend from Genova was in town this weekend, and had e-mailed me the two restaurants he was "thinking" about visiting during his short trip to Paris: Le Bristol and La Bigarrade. I knew Le Bristol had garnered a third star this year, so I was excited about that. But what was the second one, La Bigarrade? A quick reference to my Michelin guide revealed they too had just gotten a star. I thought about it, at first with reservation, but I quickly remembered that my wise friend has a knack for finding interesting restaurants, even in cities where he doesn't live ! I humbly agreed and suggested we make a reservation. "I already made one ... last month," he told me. He's also very organized. Located in the seventeenth by the Brochant metro stop off the thirteen, La Bigarrade is located just outside of convenient. Did my Genovese friend want to go here because the co-chef, Giuliano Sperandio, was also from Northern Italy? My suspicion grew, as Italian pride can be very strong.