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The Guide Fooding 2018’s top five non-French cuisine eateries across the country

The Guide Fooding 2018, the annual intellectual culmination of the Fooding philosophy, is now out. With a focus on cuisine originating outside of France it reveals its top five eateries across the country, with three of them in the capital.

Le Bar des Pres, 6th arrondissement 

© Le Bar des Pres / Vogue

A short walk from Saint-Sulpice, in the 6th arrondissement, this is another venture by the renowned French chef Cyril Lignac, creator of the gourmet restaurant Le Quinzieme and bistros Le Chardenoux (11th) and Au Pres (16th). Le Bar des Pres fuses Japanese food with western cuisine, and the Fooding writer said about it:

“This place saves the Left Bank. Finally, a cool place which moreover makes the best avocado toast in . That aside, the crispy tart with Madras crab curry and thin slices of avocado is great, too.”

Le Bar des Prés, 25 Rue du Dragon 75006

Otonali, Saint-Malo 

This table d’hote-style Japanese cuisine in the Breton coastal town of Saint-Malo in northwest France is the latest in a long line of Japanese restaurants by Bertrand Larcher. He’s founded nine successful restaurants in Japan and eight in France. From the review:

“The greatest table d’hôte in France, the cuisine on offer rings to the tune of “come over, my flatmate’s Japanese”. With incredible tapas-like dishes you might find in an authentic Izakaya.”

Otonali, 6-8 Rue de l’Orme 35400 Saint-Malo

Da Graziella, 10th arrondissement 

© Da Graziella / Vogue

This Neapolitan pizzeria by Bonne Nouvelle featured mosaic walls, a wood-fired oven made from Sorrento stone and green marble, and makes its pizzas using ingredients fresh from Campania. Guide Fooding:

“Come here for the huge pizza oven that warms the whole room and spits out large Neapolitan pizzas; come for the sumptuous pesto pizze fritte, the melt-in-the-mouth charcuterie and, of course, the touch of the Italian mamma, Graziella.”

Da Graziella, 43 Rue des Petites Écuries 75010

Elements, Bidart  

© Elements / Vogue

This restaurant deep in Basque country, founded by the famous chef Anthony Orjollet, tops the Guide Fooding’s list of eateries nationwide. The reviewer explains why:

“This unlikely restaurant from world-renowned chef Anthony Orjollet borders on niche. With no gluten no lactose, the menu is impressively original (think corn taloa with crispy kintoa pork and carrots that are slow-grilled with cashew nut cheese), and 100% locally-sourced, with incredible wines. A big deal!”

Elements, 1247 Avenue de Bayonne, 64210 Bidart

Yaya, Saint-Ouen (Ile-de-France)

 

Cheese Nature Melon Rocket Eat Feta Greek Food

This Greek-slash-Mediterranean restaurant in the ian suburb of Saint-Ouen only opened in June but has already worked its way to being one of the most talked about restaurants.

”Worth travelling to the other side of the périphérique. With homemade pita sandwiches to die for, Kalamata olive tapenade, authentic Greek salads, and large dishes cooked up as they might in a village (think lamb, beef shoulder andoctopus)”

Yaya, 8 Rue de l’Hippodrome 93400 Saint-Ouen

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