Reviews of reviews – The week of January 9th, 2017

Monday, in A Nous Paris, Alexis Chenu reviewed without rating the previously mentioned Bonhomie in the 10th and Philippe Toinard reviewed and gave 3/5 dots to Les Petits Princes, 26, rue du Val d’Or in Suresnes, 01.41.47.87.61 closed Saturday lunch, Sunday and Monday nights where for 36 a la carte or 22 and 29 E at lunch one has items such as tete de veau, merlu and chocolate mousse.

 

Tuesday, in Le Fooding, Matthieu Jauniau-Dallier reviewed the British chef’d Le Grand Bain, 14 rue Denoyer in the 20th, 09.83.02.72.02, closed Tuesday and Wednesdays serving scallops, beef Wellington and floating island for 16-35 E.

 

Wednesday in Figaroscope, Emmanuel Rubin reviewed his usual 5 new restaurants; giving 2 hearts to three: the previously mentioned Odette in the 1st, the previously mentioned Vantre in the 11th; and L'Huitrade du Chiberta, 3, rue Arsene-Houssaye in the 8th, 01.53.53.42.00, closed Saturday lunch and Sundays, costing 68 E a la carte and 49 E for the lunch menu featuring a tartine, oysters and a brioche.  Garnering one heart was the Café Marlette in the 9th and getting a broken heart – Mio Posto in the 11th.

 

Emmanuel Rubin also went (in his Hache Menu) to the crab-focused Crabe Royal, 19, place de la Madeleine in the 8th, 01.81.69.96.70, closed Sundays, where for 45-60 E one gets every sort of preparation; from caramelized to decorticated.

 

Figaroscope’s Dossier by Alice Bosio, Colette Monsat and Hugo de Saint-Phalle listed all the new places around Les Halles: Chez La Veielle, Champeaux, AG Les Halles, The Fish Club, IppudoAu Pied de Cochon, Clover Grill and also Odette, Maison Kaiseki St-Honore & Les Artizans.

 

Wednesday as well, Heidi Ellision in Paris Update went back to Chatomat and liked it as before.

 

Thursday, in L’Express Styles, Francois-Regis Guidry reviewed Accents, 24, rue Feydeau in the 2nd, 01.40.39.92.88, closed weekends with menus at 28, 37 and 48 (lunch) and 68 E (dinner), serving items such as mushroom raviolis and a complicated deboned pork along with desserts prepared by a Japanese pastry chef.