THE WORLD CAPITAL OF FOOD - CultureShock! A Survival Guide to Customs and Etiquette - page 202

Taillevent
8 e : Taillevent; 15 rue Lamennais;
tel: [phone]. Ooh-la-la!
Some people think this is the
best restaurant in Paris. I only
know that for my birthday this is
where I always hope to go. Haute
cuisine at its finest with a formal
yet intimate atmosphere and a
wine list that is among the best.
Closed on weekends.

cuisine of the seas, prepared
with delicacy and elegance.
Exquisite lobster dishes, the
most seductive of oysters and
even some spectacular desserts.
Closed on weekends.
7 e : Petrossian;18 boulevard
deLatour Maubourg; tel:
01.44.11.32.32. Specialties
in this one-star restaurant
are its selections of imported caviars and mouthwatering
fish dishes, presented in a beautiful and refined setting,
with service to match. The best bargain is the 38 lunch

menu. The restaurant and its adjacent traiteur (takeaway
delicatessen) are closed on Sundays.

€

8 e : Flora Danica; 142 avenue des Champs-Elysées;
tel: [phone]. If you love salmon, this is the place
to go. And to go again. Salmon of all sorts—smoked,
marinated, poached and roasted—but other equally
delicious dishes if you don't fancy salmon.

16 e : Hiramatsu; 52 rue de Longchamp; tel: [phone].
For special occasions, this one-star restaurant offers refined
and imaginative French cuisine with a delicate Japanese
attitude. With only 36 covers, this is an expensive but
elegant experience. Closed on weekends.

Bistros
Some say that 'bistro' (alternatively spelt as 'bistrot')
is a Russian word meaning 'hurry' and was introduced
into France by Russian soldiers in 1815. Others claim it
comes from the word bistrouille , which in certain northern
regions is a mixture of coffee and eau de vie . The mention
of 'bistro' once conjured up the image of hearty, home-
cooked food in a casual, welcoming setting, but now bistros
run the gamut from the small, family-run establishments
to the extremely elegant and chic. The menu in casual
bistros is often written on a blackboard and is changed
daily according to what is in season, supplementing
traditional dishes such as bœuf bourguignon (beef stewed