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‘Beetroot and cranberry, not obvious bedfellows, made for a glorious topping to my smoked eel starter’
‘It is the restaurant’s proximity to the Seine that keeps the cellars’ 320,000 bottles constantly cool’
‘The oysters had been coated in dashi, which gave the dish an extra shot of umami’
In the past year the French capital has welcomed a new class of hotel bar — youthful, local and with very ambitious cocktails
By far the busiest of Paris’s most interesting wine shops was a new one on the edge of the Marais that sells not a bottle of French wine
International Edition