By Chef Raphael François
7th Arrondissement
Bistrot Belhara | Photographs courtesy of Bistrot Belhara
Bistrot Belhara
“They have Parisian bistro food like frisée lardon with a poached egg that melts into your salad and beef cheeks slow cooked with mashed potatoes. Simple food and a menu that changes often. It's written on a chalkboard with a fixed price that is reasonable. Inside you'll see that it is very real and authentic.”
23 Rue Duvivier, Paris, France 75007
T: +33.1.45.51.41.77 | www.bistrotbelhara.com
8th Arrondissement
Tarterie Les Petits Mitrons
“They only make tarts at this bakery. It is not modern, it's more like going to your great-grandmother's place. The tarts are beautiful and delicious. I like the fruit tarts with a thin, crispy crust.”
26 Rue Lepic, Paris, France, 75018
T: +33.1.46.06.10.29
9th Arrondissement
Restaurant Caillebotte
“This is bistro food, it is straight to the point, easy food. It is quite rustic and no fuss. I like the beef carpaccio and the cod. It's a very good restaurant.”
8 Rue Hippolyte Lebas, Paris, France, 75009
T: +33.1.533.20.88.70
Le Coin de Rues
“I like to come here for lunch. They have a small menu for around 20 euros and dishes like breast of duck or steak with fries and a salad. End with something like the apple tart of the day. The food is simple, straightforward and the service is friendly. The owner is the one who brings the dish to your table. I also like to come in the morning for coffee. It's all local people from the neighborhood at that time.”
34, Rue Ballu, Paris, France, 75009
T: +33.1.48.74.48.94
16th Arrondissement
Chef Thibault Sombardier at Restaurant Antoine | Photograph courtesy of Restaurant Antoine
Restaurant Antoine
“This is a Michelin starred restaurant. The design and food are both contemporary. They serve a lot of fish on the menu. I like the lobster, which he poaches and does a confit. The terrine of fish is very good too. In terms of price, it is affordable.”
10 Avenue de New York, Paris, France 75116|
+33.1.40.70.19.28 | www.antoine-paris.fr
18th Arrondissement
Poultry at Le Coq Rico | Photograph courtesy of Le Coq Rico
Le Coq Rico
“They only do poultry, so like chicken, duck and guinea fowl. Chef Antoine Westermann is a three Michelin-starred chef from Alsace and is renowned in Paris. The atmosphere is great and you can sit in the dining room, but I like to sit at the bar where the rotisserie is opposite of the counter. You can have just roasted chicken with mashed potatoes and salad and you have the juice from the rotisserie. Some people could find it a bit too simple, but that is what I like.”
98 Rue Lepic , Paris, France, 75018
T: +33.1.42.59.82.89 | www.en.lecoqrico.com
Photo Credit: Find. Eat. Drink.
Chef Raphael François
Chef Raphael François is the executive chef of Le Cirque in New York City. François joins an elite roster of famous chefs who have worked with beloved maître 'd Sirio Maccioni. Maccioni opened the famed French restaurant on the ground floor of the Mayfair Hotel just over forty years ago.
Sirio Maccioni says he hired chef Francois to breathe new life into their menu, "Raphael has a firm understanding of classic French Cuisine while being able to present dishes with a fresh, contemporary and exciting passion."
Chef Francois says he is up for the task of making Le Cirque a showcase again, "But there is pressure. Le Cirque is a famous institution in New York. There are expectations from the clientele and the Maccioni family."
Experience is something that Francois is not short on, having worked as the head chef at Helene Darroze at The Connaught and executive chef at The Connaught hotel in London, chef de partie at Hôtel de Crillon and Four Seasons George V in Paris and Chateau du Mylord in Elezelles, Le Sea Grill and Maison du Boeuf in Belgium.
LE CIRQUE
151 East 58th Street, New York, NY 10022
T: 212.644.0202 | www.lecirque.com
Restaurant: Book a Table
Cafe: Book a Table
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