All article tags: 9th arrondissement

Sunday is brunch! Head to BB Blanche

In Paris, the late Sunday awakening usually continues with a good, very hearty brunch! Paris Select has tested BB Blanche for you, concocted by star chef Jean Imbert. Verdict. As soon as you enter, you are immediately seduced by this former private mansion with its sumptuous setting and cozy atmosphere. Here, the refined decoration highlights soft and relaxing colors. Composed of exquisite and gourmet dishes, the brunch of the former top chef Jean Imbert, trained by the great Paul Bocuse, is very complete. Between the savory sandwiches (cake, mimosa or beef tataki), the accompanying verrines – egg casserole, mushrooms, arugula, carrot tartare, herb crisps, leek salad and other delicious bites – and the pink praline brioches (to be enjoyed while sipping its detox juice) we don't know where to turn! As for dessert, we still dream of the chocolate waffle accompanied by its homemade vanilla whipped cream and its little pot of hot chocolate, a real treat. Otherwise, you can…

The Café de la Paix, between tradition and modernity

Decor brought up to date, new menu by a new chef… A true Parisian institution since 1862, Le Café de la Paix has been able to renew itself with grace and is more than ever in tune with the times. Enthroned at the foot of the Opéra Garnier for more than 150 years, Le Café de la Paix crosses the generations without taking a wrinkle. Sumptuously renovated in 2003, this mythical place which has seen the greatest writers, singers, actors and politicians pass through its walls, has lost none of its splendor of yesteryear. With its gilded columns, moldings, frescoes, lamps and other gilding in the Second Empire style, the Belle Époque spirit still reigns supreme in the vast dining room! In the midst of this superb historic setting, you can enjoy a cuisine centered on the work of seasonal products, provided by quality producers. Chef Laurent André, who arrived at the house in October 2016, began by reworking the gastronomic menu, lightening it and bringing up to date legendary dishes such as foie gras, tartare, etc.