Little Saigon in Orange ct. is on Bolsa


Hdiard and Fauchon are located on place de la Madeleine.


Georges (Chez)
"May Georges always be Georges" is a typical reaction to this "very
 French", "very traditional" bistro behind the Place des Victoires, where
 "friendly waitresses" serve "solid", "grandmotherly" food in an
 "old-fashioned" setting; it draws a mix of chic Parisians, as well as tourists,
 and if it's a bit "pricey", that makes it feel "more like a celebration."


Bastide Odon (La)
Chef Gilles Ajuelos turns out "generous", "well-prepared" fare that
 captures the "perfume of Provence" at this "friendly" bistro near the Odon
 theater and the Luxembourg garden; if the "rather somber" decor "isn't at
 the level of the cooking" and some say service "needs rethinking", it's hard
 to argue with such "creativity and flavor" for such "reasonable prices."




Bookinistes (Les)
"Style and substance" is what most diners find at Guy Savoy's "trendy"
 Left Bank bistro overlooking the Seine in the 6th, where "creative" food is


                       Chef William Ledeuil never ceases to amaze
                       me with his breadth and depth of culinary
                       creations. He has a knack for knowing just
                       what we might want to eat at that very
                       moment. He's offered me some mightily
                       delicious fare over the years in his modern,
                       butter-yellow bistro: a cream of corn soup
                       dotted with a trio of wild mushrooms;
                       soothing salad of white beans and wild
                       mushrooms topped off with shavings of the
                       bright orange aged Mimolette cheese. A
                       warm, coffee-chocolate financier, like a
                       sponge cake, floating in cherry liqueur. 

                       Like so many other Parisian chefs today,
                       Ledeuil is young and modern but relies
                       greatly on his strong classical training.
                       Nothing lands on the plate by chance or
                       simply because it is trendy. Like all of Guy
                       Savoy's bistros, this one is also about fun.
                       Go on a Thursday night when the magician is
                       in residence. 

                       REQUIRED EATING: Salad
                       of white beans, mushrooms, bitter lettuce,
                       and aged Gouda cheese; young rabbit
                       stuffed with pork; whole roast turbot, red
                       potatoes, and black olives with a watercress
                       emulsion; braised veal tenderloin with
                       mashed sweet potatoes.