thepariskitchen

Chicago-born chef Daniel Rose transformed a former skateboard shop into a chic modern restaurant near Paris’ old market area, after stints working with notable French chefs Paul Bocuse & Yannick Alleno.

Rose’s laid-back style, contemporary cooking & a refined ambiance helped make Spring an international success and one of the most popular reservations in the city. (And one of my favorite places to treat myself to lunch!)

Working from an open kitchen, Daniel & his team create delicious set menus that follow the seasons. Served at an unconventional pace, each course from the little starter plates to dessert builds in intensity…

Peppery radish and farm butter, gently fried oysters with lemon jelly, smoked heirloom tomatoes, eggplant caviar, apple cider scallops, monkfish in lime-honey, duck foie gras ravioli in broth, seared Bresse chicken thighs and a whiskey-coffee granita chocolate ice cream.

Spring’s sommeliers have their pick of fantastic international wines in the cellar to pour for you – either by the bottle or by the glass with a wine pairing menu chosen for each course.

Although the open kitchen is pretty to look at, don’t be disappointed if they seat you downstairs…it isn’t “siberia” but a gorgeous 16th c cellar with stone walls & brick vaulted ceilings. Most of Spring’s regular customers actually prefer this space to the street level dining room.

Lunch set menu 46€, Dinner set menu 79€, Cheese Supplement 12-18€, Wine Average 40€ per person