The thing about Paris is that it never ages — like great cheese, it is pre-aged. Innovation burbles where it finds a foothold, and the city is no more immune to fads than anywhere else (voilà, the squeeze-bottle avant-gastronomy championed by the sages of Le Fooding or the scruffy little caves along the Canal Saint-Martin offering fizzy jugs of natural …
Read More »Le Chêne From Chef Alexia Duchêne
