For the first time, the secret weapon of Paris gastronomes will be available in English, when Pudlo Paris 2007-2008 is published here on June 12.
Written by Gilles Pudlowski, the restaurant critic for Le Point, the guide is divided by arrondissement; within each section, the Grand Restaurants come first, followed by Good Restaurants and Others, and finally by shops, bars, tearooms, and coffee houses. Restaurants get ratings of up to three 'plates.' It's the combination of zeal and knowledge, though, that make the guide so indispensable, and each short writeup is a model of compression.
Here is Le Pudlo on Au Buisson Ardent, one of his 'special favorites,' a number of which are sprinkled throughout (and carry that designation): "Two childhood friends have breathed new life into this bistro of character...which still has its 1925 frescos. Market produce, inspired home cooking, a friendly welcome...We enjoy croustillant with asparagus, mozzarella cheese and citrus and the veal and pork sausage with sage, served with a Swiss chard fondue."
As another guide book would say, let's go!
written on Wednesday May 30, 2007
Paris,
foodie,
bible.
