Also: Le Cordon Bleu Paris and Alain Ducasse trained chef. James Beard Foundation and The Culinary Trust scholar.
The boundaries between classical and modern are blurred. While the techniques are rooted in classical French cooking, the ingredients are eclectic.
In France, cooking is a serious art form and a national sport,” wrote Julia Child. The presence of over 90 outdoor food markets in the capital alone testifies to this national obsession. Chance upon them, ask a local for the nearest one, or search for a “marché” on paris.fr.