I've written before about the long history of Parisian restaurants succumbing to waves of fads in foods.  Just think back to Joel Robuchon's proportion of butter to potatoes, the invasion of purees, millefeuilles and moelleux of chocolate. Then there are the goofy juxtapositions of meats and exotic fruits when we were subjected to the excesses of the nouvelle cuisine.

Both these World cup football-free zones feature in the just published ZAGAT Paris restaurants 2010/11. In English, available all over the city. The chef at L'Assiette, Montparnasse, re-interprets traditional French bistro dishes, but not in a molecular way. And better not eat before you lunch or dine at either—the portions are for serious trenchermen/women/football fans.

Renowned chef Christian Constant has been named a chevalier of the Légion d'Honneur in recognition of his 40 years of professional activity and military service.

I've ranted and raved recently about a lot of web and critic behavior and this is one more example of my colère. Donc, treat it as such. Why can't critics can't give the true prices they paid for meals? Why do diners end up being surprised when the bill is presented?

While Outer Cape Cod in Massachusetts claims its share of French-style dining, one village, Wellfleet, is the first to boast the real deal with French chefs Philippe and Boris and their newly opened PB Bistro.

From time to time, people in the blogosphere ask about restaurant ratings and what they mean, about which critics are on the take and about how old reviews are. These are all very valid questions and deserve airing.

The English stole it from the Americans, the French stole it from both—join the great Club Sandwich debate, join the club darling, membership's free. The credo is “club sandwiches, not seals”. And best boy boulanger Kayser bakes the world's most expensive bread.

The only food critic posting/writing from France I know of who gives the cost of his meals is the dreaded François Simon in his weekly “Hache Menu” in Figaroscope. Everybody else gives the prices of the “menus” (e.g., prix fixe for 3 courses) or formulas (for 2) or plat du jour (1) or a spread for the à la carte. Why?

There's a bucolic idyll waiting at Le Bristol, where the magnificent gardens are kept in trim by a team of expert gardeners. Superchef Eric Frechon is waiting to amaze you with his new and signature dishes. Discover the benefits of low-calorie Yablok® pomegranate sorbet and take a trip to an American-Indian ranch.