John Talbott's Paris: The Perfect French Bistro: the Cartouche Café.
In the 1980′s Michel Rostang started the Bistros d’a Coté movement and as far as I’m concerned, he Savoy, Cagna and Robuchon redefined what a bistro was. No more three course “menus” but back to chalk-boards with ample firsts, mains, cheese and desserts and affordable … But I have a new candidate for the position, Rodolphe Paquin’s second place, not a coté but far away from the mothership, which implies that he has a lot of confidence in both the chef and front man. …
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