Best New Spots
© Marie Hennechart
Autodidactic chef Claude Colliot has garnered a huge following for the luscious foie gras mousse he made at Le Bamboche and L'Orénoc. Now his fans can have that mousse again in his small, new stone-walled spot in the Marais. Colliot also reprises many of his previous wacky-but-genius juxtapositions, like roasted sweetbreads accompanied by peppery ginger jelly and a dessert of lime, clementine and grapefruit with argan-oil-infused caramel.
Photo courtesy of Chocolaterie De Jacques Genin
Jacques Genin, purveyor of superfresh chocolates to chefs like Alain Ducasse, now has his own postmodern shop and tearoom. His pastries, such as praline-cream-filled Paris-Brests (choux pastry rings), are made to order up the atelier's spiral staircase; candies in flavors like mint and pu-erh tea are equally outstanding.