In 2010, the Chicago-born chef Daniel Rose moved his hit market-driven restaurant to the historic Les Halles. Out of an open kitchen, he cooks always-changing, highly inventive prix fixe menus with dishes like smoked eel with pickled baby eggplant. Wine tasting at the nearby Spring Boutique is a terrific way to pass the time—right before a last attempt to grab a no-show’s spot at Spring.
AS FEATURED IN...
From Food & Wine , MAY 2009
He recently moved Spring to a space 10 times as big and added a wine bar (and cellar), lunch hours and more chefs in his ...MORE
From Food & Wine , JUN 2010
Some of Paris's top chefs have opened terrific spots with just two dozen seats—or no seats at all. And more are coming: When Daniel Rose...MORE
From Food & Wine , FEB 2006
At Spring, 30- year-old Chicago-born chef Daniel Rose cooks four nights a week for a maximum of...MORE
From Food & Wine , MAY 2011
'I love the ancient funk of this part of Paris,' says Daniel Rose. Last July, the American chef moved his hit market-driven...MORE
From the From the May 2008 Food & Wine Go List
American expat Daniel Rose cooks four nights a week (and sometimes at lunchtime) for 16 lucky guests at this minimalist restaurant with butcher-block tables. In a tiny open kitchen, the 30-year-old, dressed-in-black chef prepares a sensational four-course market-based dinner menu that changes every single night.
We loved: White asparagus with foie gras; duck breast with silky carrot puree.