Food & Wine

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6 Rue Bailleul, 1st Arr.
Paris
33-1-45-96-05-72

As Featured In...

From Food & Wine, Sep 2009

“American phenom Daniel Rose became Paris’s most buzzed-about chef when he started serving flawless, market-driven...” MORE>>

– “Paris”

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>>

– “Twenty Rising Stars”

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>>

–Jane Sigal, “Where to Go Next: Paris”

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.

Last updated May 2008 lastArticle = 9/2009 and lastAward =

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