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6 Rue Bailleul
Paris , France

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.

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.

Last updated 2013-01-10 17:09:39 UTC
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