Spring

2008 Go List

6 Rue Bailleul

Paris

33-1-45-96-05-72

AS FEATURED IN...

From Food & Wine , OCT 2011

Chicago-born chef Daniel Rose serves an always-changing, highly inventive...MORE>>

– Jane Sigal Travel Guide: Paris Restaurants

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>>

– F. Alexander Lobrano The Paris City Guide

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>>

– Jane Sigal Where to Go Next: New Paris Restaurants

From Food & Wine , SEP 2009

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

– Jane Sigal 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 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