History not to yawn at the first bite, or even give it a minimum of intrigue and depth, let's say that at this one, we would stick a taffy à la Rohmer. In the idea: the hotel, the table and the head council. Ad hoc scenario at the time since the little comedy of Parisian gastronomy now likes this kind of trio. And here, in order, the Hôtel de Nell, charming in rooms and junior suites with a view of what remains of bohemianism behind the scenes of the Grands Boulevards. His table at the corner of the street, ex-Régalade Conservatoire reinvented in recent days in Phenice. Finally his advice, Yoni Saada, “Top Chef” first generation, ingenious scout of street food, improved kebab (Mordant), customized pita (Yaya) but, here, to follow in the wind carrying new directions.So let's see how these three are going to come out.
Blue to the soul.
Don't disturb by circumstance!
The hotel and the table are separate.
To each his own entrance, to each his own life, nice couple released at
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