This new breed of bistros, often owned by established chefs who want to forgo their more formal whites share the concept of leaving out the pomp and ceremony, expensive extras and concentrate in offering innovative food by a talented kitchen crew  reinventing or rather updating the classic bistro concept  with modern recipes and affordable prices.  This democratization of fine cuisine certainly seemed like a fine idea and I was curious to see how successfully they lived up to the hype.  

In the quest to find out I started with Le Chateaubriand. The restaurant by self taught chef Inaki Aizpitarte. This very friendly vibe restaurant with tight seating, basic retro decor and with a basque and latin american twist was a very adventurous choice for my initiation. My experience was memorable, the waiters were friendly and with a cool vibe, the tastes delicious and unexpected, the wines chosen for the degustation menu were very different from what I am used, most were natural wines which for me is an acquired taste, but I am a novice and I needed to give it a chance.
I squeezed myself into the tiny kitchen to find out were all the delicious food was coming from, the ridiculously tiny kitchen and the young geeky looking staff was a surprise.
After a few jokes with the cooks I realized how lucky I was to be there and see young talent having fun and making a twist on the concept of fine cuisine…I wanted to try more.

Verjus close to the Palais-Royal, and although not run by french chefs but two American—born, Boston-bred chef Braden Perkins and his partner in work and life, Laura Adrian. I believe Verjus is one of the best meals I had in town so far. Cool and light, impeccably fresh food in the simplest decor with super friendly staff, Verjus is for sure on the top of the new breed and on my favorite restaurant list.

I was Bourdained to La Cocotte by Christian Constant, this literally no reservation french diner concept by well know Michelin star chef Cristian Constant. "Les Cocottes" are cast iron pans, and as you can imagine, the restaurant is known for cooking and serving spoon licking homey food in this type of cookware. The long thin contemporary space does not share at all the bistro inspired decor of must places I visited, but the food concept is the same, delicious and innovative.

Bertrand Grébaut, Michelin star chef,open this year the restaurant Septime, serving market-driven dreamy dishes in a visually refined country style atmosphere and  polite staff. My meal was a real treat, the decadent desert came with a candle, a sweet detail from our waiter that mistakenly understood it was my birthday and since I never leave out an opportunity for a big wish, I blew it out with enthusiasm, I can't say what I wished for, my Latin superstition, but as a hint I will be back!!!

After many memorable evenings, I can enthusiastically say I am a fan of this new movement. I admire these neo-bistros and how they take the concept of casualness of the bistro not the food. The cramped seating, noisy crowded spaces, the impossibly tight kitchens, and that whole neighbourhoody vibe could be there too, which I am also happy to report.  But must important is that they all are making  fine cuisine playful and accessible. Offering prefix menus not only democratize good food but also bring the best market offerings and freedom to the chefs to bring new ideas and approaches to classic cuisine. And for this I love the new bistro!

Le Chateaubriand
www.lechateaubriand.net
129 Avenue Parmentier, Paris
01 43 57 45 95

Verjus
www.verjusparis.com
52 Rue de Richelieu, Paris
01 42 97 54 40

Les Cocottes
www.maisonconstant.com
135 Rue Saint-Dominique, Paris
01 45 50 10 31

Septime
www.septime-charonne.fr
80 Rue de Charonne, Paris
01 43 67 38 29

Beautifully accomplished, this place has respected its natural surroundings in both its design and its interiors giving you the calm of being far from it all, while still being a few kilometers away from the rest.

A place to enjoy the Mediterranean scenery, it is stony, wild, and gifted with the beauty of ancient olive trees. It's silence is only occasionally disturbed by the occasional cricket call or the stubborn bee eager to share your melon. Finally, the scents: lavender, rosemary and juniper infuse the air at all times.

Romantic and charming, Petra Segreta is all I wanted it to be.

Petra Segreta Resort & Spa 130 Strada Di Buddeu, Frazione San Pantaleo, 07026 Olbia, Sardinia

In fact, one is trying to get a hold of me right now, so I decided to make my mum's simple chicken soup. It always makes me feel happy and cozy after I eat it. This time I added a few ingredients- smoked bacon, rosemary springs and mushrooms- that I have read Jamie Oliver's mom used to add to his chicken soup when he was feeling blue. These made my mum's soup a rock star!

I made it and ate it and now I feel terrific so I wanted to share it.

1 whole chicken

3 carrots, roughly cut

3 celery stalks, roughly cut

2 medium onions

1 rasher of smoked bacon

8 mushrooms ( preferably shiitake )

3 fresh rosemary springs

1/3 cup grated parmesan cheese

Salt and pepper to taste

Italian Parsley for garnishing

Olive oil

Put your chicken, carrot, onion, celery and bacon in a large saucepan, cover with water and bring to a boil. Turn the heat down and simmer slowly for an hour and fifteen minutes, skimming the white residue off the top every now and again.

Drain the broth and put it back in the pan, lower the temperature, and add the rosemary and shiitake mushrooms. Season to taste. Let it simmer for 15 more minutes.

In the meantime, cut the chicken into slivers and place it in the center of your soup bowls.

Discard the rosemary sprigs.

Serve your broth around it with some of the shiitake, drop some of the Parmesan on top of your chicken slivers, and add a few drops of olive oil and parsley to garnish.

Enjoy!

I no longer stress over having everything ready on time. When my guests arrive, my table is set, the candles are lit, and my carefully crafted playlists are doing their thing in the background, but must probably I will be in the kitchen enjoying the last steps of the cooking process. Soon after I start sharing, asking my friends in for a taste, and making sure the experience feels personal. To my great pleasure, everyone seems to be happiest in those moments in my kitchen in expectation of a meal made at home and with love.

Here I share five essentials that I think every dinner party should have:

1. Have a cheerful attitude- It makes your guest happy and enthusiastic. A dose of fantasy and playfulness makes everyone unwind and really get in the mood.

2. Pay attention to the light- No one feels cozy while being overexposed. Dim the lights and use plenty of candles.

3. A well stock bar is essential- As we all know, having one really good drink in abundance is so much better.

4. Plan the music ahead of time- It should be seamless. I do my homework and make many playlists according to the parties and the mood. It’s a small job compared to the satisfaction of a playlist that your guests enjoy and remember.

5. Buy in bulk- From wine and spirits, to goodies in your pantry, to candles, to all the tiny details that say without actually having to say it (I love monogram matches and linen cocktail napkins).
For an impromptu get together you will be ready in 10 minutes flat!

These love padlocks, just like the ones affixed to the railings at the “Pont de Arts” in Paris, are meant to bind lover’s hopes and dreams together for all of  eternity.

This act of adoration seems to be a global trend. Many stories are being sealed, from Ponte Vecchio in Florence to Mt. Huang in China. Here, lovestruck sweethearts lock their souls together and throw the key off the cliff so no one may ever break them apart. All are equally romantic, but nothing compares to walking hand in hand with “mon amour” under the graceful gaze of Notre Dame in the timeless city of romance!

Nest hammock by Ieva Laurina

http://ievalaurina.com/

I came across the Nest Hammock on Apartment Therapy

Bean Hammocks by Le beanock

http://www.lebeanock.com

Love pillows and bean bags by Maison de Vacances
www.maisondevacances.com