after I had arrived in Paris, I was having dinner with Romain at Bistrot Paul Bert.
Nearby, a couple was speaking English and when I struck up a
conversation with them, I asked how they knew about the restaurant. They
mentioned they saw it on a “Best of” list in a culinary/travel
magazine. So it wasn’t a secret back then, nor it is now. And with good
reason: It’s one of the most reliable, approachable, and consistently
great French bistros in Paris.
dining there recently with Alec
Wells and Nathan
Myhrvold of Modernist
Cuisine while Nathan was in France doing research on a
book about bread, which I suspect will be an incredible overview of
breads not just from France, but from around the world. I gave him some
addresses that I thought he might want to visit, although he’d obviously
done his research and had a good list of bread bakeries he was planning
to check out already. Then we had a little verbal
back-and-forth about ice cream which prompted an invitation
to visit his laboratory in Seattle, which I’m putting on my lengthy
list of places that I want to go to.