La Coquette @ Le W Paris Opera : Buvette : Groupe Floirat @ Table Ronde

Located in a former bank building, circa 1870, W Hotels & Resorts brought the brand to France in February 2012, infusing New York style dynamism and 24/7 energy into the 9th arrondissement. W plays on a fusion of Paris and NYC energy via their “Spark”, lighting system with frequently changing rainbow colours. If you’re looking for a chic location, two steps from Opera Garnier, The Apple Store, Les Grands Magasins, park the Vuitton valises right here. Coquette’s the W canteen, re-worked, re-decorated with sexy, suggestive wall paintings and, at the pianos, a hot chef. Meet Julien Gaspari. Part of the W opening team, this graduate of Ecole Ferrandi : Morton’s London, La Trouville, Soho, London, tells delicious stories with his spins on Hippie Shake Salads, Soups, his carafe of soothing lettuce velouté and featherlight lobster ravioli, left on the table. Warm grainy bread for dipping : Terrines of game and/or fish. Carpaccio of St. Jaques « tatouées » with herbs and spices. Rizottos as you want, any hour of the day. Dish of the day from Monday-Friday (32€) showcase chefs take on Parmentier de bœuf Bourguigon : Blanquette de poisson, safran potaotes : Goat’s cheese spinach lasagne, salad : Pièce de bœuf, thick golden handcut chips, sauce béarnaise : Sole meunière, riz pilaf. Sans Gluten : Sans Laitage : Vegetarien : Vegétalien : ticks all the boxes for the faddiest of foodies. Although, a Vegetarien symbol against Lobster Hangover ? Maybe they mean « Fishytarian ». It’s a sublime dish, the lobster sits on a bed of  buttery cabbage and spinach cannelloni is enveloped in a whisked, whisky, snow espuma. Cocktails & Mocktails : Red Hautes Côtes de Nuit bio 2010 10€ by the glass. White carafe of Chablis Isabelle et Denis Pommier 2012 (35€). Champagnes bien sur. Desserts are enormous : Maybe share the pretty Coquettes Parasseuses : Trio of Eclairs : Triomisu : B.A.B.A au whisky. Truffled brie, vodka spray. Comté, gin spray, Tome de brebis, cherry liqueur spray. Excellent work from chef Gaspari. I want to go back as soon as possible : you will too. Get a Room : There’s 89 + « WoW » suites from 340-3,200€ with Bliss Freebie products, million-thread count linens and rows of fluffly towels. Bliss ! You bet ! Coquette Restaurant W-Paris Opera, 4 rue Meyerbeer, 9th M : Opera Sunday Brunch Couture 42€ 11-16h A La Carte Average Spend – 36€ 24/24H Snack Menu Open 7/7 T : 01 77 48 94 94 An American in Paris : Buvette : Open Sunday ! Greenwich Village born Jody Williams’ gastrothèque is located in SOPI (South Pigalle). Here’s an eclectic menu of tartines : fish : organic vegetables : beef from Benoit Enicolo : signature coq au vin : roasted bone marrow : Delmontel bread : Fromage : charcuterie but never, ever hamburgers ! Excellent croque-monsieur, nice with beer or bio-wines. Tarte Tatin :  A cute authentic, Sunday address. No reservations but try on 01 44 63 41 71 28 rue Henry Monnier, 9th Shut Monday (to sleep) M : Pigalle, Website Connaissez vous Table Ronde ? Inspired by American supper clubs, Table Ronde seats up to 16 guests around a circular open kitchen so they’re in touchy-feely direct contact with chefs as they cook/create. The concept is by Nicolas Chatenier designed by architect Bruno Borrione, “to remove distances, make cuisine more accessible, encourage discussion, bring chefs closer to guests”. So far, Table Ronde participating chefs have included Jean-François Piége, Mauro Colagreco, Eric Guérin, Yoni Saada, Michel Roth (The Ritz, shuttered at present) will be strutting his stuff on 9th April at 8.30 To-day four knights of Groupe Floirat came to the Round Table. Vincent Maillard (Byblos Saint-Tropez: Le “B” & Rivea: Fabrice Idiart (La Reserve de Saint-Jean-de-Luz) Emmanuel Andrieu (Les Manoirs de Tourgéville, Deauville) and from Le Red, Monaco: Julien Tosello. “We know each other, obviously, but until to-day have never cooked together”, they explained. Each cooked their signature dishes, showcasing products including herbs, fresh cheeses and asparagus gathered that morning, brought by train to Table Ronde. “Working as a team is very satisfying”, said Vincent Maillard. Julien Tosello’s Riviera style starters included Salade de Poulpe (octopus): Vitello Tonnato: Pizzette façon Bagnat: Salade d’Asperges/citrus fruits: Stracciatella de mozza aux olives: Taggia & focaccia aux aubergines marinées. Domaine Ott Rosé made it summer in the city. Oeuf Piperade by Fabrice Idiart, a delicious spin on the traditional Basque dish, which has it’s own annual festival. “Piperade – from “pepper”, is onion, green peppers and tomatoes sautéd and flavoured with red pepper”. It’s easy and satisfying to make”, said Idiart. “Chefs always say that”, said Ashton, seated next to me on a high stool. Vincent Maillard’s dish? A tender juicy fish, from the Med, called “Sériole” flash fried with coco beans de Conio, poutargue, rosemary and capres. Red Domaine Ott. A Normandy dessert with apples, rice pudding, cider “La Teurgoule”. “Try it at home, it’s very easy to make”, said Vincent Maillard. “Hmm…”, grinned Ashton. Taste the dishes and meet the Knights for yourself at Byblos: Red, Monaco: Manoirs de Tourgéville and La Reserve, Saint-Jean-de-Luz. And, if you love cooking/food/great atmosphere you’ll love Table Ronde.