The world's most visited city isn't resting on reputation. Paris's strongholds of culture and gastronomy continue to evolve. Top chefs are opening casual new wine bars, and pastry wizards are folding exotic ingredients into their dough. Parisbymouth.com writer Meg Zimbeck takes us on a tour.
The Perfect Paris Oyster
During oyster season from October through April (any month with an “r” in it), locals flock to Le Baron Rouge a low-brow wine bar in the 12th arrondissement. Customers use just about any available space (the tops of recycling bins, the roofs of parked cars, the shoulders of their friends) to balance plates of oysters, which they’ll flavor with a squeeze of lemon and wash down with a glass of chilly Sancerre wine. 1 rue Théophile Roussel, 33/(0) 1-4343-1432
Photo courtesy of Parisbymouth.com.