Chef Michel Rostang, Paris, France, Le Flaubert, L’Absinthe, Le Café des Abattoirs, Dessirier, Jarrasse, Dining, Restaurants, Recommendations, Travel Guide, Food Travel, Lunch, Dinner, Chefs Recs, Chefs Recommendations, Chefs Feed, Where Chefs Eat, Insider Recommendations, GoWhereTheProsGo, Go Where The Pros Go, Black Truffles, Richerenches Market, Divay, Pierre Hermé Bonaparte, Au Trou Gascon, La Mansouria, Ama Dao, Les Bistronomes, Apicius
In 1978, chef Michel Rostang opened his namesake restaurant in Paris, becoming the fifth generation in his family to go into the culinary business. Rostang garnered his first Michelin star in 1979 and his second in 1980. Over the years, he has earned a reputation as one of the most influential and well-respected chefs in France.
A few years ago, Rostang created Rostang Père & Filles so that he could work with his two daughters, Caroline and Sophie. Today there are a total of six Rostang Père & Filles restaurants in the Paris area.
Share
June 2, 2014
Chef Michel Rostang’s Paris Picks
Go Where the Pros Go
Share
Sea Bream Slowly Cooked | Photograph courtesy of Michel Rostang
Chef Michel Rostang and his Daughters
Photograph courtesy of Michel Rostang
Q. How important was it for you to have your daughters carry on the culinary tradition in your family?
A. It was very important. I waited to see if my daughters could be interested by our family affair. They are the 6th generation to be in the restaurant industry and it was a way to include them in the restaurants.
Q. When you were growing up, as the fifth generation, was it expected that you cook professionally or was this a choice you made?
A. Not at all. When you start you go ahead without thinking exactly about the future. I did this job because it was my passion, without thinking about what the future would be and fortunately, it has been a great success.
“Pike Fish Dumpling with lobster sauce, like ‘Jo Rostang’ used to do it”
Photograph courtesy of Michel Rostang
Q. How have cooking styles changed with each generation in your family?
A. The cooking style has moved. I won’t say there is a change, but an evolution. But there are still two ways to make a cook -- the good and the bad. But with all the progress of this century, it’s evident we don’t make the food that our grand parents did. The only recipes I have kept are the Pike Fish Dumpling and Lobster Sauce (or Paté en Croute) as they were made by my father, because they are the best ones.
Truffles at Richenrenches Market | Michel Rostang’s Truffle Sandwich
Photographs courtesy of Michel Rostang
Favorite French Delicacy | Black Truffles
“The Richerenches Market is not only the best market in the world for the Melanosporum black truffles, it’s also a great place to meet wonderful people who love the product too. It is important to keep our tradition safe.
The best way to buy truffles is to have a professional whom you trust. You have to deal with him directly. The truffle must be brushed and should have a smell of strong perfume. Ask him to stick a knife into it a little bit to see the truffle’s ribs. It has to be very black inside with larges white ribs.
During truffle season, from December to March, one of our classic recipes is the fresh black truffle sandwich. You can find it in our restaurants and you can order it to take-away too. (Get the Michel Rostang’s Black Truffle Sandwich Recipe.)”
Michel Rostang’s Paris Guide
Choucroute at Divay
Photographs courtesy of Divay
Divay
“I love this shop that specializes in foie gras. They offer a really nice French Choucroute, which is a dish from Alsace.” Jean-Pierre and Philippe Divay sell house-made foie gras, choucroute (sauerkraut) and andouillete (pork sausage made from intestines).
4, Rue Bayen, Paris, France 75017
T: +33.1.43.80.16.97 | www.foie-gras-divay.com
Le Baba Ispahan at Pierre Hermé
Photographs courtesy of Pierre Hermé
Pierre Hermé Bonaparte
“I love Pierre Hermé. He has a delicious Rhum Baba and Vanilla Pie. I like to share these pastries with my family during our Sunday lunch. His pastries are sweet, smart, well-thought out.” Known all over the world for their delicate double layer macarons with unique flavors, as well as fancy tarts, cakes and feuilles.
72, Rue Bonaparte, Paris, France 75006
T: +33.1.43.54.47.77 | www.piereherme.com
Au Trou Gascon
“My favourite restaurants are places where you find traditional cooking. I love to come here for their cassoulet.” Chef Alain Dutournier is known for his cuisine from the region of Gascony, like cassoulet made with grilled meats using duck, pork and lamb. They have over 1,000 wines, including 46 Champagnes and 247 Bordeaux reds.
40 Rue Taine, 75012 Paris, France
T: +33.(0)1.43.44.34.26 | www.alaindutournier.com/wp/autrougascon
Moroccan food at Le Mansouria
Photographs courtesy of Le Mansouria
Le Mansouria
“I love international type restaurants and Le Mansouria has great Moroccan cuisine.” Chef Fatema Hal comes from Oujda, Morocco and creates tangines, couscous and her signture dish Pigeon Pastilla, which is a pie of pigeon, onion, eggs and almond.
11, Rue Faidherbe, 75011 Paris, France
T: +33.1.43.71.00.16 | www.mansouria.fr
Vietnamese Asian Fusion at Ama Dao
Photographs courtesy of Ama Dao
Ama Dao
Thai meets Vietnamese meets Asian Fusion at this contemporary restaurant in West Paris. “This is my secret place in Levallois. I come here for lunch with my family and my granddaughters to enjoy a delicous Bo bun.”
65, Rue Louise Michel, 92300 Levallois-Perret, France
T: +33.9.82.24.35.43
Coquille Saint-Jacques et Sa Tourte d’Endive Vinaigrette Agrume
Photographs courtesy of Les Bistronomes
Les Bistronomes
Chef Cyril Aveline worked with Rostang before opening his bistro next to the Louvre. “I like to order Pied de Cochon désossé, écrasé de panais, which is the foot of the pig, rolled up and cooked with mashed parsnips.”
34, Rue de Richelieu, 75001 Paris, France
T: +33.1.42.60.59.66 | www.lesbistronomes.fr
The Bar at Apicius
Photographs courtesy of Apicius
Apicius
Chef Jean-Pierre Vigato cooks lavish food in a 19th century private mansion of the ground floor of the former Hôtel de Talhouët-Roy. In the summer, you can sit in the garden. “I love the bar of the restaurant for its Americano cocktail. When you’re here, you feel like you’re not in Paris anymore and you can enjoy your cocktail without any signs of time. It’s a real pleasure to be here.”
20, Rue d’Artois, 75008 Paris, France
T: +33.1.43.80.19.66 | www.restaurant-apicius.com
More Paris Recs
Download the F.E.D. iPhone app and get many more Paris recommendations from other chefs, bartenders, sommeliers, and food artisans.
General Information
Chef Michel Rostang
Michel Rostang
20, Rue Rennequin
Paris, France 75017
T: +33.(0)1.47.63.40.77
Le Flaubert
10, Rue Gustave Flaubert
Paris, France 75017
T: +33.(0)1.42.67.05.81
L'Absinthe
24, Place du Marché Saint Honoré
Paris, France 75001
T: +33.(0)1.49.26.90.04
Le Café des Abattoirs
10, Rue Gomboust
Paris, France 75001
T: +33.(0)1.76.21.77.60
Dessirier
9, Place du Maréchal Juin
Paris, France 75017
T: +33.(0)1.49.26.90.04
Jarrasse
4, Avenue de Madrid
Neuilly Sur Seine, France 92200
T: +33.(0)1.46.24.07.56