Spring

    Surprisingly, despite minimal formal training and his American roots, Daniel Rose has won over the Parisian gastronomes with his untraditional, whimsical food. He has just moved to larger quarters where his no-menu policy remains in place—his nightly choice of dishes is driven mostly by what he craves. With a mere 16 seats, each providing a view onto the open kitchen, obtaining a reservation is difficult—but worth it.

    Specialties: Whole animals.

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