payday loans
Payday loans
Payday loans online
Payday loans
payday loans
payday loans
Payday loans
payday loans
payday loans
payday loans
Payday loans
Payday loans
Payday loans
Payday loans
Payday loans
Payday loans
Payday loans
Payday loans
payday loans
payday loans
payday loans
payday loans
payday loans online
payday loans
payday loans
payday loans
payday loans
critical thinking about research pdf
wilmington college new castle
how to write personal statement of faith
research paper on zigbee
personal statement ip law
essay on karachi stock exchange
cover letter for internship finance
itgs case study 2012 wiki
top college entrance essay prompts
literature review for apa research paper
ghostwriting medical research
sociology research paper sections
cv writing media
write my essay please
google workplace case study
how 2 write business plan
cover page for research paper harvard
best college writng service
ayso
case study analysis apa
cover letter for veterinary externship
creative writing literary devices
literature review verbs
cover letter for high school resume
radford university admission requirements
case study 4 remote access attacks
how to write your resume
writing good resume objective statement
resume writing in microsoft word
letter of intent business partnership
case study child chronic illness
case study on medical tourism in india
how to write a research paper middle school students
personal statement for nursing post
writing essays services
critical thinking is not negative
college term paper service
cover letter ending yours sincerely
write music paper online
business management homework help
someone do my homework for me
essay scholarships 2014 for college students
writing essays 2009
cover letter for resume retail
essay hook sentences
funny writing prompts for middle school
red bull youtube case study
opinion essay about nuclear family
how to write your college admissions essay
student critical thinking wheel
resume writing services fort collins co
resume writing hr professionals
case study versus research
goldman sachs pwm cover letter
attaching resume and cover letter to email
writing a research paper assignment
literature review for research paper
mla text citations multiple authors
yin collective case study
expectancy theory vroom
critical thinking games to play with kids
boston university in massachusetts mfa creative writing
mba admission essays
uc berkeley graduate personal statement prompt
resume writing services cape cod
literature review qualitative and quantitative research
cover letter internship email
application letter for internship in ngo
teaching argumentative essay middle school
contoh proposal tesis pdf
case study of zara fast fashion
persuasive essay signal words
mla citation videocassette
case study in law enforcement
1984 george orwell quotes and page numbers
buying essays online safe
make money writing high school essays
research article search engines
resume writer entertainment industry
cover letter when the name is unknown
mla citation multiple authors et al
narrative essay blogspot
can you pay people to write essays
school papers to print for kids
cover letter business analyst role
cornell engineering admission essay
resume writers frisco tx
short essay on college library
the essay expert madison wi
research paper directions
developing critical thinking in nursing students
cover letter for cv nursing
ucla llm personal statement
application letter for bookkeeper
case study embedded design
premium thesis writing services
online homework service
editing your essay online
research proposal on customer service delivery
how to write resume professional
humboldt state university application
writing professional profile in cv
database technology research paper
creative writing groups nashville
case study house 21 tours
descriptive essay falling in love
essay about technology simplifies modern life
research paper with footnotes and bibliography
case study starbucks in 2009 the coffee goes cold
cover letter nursing
best resume writing help
scenarios of critical thinking in nursing
write good five paragraph essay
cover letter for administrative assistant at university
pay to write online
case study research design and methods 1989
essay how to promote unity in malaysia
how to write a cover letter vault
application essay for psychology
critical thinking nursing process ppt
dissertation proposal for education
essay capital.com
how to start a research paper conclusion paragraph
creative writing minor brandeis
essay proofreading service
online creative writing degree texas
argumentative essay on the scarlet letter
college abstract
business plan services uk
thesis proposal chapter 2
quotes in term paper
order digest
the great depression essays
case study nursing uti
a case study approach to understanding the impact
application letter for fresh graduate in hrm
help with a literature review
essay hell endothermic or exothermic
sociology research paper on deviance
opinion essay linking words
narrative essay blog
writing a research paper methods section
how to write a personal statement for college uk
literature review for law dissertation
compare and contrast essays high school vs college
creative writing university of south florida
research proposal review writing service
letter of intent real estate purchase
teaching essay writing esl
soc 101 research paper
writing a synthesis essay thesis
cover letter to postdoc
creative writing major columbia
hematology case study 3
how to write a good argumentative essay pdf
professional abridgment services online
cover letter optimal length
literature review for a research proposal
writing a business strategy paper
descriptive writing prompts for high school
how do i quote a book in my essay
persuasive essay about bullying
best paper writing music
essay on mode of transport
ut austin essay help
business services writing and editing
forward it movie pay review
essay on urban planning
higher history extended essay help
do you put to whom it may concern on a cover letter
cheat codes for paper mario for wii
cover letter heading online application
cv writing software for windows 7
power of critical thinking vaughn 3rd edition pdf
the great gatsby research paper thesis statement
how to write a college essay on yourself
benefits of creative writing therapy
pay someone to write essay cheap
cover letter apple application
writing a project report
how to write your personal profile in a cv
college entrance essays about yourself
cover letter immigration consultant
thesis proposal on education
yale finance cover letter
research papers on video processing
microsoft academic paper search
1984 george orwell used book
essay supporting details
list of thesis proposal for it
dissertation introduction droit
annotated bibliography of children39s literature focusing on latino people history and culture
essay about i love cooking
essay tattoos body piercing
essays on helping poor people
critical thinking simulation paper
how to write an essay of 600 words
5 paragraph essay on your hero
research paper cover page mla
case study daybed with arm

Luc Dubanchet: On the Paris Food Scene

Interview conducted and provided by the Paris Convention and Visitors Bureau

In an interview with the Paris Convention and Visitors Center, Luc Dubanchet, president of Omnivore, shares his views on the Parisian gastronomic scene and reveals some of his favorite restaurants. He also tells us about the upcoming publication of the Omnivore Guide, as well as the World Tour Food Festival, taking place in Paris for the first time in March of this year.

Tell us about your background: are you originally from Paris?

Like most Parisians, I’m not from Paris! I was born in the Loire region and came to Paris twenty years ago for my first job; the launch of BFM Radio. But my first real contact with the city was a little while before that when I came to Paris to do some work experience at the radio station, Europe 1.

Luc Dubanchet Omnivore Paris

Luc Dubanchet

Was Paris an exciting or an overwhelming experience for you?

Both! I remember how excited I felt working as part of the team of such a legendary radio station, but at the same time, I had the feeling of being lost in the middle of Paris until I realized that the city is a pretty easy place to find your way around. All of the monuments and main streets are easily identifiable, as you have seen and read about them even if you are visiting them for the first time. So it’s easy to get your bearings. Then there is the river Seine which separates the two banks; like all new arrivals to Paris, it took me a while to figure out which was the Right Bank and which was the Left, before realizing there was logic to this. You could say that in terms of aesthetic, journalistic and human experience, my first few months in Paris were a real shock.

Now twenty years on, has your vision of the city changed?

I’m still not a Parisian! I was, when I lived at Cadet in the 9th arrondissement or at Épinettes in the 17th on a lively and colorful street. At one stage, I was lucky enough to live on the Butte Montmartre, a short walk from the Place du Tertre, but that was back when I was a poor young journalist, starting out, and when I had loads of free time to admire Paris from the steps of Sacré-Cœur. I’ve also lived in the 6th arrondissement near the Institut de France. Each of these different areas of Paris have their unique charm and character.

I now live in Vincennes just on the outskirts of Paris, mainly because there’s more space thanks to the nearby Bois (woods). Strangely enough, however, I’ve recently had a yearning to move back into the center of Paris: I’d love to live in a first floor apartment above a bar in a Haussmanian-style building on an intersection, which is totally stupid, of course. I’m sure all that noise on a daily basis would get pretty unbearable after a while. But I suppose I fantasize about the hustle and bustle of living right in the centre of things.

I travel through Paris, along the banks of the Seine, on my scooter every day. It’s unbelievably beautiful to pass by all those wonderful monuments along the river on my way to work. Of course, the traffic can be really tire- some sometimes even unbearable but that aside, I get to see the diversity, unique variety and incredible places that make Paris what it is. I still sometimes have to pinch myself and tell myself ‘You are so lucky to live here’! I think that people don’t realize how beautiful it is; especially pedestrians and people on two wheels in the street. But twenty years on, I still find Paris as attractive and romantic as it was when I first came here! I admit that I never thought I would become so attached to the place. I travel a lot and every time I come back, the city still amazes me. I like Montreal, New York, San Francisco … I like Asia, Tokyo, Sydney … but Paris definitely has a unique grandeur.

It’s my home. Yes, it’s a city that can seem a little haughty or cold with all of its historical monuments and places, but in fact these very monuments connect us to great events in history and are what make this city so astoun- ding. Very few cities have preserved their history like this, allowing one to have such a strong link to the past and this is what makes Paris unique.

And in recent years, Paris has become more beautiful: it’s cleaner, there’s more space … I think it’s fantastic to see so many people cycling around Paris! I love this city but I don’t see it through rose-tinted glasses either; I simply compare it to other cities.

In your opinion, where is the center of Parisian gastronomy today?

For the past four or five years, the restaurants in the 10th and 11th arrondissements have been the real creative hotspots of the city. Space is more easily available and the chefs starting out today don’t have a lot of money and are looking for places with an affordable rent. This movement started in the Oberkampf district and has now moved to the area between Bastille and Nation: there are some real gems here and a strong network of restaurants and cavistes (wine merchants) has sprung up. Everything started with Iñaki Aizpitarte’s restaurant, Chateaubriand, on the boulevard Beaumarchais; he bought this old house that’s now become one of the most talked-about gourmet bistros in the city. Other chefs took his lead like the Swede Peter Nielson, chef of la Gazetta restaurant on the rue de Cotte. Nielson is another one of these pioneers. His former second-in-command has also set up his own restaurant; Rino on rue Trousseau, an incredible 20-cover restaurant that’s always packed. Last year, Bertrand Grobeau, a former chef at Passard’s L’Arpège, opened Septime on the Right Bank as he didn’t have enough money to open a restaurant on the Left Bank. A few hundred yards away at Bourse is Sven Chartier’s Saturne.

Then of course, there’s Charonne, which is a pretty lively place and the very happening and increasingly popular rue Paul Bert. This district has a certain cachet; it’s less showy than the 3rd arrondissement or the Marais, where it’s hard to get something decent to eat. But, there are plenty of good places scattered all over Paris, the rue de Lancry for example, where Le Verre Volé opened over ten years ago. Strangely, ten years ago I would have put money on the 9th arrondissement and the rue des Martyrs becoming the place to eat but that hasn’t happened, perhaps because of the cost of property in the area.

Unfortunately, creativity does not a fortune make! But that’s what’s great about Paris too: there are always places to create things on a small scale, opportunities for young people, 25 to 30 years old, who can open up a place for €100,000.

There is a real revival; cavistes (wine merchants), restaurants, local trades are preserved – something rare in big cities. There are very few gastronomically deprived areas in Paris; there’s always a baker’s, market, bistro, wine store or cheese seller less than 200 m away!
I’m not one of those Parisian foodies who will travel halfway across the city to get the best cheese or the best cut of beef. I don’t like categorizing or breaking up the city into zones or segments. Paris is a bit like a treasure trove and that’s what’s so interesting! As part of my work with Omnivore, I go everywhere; I visit every new place that’s opened up. It would be too easy to just visit the restaurants of chefs coming from well-known establishments.

Where did the idea for the Omnivore Guide come from?

Omnivore came out of a desire to talk about cuisine d’auteur (designer/signature cuisine), creative cooking and to shake up the established order of traditional, bourgeois restaurants in favor of more open, accessible ones. The idea is to spot and list restaurants with menus starting out at €14/€15. There’s no rating, no stars. But we’re selective. Less than 200 restaurants are chosen for the guide with a double page spread of descriptions, opinions and photos for each one. Unfortunately, we can’t put all of the new restaurants opening up in Paris in the guide but thanks to our new Internet site, we can talk about them there. The guide’s philosophy is quite a participative one: we ask the reader to take an active part. It’s a guide for the curious amongst us and is quite dense. It reads like a novel. Omnivore is published once a year, there’s also a world guide and we’re releasing a Paris Guide soon.

World Tour Food Festival in ParisHow are preparations going for the World Tour Food Festival? And what exactly is it?

The World Tour was born as part of Le Havre Festival in Normandy, where it was organized over a period of two years, before moving to Deauville for four years. It’s a fantastic opportunity to bring together chefs from all over the world and get an insight into the wonderful wealth and variety that exists on an international level. After having welcomed all of these international chefs down through the years, it seemed only natural that we should return the visit. The World Tour Food Festival is a type of a road show with Paris as its home port. All of the chefs taking part in the international editions of the World Tour have at some point, passed, pass and will pass by Paris which is, in a sense, the main stage of the festival.

The program of events is different for each stage and adapted to the host cities. We hope to welcome 15,000 festival-goers to the Parisian edition which offers visitors a ‘sweet program’, a ‘savory program’ and for the first time, a ‘chocolate program’. Food tasting events, a market and dinners will be taking place all over the city. Paris was lacking a big cuisine festival, one that offered a lot of variety and involved lots of different well-known personalities. A visitor can come to the festival, participate as a spectator, see French chefs, as well as those from his/her continent or country and then in six months time, attend the festival taking place in his/her own city whether it be Tokyo or San Francisco. I love this idea of convergence, of everything coming together. It makes sense whether you’re a tourist, a journalist or a food professional.
Throughout the year, we also organize other events, like the monthly dinners at the Centquatre which offer diners a four-course menu, with a glass of wine, for the price of €39.

In your opinion, what does the future hold for the Parisian gourmet scene?

I’m very optimistic. Despite all the bistros in Paris, there was a danger of falling into a ‘classical’ cuisine. If Paris turns into a museum and stops re-inventing itself, it will die. Paris is wonderful when it’s creative but something has to spark that creativity and this new generation of chefs-auteurs has found the winning ticket. We have what it takes to get more people to participate in this new and evolving gourmet scene in Paris; not just because the city is beautiful or attractive but because it’s a real hothouse of ideas, in terms of fashion, design, photography, literature and cinema. Their evolution goes hand in hand with what’s happening in gastronomy. The city has an astounding amount of imaginative talent on offer.

Because of all this innovation, we’re in a phase of reinvention, renovation, movement, excitement. And it’s just the beginning. More and more exciting and high quality restaurants are just waiting to open: pop up restaurants, temporary eateries, and miniscule places with just three forks and two spoons. The public demand is out there!

 

Top and home page photographs provided by Ze Kitchen Galerie.

 

Spread the love...Share on FacebookPin on PinterestTweet about this on TwitterShare on TumblrEmail this to someonePrint this page

One Response to “Luc Dubanchet: On the Paris Food Scene”

  1. Sweet Freak says:

    All kinds of lovely and delicious insights here – thanks for the great interview!

Post Your Review