Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine.

My wife and I will be in Barcelona in late August for the first time for 5 days. I read an article in the New York Times about the "bistronomic" restaurants like Embat, Catalina,Gresca, Hisop, Apat, La Mifanera and was wondering...

My wife and I will be in Barcelona in late August for the first time for 5 days. I read an article in the New York Times about the "bistronomic" restaurants like Embat, Catalina,Gresca, Hisop, Apat, La Mifanera and was wondering...

Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008.

Of Jamón and Birch Wine

A week’s worth of eating in Spain, at Madrid Fusión 2008.

Video

About Aïda Mollenkamp

CHOW’s food editor launches her TV show.

01 43 57 45 95 - 129 Avenue Parmentier, Paris, Île-de-France 75011, FR

01 42 52 11 12 - 41 Rue des Trois Villes, Saint-Dié-des-Vosges, Lorraine 88100, FR

the river, not that close. The best in your list, foodwise, are le clos, bon accueil and both fontaines. La Fontaine de mars is the most relaxed, bona fide bistrot, whereas the three others are more on the bistronomic side. les...

celebratory setting and ambiance rather than one of those "bistronomics"? La Table de Joel Robuchon may be an option, but this is still 150€ per person. For that price you can have the terrasse on the Champs Elysees' parc of...

, down the street, does the best croissants aux amandes ever. In the rue Saulnier is a restaurant which is also a gallery and has a specialty of abats, does very good sweetbreads. Borderline is Chez Michel, in the tenth (a...

describes it as "bistronomic", making fine cuisine accessible in a comfortable atmosphere. The food was overpriced for the taste and portion size, and the atmosphere felt like your typical, trendy new restaurant, not a place I...

the atmosphere is like at night. Maybe the teens/pre-teens would be more comfortable at the tapas bars, the ice cream parlor/cafes at Escriba or Cacao Sampaka or the Boqueria food counters? A lot of the "bistronomic" restaurants...

), Graham Elliott Bowles (Chicago/"bistronomic"), and Elizabeth Faulkner (CA-pastry/culinary science) The following week they have Rick Bayless (Chicago-Mexican), Cindy Pawclyn (CA, farm-to-table), Wilo Benet (Puerto Rico-creole...