02 October 2026 · Vol. XXXIV · № 12.327 Get the letter Search Saved

☰Menu

Home

The Exchange & The Counter

The Wire

The Index The Bureau Saved Search Archive

THE APEX GASTRONOMY CHRONICLE

Food The Exchange & The Counter The Wire The Index The Bureau

LATEST

When Far Eastern citrus meets gin and tonic: the Calamansi & Tonic recipe●Sticking cloves into a lemon: an increasingly popular old wives' remedy●Chicken broth turns cloudy easily. Slow cooking, skimming off the foam, and proper straining will help●They're so delicious you'll make them almost every day! Chicken Salads●How to Make Cheesy Eggs?●Prepare pear compote quickly and easily. The acid will protect the fruit from browning●The ingredient that replaces milk in scrambled eggs and changes everything, according to a culinary expert●“That phrase always gets on my nerves”: bakers can’t stand this request from customers●What should I cook this weekend?●Chocolate margherita cake, my best awakenings●When Far Eastern citrus meets gin and tonic: the Calamansi & Tonic recipe●Sticking cloves into a lemon: an increasingly popular old wives' remedy●Chicken broth turns cloudy easily. Slow cooking, skimming off the foam, and proper straining will help●They're so delicious you'll make them almost every day! Chicken Salads●How to Make Cheesy Eggs?●Prepare pear compote quickly and easily. The acid will protect the fruit from browning●The ingredient that replaces milk in scrambled eggs and changes everything, according to a culinary expert●“That phrase always gets on my nerves”: bakers can’t stand this request from customers●What should I cook this weekend?●Chocolate margherita cake, my best awakenings●

The Exchange & The Counter

Restaurant Chantoiseau in Paris

Restaurant Chantoiseau in Paris

Tatiana Levha’s (Le Servan) former sous-chef, Nicolas Durand, has migrated north to open up Chantoiseau, a cozy nest with Servan-esque accents (a pretty zinc bar, clean lines, molded glass chandeliers). Backed by his brother Julien (ex-Gagnaire), the chef works with high-quality ingredients in his brand new kitchen.

FEELING THIRSTY? The drinks are guaranteed to keep you chirping with pleasure! A Burgundy Pinot noir from Fanny Sabre (€8 a glass), a Jura Chardonnay from the Maison Overnoy (€42 a bottle), a Loire Cabernet-Franc from François Saint-Lô (€45), not to mention other good natural wines: Athénaïs de Béru, Domaine des Accoles, Domaine de la Pinte…

PRICE: Set menus and menus €24-28 (weekday lunch), à la carte €44-66 (dinner).

Key facts

Who: Tatiana Levha · Nicolas Durand · Chantoiseau
Money: €8 · €42 · €45 · €24

More The Exchange & The Counter

Reiwa's Gourmet King, Ryū Hamasaki, takes notice! A salt ramen of ramen specialty shop quality found at a soba restaurant in Kitashinchi

Reiwa's Gourmet King, Ryū Hamasaki, takes notice! A salt ramen of ramen specialty shop quality found at a soba restaurant in Kitashinchi

Juan Arbelaez, Colombian chef: “To ripen an avocado quickly, put it in a brown paper bag and slip the fruit inside.”

Juan Arbelaez, Colombian chef: “To ripen an avocado quickly, put it in a brown paper bag and slip the fruit inside.”

Skip The Expensive Entree And Order This Texas Roadhouse Appetizer For A Full Meal

Skip The Expensive Entree And Order This Texas Roadhouse Appetizer For A Full Meal

Rumor has it that reservations are already flooding in! "Omoshoku," a high-end yakiniku restaurant coveted by food connoisseurs, has opened a new branch that is geared towards the "mass"!

Rumor has it that reservations are already flooding in! "Omoshoku," a high-end yakiniku restaurant coveted by food connoisseurs, has opened a new branch that is geared towards the "mass"!