They say that variety is the spice of life, but they also say stick to what you’re good at it, which is apparently the mantra that many top restaurants in Paris are now adhering to. Gone are the days when you would walk into a restaurant and be handed a thick folder. The menus have slimmed down, as chefs stick to the dishes that are successful and which pull in the crowds. However, some restaurants in the city are taking things up an extra notch, by just sticking with the one ingredient. Whether it’s cheese, eggs or even apples, visitors really don’t have to venture that far from their Paris hotels to find a restaurant where one ingredient rules the roost.
Cheese If there was ever one ingredient that summed up France it would have to be cheese. At Pain Vin Fromage, cheese is pretty much the only thing on the menu. Many people flock to the restaurant from their hotels or places of work to share one of the famous cheese plates with their friends. There are ten different plates in total, all of which are made up of six different types of cheese and which are best paired with a bottle of the house Burgundy. For something more substantial, the hotel also features nine different fondues – three of which also feature beef – as well as raclette and tartiflette.
Eggs Eggs and Co is a restaurant dedicated to the humble egg, but this is more than just your average breakfast diner. New York Times, Glamour, Marie Claire and the Zagat guide are just a few of the publications that have featured Eggs and Co in recent months. Brunch is perhaps the best time to visit, as the Norwegian Eggs Benedict are out of this world. Whilst in the evening the menu features Coco Meuret – poached egg on toasted muffins with bacon and onions browned in a red wine sauce – you might need to visit at least twice during your stay.
Apples If an apple a day really does keep the doctor away, then Pomze must be the healthiest restaurant in the world. Not only are all the dishes created from apples, but the beverage menu includes a mixture of ciders, apple brandies and calvados. The menu changes seasonally but highlights included the spiced duck breast with a royal gala glaze and corn and apple puree and the asparagus and prawn risotto with cider.