A native of Normandy, where his dairy farming family and Grandmother’s love of baking sparked an early flame, it was under the tutelage of Cédric Grolet and time at George V that Maxime Frédéric rapidly ascended the ranks, his toque now taking the lead at Michelin 3* Plenitude, Louis Vuitton Cafe at LV Dream and all baking at Cheval Blanc plus Pleincoeur bakery out in the 17th.
Recently named San Pellegrino’s 2025 “World’s Best Pastry Chef,” his decision to open Pleincoeur with his wife a year prior debuting Frédéric’s considerable skills to an entirely new audience, it is inside warm environs that guests will find Tarts, Entremets and Viennoiserie as affordable as €2.
Importing several Ingredients including Milk and Eggs from Normandy, the Coffee Bolivian single-origin, those attune to sourcing can expect no expenses spared from Cakes to Loaves, though those in the know will immediately gravitate to Pleincoeur’s Kouign Amann that somehow maintains its brisk caramelization despite abundant Apples within.
Part of Batignolles, far from the white tablecloths of Paris’s top tables, additional Pastries eaten at an outside table should include Maxime’s laminated Feuilette filled with Riz au Lait, layered Pain Suisse and Sugar Tart that eats like a cloud of Brioche intensely perfumed with Vanilla.
Ginger Tart, Milk/Rum and saffron/Pastis candy/Mochi de gazelle/Cédrat cracker
Beginning in Michelin rated kitchens at the age of fourteen Adrien Cachot is more then just a former Top Chef finalist, and at Vaisseau in the 11th arrondissement he seeks to rethink the tasting menu as a surprise performance.
Awarded his first Star in the 2025 guide, time at Perchoir Ménilmontant refining skills that anchor a seemingly boundless imagination, it is inside Cachot’s “Vessel” that guests turn themselves over to the Chef’s whim with no dish explained until after eating and thus freeing the experience from external influence or expectations.
Dressed in all matte black and spotlights, servers happily going all-in on the idea that “anything goes,” guests are invited to choose between two menus with the former Cachot’s “classics” and the more expensive for returning guests eager to see new ideas.
Expressing no allergies or intolerances, a propensity for Offal well-known to any familiar with Adrien’s background, Kombucha proves well-suited to starters arriving in an nine-part flurry embracing an array of tastes, textures, temperatures and spice levels.
Technique-driven but not afraid to dabble in modernism, a nearly-raw Scallop overlying the yin-and-yang of delicate Tapioca versus Tripe in XO Sauce seeing each bite offer something new, Cachot’s signature “Mochi Caccio e Pepe” is a lot of fun, though probably not quite as good as well-made Gnocchi dressed the same.
Served two types of Bread with dinner, the Focaccia fairly typical while a low-gluten Sourdough with “Black Tea Butter” was more for show than taste, Hake as a disc reminisced of Geranium in presentation but with more assertive flavor prior to a final savory featuring peppered Heart and Beets.
Next incorporating Jalapeno Ice Cream in the Cheese Course, still less surprising than bracingly bitter Coffee as part of the amuse, Dessert places a crumbled “plastic cup” made of Sugar amidst textural elements and Mushroom Ice Cream before Petit Fours again willing to take chances.
Founded by Japanese chocolatier Choco a visit to Les Trois Chocolats sees an austere shop in the 4th offering confections from Emiko Sano and Sho Kimura.
Open from 11h00 until 18h00 Thursday through Monday, late arrivals likely to find most of the Patisserie sold out, flavors favor Asian ingredients such as Lychee and Yuzu with Raspberry on a Tart titled Chouchou while BonBons run the gamut from pure Chocolate to Raspberry, Matcha and Sesame.
John Dory, Green Beans, Seaweed, John Dory Nettle Fume
Pigeon from Brittany, Turnip, Pigeon Offal Ravioli, Pigeon Consomee
Chocolate and Vanilla, Isigny Cream, Miso Ice Cream
Black Forest Birthday Cake
Yuzu Sable, Coffee Ganache, Chocolate Truffle with Puffed Rice Praline
Housed in La Réserve, a former 19th century mansion gilded in gold and soft leather, Le Gabriel received it’s 3rd Michelin star in 2024 and remains to this day the most recent Restaurant in Paris to earn the guide’s highest accolade.
Owned by Michel Reybier since its 2015 opening, a focus on timeless luxury from the suites to dining options, guests entering La Réserve will find pleasant staff ready to guide them to Le Gabriel’s grand room where 1-to-1 service oversees just a handful of tables.
Posh yet authentic, a style well-suited to Chef Jérôme Banctel’s internationally-nuanced cooking, diners are invited to choose from one of three menus including a la carte with the lunch a veritable bargain based entirely on daily Ingredients.
Born in Brittany, Canapes including a delicate Frog’s Leg and Souffled Potato giving way to a plump Oyster and complex tart crowned in Caviar, Bread arrives almost too hot to eat with a sizeable round of golden-yellow Butter.
Meticulous in terms of construction, Banctel’s plating focused on contrast across three proper “courses,” the daily amuse found slow-cooked Salmon lightly dressed in Miso adjacent assertive acid and spots of heat in a way reminiscent of Pierre Gagnaire.
Generous in portions and gracious in service, a pour of mineral-forward sparkling Samphire well-suited to John Dory surrounded by Chlorophyll, Brittany Pigeon arrives in two parts with a third added mid-course adjacent bundled Radish in a deep and complex Sauce.
Perhaps “safer” than some 3* spots, though in no way stuffy, Dessert explores Chocolate and Vanilla in three parts before thoughtful touches like an occasion Cake with candle and Petit Fours round out an experience justifying Le Gabriel’s place amongst France’s top tables.
Regardless of one’s opinions regarding Bernard Arnault there is no doubt that the CEO of LVMH understands his target audience, and above the “Louis Vuitton Art Deco” exhibition at LV Dream guests overlooking the Seine are invited to indulge in the work of 2025’s “World’s Best Pastry Chef” Maxime Frédéric.
Open from 11h00 until 19h00 daily, early arrival sporting a queue while later arrivals are encouraged to make a reservation, it is inside the second floor space that tropics meet luxury in an open and airy space with service that is friendly yet discreet.
Curated alongside a small boutique, most diners opting for Cakes or Tea service at premium prices, modernity takes center-stage as monograms are printed atop Latte Art for €12-14 while Entremets from the Pleincoeur and Plenitude Pastry savant are faultless in their design, texture and taste whether one selects his signature 3-Vanilla “Dream” or seasonal Charlotte.
Established at a young age as the Executive Chef of Stohrer House, the oldest Patisserie in Paris, Jeffrey Cagnes opened his eponymous boutique in Paris’s 17th arrondissement mid-2021, expansion to the 2nd following publication of his first book making everything from Tarts to Viennoiserie more accessible to locals and tourists alike.
Known for an approach that limits Sugar to focus more on Nuts and top-tier Herbs and Spices, a tightly-wound Cinnamon Roll but one example, guests entering the shop on Rue Montorgueil will find staff a bit serious without a lot of smiles, though the collection is fairly easy to understand for those with even a slight grasp of the French language.
Frequently offering classes for aspiring Bakers, many praising Cagnes’ skill with Choux, fans of Saint Honore will swoon at the Vanilla version with delicate cream beneath intensely caramelized Sugar while a Paris Brest dresses up nicely without losing any of its essential aspects.
Less impressed by an Almond Croissant, double-baked with good structure but a bit too much Fragnipane, Cagnes’ Vanilla Flan takes a different approach than that of Christophe Louie by wrapping the faultless Custard in a rustic shell for contrast.
Hidden behind a walk-in fridge at the back of Pizza da Vito the team behind Dirty Dick presents Moonshiner, a Prohibition-era speakeasy with dim lighting and low-slung banquets perfect to settle in for some innovative or classic drinks.
Minimalist but somewhat art deco, the bar a tiny thing loaded with top-shelf Spirits, staff is friendly but well-versed in multiple languages while drinks trend affordable by comparison to similar concepts in Europe and the United States.
Whisky-centric with several interpretations of the Old Fashioned, though a simple Mezcal Margarita is also executed with skill, those seeking something truly unique should consider the “Caffe Salentino” which riffs on the Italian favorite with French nuances and lingering island notes.
Floating island, grilled almonds and vanilla custard sauce
The famous caramelized Apple Tart Tatin with fresh cream
The traditional Rum Baba with chantilly
Part of Paris since the 1940s Chez Paul blends in with the local streets so seamlessly that most will walk by without notice, but since coming under ownership of the Karrenbauer family in 1998 the space at 13 Rue de Charonne has continued a proud tradition begun by Mr. and Mrs. Paul.
Small but comfortable thanks to red leather banquetes, a tiled floor beneath brass ceilings and walls full of art, it is from a paper ledger that reservations are confirmed prior to seating at wood tables that require being slid aside to gain access.
A locals sort of place, though the menu does offer English translations, fans of Bistro fare will find all the staples complimented by daily specials while the Wine list runs long yet quite affordable.
Well-suited to families, especially on Sundays when so few Parisian Restaurants are open all day, starters come in the form of Escargot or French Onion Soup plus sizable slabs of Foie Gras and the chunky sort of housemade Terrine one rarely encounters outside of France.
Far more affordable than tourist favorites, its place in the 11th undoubtedly part of the reason, main plates see Confit Duck done well without any fuss while Pepper Steak and Sweetbreads in reduced Soy are generous in terms of portion and flavor.
Not a spot to skip Dessert, all but Ice Cream made on site, Chez Paul’s Baba is denser than Ducasse’s but no less delicious while the Œufs à la neige and Tarte Tatin are each classics prepared the right way.
SCALLOPS FROM SAINT MALO, RAW CREAM AND HORSERADISH, ARTICHOKE, KUMQUAT
STUFFED CELERIAC WITH SEA URCHIN AND SPINACH
WARM SALAD AND WHITE ASPARAGUS ALBUFERA SAUCE
LOBSTER FROM NOIRMOUTIER, LOBSTER HEAD SAUCE
GRILLED BRILL AND CHANTERELLES MUSHROOM
SALT BAKED GUINEA FOWL, CHERVIL, APPL
GUINEA FOWL LEG PITHIVIER, GIROLLES
KIWI SLUSH, CREAM, CURRANT
CHOCOLATE SABAYON AND BASIL ICE CREAM
PASSION FRUIT PATE DE FRUIT, BUCKWHEAT FINANCIER
TAKE HOME
Best known for his time at Clown Bar Sota Atsumi’s MAISON sees the Tokyo-born Chef cooking bold yet simple plates focused on market ingredients without any of the pretense associated with other Parisian Tasting Menu restaurants.
Housed in an industrial loft on La Rue Saint Hubert in the 11th arrondissement, and a rare fine dining establishment offering lunch on a Sunday, guests ascend stairs to a communal table and open kitchen where Sota and a small team work careful and quiet with a deliberate pace.
The only “House” on what is essentially an ally, with a mix of pop and rock playing from unseen speakers, dining begins with the presentation of well-priced Wines by the glass and suggestions for white that pairs well to most everything from bits of Octopus and Squid with Fava Beans to a marinated Sardine freshened by Nettles and Tomato distillate.
Impressing early with Razor Clam Rice slicked by Yolk, then transitioning to the listed menu with a still-quivering Scallop balancing Kumquat and Horseradish, earthy Celeriac somehow finds an amicable partner in Sea Urchin concealed in its envelope.
Proud to showcase spring with White Asparagus, something of a transitioning plate to faultless Blue Lobster beneath a Sauce of its innards, Guinea Fowl in two courses showcases the sort of skills one would expect from a Troisgros alumn from Breast to an Offal-fortified Pithivier.
Not yet starred by Michelin despite opening in 2019, the reasons for this inexplicable to an experienced diner, Dessert comes in three courses with frozen Kiwi atop a bracing base giving way to herbaceous Chocolate Sabayon and petit fours including a still-warm Financier.
As a Frenchman who has claimed the crown for Panettone the name Christophe Louie carries a lot of weight in Paris, and in his small République shop the Pastry Chef sells several versions made from a starter he received from Mauro Morandin whole or by the slice.
An unassuming space with just a few outdoor seats, the inside suited for perhaps four customers at a time, one will immediately notice the entire right wall dominated by flavors traditional and seasonal while cases on the left feature delicacies ranging from Flan to savory items plus flavored Madelines.
Offering just four outside tables, all full through a forty minute stay, many guests will begin with the signature Italian Bread that is stretchy around candied Fruit while both Canelé de Bordeaux and Pan Suisse focused on bitter Chocolate show Christophe to also understand France’s classics.
Moving next to Madelines, not the sort Proust prattled about but a more dense and cake-like version, Christophe Louie’s Butter Caramel version is an absolute masterpiece in terms of taste and texture while a jiggly Flan freckled in Vanilla Bean sets a high standard for the rest of Paris.
Famed for the award-winning Baguette Maison Julien at 13 Rue Pierre Demours opens daily from 07h00 until 20h00, arrival at 07h30 finding shelves still largely empty while who women worked to keep up with a steady stream of traffic.
Less friendly than other Parisian Boulangerie, one woman flatly refusing to acknowledge English despite correcting guests misconception of Pears as Apples, it was turning to the other clerk that five Pastries were procured for €13.
Offering limited seating, a pair of locals playing cards over Coffee present throughout a half-hour stay, Viennoiserie are highlighted by flaky Chausson aux Pommes still-warm from the oven while the Chocolate Pistachio Escargot is flaccid yet quite rich.
Executing Palmier appropriately, though the Pear Tart is fairly mundane, fans of Choux will find Maison Julien’s Religeuse offering a clean break to fluffy insides filled with delicate Coffee Cream that is not overly sweet.
Originally introduced to Las Vegas via the 626 Night Market Yo! Mochi later set up shop on South Eastern Avenue, a spot Yelp’s 2024 “top doughnut shops in every state” creating the sort of fanfare that has helped sustain the brand against stiff competition including the likes of Randy’s, Pinkbox and others.
An expanding concept combing Japan’s Glutinous Rice Flour with sweet American toppings, though less to the extent of many, it is inside Suite 116 that guests will find Waffles, Malasadas and Pon De Ring amidst 90’s icons drawn Simpson’s style and video games.
Trendy but not excessive, both branding and the products themselves more restrained than the shop itself, prices trend close to those of Mama Chai’s and Mochinuts while toppings such as Creme Brulee and “Circus Cookies” taste as they aught over dough that is stretchy yet light.
Not testing the Waffles this time, instead a birthday delivery for six, youthful staff suggested Malasadas made fresh to order and overall quite good, though the Chocolate filling seemed a bit too acidic in comparison to that which tops the sprinkled Doughnut.
Located in the shadow of Southern Hills Hospital Leafs and Grounds opened at the end of 2022, their popularity slowly growing by word of mouth attesting to Sin City’s best Scones and a locally grown feel that taps into Pacific Northwest Coffee culture.
A novelty in Las Vegas, the shop slowing things down compared to Dutch Bros or Starbucks and doing things their own way without a slew of influencers, guests arriving Tuesday through Sunday from 6am until 3pm will find a family owned spot with plenty of room to linger, work, and read.
Using Lavazza for a variety of Lattes and specialty Coffees, a proper grinder and Espresso machine attesting to doing things the right way, Pastries are made on-site by the Mother and children with Empanadas fully loaded beneath a golden shell while Danishes are so flaky that a fork and plate are mandatory.
Onward to Scones, flavors announced daily on Instagram, suffice it to say these aren’t the typical British rounds in need of Clotted Cream or Jam, but rather something like a layered Southern Biscuit loaded with Butter and complex flavors ranging from Blueberry Lemon to Orange Cardamom.
86th Street Square Pie – Mozzarella Cheese, Tomato Sauce, Romano Cheese, Olive Oil, Old School Pepperoni
Cannoli
Serving Las Vegas for over forty years one might well assume Metro Pizza has the take-out game down to a science, and even now with more competition than ever John Arena and Sam Facchini’s Pizzeria remains irreproachable in terms of customer service and quality.
Now with two Las Vegas locations, long after franchises debuted in Florida decades ago, Bad Ass Coffee of Hawaii has been serving the Big Island for over forty years with a name that plays homage to burrows that carried Beans down the mountains in the 19th century.
Part of “the 9th Island” since 2022 on West Charleston, the menu expanding with time to include specialty Lattes and Breakfast Sandwiches on King’s Hawaiian Rolls, fans of Hawaiian Coffee will find several blends as well as 100% Kona by the cup.
Far better sourced than Dutch Bros or Starbucks, a few Koolers and Smoothies a sign of modern times, Cold Brew is smooth with soft acidity and doesn’t dilute thanks to frozen Coffee Ice Cubes while “Twisted Malasada Donuts” served warm are soft, springy and not overly sweet thanks to an abundance of Cinnamon.
Popular with their target audience since 1996, though nothing they do here is particularly spectacular, The Bagel Cafe fills a niche and does so consistently at a fair price.
With Chef Oscar now dedicating the majority of his focus to Amador it was after a lengthy build-out that Braseria by EDO finally opened on a Tuesday in February, but as with the EDO Gastrotapas & Wine and Anima the result seeks to redefine what Las Vegas thinks is possible outside the tourist corridor.
The fourth EDO Hospitality Group project, along with La Loba in Seattle, Braseria occupies a long-empty second floor space on Paradise Road and does so with a blend of Apolo Torres’ now-familiar art amidst the opulence of several chandeliers, brass fittings, tan leather and a beautiful bar.
Tapping Anima’s Chef Tayden Poha-Ellamar for menu development, though execution finds itself in the capable hands of Executive Chef Roberto Higuera, Braseria offers its version of French Cuisine by way of Barcelona with all the precision one might expect from a team that has spent time in the kitchens of Joel Robuchon.
Accessed by staircase or elevator, the outdoor terrace affording Strip-views before entering a room with vaulted ceiling over tiled floors, guests are greeted by a hostess prior to both Joseph Mikulich and Roberto Liendo who lead a team of familiar faces from EDO’s past.
Already operating like a veteran project, the open kitchen quiet and fluid while staff exudes friendly professionalism, beverages by Joseph Arakawa cut a wide swath with options like “Peaches & Cream” well-suited to delicate openers such as EDO’s Caviar Egg or raw preparations including Scallops with assertive Granita.
A decidedly sexy spot, curved booths and partitions dividing an otherwise open floor-plan, Hamachi shines atop an unexpected combination of Duck Liver and Sauce à L’orange while tableside Beef Tartare with torched Marrow competes for the spotlight with a yellow riff on EDO’s memorable vegan “Green Tartare.”
A serious eatery that is not afraid to have fun, “Croqueta” riffing on Croque Monsieur and Tarte Tatin crowned by seared Foie Gras each stunning examples, “French Onion” Cappelletti feel as though they suffer a bit in their Vegetarian composition though “Ravioles au Dauphine” more than make up for any disappoiment with immense depth of flavor.
Onward to Entrees, though fans of Bravas and other EDO staples will find them available, EDO’s love of Pluma Iberica sees a lean cut highlighted by Capers, Peppers, Olives and Onions while flaky Cod comes in light Broth perfumed by Leeks and Almonds.
Not a Brasserie forgetting Steak, Australia Beef at fair prices offered a la carte with sides and Sauces, Dessert already points to plans for a tasting menu as “Mojito Semifreddo” proves a nice segue to the shareable Paris Brest with several textures of Bananas and Caramel.
Located in Spring Mountain Center, across Jones Boulevard from Amador and China Mama, Noodlehead has quietly been earning a reputation thanks to handmade Noodles and Asian small plates offered at bargain prices with exemplary customer service.
Offered at a range of spice-levels, Malaysian Curry using Coconut Milk to keep Chilies in check, Dan Dan Noodles come tingly but not fiery in a huge bowl for just $10.95 while similarly priced Chow Mein performs well for more timid palates.
Adding Chinese Beef Rolls that come densely packed with Meat, or faultless Scallion Pancakes for those seeking something lighter, Yibin Burning Noodle are a worthy “signature” from the Chef’s home town that adds Pickled Vegetables and Peanuts to the mix.
Open for lunch and dinner daily Noodlehead also offers exceptional Vegetarian options such as Black Fungus and Cucumber Salad or Crispy Satay Tofu across a diverse menu from which almost anyone can find something to suit their tastes.
Offering over two-dozen flavors daily, in addition to freshly-fried minis available in a keto-friendly fashion, any discussion of Wicked Donuts should begin with the base, buttery Brioche or toothsome Cake enjoyable beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate, Blueberry or Maple is highly advised.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices, suffice it to say that most will not last long whether it be decadent “Blue Suede Banana” or the more nuanced Pumpkin Spice Cheesecake.
Executing Ansel’s invention well, available filled, topped or coated in Sugar, Caramel Sutra continues to impress in its subtlety while “Puffernuts,” Crullers and Cubes add even more variability to the collection.
