Jennifer Jenkins

"David Lebovitz: Terrific crêpes and buckwheat galettes, right in the middle of the Marais. Using organic buckwheat and Bordier butter, wash your meal down with sparkling apple cider or lait ribot."

"David Lebovitz: It gets high marks for its wine list and spot-on versions of French bistro food. The steak-frites can only be ordered rare, and the desserts rank up there with the best pâtissieres."

"David Lebovitz: Enjoyable tapas-style bar, more upscale than anything in Spain, with fabulous hams from wild acorn-fed pigs."

"David Lebovitz: If you want a well-loved bistro slightly off the beaten track, Astier is your place. The reasonable fixed-priced menu ends with a massive cheese board presented after the meal."

"David Lebovitz: The oldest restaurant in Paris, classically-attired waiters bring food that is perfectly correct, but don’t expect more, or any curveballs. Open every day, including Sundays."

"Bailing on concert for eggs"