“There is definitely a moment for every food style but having a simple, well executed meal within a great environment is a great pleasure and surely a form of understated luxury for any food lover.”
That’s chef Paul Pairet’s reasoning for Nonos & Comestibles par Paul Pairet, his casual, retro classic grill and accompanying upscale takeout spot that opened in Paris’s famed Hôtel de Crillon, A Rosewood Hotel in January. The target audience: “both for guests staying at the hotel (used to luxury, yet aspiring to have simple fare and a home away from home feeling), as well as to local guests who can find there a
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