Kinder, Gentler French Food

What's the big trend in Parisian restaurants these days? Bistros, of course, run by top chefs who are cooking great food and serving it in a casual atmosphere at reasonable prices. Christian Constant, former chef of the Crillon, is one example: with two Michelin stars, he left the ritzy hotel and now runs four of his own bistros, all of them small and relatively inexpensive, on the same Parisian street. National Public Radio (U.S.) just did a nice feature on this trend. You can hear it or read it by clicking here:

npr.org/templates/story/story.php?storyId=114250336

Photos: Many meals at Constant's restaurant Les Cocottes are served in homey, oven-to-table casserole dishes.Chef Christian Constant (left) and chef de cuisine Stephane Schmidt in the kitchen of Le Violon D'Ingres — one of four small, lively restaurants that Constant has opened on rue Saint-Dominique in Paris. Photos by Clay McLachlan via npr.org