All the accouterments, from the little, free appetizers to the cookies and chocolates at the end of the meal were little marvels of perfection. Bistros are booming in Paris and there is a blurring of the old lines. Even Alain Ducasse adds bacon and other rustic touches. And Bistros are encroaching on the turf of restaurants with fancy wine lists and multi-course set menus, but with relaxed service and lower prices. I love it.
Brasseries are open at all hours and the shellfish is about as fresh and good as it gets.
Steak and frites aren't bad either. We had only a couple of poor meals during our two weeks in Paris. For the first time in 12 visits, we ventured into France without clutching the hallowed Michelin Red Guide . On this trip, we relied mostly on Gault-Millau's English edition published by Gayot, and Patricia Wells' Food Lovers Guide to Paris , and ended up eating very well, thank you. I found ours on the internet after sifting through many brochures and ads.