FINE DINING EXPERIENCES

s far back as 1803, in his Almanach des Gourmands (the ancestor of today’s good food guides), the celebrated Grimod de la Reynière published a culinary overview of Paris, which certainly featured the first ‘modern’ restaurant, opened on the Rue du Louvre by Mathurin Roze de Chantoiseau in 1765. Its revolutionary innovations were its individual tables and the set, 11, 20, etc.), the 1 excels in its remarkable range of choices. After all, the district of Les Halles – the ‘belly of Paris’ exalted by the great writer Émile Zola – was the alimentary epicenter of the capital until the end of the Sixties.