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The New York Times has dedicated a new article to “New Nouvelle Cuisine” at the most fashionable restaurants in Paris, including Iñaki Azpitarte’s Chateaubriand.  The restaurant that offers a unique menu of 65 Euros, mixes French cooking with Asian touches including some from Latin America. 

Paris, France.  The “New Nouvelle Cuisine,” as it is referred to by The New York Times is all the rave in French restaurants, a culinary revolution led by young chefs that mix French cooking with influences from around the world, making it as diverse as the city itself, where one can choose among French, Moroccan, Lebanese, Thai, and Japanese restaurants….an entire world of tastes and sensations.

Among the restaurants that stand out in this genre is Le Chateaubriand, created in 2006 by Basque chef, Iñaki Azpitarte.  Azpitarte was born in Paris where his parents settled when fleeing the Franco regime.  From its beginning it stood out and made a hole in the city of lights.  Azpitarte provides luxurious dining at affordable prices in a more relaxed, less corseted style than in big restaurants.

The restaurant located on Avenue Parmentier de Belleville, has the style of a bistro some 50 years ago, and every night it fills with a ”branché, hyper-fashionable crowd,” according to the NYT.  It offers a fixed menu at 65 Euros that changes weekly.  Azpitarte’s cooking, who learned to cook in Israel, integrates French traditional with Asian and Latin-American influences.

The complete article in English, here.