The restaurant is fully booked until February 6 and we are no longer taking reservations for any date after that.
Lunch is still available (about two weeks in advance) on Thursdays and Fridays at 13h. There are still a lot of cancelations so don't hesitate to call and bug us about getting a table. Thanks for your patience. In my wildest dreams, I never imagined a restaurant full six months in advance.
What happens after February 6th?
I'm not sure yet. I have investigated opening another restaurant in Paris and we may be on to something. We're a little bit past the dreaming stage, but we are still working out the details. Marie (in the kitchen!) and Audrey (wine!) will continue to be important parts of the next step.
My little restaurant is just too small. The kitchen already needs a makeover and we are at maximum capacity in terms of refrigerator space and wine storage. It just isn't comfortable for us or the customers!
I'm not sure what I will do with the current SPRING space should we move. The next restaurant will be a lot bigger, but will only have a few additional seats. The point of moving Spring is to offer more to our customers)- more wine, more interesting ingredients, more comfort...
The project would include the complete makeover of a former skateboard shop in the heart of Paris.
