Spring Paris

2012-01-26T10:59:00.002+01:00

FERMETURE HIVERNALE/SPRING WINTER BREAK

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Spring sera fermé du mardi 21 février au mercredi 29 février.

Nous serons ouvert pour le dîner uniquement du jeudi 1 mars au samedi 3 mars.

A partir du mardi 6 mars, nous reprenons les dîners du mardi au samedi, et les déjeuners du mercredi au vendredi.

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Spring will be closed from Tuesday February 21st through Wednesday February 29th.

We will reopen for dinner only from Wednesday March 1st through Saturday March 3rd

Beginning Tuesday March 6th, we will be open as usual for dinner from Tuesday through Saturday and for lunch from Wednesday through Friday.

Nikolaihof Austrian Tasting with Christine Saahs

2012-01-24T13:57:00.003+01:00

Dégustation Domaine Nikolaihof avec Christine Saahs

January 26^th, 2012

Spring Boutique 52 Rue de l'Arbre Sec 75001

6:00p.m.-8:30p.m.

Free

A rare event is taking place at Spring boutique this next Thursday, January 26^th. We be welcoming Christine Saahs, the owner of Domaine Nikolaihof from Wachau

Austria

. She will be pouring her wines, all white, made from some of the most beautiful terroirs in

Austria

. Considering Domaine Nikolaihof is the oldest wine estate in

Austria

and the first certified domaine in Europe to practice biodynamic farming, we're excited to have Mme Saahs join us to discuss her vineyards winemaking. Her wines are not widely available in France, and it's a pleasure to have both her and her wines.

En dégustation:

2010 Im Weingebirge Gruner Veltliner Federspiel, 19€

2007 Steiner Hund Riesling Reserve, 42€

1993 Vinothek Gruner Veltliner, 86€

plus older vintages selected by Mme Saahs directly from the Nikolaihof Cellar

Dégustation Domaine Nikolaihof avec Christine Saahs

Le 26 Janvier 2012

Spring Boutique 52 Rue de l'Arbre Sec 75001

18h00-20h30

Gratuit

Un événement unique et particulier se passe à la boutique Spring ce jeudi, 26 janvier : une dégustation des vins autrichiens du Domaine Nikolaihof ! Voilà un vignoble qui n’est pas très connu en France mais qui cache des grands terroirs, notamment pour certains cépages blancs.

Nous sommes honorés de recevoir Christine Saahs, la propriétaire du premier domaine à être certifié en biodynamie en Europe (c'est aussi le domaine le plus vieux d'Autriche). Elle nous présentera ses vins qui sont assez difficiles à trouver en France- c’est l’occasion de voyager à travers vos papilles et goûter aux choses inconnues comme sa cuvée Vinothek Gruner Veltliner 1993, un vin qui venant d’un élevage de 15 ans en fûts !

En dégustation:

2010 Im Weingebirge Gruner Veltliner Federspiel, 19€

2007 Steiner Hund Riesling Reserve, 42€

1993 Vinothek Gruner Veltliner, 86€

plus anciennes millésimes choisis par Mme Saahs

Book Party, Burger Truck & Wine Tasting

2011-12-08T22:04:00.006+01:00

A YEAR STRAIGHT by Elena Azzoni

Book Party, Burger Truck and Wine Tasting
52 Rue de l'Arbre Sec 75001
Thursday Dec 15
18h-20h
Free

We will be joined by Le Camion Qui Fume (the new burger truck getting rave reviews). Bring your appetite!

We thought Elena was a great accountant, but it turns out she is an even better author! Her first book has just been published to enthusiastic reception in the US and we'll be hosting a reading and wine tasting with signed copies for sale. It's called "A Year Straight" and chronicles her first year dating men after having spent nearly her entire adult life dating women. (It's a comedy.)

“Frank, funny and revealing of relations between—and among—the sexes.”
– Kirkus Reviews

Read a sneak preview on the Huffington Post and visit www.ayearstraight.com

More Wine Clases in Nov and Dec

2011-11-22T21:06:00.003+01:00

EXTRA WINE CLASSES ADDED FOR NOV AND DECEMBER

---------------------------------------------------------------------------------------

In addition to tastings every Thursday Afternoon at 4 pm, we've added the following dates for Nov and December :
click here to sign up: https://www.brownpapertickets.com/event/208137

FRIDAY NOV 25 16h00
SATURDAY DEC 10 16h00
FRIDAY DEC 16 16H00
FRIDAY DEC 30 16H00

We also now have an event calendar page for all the wine events at the boutique:

http://wine.springparis.fr/p/calendar.html

Nuts for Beaujolais Nouveau

2011-11-15T22:27:00.000+01:00

NUTS FOR BEAUJOLAIS NOUVEAU
///////////////////////////////////////////////////////////////////////////////////////////////////
JEUDI 17 NOVEMBRE
@ SPRING BOUTIQUE 52 RUE DE L'ARBRE SEC 75001 PARIS
17H00 - 21H00
PAS DE RESERVATIONS
NOUVEAUTES DU JEAN FOILLARD ET KARIM VIONNET
SUR PLACE 4€ LE VERRE / 15€ LA BOUTEILLE
NOIX, SAUCISSON, AMIS, GOOD TIMES

Lobster Sandwiches - Saturday Nov 19th 2011

2011-11-10T15:44:00.002+01:00

One Day Only!

Lobster Sandos are back, and we're setting up for a party. Hope you can join us - it will be fun.

Lobster Sandwiches at Spring

Saturday November 19th 2011
12h to 18h

Lobster Sandwiches 25€
Goose Fat 'Freedom' Fries 6€

Reserve your sandwich in advance.

Drinks will be available at the restaurant and the boutique.

Tables will be shared and non-reservable. Tables and drinks will be available at both the Restaurant and the Boutique.

Email or call if you have questions.

Please note that we will not be serving dinner - we will be only open for the Lobster Sandwich Party.

First Friday

2011-10-29T16:41:00.000+02:00

Spring Wine Club

First Friday Apero

Friday November 4^th

18h00 – 21h00

15 EUR for Wine Tasting plus snacks from the kitchen

Free for Wine Club Members plus one guest (you can join onthe spot)

Wines by the glass and bottles at prix caviste

Everyone is welcome – come taste the wines for the NovemberWine Club (winemaker pictured above – you’ll have to guess who it is or findout on Friday)

Click here from more info about the Spring Wine Club

"Vintage" Wine Tasting at La Galcante

2011-09-27T16:29:00.000+02:00

"Vintage" Wine Expo plus Tasting at La Galcante

with Jean Montanet (Domaine de la Cadette, Vezelay), Philippe Gilbert (Menetou-Salon), and others to be announced

Thursday October 13th, 18h-21h

Free and Open to all

In the courtyard behind the boutique, there's a great shop called La Galcante that specializes in 'presse ancienne'. We've been talking with them for a long time now about doing an event together . La Galcante will put up an exhibition of their favorite vintage wine-related magazines, posters, and other ephemera, and we've invited a few winemakers to come and pour some wines.

Spring Bouillon

2011-09-27T16:25:00.001+02:00

Inspired by the history of Les Halles - a big bowl of chicken bouillon prepared at Spring ladled over vegetables, chicken, and a poached farm egg. Served with radishes, fresh herbs, and citrus to mix in. It's a great lunch for hungry workers.

A big bowl is 12 EUR, and we also have wines by the glass or bottle, plus homemade desserts.

Tuesday-Saturday from 12h00 to 14h30 (Saturdays until 17h) at Spring Boutique

Lunch is back - and you can book online

2011-09-13T15:42:00.001+02:00

We're serving lunch at Spring on Wednesday, Thursday, and Friday. Not only that, but you can skip the phones and book online Noah's Ark style (two people at a time).

Online booking is in test mode, so if you want to try it out - here's the link:

http://www.brownpapertickets.com/event/198577

Update Nov 2011

No more Brown Paper Tickets for lunch -- call us from 10h - 18h to make a lunch reservation.

Friday Apero at Spring Boutique

2011-09-02T11:29:00.000+02:00

Wine Party at Spring Boutique

Friday, September 9, 2011

18h00 - 20h00

Apero snacks arrive from the kitchen at 19h00

15 Euros for 2 glasses of wine plus snacks

Free for wine club members + 1 guest

Drink any bottle at the counter at prix caviste.

We'll have the first two selections from the Spring Wine Club open to taste, and serve up an aperitif Spring style. It's a party.

If you're not in the Club, we still like you, so don't be shy. Plus, if you like the wines, you can join on the spot. We'll have them all boxed up and ready to go.

If you are in the Wine Club already and want to feel extra special, we'll put together some events just for you later in the fall. If you can't make it to the Kick-off party, we'll keep the wines at the boutique for you to pick up anytime.

Please let us know at josh at springparis . fr if you're coming so that we can prepare. Everyone is welcome!

For details on the wine club: http://www.springparis.fr/document/Spring_Wine_Club.pdf

Fun with Meg "Zembeck" Zimbeck

2011-08-06T18:01:00.002+02:00

Ha ha! Goofing around with Meg Zimbeck and co. Fun little video from Food and Wine. Thanks Meg!

Lobster Sandwich Picnic

2011-07-05T17:36:00.002+02:00

One Day Only!

Lobster Sandos are back, and we're setting up for a party. Hope you can join us - it will be fun.

Lobster Sandwich Picnic at Spring

Saturday July 23rd
12h to 18h

Lobster Sandwiches 24
Goose Fat 'Freedom' Fries 6

Email or call if you have questions.

Please note that we will not be serving dinner - we will be only open for the Lobster Sandwich Party.

Spring Break in August

2011-06-29T14:21:00.001+02:00

Spring Restaurant will be closed from Tuesday August 16th through Tuesday August 30. We will reopen for dinner on Wednesday August 31.

Two Great Tastings this Week

2011-06-09T21:54:00.002+02:00

Soirée Dégustation : Whisky Suntory

with Mike Miyamoto, Global Brand Ambassador, former distillery manager Yamazaki and Hakushu

Thurday June 16th 18h-20h

Free

Join Suntory master distiller Mike Miyamoto for an evening of whisky tasting. We will be tasting on ice, and also mixing classic Japanese whisky drinks to present different styles of enjoying whisky before and after a meal.

En dégustation:

Yamazaki 12 year

Hakushu 12 year

Hibiki 17 year

Yamazaki Bourbon Barrel (not yet available in France)

Saturday Afternoon Tasting : Lopez de Heredia Rioja

with Nadine Matusch, Export Manager

Saturday June 18 14h-19h

Free

Excellent old-school Rioja -- long barrel and bottle ageing - we'll taste:

Vina Gravonia Blanc Crianza 2000

Vina Tondonia Rosé Gran Reserva 2000

Vina Tondonia Rouge Reserva 2001

Vina Bosconia Rouge Gran Reserva 1991

2011-06-04T19:04:00.000+02:00

Soirée Dégustation : Coups de Coeur de Caviste - Deux Clos

Spring Boutique, 52 rue de l'Arbre Sec 75001 Paris

18h-21h

5€ no reservations needed


Hubert Pien, Clos Saint Fiacre, in his Pinot Meunier vines

Just took a peek in our wine cellar to see what wines I'm bringing home tonight - that's the best way to pick the coup de coeur. Since we're all out of magnums of Romanée-Conti and cans of Mr Pibb, I'll be heading home with wines from two wineries that start with 'clos'- Clos Saint Fiacre and Clos Capitoro. Clos Saint Fiacre is in the nearly unknown appelation Orléans, just a cherry stone's throw from Paris, where they make great red Pinot Meunier and white Chardonnay. Clos Capitoro is a bit futher away - Vermentino and sciaccarello. Come by on Thursday to taste 'em all for 5 eurobucks.

En dégustation: (moins 10% sur tous les vins qui commence avec 'Clos' ce soir)

2010 Clos Saint Fiacre 'Orléans' Blanc reg 8€ -10% 7.20€

2009 Clos Saint Fiacre 'Orléans' Rouge reg 8€ -10% 7.20€

2010 Clos Capitoro Ajaccio Blanc 16€ -10% 14.40€

2010 Clos Capitoro Ajaccio Rouge reg 16€ -10% 14.40€

Wine Tastings are Back on Thursdays

2011-06-01T20:35:00.000+02:00

jeudi 2 juin / thursday june 2

Soirée Dégustation : Domaine Les Milles Vignes avec vigneronne Valérie Guerin

Spring Boutique, 52 rue de l'Arbre Sec 75001 Paris

18h-21h

gratuit, venez nombreux sans réservation / free tasting, no reservations needed

Valérie Guerin presides over a tiny collection of vineyards near the appellation Fitou. Her winemaking style is simple : low yield, excellent quality. Most of her extremely limited production goes directly to the cellars of nice restaurants in France. Valérie rarely comes to Paris, so we're happy to have her for the evening at Spring. If you haven't already hightailed it out of Paris for the weekend with half of the city, stop by and have a glass.

En dégustation: (moins 10% sur tous les vins Domaine Les Milles Vignes ce soir)

2010 Vin des Pays de l'Aude Blanc 'Les Pieds des Nymphettes' reg 48€ -10% 43.20€

2007 Vin des Pays de l'Aude Rosé reg 28€ -10% 25.20€

2009 Vin des Pays de l'Aude Rouge 'Chasse Filou' reg 20€ -10% 18€

2010 Muscat de Rivesaltes reg 28€ -10% 25.20€

2005 Rivesaltes (élevage en fût cognac) reg 34€ -10% 30.60€

Tasting will continue every thursday 18h-21h at the boutique.

Summer Hours

2011-06-01T10:02:00.000+02:00

From June 1:

Spring begins a new schedule for the Summer.

Lunch is served only on Fridays.

Dinner service begins at 7pm.

Enjoy the sunshine!

Spring Liquide Eté 2011 + Spring Wine Club

2011-05-14T13:56:00.005+02:00

click here to download Spring Liquide Ete 2011

Click here for Spring Wine Club

Chaos on the Rue Bailleul

2011-03-05T20:44:00.000+01:00

Paris, France.

Late Tuesday night, under the cover of darkness, representatives of the mysterious secretive organisation known only as 'Mairie de Paris' posted indecipherable signs on the doors of Spring Restaurant and Spring Boutique. With the aid of our international code experts and the internet, we were able to determine that Madame de Paris intended to transform our vital artery into a Pedestrian WALKWAY!

Early Tuesday morning hooligans disguised as construction workers showed up in front of the Spring Restaurant and boutique and proceded to cut through precious street poles that prevent cars from driving onto the 30 cm of sidewalk that separate Spring from the mean streets of Paris. Once this malicious work was completed, they then began ripping out the sidewalk itself, the bulldozer making short work of the defenseless concrete.

Under the aegis of so-called 'street improvements', these 'workers' reduced the rue Bailleul to a pile of rubble in less than 48 hours. Multiple attempts to set up a rendezvous with Mme de Paris resulted in interminable wait times on hold only to get through to an operator who informed us that we had called the wrong number and the person we needed to talk to was on vacation.

Food and Wine fans the world over are wondering what this will mean for the 1st Spring Coupe du Vin. An upset? A continuation of the status quo? It's hard to say in Paris. Persons with futhur information to shed light on this story are asked to present themselves at Spring Boutique on Thursday night at 7 pm for a wine tasting.

Le Spring Coupe de Vin

2011-03-03T10:51:00.000+01:00

Spring Coupe du Vin
Starting Thursday March 10
Thursdays
10€ to play
Spring Boutique, 52 Rue de l'Arbre Sec, 75001 Paris

8 wines. 5 weeks. Two winners - the favorite wine and you!

Sidebetting, Oddsmaking, and Matchfixing highly encouraged.

Keep up to date on the blog www.springparis.blogspot.com

30€ and Under Red League:

Groupe A:

Côtes des Francs, Chateau le Puy, 2005 (14.50€)

Nuits-Saints-Georges 'Les Terrasses des Vallerots', Machard de Gramont 2008 (28€)

Ribeira Sacra 'Lalama', Do Bibei 2006 (25€)

Cahors 'La Haute Pièce', Parlange & Illouz 2008 (19.50€)

Groupe B:

Morgon 'Cote du Py', Foillard 2009 (20€)

Chinon 'Saint Louands', Breton 2007 (22€)

Alsace Pinot Noir 'Les Terrasses', Pierre Frick 2004 (21€)

Vacqueyras 'Cuvée Floureto', Sang de Cailloux 2007 (16.50€)

Semaine 1, 10/3: Group A

Semaine 2, 17/3: Group B

Semaine 3: 24/3: Demi finales: Top 2 from Group A

Semaine 4: 31/3: Demi finales: Top 2 from Group B

Semaine 5: 7/4 : Finales

Vacations

2011-02-13T01:44:00.000+01:00

Spring Restaurant and Boutique will be closed until 1 March 2011 for our annual vacations. Sleepy time.

Reservations are available for April and for lunch in March starting on 1 March 2011

Spring Break!

2011-02-01T20:58:00.000+01:00

Spring Restaurant and Spring Boutique will be closed from Sunday February 13th through Monday February 28th. We will not be hosting any wine tastings during this period. The boutique will reopen on Tuesday morning March 1st at 11 am, and the restaurant will be open for dinner starting Tuesday night March 1st. Wine tastings will resume Thursday afternoon March 3rd.

GRAND AFTERNOON TASTING

2011-01-08T17:04:00.011+01:00

SPRING GRAND AFTERNOON TASTING
4:00 PM - 5:30 PM

WEDNESDAY, THURSDAY, AND FRIDAY
1.5 HOURS, SIX WINES

60€ per person

Online Reservations Required:
click here to book

Hungry to learn more about wine? Spend an hour and half with us in the 16th Century Spring Wine Cellar. We'll go over the basics of how to taste wine, introduce you to six different wines from our favorite artisanal producers, and discuss wine and food pairing - with some 'hands-on' practice. This class will be in English.

The tasting includes special afternoon wine snack from the Spring kitchen to go with the selection of wines.

An example of the wines served:

Champagne 'Spring'

R&L Legras, NV

Mercurey Blanc

'La Chagnee'

Philippe Garrey, 2008

Savennieres

'Roche aux Moines'

Chateau Pierre Bise, 2009

Vosne-Romanée

Machard de Gramont, 2008

Crozes-Hermitage

'Entre Ciel et Terre'

David Reynaud, 2007

Banyuls 'Riserva'

La Tour Vieille, NV

Snacks:

Huitres Prat an Coum with Grapefruit Jelly and Buckwheat

Saucisson d'Auvergne

Veal and Foie Gras Tourte

Ossau-Iraty Reserve Sheep's Milk Cheese

Crème Chocolat with Caramel

To Reserve Your Place Online:

http://www.brownpapertickets.com/profile/27541

Questions?

email josh@springparis.fr
(sorry, no restaurant reservations via email)

Wine Classes are held at Spring Restaurant, 6 rue bailleul 75001 Paris

Due to the small size of each class, please note that wine classes must be paid for in advance. If you have to cancel and we are unable to fill the space, we will offer you a credit towards a future class.

Spring Popote!

2011-01-07T15:21:00.001+01:00

Spring Popote

A hot and tasty soup served at the counter at the boutique Tuesday to Friday from 12h to 20h30. The inspiration was a meal that we made for a bunch of winemakers after our big tasting in November. We cooked up a big soup for everyone, and it everyone enjoyed it, so we decided to make it all the time. We'll keep it going as long as it's cold outside.

Only 5€50 makes it quite a hit with the neighboors.

You can get the Popote at Spring Boutique, 52 Rue de l'Arbre Sec, 75001 Paris.

This Weekend at the Boutique

2010-12-14T21:39:00.000+01:00

We'll be open all this weekend at the boutique:

Saturday 18 Dec, 11h to 20h

Book Signing and Champagne Tasting with Alec Lobrano from 17h-20h. Reading at 17h, champagne and chatting until eightish.

Sunday 19 Dec 12h-18h - Bagel Party

Salmon, Cream Cheese, Bagels, and Cheesecake while you pick up gifts from the boutique. Who doesn't want a stocking full of wine, chocolate, foie gras, and sardines? Okay, maybe wrap the sardines and put them under the tree.

2010-12-05T12:15:00.001+01:00

Taste any wine you want!

2010-12-02T13:27:00.002+01:00

We've been thinking about the best way to buy wine, and the answer is the same for us as it is for you. Taste! We taste everything before we put anything on our shelf, and so should you. So we put in a new wooden tasting counter at the boutique with fancy LED lights. It feels a bit like being in a schooner filled with the best wine in France.

Stop in anytime you want and taste what's new (or old, in the case of certain bottles). No reservations necessary, no limit on how many or how few people you can bring.

The offer for December is simple:

Spring Wine Tasting: 10€ for our favorite 4 wines of the day

Champagne Tasting: 20€ for 4 champagnes

Special Champagne Tasting and Book Signing
with Alec Lobrano, author Hungry for Paris
Saturday Dec 18th, 17h-21h at Spring Boutique

Free delivery in Paris
19.6% Tax Back for Non EU Residents

2010-11-23T20:22:00.002+01:00

2010-11-05T13:10:00.000+01:00

We've been talking about doing this for a while - tag team action with the Garde Robe to liven up the street. Jean-Claude Lapalu is coming from the Beaujolais with a barrel of zero sulfite gamay, a funnel, 25 cases of empty bottles, and a corking machine. We'll have the soup and the saucisson.

Click on the flyer below to get a better view:

Chocolate Bars from JC Rochoux

2010-10-29T21:34:00.000+02:00

We recently started carrying chocolate bars from Jean-Charles Rochoux at the boutique. They should probably be called almighty dirty down cheating chocolate bars, because if you put them in the ring with any other chocolate bar out there they win hands down. You assume they must be taking steroids, but in fact it's the inclusion of only superb highest quality ingredients and lots of love that makes them good. When I first bit into the dark chocolate with almonds, it was like I had never tasted anything so good - I could hardly speak for a while. Each almond is carmelized and then placed in the mold with 70% dark chocolate poured around it.

In fact, just writing about it makes me need to eat one. Milk chocolate with hazlenuts. Wow! As they say in Paris 'C'est pas donné', but wow! You can get them at Spring Boutique or at M Rochoux's shop on the Rue d'Assas in the 6th. As I'm writing about it, Sofian and Audrey from the restaurant are stealing pieces faster than I can type, so I had better sign off!

Degustation Thursday Oct 28

2010-10-26T20:55:00.000+02:00

by Joshua Adler

Nearly every thursday somebody stops in the boutique and asks if we're still doing tastings. With the opening of the Buvette secret dinner wine bar I thought that we would direct everyone across the street for evening libations. It turns out that people love drinking in the boutique... ahem... tasting in the boutique. So Thursday evening tastings are back by popular demand effective immediately. 10€ gets you in for a taste of the evening's wines followed by sipping 'a la ficelle'.

Thursday October 28 18h-21h

2008 Wines of Vincent Dancer

Once again, I'll say that I love almost anything from Vincent Dancer, and was really excited to find a stash of 2008. His wines have a purity and deliciousness (to quote Daniel) that I can't define but know when I see it. We'll open up the Bourgogne Rouge and a magnum of Meursault Corbins and we'll take it from there. If you aren't familiar with Dancer, take a look at the great photos on his website www.vincentdancer.com.

Tastings with producers will start up again at the end of November with a double shot pow pow of vinuous excitement on the Rue de l'Arbre Sec. Mark your calendars early and underline in ink. Details to follow, but don't worry about them too much.

Streetside Beaujolais Nouveau Bottling Direct from the Barrel with Jean-Claude Lapalu

Thursday Nov 18th in conjunction with the Garde-Robe

Dégustation and Booksigning Event with author George Bardawil

featuring winemakers from his book 'Une Promesse de Vin'

Sunday Nov 28th 11h00 - 17h00

SPRING EMBAUCHE

2010-10-21T16:34:00.000+02:00

Fabulous Fab is leaving for new adventures.
Spring cherche un Chef de Rang

Francophone, billingue anglais
Minimum un an d'experience exigee en gastronomie francaise
Gourmand, esprit d'equipe, motivé
Disponibilité immediate

Lettre de motivation et CV: contact@springparis.fr

Tasting w/ Jose Pena Wed Oct 20 19h

2010-10-15T13:58:00.000+02:00

Dégustation Wed October 20th 19h

Real Conservera Espanola with producer Jose Pena

Moules

Caviar d'Oursin

Ventreche de Thon

Anchois

Sardines Piquantes

Sardinillas

We're very excited to welcome José Pena and his sardines to the boutique on Wednesday. We'll have everything open for you to try, and we'll also open some Rias Baixas wine recommended by José. Where else are you going to taste tiny 2 year old sardines next week?

Come Taste some real Horchata

2010-08-25T14:31:00.002+02:00

This is what we're doing:

Everyone loves Horchata!
We're keeping the machine --
Horchata de Chufa every Friday and Saturday
at the Boutique in September.

Come and get it!

This is what we already did:
Saturday August 28th starting at 13h00
Free and Open to Everyone

Our neighbor Emmanuel is going to make a big batch of real Horchata for everyone to try.

Come taste some authentic Horchata de Chufa - the traditional drink of Valencia made from tigernuts, water, and small amount of sugar. We'll be serving the freshly-made horchata from a typcial Valencian-style machine that keeps the drink cold and well mixed, and we'll also explain the time-consuming preparation. No need to reserve, just stop by.

Don't forget that Saturday is Lobster Sandwich day at Restaurant Spring from 12h to 19h30. Reserve your sandwich in advance by calling the Lobster hotline 01.45.96.05.72.

SPRING!

2010-07-19T12:29:00.000+02:00

Spring Restaurant has opened.

Here is our first review in Korean.

We are busy tightening everything up. It is much more work than the first Spring, but we are loving it.
I am quite proud of the team we have created. We hope you'll like our new digs.

2010-07-16T16:42:00.000+02:00

Degustation with Jean Montanet
Domaine de la Cadette (Vezelay)
Thursday July 22nd 18h00-20h30
Free Tasting at Spring Boutique

Come help us welcome our favorite Vezelay vigneron and taste the 2009 releases of Domaine de la Cadette.
There is a fuss. See what it's about.

Picnic Wines

2010-07-01T09:05:00.000+02:00

We've got lots of great wines for your picnic.
We'll have four of our favorites open for you to try this week

Sorelle Bronca Prosecco
Colin Morey St Aubin Blanc
Vacheron Sancerre Rose
Clusel Coteaux Lyonnais

Thursday 5-9
Friday 5-9
Saturday 1-8

5 euros for 2 tastes 6cl, 10 euros for 4 tastes 6cl

Two Tastings this Week

2010-06-05T12:00:00.000+02:00

We've got two tastings for you this week at the boutique

Chateau Pradeaux Bandol
Tuesday June 8th 6-9 pm, free
with winemaker Edouard Portalis

and

Domaine Breton
Thursday June 10th 7:30 20€
with winemaker Catherine Breton
Three Vintages of Bourgeuil 'Perrières' 1993,1997,2004

Everyday now in the summer a laserbeam of sunlight shines directly onto the bench in front of the boutique around 7 pm. It's nifty, especially since the rest of the street is in the shade.

June Wine Tastings at the Boutique

2010-06-01T16:50:00.001+02:00

Wine Games at the Boutique
A Blind Tasting Challenge Every Thursday from 5-9
5€

Come for the tasting, stay to share a bottle with some friends at the boutique.

We have one special tasting on Thursday June 10th--

Three Vintages of Domaine Breton Bourgeuil 'Perrières' with Catherine Breton
Thursday June 10th 19h30
20€, limited space available-- email or call to reserve your space

Join Spring Boutique and Catheirne Breton for a tasting of three vintages of Bourgeuil 'Perrières'-- 1993, 1997, and 2004 (in magnum). Catherine and Pierre Breton are already well known to many in Paris and for good reason-- the wines are delicious and the people behind them are warm and welcoming. The Perrières vineyard is one of the best sites in Bourgeuil, situated with southern exposure on the hillside above the town of Restigné where the wine is made.
These older vintages rarely leave the domaine, and we're excited that Catherine is bringing them to share with us.

Wine Games 2: Thursday May 13th

2010-05-11T17:49:00.000+02:00

Wine Games 2: Which Wine Doesn't Contain Gamay?
Thursday May 13, 17h - 21h
Spring Boutique, 52 Rue de l'Arbre Sec, 75001 Paris
5€ per person

Four wines presented to you in a blind tasting-- three of them contain the grape known as Gamay. One wine contains no Gamay at all. It's up to you to guess which one is Gamay free. Deduce correctly and you win a prize.
No RSVP needed, just stop by.

*Degustation with Domaine Vacheron is postponed until later in the summer... stay tuned for details.

One Thousand Bottles of Burgundy

2010-05-01T13:42:00.001+02:00

We are on a mission to sell 1000 bottles of Burgundy.
In four days we sold 674.
That's a lot.

Order your Burgundy by May 8th at a great price, and pick it up on May 22nd
Domaine Philippe Garrey
Mercurey Blanc 'La Chagnée' 2008, regular price 17€, order by May 8th: 11€
Mercurey Rouge 1er Cru 'La Chassière' 2007, reg price 18.50€, order by May 8th: 12€

Taste before you buy- 'apéro' at the boutique on Friday May 7th from 6-9 at the boutique-- we'll have both wines open for 3€ per glass.

Pick up party: Saturday May 22nd to come get your wines

Call the boutique 01.58.62.44.30, springparisevents@gmail.com or stop by for more info.

Behind the Scenes: Victoria Wilde

2010-04-03T18:05:00.002+02:00

For a neat look at the Spring construction process, check out the work of Victoria Wilde who has been following the project with her camera for the last several months. Bravo!

I met Victoria just before the opening of the first Spring. She is one of the many talented, interesting and passionate people that we've had the pleasure of getting to know during our Spring adventure.

Almost 2 years! Building is a blast.

2010-04-03T17:49:00.001+02:00

Dear Spring Friends and Family,

Many of you have been following this blog since before the first Spring ever opened. The first Spring was a total anomaly and an exciting adventure that doesn't seem to be slowing down. At the time I started writing and taking pictures I was married, had a few euro dollars in my pocket from my first job as a chef and no idea what I was getting myself into. Seems as though nothing as changed. Out went the marriage and the euro bucks, but I still have no idea what I am getting myself into.

After two years of cooking at the first Spring, I began remodeling a former skateboard shop and optimistically announced an opening date that I can't even remember. Why close a fabulously successful restaurant? Lots of reasons, really. And a whole lot of questions. What does it mean to be successful? Do we enjoy what we are doing? Is it really a restaurant if you have to wait five months for the next available table? How can we improve the experience for our customer?
For ourselves? Can both improvements be made at the same time? Is this the kind of place we like to go? Is this a passing fad or do we actually know what the hell we're doing?

The only thing I am sure of is that there is nothing to be sure of.
Especially when you think you know what you're doing there is always something more to learn.

The principal behind Spring's ever changing menu is that every day is an empty page and tomorrow is an opportunity to improve on yesterday's mess. Why not make a picture or a poem that someone else might enjoy? The temporality of enjoyment, pleasure and satisfaction requires constant attention, adjustment, reflection... Today's langoustines are different than today's langoustines tomorrow or even tomorrow's langoustines tomorrow. Products are important but so is everything else. Our mood, the time of year, the weather... The best dinners we've ever made were ones where everything was in a sort of pretty synchronization. The worst dinners (and their have been some bad ones) usually were problems that began with the ingredients not being at their best which lead to us feeling rotten and uninspired and unable to find any sort of solution that might please the customer or ourselves. I remember (and cringe) at a certain Jarret de Veau and a Lieu Jaune that make me want to turn off the lights and hide in a closet. The point of the new restaurant is to give us the tools to make our best efforts more frequent - fewer ups and downs. More of our energy in the right places. The last restaurant was vibrantly precarious and cooking there was a colossal effort which no doubt took away from the customers' experience.

I suppose the short story is that I like to create problems and then try to find an elegant solution. The cases of fresh produce and fish and meat that arrive in the restaurant every morning creates a certain tension that needs to be resolved before the customers arrive. The same process is at work on a different scale as I try to imagine a business model that actually works, is sustainable and creates happy employees, a satisfied boss and most importantly, satisfied customers.

I'm not saying that we always get it right, but we do our best to always give the best we can.
The point of this business is, after all, to please.

One of the best parts of the last few years and quite surely the last 30 years is the day when Marie walked into the restaurant to have dinner. My world turned on its head for the better. There is no question that I find most of my energy for these projects in her love. I am endlessly inspired by her talent, sensitivity, beauty, modesty and her capacity to put up with me. It would be a bit over the top to say that I can't do anything without her, but it would be perfectly true to say that I don't want to do anything without her. Everyone should be so lucky to find such a perfect partner.

On July 4, it will be nearly two years since I began working on the renovation of a former skateboard shop in the first arrondissement. Since then, I've closed Spring, opened Table 28, closed and sold Table 28 (the old Spring), and opened a Spring Boutique that is frequently confused with the old restaurant, the new restaurant and a lobster sandwich joint that we began running last summer at the old space.

Having trouble following? Me too.

If everything continues to go according to plan the new restaurant could be opened before my next birthday.

Today, the construction is actually only a few weeks behind schedule. Most of the delays were administrative. The construction site was dormant for about 8 months while we were waiting for the city's blessing. Since receiving approval last October, we haven't stopped banging, chopping, painting, digging and dreaming...

Being a cook is hard work. Being a chef is a whole different set of problems. General contractor, CEO, PR, accountant... It's a good thing it is no longer a 'one man chaud'. SPRING is now a team of interesting and talented people.

Marie, Josh, Fabien, Sofian', Ola and another Daniel (if he gets his working papers in order) and I are all eager to start serving you again in our digs as soon as we can.

Thank you all for your fidelity, patience and especially your 'gourmandise'.

A tres bientot,

Daniel

Upcoming Tastings Revealed!

2010-03-30T17:39:00.000+02:00

We have a real live winemaker every Thursday in April and the beginnning of May. Taste the wines and take home a bottle (or a case) at a special discounted price. Tastings are free when a winemaker is present.

April 1st: Evelyne de Pontbriand from Domaine du Closel in Savennieres.
She will bring a nifty sparkling Savennieres (Chenin and Cabernet Franc), two different Savennieres, and an Anjou-Villages rouge.

April 8th: Julien Barbier from Champagne R&L Legras in Chouilly. Grand Cru Blanc de Blancs-- he's the man behind the 'Champagne Spring'.

April 15th: Erick Delille will share the new releases of Bandol Blanc and Bandol Rosé (and the old releases of Bandol Rouge) from Domaine Terrebrune.

April 22nd: Christine Campardieu will come all the way from Collioure to pour her wines for us from the reputable Domaine Tour Vieille. Collioure Blanc and Rouge, Banyuls, and special cuvees such as 'memoire (d'automnes)'-- a grenache gris "elevage d'abandon' and the Banyuls 'Vin de Meditation'- from a solera dating back to 1952.

April 29th: Phillipe Garrey will ride his scooter from Mercurey in Burgundy with the 2008 Mercurey Blanc and Rouge in a sidecar. We'll also open the 2007s to see which is better. Hint: They're both good!

May 6th: Didier Chaffardon pours the goods like his momma taught him. Anjou Blanc in a major way, and the aptly named "L'Incredule".

May 13th: Oooooh, I'm really excited about this one-- Jean-Laurent and Jean-Dominique Vacheron comin' in hot from Sancerre. Seriously good Sancerre Rouge, Blanc, and Rose. We'll be tasting everything-- the regular cuvees and the reserve 'Les Romains' and 'Belle Dame'. Score.

After May 13th: Working on it...

Fun for all, and free. Come and buy lots of wine from us.

Spot Le Bordeaux

2010-03-22T23:39:00.001+01:00

This week on Thursday March 25 at the boutique we'll play 'Spot Le Bordeaux'. The rules are simple: taste four wines without seeing the labels-- one of them is a real, honest-to-goodness bordeaux, the other three have similar styles or grapes or other tricky deceptions. Tell us which one is the real Bordeaux. If you're right, you win a prize. If you're wrong, you have to dance. We'll also take votes on which wine people like the best. The cost to play is 5 eurobucks.

Vin de Table

2010-03-16T21:00:00.000+01:00

We'll be tasting some VDT this Thursday at our weekly tasting thingy.
Jeudi 18 Mars
17h-21h
5 euro bucks

Come discover why we're sometimes enjoying VDT as much their AOC brothers...

Here is a sneak preview

Thursday 11 March at the Boutique: Chenin Blanc

2010-03-09T16:35:00.002+01:00

Chenin is one of our favorite grapes. It's versatility is amazing-- it can be just about anything white wine can be: sparkling, dry, demi-sec, or sweet. Ageworthy or good in your glass right now. Join us this Thursday to taste a handful of our favorite chenin blancs-- Montlouis from Laurent Chatenay, rare Chinon Blanc from Domaine Lambert, and Coteaux-du-Loir from La Grapperie and Bellivière.

As always, 5 euros for the tasting and aperitif. 17h-21h. Bring your friends.

Far Out Burgundy

2010-03-02T23:41:00.002+01:00

This week at the boutique-- Thursday March 4th
Far Out Burgundy- wines from the extremities, from places you never thought you'd go to. But we'll take you there to taste bottles from Bruno Clair in Marsannay at the top and Phillipe Garrey from Mercurey at the bottom. That's top and bottom if you're looking at a map, of course. We think they're both 'top'.

We do have a restaurant opening soon, by the way... We have all been waiting a long time- the end is in sight, but we don't have a date yet. Stay tuned.

Fanny Sabre Thursday Feb 18 for Little Saturday

2010-02-13T18:53:00.001+01:00

Little Saturday continues to continue! Every Thursday at the boutique.

Since her first vintage in 2005, young vigneronne Fanny Sabre has brought new energy to the vines of Burgundy and the tables of Paris. After deciding that taking over the family domaine in Beaune was not part of her future, Ms. Sabre studied law. Now she's making wine at the family domaine, and we'll let you ask her to fill in the rest of the story on Thursday. Rumour has it that she'll bring along Bourgogne Passetoutgrain, Bourgogne Rouge, Savigny-les-Beaunes Blanc, and Meursault Charmes 1er Cru. As always, wines are 10% off day of the tasting.

Note that this week's tasting will be from 18h00 - 20h00.

Wine Terroirs has an excellent bio of the domaine: http://www.wineterroirs.com/2010/01/fanny_sabre.html

At some point, someone will point out that Little Saturday is a Swedish concept for students who can't wait until Friday. Yes, we know that technically Little Saturday is Wednesday, but we're giving it a French twist. Our Swedish chef Ola is not happy about it.

Little Saturday Continues

2010-02-10T18:57:00.001+01:00

Pierre Jéquier from Mas Foulaquier in Pic Saint Loup is in Paris this week, and we're excited that he'll be joining us Thursday night at the boutique with his excellent red wines. Everyone is welcome and encouraged to join us for a nice evening experience. Invite your friends but don't tell your mama.

See www.masfoulaquier.com for more pretty photos.

Little Saturday
Every Thursday 17h - 21h
Spring Boutique
5€ dégustation and apéro

Cheap and Yummy

2010-02-04T13:18:00.000+01:00

No. It's not a 5 dollar thai massage. It's wine- and we've finally found bottles that we think are good and cheap. First bottles at 5,50.

That's my lunch today- and an excuse to taste some of Josh's new finds.

I think I like the big bottle. That's a liter bottle at 8,50.
Chateau Coupe Roses 2007 La Bastide in the maxi format.

We'll be tasting it tonight along with other Syrahs.
5 euro bucks gets you tastes of everything and enough to eat so you don't pass out.

17h to 21h
Every thursday night at Spring boutique.
Cheap and yummy.

See you there.

February Events at the Boutique

2010-01-29T16:43:00.000+01:00

We had such a good time at the last few events that we've decided to do it again.... and more often.
Starting February 4th, every Thursday from 5-9 pm at Spring is now known as 'Little Saturday':

Come out and taste new arrivals, talk with winemakers, meet your friends, and make new ones.
5€ covers the dégustation and the snacks. We'll be on hand to make sure everyone drinks good wine and enjoys themselves. This week we'll open up various versions of Syrah and see what makes them tick.

Hope to see you Thursday... we mean on 'Little Saturday.'

There's also a bonus event on an actual Saturday-- Feb 6th from 11h30 - 20h, we'll have Voyage en Saveurs here with a line-up of organic jams and chutneys from Toulouse. We'll be matching the spreads with our favorite cheeses and we'll have a special Roast Chicken and Chutney sandwich. This tasting is free.

Finding Wine in France

2010-01-23T12:28:00.001+01:00

by Joshua B. Adler

In the past three months since I moved to Paris, I feel like I have to start all over again in terms of how I think about wine. In San Francisco, I knew which wines I liked and I knew great importers and winemakers who could sell them to us at good prices. In Paris, I still know which wines I like, but I have to do a lot more listening and talking to find out what kinds of wines Parisians find interesting and what they are looking for.

The wine business is a lot different in Paris than in San Francisco. In the states, everything is set up in a fairly organized fashion. There are importers, distributors, and retailers. Thanks to the famous three-tier system, you can be one or two of the above, but not all three. In Paris it is, as they say, the bazaar. Anyone can sell anything to anyone at any time. Often several agents in Paris will represent the same winery, and you can just as easily call up the winery and order direct. Or you can buy the wine from one of the larger wine stores who have set up distribution arms.

With such an abondance of choice (which often feels more like a barrage of salesmen), what is the best way to go about finding wines for the restaurant, the bar, and the store? This is exactly the question I'm trying to answer. Let's start with the first and most important question-- what am I looking for?

I'm looking for wines that reflect a place and a person. Our job is to give people something to drink that they will enjoy, but also to connect them to the place where the wine comes from and the person who makes it. The list should be diverse in styles, regions, prices, and years. All the wines have to go well with the food at Spring. They should also be good values-- this does not mean cheap, rather it means that the wine is priced fairly for its quality. I'm hoping to create a community around wine and food where we help introduce Spring guests to new wines, and work closely with the winemakers to present their wines in an honest in engaging manner.

I think the only way to do this is to work directly with winemakers. So in the next few months I'm going to travel around to wine regions, visit some of my favorite vignerons, and try to find others that are a good fit for Spring. First trip is set for the last weekend of January-- there are three large wine fairs near Angers: The Renaissance des Appellations (biodynamic producers from around the world), the Dive Bouteille (natural wines from all over France), and the more mainstream Salon des Vins de Loire. Give a shout if you know of producers I should check out-- I'll read the comments.

Barolo Tasting with Aldo Vajra of Domaine Vajra

2010-01-18T19:10:00.002+01:00

by Joshua Adler

Barolo Tasting with Aldo Vajra

Thursday 21 Janvier 18h - 21h

Spring Boutique, 52 Rue de l'Arbre Sec 75001 M Louvre Rivoli

5€ for the tasting and antipasti

On Thursday night, Aldo Vajra is coming all the way from the commune of Barolo, Piemonte to pour his wines at the boutique. Aldo Vajra is the kind of winemaker who is both very traditional and willing to innovate. He produces classic Barolo, and an exceptional red wine from the local Freisa grape which is nearly forgotton. Super traditional. In the early 1990s, Aldo was the first winemaker in Piemonte to plant Riesling. Innovative. I asked him why he planted Riesling and he said that he always liked drinking it and wanted to try his hand. Turns out Riesling does well in Piemonte-- other wineries have followed and it's kind of a trend. Personally, I love it, and I'm excited that we'll be pouring it tonight, along with the Barolo, Dolcetto, and Moscato. We will prepare some traditional Italian antipasti to go with the wine and will procure some real Italians to tell us how we did it wrong.

In an effort to learn how to sell some wine, we're going to try a sale. All Vajra wines will be 15% off on Thursday night.

Introducing Joshua B. Adler

2010-01-15T01:24:00.002+01:00

by Joshua B. Adler
This post introduces a new character into the Spring story. Some of you may have already met me at Spring Cave Epicerie or at Table 28. In September 2009 I moved from San Francisco to Paris to work with Daniel and Marie as the wine director for Spring. I have never worked in a restaurant or lived in Paris. I’m here to learn about the world of winemakers, drinkers, shop owners, agents, expats, locals, and more… and I’m planning to share what I learn here.

Before coming to Paris, I worked as the wine buyer at a small family-run specialty foods store in San Francisco called Bi-Rite Market . Two days into the job, I managed shut down the computer network that powers the cash register for half a day. Somehow, I didn’t get fired, and a few months later I got my picture in the SF Chronicle for choosing the best value wine of the year.

I spent the next three years tasting hundreds of wines per month, organizing classes, tastings, and events, hosting winemaker dinners, and helping people find great wines that they would love at all styles and prices. Together with Sam Mogannam, the owner of Bi-Rite, and our friend Joyce, I helped start 18 Reasons , a non-profit community food center where I hosted weekly food and wine events. Building community has always been something I've had a passion for.

How did I get into wine? It all happened because I like to ride bikes. After graduating from college, I decided it would be fun to lead bike tours in France. I applied to every bike tour company that exists, and Andy Levine of Duvine Adventures offered me a job leading groups of tourists on wine- and food-themed bike tours around France. For some unknown reason, all the bike tour guides in Europe live in Beaune, a fortified medieval town that has been the center of the Burgundy wine trade since the time of Charlemagne. Going to parties in Beaune, I quickly got used to people saying things like “This is good, but not as good as the ’83 Corton”, and “Might as well go down to the cellar and see how the Pommard is coming along in the barrel."

I also got to bring small groups of bikers around the wine regions of France, stopping along the way to taste with winemakers and eat at great restaurants. I spent a lot of time in the Loire, Burgundy, and Provence, and realize as I write this that these are still my favorite wine regions.

A while back while I was on a trip to Paris, my friend Todd (see post from May 2007) told me I should stop by Spring and meet Daniel. I told him I was thinking about moving to Paris and he told me I should come work with him at Spring. It took about a year and a half, but here I am, looking forward to the adventure.

Flashback! Spring on the Road (past and future)

2010-01-08T13:58:00.000+01:00

Spring is closed. We transformed the old space into a new restaurant idea (new for us, in anycase) that is really a very simple neighborhood rotisserie. Table 28 has taken off.

Meanwhile, the Boutique is settling into the new neighborhood in the 1st.

Construction on the restaurant is advancing and it is starting to look like something other than a big pile of anxiety producing debris. There are walls, and floors and even a staircase! I'm happy with the progress and the team is great. Architects, builders, plumbers... I've been blessed with the company of the craziest bunch of coyotes that a kid building a restaurant in Paris could ask for. Let's hope the good work continues. I'd say we're just under halfway there. No opening date yet. Coming soon.

Archives:
A week or so before Marie Aude and I began working together I took her on a trip to Brugges. I wanted to get to know her and take some time off before we got stuck in the grind of the SPRING thing. Late summer 2007.

We ate at a three star michelin thingy in Brugges that you should definitely SKIP the next time you are there. A "Turbot en vessie" should be a memorable moment, but it was really quite deflated.

We stayed the night at a restaurant just outside of Brugges and had a great time. The chef and his family were warm and wonderful. We spoiled ourselves at dinner and then went back to our separate rooms...

We spent the day in Brugges wandering in circles and taking pictures of people eating french fries. Just seemed like the thing to do.

When we got back to Paris it was raining. We walked from the Gare du Nord back to SPRING where Marie washed her feet like you feel you have to do when you schlep around Paris in warm summer rain and flip flops.

I was thinking about our trip because we are about to take another one next week (although this time we're sleeping in the same room!).

I'm going back to Japan and this time Marie is coming with me.

We were recently introduced to Japanese whisky and we are going to learn a little bit more. Sounds a little strange (especially when Scotland is a lot closer), but I am as much interested in the whisky as the steps it takes to make it. Exploring how japanese craftsmanship expresses itself in something as foreign as whisky might help me understand what i'm up to here in France. I'm interested in the process of appropriating something from another culture and the balance between making it uniquely one's own and at the same time adhering to a long tradition. As an American cooking in Paris, there is something in that dynamic that i'd like to crack. Intellectually stimulating... Sure, but the stuff is really delicious. Some Japanese whisky (from Suntory, for example) was designed to be consumed along with a meal and is diluted in a special way to suit the task. It is a new way of engaging food and a great departure from the French wine centered experience. It is good to shake things up a bit. It is a bit like our experience at Table 28. Change the rules a little...

The last time I came back from Japan everyone asked if I would start cooking some sort of fusion. The only thing I brought back from Japan the last time (apart from a whole mess of experiences shared with new friends) was a bad ass craving for tako yaki, okonomiyaki, BOSS coffee in a can (hot!) and japanese breakfast. I can't wait to get there again. I'm hungry.

Lobster Sandos & Champagne

2009-12-15T20:13:00.000+01:00

It's Lobster Sandwich Time again. You're invited. Come to the boutique on Saturday afternoon and enjoy a lobster sandwich and a glass of champagne.

Free tasting of Maillart Champagne Cuvée Platine. Lobster Sandos are 16 euro. Call the boutique to order one in advance: 01.58.62.44.30
- - - - - - - - - - -- - - - -- - - - - ---- - -- - - -- - - ----- - - - - -- - -- - - - -
Spring Boutique vous invite:

Sandwich Homard et Champagne
Samedi 19 Décembre 12h30 - 18h00
52 Rue de l'Arbre Sec, 75001 Paris

Dégustation de Champagne Maillart Cuvée Platine /gratuite
Sandwich Homard /16 euros

Réservez votre sandwich en avance! 01.58.62.44.30

Apprentissage

2009-12-04T00:50:00.001+01:00

We have opened the boutique a week ago.
We've managed to get Table 28 up and running more or less smoothly.
The new restaurant (rue Bailleul) is undergoing fast and exciting construction.

In the evenings I'm roasting chickens at Table 28 with Fabien and Sofian.
The chickens are bigger and better than ever.

I've never been so busy and yet that isn't really the hardest part of the job.

Construction complications, balancing budgets, heavy lifting (the refrigerators arrived at the Boutique)... I'm handling it with ease (thanks to Marie and Josh, Catherine, Sofian, Fabien, Bernard...)

The hardest part of the restaurant business is stil the same:
Keeping customers satisfied by staying focused, humble, and constantly asking the question 'How can we make this better?'

Sometimes it is a food question, sometimes it is a service question, sometimes it is an attitude question.

Tonight it was a chicken leg question.

After three years I've learned quite a lot. Tonight I was reminded that I'm at the beginning of my apprentissage.

To work!

Degustation with Franck Peillot Thursday 10 December 5-9pm

2009-12-01T20:25:00.001+01:00

We are happy to host winemaker Franck Peillot at Spring Boutique for a tasting of his wines from Bugey. For the occasion, M. Peillot will bring a limited quantity of magnums from his personal stock. We will be tasting Mondeuse and Altesse from Franck's superb vineyards in the Bugey between Lyon and Grenoble, and both wines will be for sale in 75 cl and magnums (great gifts, folks). Officially, the tasting is from 5 pm to 9 pm. Off the record, Franck will also be joining us for a sandwich and a glass of Mondeuse from noon to 2 pm.

I asked Franck to send along some photos to tantalize you. He said, "Oh, I don't know, I'll see what I can dig up." Take a look below at what was dug to give you a preview of whence these wines come forth.

Wine Tasting with Franck Peillot
Vigneron a Montaigneu
Thursday 10 December
17h00 – 21h00
Spring Boutique, 52 Rue de l'Arbre Sec, 75001 Paris

Nous sommes heureux d'accueillir le vigneron Franck Peillot à Spring Boutique pour une dégustation de ses vins de Bugey.
Pour l'occasion, M. Peillot apportera une quantité limitée de magnums de son stock personnel.

Dégustation avec Franck Peillot
Vigneron à Montaigneu
Jeudi 10 Decembre
17h00 – 21h00

Boutique is Open!

2009-12-01T19:46:00.004+01:00

The opening of the Boutique went smoothly and was a lot of fun. Most people came to see Catherine Breton, but they ended up liking the store as well. Jean Montanet brought our favorite Jambon Persillé from St Pere (we're still trying to figure out how to get a regular supply for the store). Here are some photos:

It's fun playing store.

It's a Party

2009-11-06T16:30:00.001+01:00

Spring News!

2009-10-15T19:26:00.004+02:00

Spring 6 rue Bailleul 75001 construction is well underway. Think about coming to dinner in March 2010 (Spring in time for spring!?)

We got the city to say yes! Suckazzzz!

Spring Boutique is also under construction 52 rue de l'Arbre Sec 75001

Think about coming to buy wine, charcuterie, hot chocolat, hot dogs(!), fruits, vegetables and booze sometime in November. If you like good things, you might find them at SPRING Boutique.

Table 28 is opening this weekend.

http://www.table28paris.blogspot.com/

Vacation in Lobster Land (and Kimchee)

2009-08-29T14:43:00.013+02:00

After winding down Spring's spontaneous dinners and our Lobster Sandwich Saturdays , Marie and I set off for my brother's wedding in Maine which was the happiest and most enjoyable wedding I've ever been to. Hurricane Bill wasn't invited, but tried to crash the party. Luckily for everyone, he showed up a few hours too late.

Maine is nice, especially if you like to eat lobster or blueberries. I thought I'd never want to see another lobster again, but it didn't last long. Lot's of lobster rolls very cheap is a good way to rediscover one's appetite.

My favorite lobster roll was at a place called The Galley, just after the bridge heading north outside of Hancock, Maine. No mayo, a little lettuce and a side of kimchee. I know what coleslaw tastes like and it is bathing suit season so no fries, thank you. Kimchee was a perfect friend to my lobster roll lunch. Someone and their mother is Korean at The Galley. I didn't ask how the Koreans made it to Hancock, Maine. A long time ago while traveling in Belize, I spent a bit of time in a town on the Guatemalan border that was home to no more than several thousand people and a dozen or so Chinese, Lebanese and Indian restaurants. Benque, Belize- excellent Lebanese food. Go figure.

The Galley also had the best Blueberry pie that we tasted. Unanimously voted by me and Marie. Their "homemade" pies aren't made in their restaurant, but they are clearly made by someone who cares, or pretends to. Slightly warm. Very delicious.

Turns out there are a lot of other cooks in my family... My cousin Jordan caught the bug (and, by the way, the swine flu... even though he eats sometimes Kosher). I get a lot of emails from people who ask me if I think they should become a cook. I have no idea what anyone should do, but if you spend most of your day doing anything you like, everything could work out for you. Jordan is a perfect example. Smart 12 year old, a little too wise for his own good... Like's to eat. I'll be first in line at his restaurant if he opens one, but i'd probably be more happy to go to his house for dinner- so I could actually hang out with him and his family. Rumour has it that Hanna (the older sister) makes great pies.

The second part of our trip involved a 7 hour drive from Maine to Martha's Vineyard. We were visiting a new old friend named Daniel Eddy. He'll be famous for something someday. He's already famous with us for his particularly easy going nature and disturbingly unshakeable good humor and optimism. He's also a good cook.

He treated us to a sort of traditional back yard trash

can clam bake which is a bit of a misnomer because there were 30 lobsters hidden beneath a couple pounds of clams- that are really steamed between layers of seaweed rather than baked. Steam was created by PBR and the water from the seaweed. Potatoes, corn, seafood sausage, mussels and sweet onions filled in the cracks between lobsters, seaweed and clams. The whole thing cooks until it is done

and then it is poured out onto a big table on the lawn before it is properly attacked.

While dinner was cooking we played 'show us your fake tattoos'. The Blunicorn was pretty good. The dinosaur is wearing a fanny pack.

Marie said it was the best lobster she'd every eaten.

I agree.

Thanks to all for a great time. Hanging out with the team of the Outermost Inn is almost as fun as eating there. Thanks D Eddy, Elena, Maggie, Captain Dan (the Chef), AT and the rest of the crew....

News!

2009-08-08T12:56:00.004+02:00

There are lots of versions of our future history floating around.

Mostly my fault, actually. I can't keep my mouth shut everytime I have a new idea.

Here are the facts:

SPRING as you know it closes on August 14.

SPRING as you know it (more or less) will find a new home in the 1st arrondisement as soon as its home is built. No opening date.

The original SPRING location will become something new- ready for business in early October.

The SPRING Team is growing.

Daniel Rose- The Guy from Chicago. Famous in Japan- since 2006

Marie Aude Mery- The Girl from the 9th. Born on the rue des Martyrs. Winner of the SPRING
Best SPRING Brioche Award- June 7, 2008.

Josh Adler- A Wine Guy. Coming to us from San Francisco. Winner of the 'Most Sneezes in Beaune' Award- Jolie Weekend in May 2009.

Fabien Mazzia- The Guy from Nice. Service with a smile. Winner of the 2009 'True Story' Made Up Story Telling Contest- 1st Semester 2009. (Art History students can bullshit- Ask Daniel.)

'Doing Business'or 'Guessing how many lobsters to order'

2009-08-08T12:45:00.002+02:00

Frustration!

Today we refused 20 or nice people that came for Lobster Sandwiches...

Eeek. Problem with Lobsters is that we can't afford to have any extras. All the unreserved lobsters were accounted for by people walking by this morning and wandering in at 12h. We've never had 20 people come to the restaurant in its entire history. Since we opened in 2006 we've had room for exactly 18 'walk-ins' (total over nearly 3 years!). Lobster sandwiches were supposed to be an experiment in no reservation coolness. I guess we still haven't gotten the equilibrium right.

Unfortunately neither the price of the raw materials or our location are well-suited to a no reservation thingy.

I'll figure it out someday. Thanks for your patience.

Our Last Lobster Sandwich Thingy

2009-08-02T22:27:00.002+02:00

It's August. Paris is empty and we're itching to get ourselves to the beach.

Saturday August 8 will be our last day selling lobster sandwiches before we close for vacation on August 14.

Last Friday's menu:

Bouillon de Langoustine

Gnocchi, Blettes, Radis

Truite de 5kg, Cru

Boudin noir, Frit

Pintade

Supreme Pochée au Beurre

Cuisse Lacquée aux Abricots

Carrotte/Gingembre/Amandes Fraiches

Huile d'olive

Vanille, Chocolat Blanc (Apres Pierre H.)

Jus de Peche Blanche

Verveine, Myrtilles

Reineclaude Caramelisé

Wanna buy a restaurant?

2009-08-02T22:20:00.002+02:00

The original Spring is for sale!

98K euros

Free t-shirt with every purchase.

Lobsters

2009-07-09T23:16:00.003+02:00

We exploded our record for Lobster sandwiches last week. Spring had more customers last Saturday than we usually have in 2 weeks of our regular 'everyone eats the same thing at the same time' dinner thingy.

This Saturday should be equally funny.

In the meanwhile, tonight's dinner:

Un Oeuf Cuit Doucement
Bouillion de Homard
Radis, Menthe, Citron Vert
Pain aux Olives

Rouget
Chorizo et Sucrine
Confiture de Citron et Caviar d'Aubergine
Balsamic Blanc

Quasi de Veau Poché
Comme un Vitello Tonnato
Thon Frais, Amande Fraiches et Haricots Verts

Jus de Peche Blance
Framboise, Myrtille
Vanille et Pavot

The restaurant is full until August 14th when we leave to go on vacation to Maine.

I'm not sure if we will be opening the original Spring when we come back. There is a lot of work to be done to get the next one up and running.

Things are moving along, but I don't yet have an opening date. I'm not in a hurry.

It will take the time it takes.

Tonight it crossed my mind that I would really like to eat at Spring as a customer.

Tweet! Tweet!!

2009-07-03T12:24:00.002+02:00

Now tweeting live from Spring.

Tune in on July 4th for table availability, lobster count down and patriotic musings.

Find me under Daniel Rose or Springparis.

Cui!! cui!

Hope it's not like toys at Christmas where you only play with them for a week.

Independence Day

2009-06-19T11:09:00.011+02:00

TO: Everyone

WHAT: Lobster Sandwiches, Goose Fat French Fries, Wine and Watermelon

WHERE: 28 rue de la Tour d'Auvergne 75009

WHEN: 4th of July from 12h to 20h

HOW MUCH: Sandwiches are priced according to the market, 23€ to 27€

Goose Fat Fries 5€

SPRING Champagne Grand Cru B de Blancs 50€
Beer 4€
Chablis, Chateau Beru 6€, Muscadet, Domaine Fay D'Homme, 4€ the glass
Meursault-Charmes 1er Cru 2007 Michel Bouzereau 90€

Please RSVP by the 3rd of July to guarantee your lobster. We will have a few extra sea monsters on hand for our less organized fêtards.

Please keep in mind that you can only RESERVE YOUR LOBSTER, but not your table. You'll most likely have to sit next to someone you don't know and don't yet like.

HAVING YOUR OWN PARTY? Buy your LIVE lobsters from us, 26€ Kg. Place your order by the 3rd.

EMPORTER SPRING Champagne BRUT GRAND CRU BLANC DE BLANCS by RL Legras! 24€ a bottle or 128€ for a case of 6.

LOBSTERS!

2009-06-04T16:34:00.009+02:00

Ok.

Our first attempt at Lobster Sandwich Saturday went swimmingly well.

So, it's official... We'll be doing this every Saturday this summer from 12- 19h or until we have no more monsters left.

You should reserve your lobsters (so we'll be sure to save some for you), but otherwise Saturdays are NO RESERVATIONS

We'd be glad to sell you live lobsters to go but you'll have to pre order them... contact@springparis.fr to place an order

SPRING GOES FAST FOOD!

EVERY SATURDAY THIS SUMMER

Sandwich de Homard
Duck fat french fries (FRITES A LA GRAISSE D'OIE)
Cold booze
and other stuff...

Non stop- 12H - 19h

Reservé votre bete et passé quand vous voulez...
Reserve your lobster and come by when you want...

Bring your friends

Get Fat and Drunk

Closed... and taking reservations!?

2009-05-21T00:18:00.006+02:00

Spring officially closed on February 6, 2009, but we can't seem to actually stay away. We're still making dinner at the original Spring.

We spent a few weeks working on the new restaurant which isn't anywhere near being ready and then we went to Thailand.

This closed restaurant started taking reservations again about a week or so ago. The best part about being closed is that you can now get reservations about a week in advance, instead of 6 months.
We are serving dinner on Wednesday, Thursday and Friday evenings.

I don't know when the next restaurant will be ready, but it should be pretty neat. Wine bar in a 16th century vaulted cellar and a new SPRING with 20 seats and several more cooks. No reservation, long hour lunch service and a few more surprises are on the way...

Next Saturday, May 30th we are starting a new formula at SPRING. Service all day... no reservations. Champagne, cold beer and LOBSTER SANDWICHES. Just what you always wanted during an economic crisis- a pricey luxury sandwich and enough cheap booze to help you forget about it. Call ahead and order live lobsters to go at cost + 5 eurobucks.

International Herald Tribune

2008-12-16T13:20:00.004+01:00

Here is the link to a recent article in the

International Herald Tribune

I thought it captured very well what we are up to.
There is also a short video that accompanies it.
Thanks MB!

Not sure if I'll have time to post before the New Year.

Wishing you all a happy one...

Marie and I will be in Chicago during the holidays. Spring will be closed from Tuesday 23 December and will reopen January 6th 2009(!).

Looking forward to seeing all of our Chicago friends and family.

Tonight's Menu
maybe

Bouillion de Poule
St. Jacques et Rouget
Blettes Crues

PDT Confit a la graisse d'oie
Marmalade de Crevettes Grises

Quasi de Veau Poché puis Grillée
Creme de Pousse d'Epinard et Champignons tombées, Ail Roti

Ananas, Fruit de la Passion, Mangue
Something Chocolat

February 6, 2009

2008-11-05T16:52:00.007+01:00

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.

Sailing in Chicago

2008-08-20T14:51:00.003+02:00

Spring is now full until December. That's absolutely crazy. Lunch on Thursdays and Fridays at 13h is still available about one week in advance.

I just returned from Chicago where I saw my little niece Ella B. and the rest of my family. I had a great time at Charlie Trotter's with some old friends and my brother and his cherie. We were suprised to be seated in the kitchen and we really enjoyed ourselves. Service is excellent and both the food and wine (and the kitchen) provided the perfect backdrop to spend time with people that I would love to see more often. Bravo to Charlie and his crew- real pros who know that a restaurant is for eating, drinking, and having a good time.

I had a great day of sailing with Una P. ,Scott L. and Joey D.

Dinner tonight might be

Bouillion de Poule, Girolles, Oeuf de Caille

Sardines en Beignets et Marinées, Tomates Ananas a la Verveine

Veau Poché, Artichauts Poivrades et Autres

Abricot, Farine Torrefiée, Mures

Bad at Blogging

2008-07-02T01:39:00.002+02:00

Hello out there.

I'm very bad at keeping this thing up to date. Its 1h30 and I should be sleeping.

Things are going well. The restaurant is full until October. I think that is some sort of record.

I've been receiving lots of mail from Australia. Great to hear from you. I do get your mail, but I don't always have time to reply. Working on it.

I'll have the kitchen cam up and running again soon.

Marie Aude and Audrey are a big help, but while the days seem less stressful, they don't seem to be getting any shorter.

Menu 29 Mai 2008

2008-05-30T01:36:00.002+02:00

Bouillon de pintade, raviole de petit pois et foiegras, asperges sauvages, capucine

Eggplant, rouget, chorizo

Quasi de veau, asperges violettes, girolles

Cerises, chocolat, thé,

WINE!

2008-05-30T00:57:00.005+02:00

Hello Spring Friends and Family!

You are invited to help inaugurate SPRING CAVE next Saturday June 7 2008.
Since November, we have been selling SPRING Champagne to take away at wine store prices. ALL OUR WINES ARE NOW AVAILABLE TO TAKE AWAY at the same price as you might find at the wine shop. Excellent, hard to find and reasonably priced... We are sure you'll find something you like.

Daniel, Marie-Aude, and Audrey (the latest addition to the SPRING team and our wine expert) are inviting you to an afternoon wine tasting. Come taste with us!

Bonjour tout le monde!

SPRING CAVE fête sa naissance! Venez partager ces moments avec nous samedi 7 juin 2008.
Depuis novembre, nous vendons à emporter le Champagne SPRING. Maintenant vous pouvez emporter TOUS NOS VINS chez vous à prix caviste.
Nous saurons vous surprendre par nos vins venant des quatres coins de la France à prix raisonnables.

Daniel, Marie-Aude et Audrey (la petite dernière de l'équipe et notre expert en vin) vous invitent pour une après-midi de dégustation!

7 JUIN 2008

Dégustation de 16h à 20h

SPRING
28 rue de la Tour d'Auvergne 75009
01 45 96 05 72
contact@springparis.fr

This is an example of some of the stuff we have available.
Don't forget that we change our list frequently so not all is on there.

SPRING CAVE
Nos bouteilles s’emportent… à prix caviste.
-10% sur 6 bouteilles*

White

Who Am I? Stentz-Buecher 2006 13
Vin d’Alsace, Vieilles Vignes, Stentz-Buecher 2002 15
VDT Poussiere de Lune, Beatrtice et Michel Auge 14*
Bourgogne, Melon, Domaine de la Cadette 2006 13
Savagnin, Vielles Vigne, Les Chais du Vieux Bourg 14
Montlouis sur Loire, Les Maisonnettes
Laurent Chatenay 2005 15
L’Etoile, ‘En Pesus’ L. Bindernagel et N. Eigenshchenk 2004 14
Chablis, Clos Beru Monopole 2005 18
Beaune, Clos des Mouches, J. Drouhin 2003 59
Cremant de Bourgogne, Blanc de Blanc, Cave de Buxy 10
Champagne, Alfred Gratien, Cuvée Brut Classique 27
Champagne Duval Leroy Rosé 29
Champagne SPRING, R&L Legras, Blanc de Blancs 29*

Red
Côtes du Jura, Pinot Noir
Les Chais du Vieux Bourg 2004 14
Corbieres, Domaine Ségala le Haut 2002 8
Chinon, Les Picasses, Breton 2004 16*
Vin de pays de l’Hérault, Ecceterra Clos Rocca 2006 9
Estremadura (Portugal), Quinta da Espiga 2005 8*
Irancy, Domaine Givaudin 2005 11
Vin de Table, L’Erèbe, Domaine des Maisons Brulées 14*
VDP Terre des Chardons, ‘Bien Luné’ 9*
Bordeaux Superieur, Chateau Lauduc, 2003 10*
Minervois, Chateau de Rieux, De Soos 2004 12*
VDP de Vendée, La Chaume, ‘Orfeo’ 2004 14
Pic Saint-Loup, Mas Foulaquier 2005 14*
Cotes du Bourg, Chateau L’Hospital 2002 14
Corbieres, Chorus, Michel Raynaud 2000 19*
Coteaux du Languedoc, Domaine de la Prose 24
Pessac Léognan, Chateau Seguin 2003 25
Cotes du Ventoux, Chateau Pesquié, Artemia 2005 27*
Bandol, Terrebrune 1998 44

Getting Help

2008-04-22T10:45:00.003+02:00

The last real blog entry I made was sometime last November. A lot of things have changed since then so it is probably time for a substantive update.

The surprise that I announced at the beginning of August came in the form of Marie Aude Mery. She has become my 'right-hand man' or 'right hand woman' and one may even go as far as to say that she is also my 'left hand man' or woman or whatever.

Spring is no longer a 'one man chaud'... Sorry to dissapoint, but it was only a question of time before I busted another shoulder, or tore all my hair out, or double booked the restaurant (which actually happend once already). In addition to being a very talented cook, Marie Aude is the kind of person I like to work with. Easy, reliable, and smart.

As Spring is a continuous work in progess, the current part of its evolution involves my sharing the kitchen with Marie Aude. Not always easy for either of us, but already bearing sweet fruit. It is not obvious going from a solo act to working as part of a team, but the benefits are good for everyone. I keep learning new stuff from her and my stress level has dropped to a tolerable level. The food is better than ever and the experience in general more consistent. There is now time to develop the wine list and to stop and smell the roses.

AWAY

2008-03-04T13:29:00.004+01:00

Here's the skinny. I'm off to NYC, Toronto and then to Kyoto for a little working vacation. The restaurant is closed until April 11 and reservations are booked up until nearly the end of May. I hope to have the time to work on the cookbook, update the blog and return some of your emails...

Spring TV will be unplugged while we are away, so it is normal that you are only seeing black. We are working on putting new cameras up in April. People seem to like watching. I wasn't really sure what the point was... just thought it was sort of funny. I've had lots of positive responses. We'll be back on the air April 11.

This is a Jet Lag post. I'm in Florida to see my family and arrived last night from London. I of course woke up at 6am, hungry for pizza.

SPRING LIVE

2008-02-20T09:29:00.002+01:00

You can now watch Spring 24/7 via our live cameras...

100% big brother.

www.springparis.fr

CHAMPAGNE

2007-12-11T14:10:00.000+01:00

I haven't yet put my name on socks and t-shirts, although that is sure to come very soon...

Better still... We've got our own CHAMPAGNE.

A brut, grand cru, blanc de blancs (that's 100% Chardonnay) from R and L Legras in Chouilly.

At 29 euros a bottle it's a steal. We've got cold bottles at the restaurant.

The case of six is 160 euros.

Like the available seats, they won't last long.

Call to reserve your bottles for Christmas, New Years or any old Monday afternoon.

They're silver and shiney and as Fernanda says 'Super-Sonico'

spRING is hiRING

2007-11-18T23:50:00.000+01:00

I'm looking for a new waitress. Some experience and papers required.
Elisa is leaving us soon for her new adventures in the fashion world. I'm sure she will be a big success... We'll miss her.

Menu 2 Novembre 2007

2007-11-04T11:03:00.001+01:00

Velouté de Chataigne et Racine de Persil

Pied de Cochon, Noix de Saint Jacques a la Pomme Vert, en Salade

Pigeon, Purée de Carotte Legere, Compoté de Lievre, Choux de Bruxelles Glacés au Balsamique

Chocolate, Potiron, Poire

And in English (that is assuming that what I just wrote was actually french....):

Parsley Root and Chestnut Soup
Pig's Feet, Scallops and Green Apple
Pigeon, Carrot Purée, Wilde Hare, Brussels Sprouts Glazed with Balsamic Vinegar
Chocolat, Squash, Pear

More news...

We've started work on a book. The pictures are looking very good and the work is fun.
We are hopefully going to Japan in the spring. Why not
Look for a new website soon featuring SPRING TV.

Keep on keepin' on

2007-11-01T02:09:00.000+01:00

Things are going. We've had some great reviews recently, but more importantly, the customers seem to be satisfied. We've had some strange reviews, too. I try not to look at them, but can't help it.

Oh yeah. We've stopped taking reservations. No tables available until January.

LUNCH! Spring will be different this Fall

2007-08-20T12:26:00.000+02:00

I've been busy posting all the articles and stuff and have probably neglected to offer any real news and little to do with food. Technically i'm still on vacation, but this is really just code for 'the restaurant is closed, but there is still a lot to do'.

As part of the post vacation reopening festivities,

SPRING WILL OPEN FOR LUNCH ON *most* THURSDAYS AND FRIDAYS

Of course, you'll still have to reserve your seat, because space is very limited.

I had tried this before, but it turned out to be too much to do alone. As some of you know, Cameron made lunch possible on some Thursdays, but soon i'll have a permanent cooking partner. She's part of Spring's latest surprise. Of course, Elisa will be with us too... until she finds a job and the beginning of her career as a fashion designer.

This week, The Cook (you'll know her name soon enough, one thing at a time...) and I will be traveling to Bruges for a little pre 'war' pow wow. Traveling, even if only a couple of hours by train, helps to stimulate ideas, change old habits and recharge... The idea is that Spring will be even better than it was before.

REMINDER:
Many of you have left me messages and reservation requests by way of the the 'comments' at the bottom of each post. Remember that unless you leave your email or contact information in the message, I can't get back to you!

China!

2007-08-15T21:04:00.000+02:00

Thank you Financial Times. You're the best.

迷倒米其林察访员的小饭馆

作者：英国《金融时报》撰稿人安•莫里森(Ann Morrison)
2007年8月14日星期二

春
天(Spring)可不是一家普通的巴黎餐厅。它仅有16个座位，只提供每天一换的无选择菜单，禁止抽烟，坐落在不那么精致的第9区。餐厅老板兼经理今年29岁，他负责购买原料，安排座位预定，掌勺，开酒瓶以及和顾客聊天。令人最诧异的是：他是一个来自芝加哥的美国人。他的名字叫做丹尼尔•罗斯(Daniel Rose)，而法国最为苛刻的美食（餐厅）评论家都喜欢他。

费加罗报(Le Figaro)娱乐增刊Figaroscope颇具影响力的评论家在去年10月春年餐厅开业后几星期，就给予了这家餐厅最高的3颗心评级。当时，一个米其林 (Michelin)察访员来做一个初步匿名品尝，结果他最后跑到厨房去和罗斯作陪，并帮他上菜。（通常，服务工作是由一个年轻的时装专业女学生来完成的。）

几个月前的一天晚上，我和我丈夫唐(Don)和几个朋友一起去了那里。那个米其林的人就在里面，和一个同事以及他们的妻子坐在旁边的桌子。两位男士当时已将春天餐厅列为2007年米其林指南(2007 Michelin Guide)的“Bib Gourmand”，即物美价廉的餐厅。在春天餐厅，四道菜的价格为36欧元。罗斯说：“能让米其林的察访员在休息日来我的餐厅，是目前对我最好的赞誉。”

也许他们到“春天”来是因为“春天”非常有家的感觉——在那里，食物、美酒和交谈比见到名人、高效服务和传送带（工业化）食品准备更为重要。不管你在这家简约而现代的餐厅中哪一个位置，基本都能在开发型的功能厨房中看到罗斯。他在准备第一道菜（恰到好处的山萝卜蛋黄酱浇绿芦笋）时，表现得井井有条，最后在盘子上点缀了很多的橙子和柠檬片。

第二道菜是另一个开胃菜，幼嫩的扇贝配沙司，沙司中有甜菜根，细香葱，柑橘果和细碎的可可豆。罗斯随后解释说“甜菜根有着一种泥土的芬芳，和可可豆很好地搭配在了一起。”这些原料和扇贝在一起是相得益彰。

虽然人们都在晚上8点至8点45分到来，但到现在为止所有人都在同一时间享用同一道菜。这对于“一人忙“（Figaroscope专用短语）而言会容易些，但实际上罗斯总让所有事看起来很简单。对于主菜，他预先剔除了珠鸡骨，备用——放在一层绿蚕豆上，配以萝卜、欧芹、薄荷、山萝卜和鸡汤。原来那个米其林公司的人会时不时地和罗斯聊各种有关饮食的事，还和蔼可亲地重复着自己端盘子的经历。

从iPod传来的轻柔爵士乐，一直是罗斯厨房中的唯一陪伴，但现在音乐已被柜台这边欢乐的谈笑声掩盖。甜点上的有点慢——准备16碟巧克力慕思、红橙皮、鲜奶油和烤杏仁要花些时间。但没人抱怨：这是个聚会。此外，在我们的Riedel玻璃杯中还有些葡萄酒（来自薄若莱(Beaujolais)的2004年Morgon红酒）。（而我们的白葡萄酒是卢瓦尔(Loire)2005年的Quincy，早就喝完了。）

罗斯现在能轻松地与客人打成一片，还会讲述他如何来到巴黎（在美国大学(American University)上学），了解关于饮食的知识（“我攒下了自己所有的钱，这样我就能到外面吃东西”）。毕业后，他参加了里昂的保罗－博古兹烹饪学校(Institut Paul Bocuse)，之后又跟着布列塔尼、危地马拉、意大利和美国的厨师学习。回到巴黎，他在著名的H?tel Meurice宾馆干了3个月，之后准备开家自己的餐厅。“我听到所有那些厨师都在抱怨人事问题、糟糕的配料、没法赚到足够多的钱，而我摆脱了所有我无法控制的东西，”罗斯说，“除了烹饪，那就是我从他们身上学到的东西。”

朋友们帮他找了个店面，他买了下来，重新翻新装修。如果你也非常想干同样的事，那就读读罗斯的博客，其中详细表述了装修中遇到的难处和工期延误情况。这个网站还包括菜单、假日快照、菜品照片和罗斯从酒窖楼梯上严重摔伤后，他肩膀的X光片。

在博客和谈话中，罗斯经常想起他周二到周五的工作是多么辛苦（尽管他确实找了几个人帮忙）。但他在不断增加员工：目前，春天餐厅在周四和周五也供应午餐（三道菜27欧元），罗斯在周六讲授烹饪课。他还做一些电视节目。但他并没有完全满足：“我还没有做出我想要的食物，”他说，“但鉴于我只有两只手，而且每天就那么多时间，我在做我能做出的最好的食物。”

迄今为止，他的进展如此迅速，对此他感到惊讶吗？ “是的，”他迅速回答，“我认为法国人将我变成了热爱他们东西的人——他们的文化、语言和食物。这里有很好的环境，来这里享受欢乐时光的人所涵盖的范围宽得令人难以置信。”如果你愿意，那就帮忙端盘子吧。

罗斯的博客：

www.springparis.blogspot.com
春天餐厅，28 rue de la Tour d'Auvergne，75009，巴黎。

电话：+33-1-4596 0572

译者/何黎

《生活时尚》

阅读本文章英文,请点击 An American chef takes a bow in Paris

未经英国《金融时报》书面许可，对于英国《金融时报》拥有版权和/或其他知识产权的任何内容，任何人不得复制、转载、摘编或在非FT中文网（或：英国《金融时报》中文网）所属的服务器上做镜像或以其他任何方式进行使用。已经英国《金融时报》授权使用作品的，应在授权范围内使用。

The original can be seen here.

Financial Times

2007-08-01T07:56:00.000+02:00

While flying from New York to Chicago, I found this in the Financial Times.
Apparently the same article made its way to a Brazilian newspaper. Someone sent it to me in Portuguese.

That's fun.

An American chef takes a bow in Paris by Ann Morrison
Published: July 28 2007 02:22 | Last updated: July 28 2007 02:22

Spring is not your average Parisian restaurant. It seats only 16, serves just one no-options menu that changes every day, forbids smoking and is located in the less-than-chic 9th arrondissement. It is owned and run by a 29-year-old who buys the food, takes the reservations, does the cooking, opens the wine and chats up the customers. Most surprising: he is an American, from Chicago. His name is Daniel Rose, and France’s toughest restaurant critics love him.

The influential reviewers at Figaroscope, the entertainment supplement of the daily newspaper Le Figaro, gave Spring a three-hearts rating, its highest, within weeks of the restaurant’s opening last October. When a lone Michelin inspector came by for a preliminary and anonymous tasting, he ended up keeping Rose company in the kitchen and helping him serve. (The waiting job is usually done by a young woman, a fashion student.)

My husband Don and I were there one night a few months ago with a couple of friends, and the Michelin man was back, sitting at the next table with one of his colleagues and both their wives. The men had already put Spring into the 2007 Michelin Guide as “Bib Gourmand”, a restaurant that represents good food at moderate prices. In Spring’s case, it is four courses for €36. “To have the Michelin inspectors come to my restaurant on their day off,” says Rose, “is the best accolade yet.”

Maybe they came because Spring is a lot like home – a place where food, wine and conversation are more important than celebrity sightings, quick-step service and conveyor-belt preparations. You can watch Rose work in his open, functional kitchen from just about any place in the sparely contemporary restaurant. He is methodical as he arranges the first course of perfectly done green asparagus with chervil remoulade, generously dusting the plate with freshly grated orange and lemon peel.

The second course is another appetiser, quickly seared scallops with a sauce of beets, chives, citrus and tiny bits of cocoa beans. “There’s an earthiness about beets that somehow goes with cocoa,” Rose explains later. And with the scallops.

Though people have drifted in between 8pm and 8.45, by now everyone is eating the same course at the same time. That should make things easier for the “one-man chaud” (Figaroscope’s phrase) but, in fact, Rose makes everything look easy. For the main course, he has boned the pintade in advance, and it is ready to roll – on a layer of green broad beans, with radish, parsley, mint, chervil and chicken stock. The original Michelin man, who has been chatting to Rose off and on throughout the meal, amiably repeats his plate-carrying role.

The soft jazz from the iPod that has been Rose’s only company in the kitchen is now drowned out by happy talk on our side of the counter. Dessert is slowly on its way – it takes time to arrange 16 plates of chocolate mousse, blood-orange peel, whipped cream and toasted almonds. But no one is complaining: this is a party. Besides, we still had some wine (Morgon 2004, a red from Beaujolais) left in our Riedel glasses. (Our white, a 2005 Quincy from the Loire, was long gone.)

Rose is now free to mingle and to talk about how he came to Paris (to study at the American University) and to learn about food (“I saved all my money so I could go out to eat”). After university, he enrolled in the Institut Paul Bocuse in Lyon, then went on to study under chefs in Brittany, Guatemala, Italy and the US. Back in Paris, after three months at the famed Hôtel Meurice, he set out to open his own restaurant. “I heard all those great chefs complaining about personnel, poor ingredients, not making enough money, and I got rid of all the things I couldn’t control,” says Rose. “In addition to cooking, that’s something else I learned from them.”

Friends helped him find a vacant restaurant space at 28 rue de la Tour d’Auvergne, which he bought, gutted and renovated. If you are at all tempted to do the same, read Rose’s blog, www.springparis.blogspot.com, which details construction disasters and delays. The website also includes menus, vacation snapshots, food photos and X-rays of Rose’s shoulder after a bad fall down the cellar stairs.

On the blog and in conversation, Rose often reflects on how hard his Tuesday-through-Friday work is (though he does bring in a couple of people to help). But he keeps adding to his labours: Spring is now open for lunch, on Thursdays and Fridays (€27 for three courses), and Rose gives cooking classes on Saturdays. He is also doing a bit of television work. But he is not completely content: “I am not yet making the food I want to make,” he says. “But I am making the best food I can, given the limitations of my two hands and the hours in the day.”

Is he surprised that he has come so far so fast? “Yeah,” is the quick reply. “I think the French see in me someone who loves their stuff – the culture, the language, the food. And this is a good environment where an incredibly wide range of people can come and have a good time.” And, if so inclined, help pass the plates.

Spring, 28 rue de la Tour d’Auvergne, 75009 Paris. Tel: +33-1-4596 0572

Copyright The Financial Times Limited 2007

New York

2007-07-23T13:57:00.000+02:00

Elisa stopped to take pictures of everything. Frequently it is was our reflection in bits of Manhattan.

Paris is pretty, but makes New York seem like the center of the universe. Things are happening and the energy is great. People are friendly and helpful and there are more than enough things to eat. Not long after the restaurant opened, I promised Elisa that I would take her to New York as part of her bonus. Those of you who know her know also that she is an important part of why Spring stays open and I stay sane. She more than earned her trip to New York and I had fun accompanying her (and her 6 cameras).

All the photos are hers.

Thanks to Jason and Angela for their hospitality and for introducing me to some of their very interesting friends. Jason was always on my short list of people to be stuck on a desert island with. He will be very glad to know that Angela would be more than welcome too.

London Calling

2007-07-22T04:05:00.000+02:00

We've made it to London!

Speaking Japanese

2007-07-03T08:19:00.000+02:00

On July 22 Spring is going to New York to scope out the scene, eat, and visit some old friends. This means Spring will be closed from July 19 until sometime in August. There are already some reservations in September so i'll have to be back from vacation by then...

I wonder if we shouldn't be going to Japan instead. They've got a thing for Spring. Notice Cameron's elbow in picture 4. Next time we'll get his head in there, too.

I've continued to have a lot of interesting customers. Things are still going very well... Summer has been cold and rainy here in Paris. Hard to get excited about summery foods.

Elisa graduated from fashion school. School's out forever!

Here we are in the Nouvel Observateur's guide to the 400 coolest places to eat, drink, dance, sleep, etc. in Paris.

This is craziness, but i'm rolling with it...

Look out for new things happening at Spring this Fall.
Spring doesn't last forever...
The idea is to make our customers even happier.

Press Update

2007-05-08T01:26:00.000+02:00

Catching up

2007-05-08T00:23:00.000+02:00

I've been busy.

You'll see what I'm talking about if you watch M6 on Sunday night at 20h10

I also did another TV gig connected to the new movie Ratatouille.... No idea when it is coming out but it was a lot of fun. I never want to see another snail again. I think I went through 36 dozen snails during a one day shoot.

At the same time I was being distracted by M6 and Disney, Alan Richman from Bon Appetit was here visiting. I don't really remember what happened during those five days, except for a bad lunch I made for him. My cooking was more than off that week... I guess I am learning the limits of working on only a few hours of sleep a night. The restaurant seems to me to be very fragile and any break from the normal routine screws everything up.

Here are some pictures of our night out... While I am on my own in this restaurant thing I am not alone. I have some great assistants and friends... Cameron is a cook.
Todd makes movies (and loves to peel brussel sprouts) and Elisa is the next Karl Lagerfeld (only prettier) and she is a damn good waitress. She is also an angel for putting up with me.

We started at the Alzaco in the 9th around the corner from Spring. Klaus got us good and greased up with some Rieslings and the rest (blood sausage terrine, real lard from a real farmer's pig, a killer flammenkuchen, and some really funny jokes). We then set off to Le Troquet in the 15th to eat at the restaurant of a chef I cooked with during the M6 shoot. Quality bistrot stuff... The best part (apart from Alan trying to marry Elisa with promises of money and NY city restaurant recommendations) was that one of my favorite clients was sitting at a nearby table. I thought he only left his coat and scarf on in my restaurant. I was wrong. God bless Mr. D'Arvieux and his lovely family.

In other news... I've had more press Japan, Spain... and was again nominated as best new restaurant in Paris... Funny how I'm still the new restaurant. 'New' must mean something different in this town...

The wine list has been evolving with the help of David Witter....
Look out for a new Pommerol from Bouley, a Maranges from Pagnotta, and an Irancy from Stephen Podor.
I am discovering Bourgogne and enjoying it...

I also had a pleasant visit from Rupert Birch of Domaine La Brillane (near Aix)... Good stuff. Fun (!) to drink.
Check out Domaine de La Brillane

Ahhh sparagus

2007-03-28T10:59:00.000+02:00

En fin! The seasons are changing. It is officially Spring at Spring and the Asparagus have arrived.
I found these at the market on Sunday morning... My favorite vegetable ladies were making fun of me for arriving so early. It was about 5:30am and they figured out very quickly that it was the end of Saturday night rather than the beginning of Sunday morning.

Madrid

2007-03-05T11:19:00.000+01:00

Just returned from a long weekend in Madrid. Lots of good things to eat and drink.
The idea was to give my shoulder a rest, but I'm not sure it had the desired effect.
Thanks to Santiago and his band of merry Colombians for keeping me properly in and out of trouble.

Just as a reminder to everyone... I make one menu a night and I don't have anything else to serve you if you don't eat something or other on the menu... I try to tell everyone this by telephone, and everyone says 'Ok, no problem... we eat everything' Until they arrive to find pork or clams or lamb or foie gras for dinner that night!

I would love to be able to accomodate everyone's likes and dislikes, but it isn't possible. Spring is not for everyone, so skip it if you really don't eat 'everything'!

I like to take requests, and with enough time in advance I MAY be able to arrange something for you. Nothing is guaranteed... Octopus is not the same price or quality from one week to the next so I may not be able to honor your request. The idea is to offer you the best of the market, so you'll just have to roll with it...

A reminder: I'll serve you your own bottle of wine for a 'droit de bouchon' of 12 euros. The price is reduced for each consecutive bottle. We have good things to drink, but if you only like your Petrus, or only drink bordeaux then you may be disappointed by the wines I like.

Menu February 15 2007

2007-02-17T10:16:00.000+01:00

Velouté sans creme de Choufleur, Jus de Pigeon

Foie Gras, Pomme Roti a la Vanille, Huile de Noix

Gigot d'Agneau, Purée de Carotte Aerienne, Menthe/Olive/Pain d'Hier, Jus

Tarte au Chocolate, Orange Sanguine, Basilic

Ouch

2007-02-16T01:58:00.000+01:00

Oops. I fell (again) on the stairs leading to the basement... The first time I just bruised some ribs. This time it seems I royaly screwed up my shoulder. I've been working on morphine for the last week and only ten days later am I starting to be able to use my right arm. Everything takes twice as long and certain things are out of of the question. Butchering is impossible. So is rolling over when I'm trying to sleep.

It seems to be getting better.

Valentines day was rough for obvious reasons.

At least now I know I can do this with one arm tied behind my back.

The two very pretty medical students at the ER seemed to think that there was no obvious fracture.

Have a look for yourself.

Cooking Classes!

2007-02-05T10:09:00.000+01:00

Happy Customers

I've been thinking about cooking classes in the restaurant for some time but only in the last month or so have I had the time to put things in place.

This Saturday was a sort of afternoon 'Gourmande' with a lamb (at the clients request). Last week it was a whole sea bass and four different preparations. The courses follow the Spring format:

1 Daniel enjoys himself
2 The Customer enjoys themselves
3 The food is simple
4 Good price/quality ratio

Rack of lamb
1 Roasted whole with fresh herbs and garlic
2 with an Almond, Mint and Lemon crust

Lamb Ribs
1 Braised with Carrots and Oignons 'Classic'
2 Braised with Carrots and Oignons 'Derivation', Calamata Olives and Mint

Sides and other things:

Roasted Tomatoes with Ginger
Carrot Cream with Cumin
Potatos, turned, roasted and cooked in Olive oil 'facon Alonso'
Garlic Purée

Thanks for the pictures Karl and Andrea... Good souvenirs of a nice afternoon.

More Press

2007-01-23T02:27:00.000+01:00

Le Figaro

A Nous Paris

Pariscope

I also heard a rumor about something in Femina... Anyone seen it?