The pursuit of the perfect culinary weekend in Paris is often a curated dance between historic tradition and avant-garde innovation, a reality the TOPJAW team explored during a relentless 48-hour challenge to visit the city's most prestigious "chef-approved" spots. The journey began with a "full circle moment" at Du Pain et des Idées, a bakery operating since 1875, where the hosts sampled the pistachio escargot pastry, described as having a caramel complexity and "burnt sugar" depth that represents the pinnacle of French baking. This reverence for history continued at Bistro des Tournelles, a venue preserved for over 120 years by a landlord who refused to let it become a modern Pokéball restaurant. In its tiny commercial kitchen, classics are elevated to a "cordon bleu" standard, featuring duck liver foie gras encased in duck fat and a steak with pepper sauce so rich it carries a fruit-like intensity. Even the desserts, such as the crème brûlée with Madagascan vanilla and the gummy-sweet Tarte Tatin, serve as a testament to the enduring power of the French culinary group: butter, parsley, and garlic.
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The narrative of the trip shifted from historical preservation to "approachable fine dining" at Devi, where Chef Adam utilizes his high-end background to create playful dishes like radish-dusted beetroot crackers and duck breast cooked in "bing juice molasses". Devi is equally notable for its "zero ice" cocktail bar, which uses liquid nitrogen to chill glasses and offers creative garnishes like tomato-skin powder. This spirit of innovation was mirrored at Harry’s New York Bar, an iconic institution that was dismantled in New York and reassembled in Paris in 1911. Known as the oldest cocktail bar in Europe, it is the birthplace of the Bloody Mary and the Sidecar, maintaining a back bar of spirits that survived the Nazi occupation during World War II. The team’s second day focused on the "coffee lab" culture at Motors Coffee, where the owner—a French champion brewer—serves €25 pour-overs using manual extraction systems to ensure a clean, creamy finish.
Parisian "outsider" culture was highlighted at Ten Belles, founded by chefs who bypassed the traditional, regimented French bakery guild to focus on sourdough expertise and brunch staples like blue cheese and bacon toasties. The high-altitude of the city's food scene reached its peak at Cheval d’Or, where Australian chef Hans Gecko executes a fusion of classic French and Cantonese cuisine. The menu features eccentric yet refined pairings, such as frog legs in a char Siu marinade, tortellini stuffed with tofu and ricotta in a Sichuan sauce, and a "duck sausage" twist on the classic Crêpe Suzette. The social fabric of the city was further explored at Kiss Proof, an Oscar Wilde-themed bar near the author’s grave where patrons leave lipstick marks on the walls. Here, the team braved a sharp mezcal michelada and a brisket-and-chuck burger that rivaled the best in San Sebastian.
The final legs of the tour embraced the performative and "viby" side of Paris, from the drag and burlesque shows at Sister Midnight—named after an Iggy Pop track—to the Cambridge Public House, currently ranked number 17 in the world. Despite the rapid-fire success of hitting most locations, the team ultimately missed their scheduled stop at Madeline, triggering a predetermined forfeit. As a result, the trip concluded with the hosts navigating the public scrutiny of the Eurostar and passport control while wearing their clothes back-to-front and inside-out. This blend of high-end gastronomy and self-deprecating humor underscored the central theme of the challenge: in a city as dense with excellence as Paris, true mastery lies in the commitment to the experience, even when the schedule inevitably collapses.
