Tuesday, October 9, 2012
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A generous, talented and wonderfully well-seasoned restaurateur, Vie has finger on the pulse of 2009 like few other chefs in Paris. What Parisians want right now is edible comfort, or solid, honest, fairly priced old-fashioned French food with a nostalgic, rustic , and this is why the five terrines on his menu--herring, rabbit, vegetable, white beans and pigs feet, and chicken--are such a good idea. if it's Wednesday, it's time for boeuf bourguignon; Thursday, cassoulet, etc.
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