Pudlo Paris 2007-2008: A Restaurant Guide Review

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(More customer reviews)A year or so ago, a blogger with a special love for Paris bemoaned the way Americans read English-language restaurant guides and then make predictable choices:
"I've given up the occasionally useful Patricia Wells [The Food Lover's Guide to Paris, because every self-respecting American foodie would never find herself eating anywhere in Paris without first checking with the good Ms. Wells. This often results in the mass descending of American food tourists on places she favored. Walking through the door of La Regalade these days feels like one has just been magically transported to Manhattan."
The blogger took solace in one enduring reality: "My Pudlo is still only available in French. When a translated version is published, then I will really scream."
Well, scream your head off, darling. It's here: the first-ever English language edition of Gilles Pudlowski's voluminous-yet-handy guide to 1,000 Paris restaurants, 300 wine bars, tea shops, cafes and several hundred gourmet groceries. He gives awards: best chef of the year, international restaurant of the year, young chef of the year, bistro of the year --- even best hostess of the year. He lists new restaurants, with ratings (one to three "plates") and prices. He summarizes the "best" restaurants. He collects restaurants that are the "best value for the money." And he smartly organizes this mass of information and opinion by collecting restaurants in arrondisements, with informative short essays at the beginning of each one.
Gilles Pudlowski is not just a critic. In that French way, he's a public intellectual: a historian of regional French cooking, a novelist, cookbook author. As a foodie, he's a bit limited; he seems to be obsessed with "produce". And he ends almost every mini-review the same way, with praise for the restaurant's wine list. Still, if you're off to Paris --- or, given the exchange rate, of a mind to read and dream about Paris --- this is the book to buy.
Not Zagat?
Not Zagat, except as a handy --- because it's alphabetical --- backup.
And for a very simple reason: Zagat tells you what tens of thousands of unknown people liked, Pudlo is one man's opinion. Okay, with a little help --- he uses "twenty or so professional and amateur researchers." Still, I think my point holds: You do better dealing with one, reasonably consistent point-of-view than with a legion of unknowns.
Pudlo's point-of-view comes across as one of sensible optimism. He finds this a very good time: "Paris has never provided us with as many new opportunities to celebrate at reasonable prices." [Looking at those prices, you may conclude there was a problem in the translation here.] His chef of the year is female. And he has a knack for suggesting restaurants you've never heard of in a way that makes you want to go immediately.
The quickest way to test a critic is to compare his impressions of restaurants you know well with your take on those establishments. I was with him on Le Caveau du Palais, an old favorite on the Place Dauphine: "There is not a single false note..." Yes, Vaudeville is "the archetypal Parisian brasserie." I thought there was much more to say about Benoit than to recite the menu and note that it now takes Visa. I found Bofinger overrated; Pudlo wrote around the subject, avoiding a negative opinion. He raved about the view at Georges, on the roof of the Pompidou Center --- well, duh. He nailed L'Orangerie for its devotion to "chic little suppers." Amen. His enthusiasm for Rotisserie du Beaujolais could not equal mine; I forgive him. He overpraises the fading Vietnamese classic, Tan Dinh, and fails to include the outrageously great Cambodian restaurant, Au Coin des Gourmets --- for shame. And he has a weakness for killer expensive, big name restaurants that I don't share.
No matter. Reading Pudlo is to be in a conversation. I thrilled when he turned sour: Maxim's customers are "in search of a culinary museum." And it's great to hear a voice that's a monotone for most of the book break out in wild praise. The Mori Venice Bar "will convince you that the Grand Canal is to be found in the heart of Paris." Helene Darroze "looms over the Parisian culinary stage alongside all those she formerly admired." And he finds the food at the Jules Verne --- the Eiffel Tower restaurant I recall as an overpriced tourist trap --- so great that he could almost "step over the balustrade and take to the air." Nice touches, all.
Pudlo --- don't leave home without him.


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Created by France's most respected food writer and critic, Gilles Pudlowski, the Pudlo Paris guide to restaurants, cafes, bars, and gourmet shops is now available in English for the first time in its 17-year history. The Pudlo is considered by discerning Parisians as the most informed, sophisticated, and up-to-date restaurant guide published today.Organized by arrondissement, the guide describes almost 1,000 restaurants in every neighborhood of Paris, ranging from Grandes Tables–the paragons of the French culinary scene–to restaurants that give unusually good value for the price. The Pudlo also lists almost 300 bars, pubs, wine bars, tea salons, and cafes. And–a priceless bonus for the culinary traveler–descriptions of almost 300 specialty gourmet shops.Gilles Pudlowski has singled out 21 of his personal favorites; 185 restaurants in settings of historical significance; 93 establishments he judges as giving especially good value for price; and 144 places where a meal costs less than 30 euros. You’ll also find a Listing of Establishments by Rating and an alphabetical index singling out establishments with terrace or garden, those open on Sunday, and those open past 11 PM.Each review in the Pudlo is updated and rewritten annually by Mr. Pudlowski. The Little Bookroom will continue to be the English-language publisher worldwide for upcoming editions of Pudlo Paris as well as Pudlo France (to be published in March 2008). In Pudlo Paris 2007-2008 you’ll find: reviews of 32 Grand Restaurants–the paragons of the city’s culinary scene; reviews of 965 Good Restaurants & Others–worthwhile venues in every neighborhood; and reviews of 41 of the top international restaurants.Short profiles of 313 Shops selling:Kitchenwares/Tabletop, Bread & Baked Goods, Wine, Cured Meat & Sausage, Chocolate, Candy/Sweets, Cutlery, Groceries,Cheese, Ice Cream, Fine Groceries, Books, Pastries, Fruit & Vegetables, Coffee, Regional Products, Prepared Food, Tea.Descriptions of 281 casual venues throughout Paris ("Rendez-vous”):Bars, Pubs, Wine Bars, Cafes, Creperies, Tea Salons, Brasseries.And, prized for being the most up-to-date of the restaurant guides, 141 venues make their first appearance in Pudlo Paris 2007-2008.Also noted: outdoor dining; open on Sunday; open after 11PM; children’s menus; air conditioning; and all prix fixe and a la carte prices.

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How to Open a Financially Successful Coffee, Espresso & Tea Shop: With Companion CD-ROM Review

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(More customer reviews)How to Open a Financially Successful Coffee, Espresso & Tea Shop" by Elizabeth Godsmark, Lora Aduser, and Douglas R. Brown is great for beginners looking into possibly opening a coffee shop. The book touches on a lot of information that is generic to any business, but it is a good starting point. It provides basic information on writing a business plan, scouting out a location, buying equipment, hiring a staff and more.
I wish the authors would have delved further into the various aspects of writing a business plan. As it is, it simply lists what types of topics should be covered in a business plan and basic information on what the terms mean. There is nothing comprehensive about how to create pro-forma income projections or any of the more intricate parts of the business plan.
While parts of the book seemed to just be stating common sense knowledge, the authors did provide a number of helpful websites and resources. They talk in-depth on ordering coffee, but I wish the book would have included more coffee/espresso specific information - such as numerous drink recipes, maybe tips from those that have started their own coffee shop. Things like that would have been useful.
The book's flow is also a little disappointing. Many times the writing seemed redundant because the topic had already been touched on. For some reason the authors will discuss a subject, such as using a website to enhance your business and then touch on the subject again a few chapters later without adding anything significant to the mix..
All in all, I think the book does provide a good deal of useful information to anyone looking to open a business in the food industry. I just wish it had more meat to it or that the authors would have gone more in-depth on a few key issues.


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The explosive growth of the coffee shops across the country has been phenomenal. Few people realize coffee is now the largest food import to the United States. There is money to be made on those beans. Here is the manual you need to cash in on this highly profitable segment of the food service industry. This new book is a comprehensive and detailed study of the business side of the specialty coffee and beverage shop. This superb manual should be studied by anyone investigating the opportunities of opening a coffee cafe, tea shop or coffee kiosk. If you enjoy meeting people and love coffee, this may be the perfect business for you, but keep in mind Specialty coffee retail looks easy, but as with any business, looks can be deceiving. This complete manual will arm you with everything you need including sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; coffee drink recipes; inventory lists; plans and layouts; and dozens of other valuable, time-saving tools of the trade that no coffee entrepreneur should be without. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan (The Companion CD-ROM has the actual business plan you can use in MS Word TM), how to buy and sell a coffee shop, basic cost control systems, profitable menu planning, sample floor plans & diagrams, successful kitchen management, equipment layout and planning, food safety & HACCP, successful beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire & keep a qualified professional staff, brand new IRS tip reporting requirements, managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. The manual delivers literally hundreds of innovative ways demonstrated to streamline your business. Learn new ways to make your operation run smoother and increase performance. Shut down waste, reduce costs, and increase profits. In addition operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. The Companion CD-ROM contains all the forms in the book as well as a sample business plan you can adapt for your own use.

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