Le Pre Verre in the 5th

[John Talbott]

While there are topics that mention Le Pre Verre, an incredibly popular neobistrot in the 5th, such as Dinner near Notre Dame and a micro-visit I was surprised to find no topic devoted to it when I went to add a note about the recent publication in the US of "Spiced: Recipes from Le Pre Verre" Philippe Delacourcelle, Univ of Nebraska Press.

I'm mystified by that omission in our usual comprehensive coverage, especially since it's inventive, reasonable and central - and personally, I have had some fine meals there. I'd be interested in what our resident cooking experts, especially Ptipois and Chocolate & Zucchini, think of the recipes.

PS If you want the book, be sure to order it from Amazon.com through the Society, every little bit helps support our mission. I'm not sure if Amazon.fr works equally well for us.

[Ptipois]

I was surprised to find no topic devoted to it when I went to add a note about the recent publication in the US of "Spiced: Recipes from Le Pre Verre" Philippe Delacourcelle, Univ of Nebraska Press. (...)  I'd be interested in what our resident cooking experts, especially Ptipois and Chocolate & Zucchini, think of the recipes.

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Well I think that I enjoyed very much co-writing that book with Philippe Delacourcelle back in 2001 or so, when Solar publishing house introduced us to each other... The book was recently translated into English.

Back then I was already very admirative of Philippe's personal style, which shows a lot of respect for the classical bases of French cooking, with a simple, family touch, and a very clever, creative use of spices. I found that all recipes were simple and easy to prepare at home, which is a rare thing in a chef book.

Later we worked on two other books together. We have remained very good friends since then.

At the time, Philippe and his brother Marc (who takes care of the wines) were still at Le Clos Morillons, in the 15e, a reputed restaurant in a quiet neighborhood. Philippe, who had lived in Asia for some time, was already serving lovely, simple cuisine with a sensible use of spices, as he still does.

After that book was published, Philippe sold Le Clos Morillons and took a couple of years off, part of them spent travelling in Asia. When he came back to France he went looking for a new location and could not find a suitable one for some time. And then in 2003 he opened Le Pré Verre on rue Thénard/rue du Sommerard and it was an instant success. It hasn't gone down since. Le Pré Verre will be celebrating their 5th anniversary sometime in early March.

I also like Le Pré Verre as a restaurant, I think there is nothing else like it in Paris. There is a second Pré Verre now, in Tokyo, opened last November.

[pierre45]

I have eaten at both le clos morrillon and le pre verre.I thought the use of asian spices at le clos quite inventive .However i Found Le pre vert uneven ,some dishes were really stunning ,however others were duds.

What I disliked mostly is the closeness of the tables , the rush and the noise.So who wants to be back in NEW york?

[Knightafter]

I love LE PRE VERRE , but it is uneven , had some fantastic lunches but also had tepid mashed potatoes and bland kidneys . I wonder if opening a restaurant in Tokyo is too much of a distraction for the DeLacourcelles brothers .