Recipes
How to make Beurre Blanc at home
Chef Étienne demystifies the most intimidating of French sauces, with his personal tricks for a silky, never-broken emulsion.
Read more →Ingredients · Winter 2025
The Black Diamond: Our love affair with Périgord truffle
Each winter, we wait with the same anticipation as children on Christmas morning — for the arrival of fresh black truffles from Périgord. Chef Étienne shares the story of our decades-long relationship with this most extraordinary of ingredients, and why it remains the soul of our winter menu.
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Wine
Burgundy or Bordeaux? The great debate
Our sommelier Marc Lefèvre breaks down the eternal question every wine lover faces, with no declared winner — only delicious complexity.
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Behind the Kitchen
5am at De Paris: a morning in our kitchen
Long before guests arrive, a small army of cooks transforms raw ingredients into the evening’s menu. We invite you behind the pass.
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Seasons
Autumn at the market: foraging for flavour
A walk through the St. Lawrence Market in October with our sous-chef, and why the fallen leaves inspire our best dishes of the year.
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Recipes
The perfect Crème Brülée: our secrets revealed
After hundreds of requests, Chef Étienne shares the recipe and techniques behind De Paris’s most celebrated dessert. It’s simpler than you think.
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Events
Our Bastille Day dinner: a recap
On July 14th, we transformed De Paris into a Parisian street party for the night. Here’s how the evening unfolded, in words and feeling.
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