One of the more contemporary restaurant choices from our recent trip to Paris was Fish la Boissonnerie in Saint-Germain-Des-Prés, a creation of the gastronomic team of American-born Juan Sanchez and New Zealander Drew Harre. 

We called in advance but were told there were no reservations after 9:00 p.m. When we arrived, the tables and bar were full, but we were quickly welcomed and offered a glass of wine while we waited. In fact, two American men offered me their seat at the bar while my boyfriend and I waited for a table. I have to say that may be the first time in my life that happened; it certainly started the evening off on the right note.

The place was bustling, but we were quickly at ease and enjoying the ambiance surrounding us. It is a small room with stone walls, wood floors and exposed beams on the ceiling. Though packed with people enjoying themselves, it was not too loud to talk. As people continued to file in, my small percentage of type A personality popped into my head, recalling no one took our name when we arrived. However, within moments, the bartender signaled our table was ready, and I silently reminded myself there is no need to be so uptight on vacation.

Our Swedish waitress helped us translate the prix fixe menu, and we each selected different options for each course so we could try as much as possible. We were advised the Japanese chef, Taku Sakine, offered an Asian flare to the French cuisine. Our bottle of wine arrived as we noticed another waitress coming through the front doors with a basket of bread. The bread shortly arrived on our table, and it was outstanding. The focaccia-like bread comes directly from Cosi, Juan and Drew’s lunch spot just across the street. The fresh bread is delivered as needed to Fish and their other restaurant, Semilla, just a few doors down.

We had a phenomenal evening at Fish, and I would highly recommend this to anyone visiting Paris. I read reviews of those who prefer to stick to restaurants with more Parisian roots “when in Paris,” which is understandable; however, I found this place to be much more of an international experience than some reviews may lead you to believe.  

— Danielle Hudena, executive vice president